Description
Sourdough donuts blend the tangy depth of naturally fermented sourdough starter with the tender, fluffy texture of classic donuts. These delightful treats offer a unique chewiness and subtle complexity that elevates the traditional donut experience, perfect for fans of both sourdough and sweet baked goods.
Ingredients
Scale
Dough Ingredients
- 1 cup active sourdough starter (100% hydration)
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup whole milk, warmed
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Frying and Coating
- Vegetable oil, for frying
- Optional: granulated sugar or cinnamon sugar for coating
Instructions
- Mix Wet Ingredients: In a large mixing bowl, combine the sourdough starter, warm milk, eggs, melted butter, sugar, and vanilla extract. Whisk together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, salt, and ground nutmeg. Gradually add these dry ingredients to the wet mixture, stirring continuously until a soft dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead gently for about 5 minutes until smooth. If the dough feels sticky, sprinkle in a small amount of additional flour as needed to manage stickiness.
- First Rise: Place the kneaded dough back into the bowl, cover it with a clean towel, and let it rest at room temperature for 3 to 4 hours, until it doubles in size and becomes slightly puffed.
- Shape Donuts: Once the dough has risen, gently press it out to about 1/2-inch thickness on a floured surface. Use a donut cutter or two round cutters (one larger and one smaller for the hole) to cut out donut shapes and holes.
- Proof Donuts: Arrange the cut donuts and holes on a baking sheet lined with parchment paper. Cover loosely with a towel and let them proof at room temperature for 1 to 2 hours until they puff up.
- Heat Oil and Fry: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches, cooking each side for about 1 minute until golden brown and cooked through. Use a slotted spoon to transfer the donuts to a paper towel-lined tray to drain excess oil.
- Coat and Serve: While still warm, roll the donuts in granulated sugar or cinnamon sugar if desired, or apply your favorite glaze. Serve fresh and enjoy the uniquely tangy sourdough donut experience.
Notes
- Ensure your sourdough starter is active and bubbly to guarantee the proper rise and fermentation.
- For a sweeter donut, increase sugar by 1/4 cup in the dough or add a simple glaze made from powdered sugar and milk.
- Leftover donuts can be briefly reheated in a microwave or oven but are best enjoyed fresh for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
