Glazed Sourdough Donuts
Glazed sourdough donuts combine the tangy flavor of sourdough with a sweet glaze, creating a delightful treat that is soft, airy, and slightly chewy.
Equipment
- Mixing Bowl
- Donut Cutter
- Deep Pot or Fryer
- Thermometer
- Wire Rack
Ingredients
Ingredients
- 1 cup Sourdough Starter Active and bubbly for best results.
- 3-4 cups All-Purpose Flour Adjust based on humidity and hydration level.
- 1/2 cup Granulated Sugar Provides sweetness and aids browning.
- 1/2 cup Milk Whole milk or any non-dairy substitute.
- 2 large Eggs Contributes to structure and richness.
- 1/4 cup Butter Unsalted and melted, cooled slightly.
- 1 teaspoon Salt Enhances flavor.
- 1 teaspoon Baking Powder Ensures proper rising during frying.
- 4 cups Vegetable Oil For frying, choose oil with a high smoke point.
- 2 cups Powdered Sugar For the glaze.
- 1 teaspoon Vanilla Extract For flavoring the glaze.
- 2-4 tablespoons Water To adjust glaze consistency.
Instructions
- In a large mixing bowl, combine the active sourdough starter with the granulated sugar, milk, and melted butter. Whisk until well combined.
- In a separate bowl, beat the eggs, then add them to the sourdough mixture. Stir until smooth.
- In another bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Lightly flour a clean surface and turn the dough out onto it. Knead for about 5 to 7 minutes until smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl. Cover and let rise in a warm place until doubled in size, about 1 to 2 hours.
- Punch down the dough, turn it out onto a floured surface, and roll it out to about 1/2 inch thick. Cut out donuts with a donut cutter.
- Place the cut donuts on a parchment-lined baking sheet, cover, and let rise for another 30 to 45 minutes until puffy.
- Heat the vegetable oil in a deep pot to 350°F (175°C).
- Carefully fry the donuts for about 2 to 3 minutes on each side until golden brown. Drain on paper towels.
- In a medium bowl, whisk together the powdered sugar, vanilla extract, and enough water to achieve a smooth glaze.
- Dip the warm donuts into the glaze and place them on a wire rack to set.
- Allow the glaze to firm up slightly before serving. Enjoy fresh!
Notes
Store leftover donuts in an airtight container for up to two days. For longer storage, freeze them and thaw before serving.