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Sourdough Raised Doughnuts

Light and airy sourdough doughnuts are pillowy delights of tasty goodness
Course Baking, Breakfast, Brunch
Cuisine American
Keyword doughnuts
Servings 2 dozen

Ingredients

Sourdough Doughnut Dough

  • 1 ½ cups fed sourdough starter 300 grams fed the night before or about 8 hours.
  • 1 ½ cup lukewarm water about 85°
  • 6 tablespoons butter softened
  • 4 egg yolks
  • 1 tablespoon vanilla
  • ¾ cup sugar
  • ½ teaspoon baking powder
  • 1 teaspoon grated nutmeg
  • 1 tablespoon sea salt
  • 6 -7 cups bread flour
  • vegetable oil for frying

Vanilla Doughnut Glaze

  • 4 ½ cups powdered sugar
  • 2 teaspoons light corn syrup
  • ¼ teaspoon salt
  • 1 tablespoon vanilla
  • ½ cup hot water

Instructions

To make the dough.

  1. In a bowl of a mixer whisk together the active sourdough starter, water, butter, egg yolks, and vanilla.

  2. Add 6 cups of the flour, sugar, the baking powder, nutmeg, 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 until doubled, about 2 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.
  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 glaze.

  1. Mix all the ingredients in a large bowl. You may need to thin out the glaze with a few more tablespoons of the hot water if it looks too thick.
  2. While the doughnuts are still warm dip the tops of each doughnut into the glaze twisting to make sure the tops are completely covered.
  3. Invert the glazed 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.