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Sourdough Raised Donuts

Sourdough Raised Donuts

Sourdough Raised Donuts

I love donuts. We usually go and get donuts every week. So bad I know, but oh so good. I was trying to think what I was going to post for national donut day on social media when the idea finally and thankfully popped into my head- SOURDOUGH DONUTS!! brilliant, why did I never think of that as a possibility before?

Well, probably because I thought making donuts would be really hard, or even if it wasn’t, they would not tase the same and not be worth it. Well my friends, I was wrong. It’s simple and easy and really really good!

I adapted the recipe from here and made some adjustments.

  • 3/4 cups fed sourdough starter 150 grams fed about 8 hours before.
  • 3/4 cup lukewarm water about 85°
  • 3 tablespoons butter softened
  • 2 egg yolks
  • 1/2 tablespoon vanilla
  • 1/4 cup sugar
  • 1/2 tablespoon sea salt
  • 3 cups bread flour
  • vegetable oil for frying
  • 2 cups powdered sugar
  • 1/2 cocoa powder
  • 2 TBSP milk
To make the dough.
  1. The night before you want to make them, whisk together the active sourdough starter, water, butter, egg yolks, and vanilla.

  2. Add flour, sugar, and sea salt.
  3. Knead for about 6 -8 minutes until you have a smooth but very soft dough. You may need to add more flour. But it should still be slightly sticky.
  4. Scrape the dough into an oiled or buttered ceramic or glass bowl, cover with plastic wrap or a damp towel.
  5. Let rise over night until doubled, or about 8 hours depending on your kitchen temperature. You could let it rise in an oven with a pan of hot water underneath to make a proofing box if your kitchen is too cold.
  6. When the dough has doubled, flour a large work surface. Pat the dough out to approximately ½ inch.
  7. Cut the doughnuts with a 3 ½ inch doughnut cutter or a 3 1/3 inch biscuit cutter and a ½ inch round cutter for the holes. The dough does not roll out again well after cutting out doughnuts, but you could knead the remainder and let rise once more to repeat the process later.
  8. Transfer each cut doughnut and hole onto a wax paper lined tray or part of your work surface.
  9. Let rise for 30 -50 minutes until the doughnuts have become puffy and doubled in size.
  10. In a large flat-bottomed pot, using a candy/frying thermometer, heat about 2 inches of oil to 350°
  11. When the doughnuts have doubled, fry a few at a time trying not to overcrowd the pot. Fry for 45 seconds until they just start to get golden brown. (the doughnuts will darken even more as they cool). Flip each doughnut and fry for an additional 45 seconds.

  12. Drain the doughnuts on paper towels as you cook more batches of the doughnuts.
  13. Start the glaze as soon as you have cooked all the doughnuts.
To make the icing.
  1. Mix all the ingredients in a large bowl. You may need to thin out the glaze with a few more tablespoons of milk if it looks too thick.
  2. While the doughnuts are still warm dip the tops of each doughnut into the icing twisting to make sure the tops are completely covered.
  3. Invert the iced doughnuts onto a rack to let the glaze drip over the sides. Let the doughnuts sit to let the glaze set for a few minutes.
  4. They are delicious slightly warm or let them cool.

need a sourdough starter? get one here.

dress: Velveteen Clothing