Description
Enjoy the delightful tang and fluffy texture of homemade sourdough donuts, crafted with a fermented sourdough starter and fried to golden perfection. This recipe guides you through creating soft, flavorful donuts with a slight tanginess from the starter, ready in just a few hours with simple ingredients and techniques.
Ingredients
Scale
Wet Ingredients
- 1 cup active sourdough starter (100% hydration)
- 1/2 cup whole milk (warm)
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
For Frying and Topping
- Vegetable oil (for frying)
- Powdered sugar or glaze for topping (optional)
Instructions
- Mix Wet Ingredients: In a large mixing bowl, combine the active sourdough starter, warm milk, granulated sugar, egg, softened butter, and vanilla extract. Stir until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to ensure even distribution of the leavening agents.
- Form the Dough: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until a soft, slightly sticky dough forms. Avoid overmixing to maintain a tender texture.
- Rest the Dough: Cover the bowl and let the dough rest at room temperature for 3 to 4 hours until it slightly puffs and becomes bubbly, indicating fermentation and flavor development.
- Roll and Cut Donuts: Lightly flour a clean surface and turn out the rested dough. Roll it to about 1/2 inch thickness. Use a donut cutter or two round cutters (one larger and one smaller) to cut out the donuts. Gather scraps, re-roll, and cut additional donuts as needed.
- Heat Oil: In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain accurate temperature for optimal frying.
- Fry Donuts: Carefully place a few donuts in the hot oil without overcrowding. Fry each side for 1 to 2 minutes, or until the donuts turn golden brown. Ensure even frying by flipping gently.
- Drain Excess Oil: Use a slotted spoon to remove the donuts and transfer them to a paper towel-lined tray to drain off excess oil.
- Cool and Finish: Allow the donuts to cool slightly before dusting with powdered sugar or dipping in your favorite glaze. Serve fresh and enjoy the warm, tangy delight.
Notes
- For a tangier flavor, extend the dough fermentation time up to 8 hours or refrigerate overnight for a slow rise.
- Customize your toppings with cinnamon sugar, chocolate glaze, or vanilla glaze for variety and enhanced flavor.
- Substitute whole milk powder for fresh milk to add richness if preferred.
- Maintain a steady frying temperature to avoid greasy donuts.
- Do not overcrowd the frying oil to ensure crisp and evenly cooked donuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
