Sourdough Donut Recipe

I’ve been experimenting with sourdough recipes lately, and I recently came across a wonderful donut recipe that’s worth sharing. It combines the unique tang of sourdough starter with a sweet, rich dough that’s simply irresistible. After a few hours of rising, the dough transforms into something special. But the real magic happens when you add your favorite glaze. Curious about the steps to achieve this delightful treat? Let’s explore it together.

Sourdough Donut Preparation Steps

Ingredients:

• 1 cup warm milk
• 1/4 cup sugar
• 1/4 cup butter
• 2 cups all-purpose flour (plus extra for rolling)
• 1 cup active sourdough starter
• 2 large eggs
• 1 teaspoon salt
• Oil for frying (coconut oil, avocado oil, or lard)

Cooking Instructions:

1. Feed your sourdough starter 4-12 hours ahead of time to ensure it’s active and bubbly.
2. In a saucepan, warm the milk, sugar, and butter over low heat until the sugar dissolves. Remove from heat and let it cool slightly.
3. In a mixer, combine the cooled milk mixture with 2 cups of flour. This helps cool it down further before moving on to the next step.
4. Add the active sourdough starter, eggs, the remaining flour, and salt to the mixture in the mixer. Knead on low speed until the dough is smooth and elastic, which may take about 10 minutes.
5. Cover the dough with plastic wrap or beeswax wrap and let it rise in a warm place for 5-6 hours until doubled in size. Sourdough fermentation enhances the dough’s flavor and improves digestibility.
6. After the initial rise, place the dough in the refrigerator overnight. This will slow fermentation and allow for more flavor development.
7. The next day, roll out the chilled dough on a lightly floured surface to about 1/2 inch thickness. Use minimal flour to maintain dough density.
8. Cut out the donuts using any round tool you have—like a cup or biscuit cutter—and a smaller one for the center hole.
9. Place the cut donuts on a sheet covered with a damp tea towel or plastic wrap and let them rise for 1.5-2 hours.
10. When the donuts are light to the touch and have risen, they’re ready to fry.

Extra Tips:

I always find it helpful to keep an eye on the temperature of my kitchen when making these donuts.

If it’s warmer than 72°F, I might shorten the final rise time or even find a cooler spot for the dough to prevent over-proofing.

Also, when frying, I prefer to use a cast iron skillet because it retains heat well, ensuring even cooking.

Lastly, don’t hesitate to experiment with different glazes—adding flavors like cocoa or spices to the glaze can really elevate these donuts!