Description
Delight in homemade sourdough donuts made from discard starter, fried to golden perfection and topped with a sweet vanilla glaze. This recipe transforms sourdough discard into fluffy, airy donuts with a light texture and subtle tang, perfect for a fun brunch or indulgent treat.
Ingredients
Dough
- 100 grams whole milk, warmed (about 1/4 cup plus 3 tablespoons)
- 200 grams sourdough discard (heaping 3/4 cup, cold is fine)
- 60 grams granulated sugar (scant 1/3 cup)
- 9 grams instant yeast (about 1 tablespoon)
- 1 large egg (about 50 grams)
- 80 grams unsalted butter (melted, about 6 tablespoons)
- 8 grams salt (about 1 1/4 teaspoons)
- 375 grams bread flour (about 2 1/2 cups, plus 60 grams reserved)
Frying Oil
- 750 ml coconut oil (about 3 cups)
Glaze
- 270 grams powdered sugar (about 2 1/3 cups)
- 65 grams whole milk (about 1/4 cup)
- 5 grams vanilla extract (1 teaspoon)
- a pinch of salt
Optional
- Assorted sprinkles
Instructions
- Mix Dough: Warm the milk until it’s lukewarm, then combine it in the mixer bowl with the sourdough discard and sugar. Sprinkle instant yeast on top and wait for the yeasty aroma as it activates (about 10-20 seconds). Add egg, melted butter, salt, and most of the bread flour, reserving 60 grams for later adjustments.
- Knead Dough: Using the dough hook, knead for 8-10 minutes, adding reserved flour as needed until the dough is smooth, tacky but not sticky, and clinging to the side of the bowl.
- First Rise: Transfer the dough to a greased bowl, cover, and allow it to rise in a warm spot until doubled in size, about 1 to 2 hours.
- Roll and Cut Donuts: Roll the dough into a 10 by 16-inch rectangle on a floured surface. Cut 12 donuts using a 4-inch cutter and use a 1-inch cutter to make holes in the center and extra donut holes from scraps.
- Second Rise: Place donuts and holes on a parchment-lined baking sheet, cover with plastic wrap, and rise again until nearly doubled, light and airy, about 45-60 minutes.
- Prepare Oil: Heat coconut oil in an 8-inch saucepan to maintain a steady 350°F. Carefully monitor temperature throughout frying, adjusting heat to maintain.
- Fry Donuts: Fry 2-3 donuts at a time for 1-2 minutes per side until golden brown. Flip immediately if large bubbles form to keep shape uniform. For donut holes, fry in batches for 2-3 minutes, stirring occasionally, until golden.
- Whisk Glaze: Combine powdered sugar, milk, vanilla extract, and salt until smooth and thick. Adjust consistency adding more powdered sugar or milk as desired.
- Glaze Donuts: Dip donuts into glaze and decorate with sprinkles if desired. For donut holes, drizzle glaze over and toss to coat. Serve warm and enjoy.
Notes
- If sourdough discard is cold, use warmer milk or extend rising time for optimal yeast activation.
- Maintain oil temperature around 350°F to ensure even frying and avoid greasy donuts.
- Use a small 8-inch saucepan for frying to minimize oil usage and better temperature control.
- Donuts made from dough scraps may be smaller and denser but still delicious, excellent for filled donuts.
- Adjust glaze thickness by adding more powdered sugar for thicker glaze or milk for a thinner glaze.
- Cooling rack set atop a baking sheet is ideal for draining excess oil while frying donuts.
- Prep Time: 30 minutes
- Cook Time: 1 hour 2 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
