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Sourdough donuts

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Prep Time: 30 minutes (plus 8-12 hours proofing)
Cook Time: 20 minutes
Total Time: 9-12.5 hours (largely hands-off)
Skill Level: Intermediate
Intensity: Medium (requires comfort with sourdough and deep-frying)

Ingredients

For the Donut Dough:

  • 150g (about ¾ cup) active, bubbly sourdough starter (100% hydration)

  • 240g (1 cup) whole milk, lukewarm

  • 2 large eggs, at room temperature

  • 60g (¼ cup) granulated sugar

  • 60g (4 tablespoons) unsalted butter, melted and cooled slightly

  • 1 teaspoon pure vanilla extract

  • 500g (about 4 cups + 2 tbsp) bread flour, plus more for dusting

  • 1 teaspoon fine sea salt

  • Neutral oil for frying (canola, vegetable, or peanut oil)

For the Vanilla Glaze:

  • 240g (2 cups) confectioners’ (powdered) sugar, sifted

  • 60ml (¼ cup) whole milk or heavy cream

  • 1 teaspoon pure vanilla extract

  • A tiny pinch of salt

Equipment

  • Stand mixer with dough hook (or a large bowl and sturdy spatula)

  • Large, clean bowl for proofing

  • Plastic wrap or damp cloth

  • Rolling pin

  • 3-inch round cutter and 1-inch cutter for the hole (or a piping tip)

  • Parchment paper, cut into squares

  • Deep, heavy-bottomed pot or Dutch oven (for frying)

  • Candy/deep-fry thermometer

  • Slotted spoon or spider skimmer

  • Wire cooling rack set over a baking sheet

Instructions

Day 1 (Evening): Mixing and Bulk Fermentation

  1. Combine Wet Ingredients: In the bowl of a stand mixer, whisk together the active sourdough starter, lukewarm milk, eggs, sugar, melted butter, and vanilla until smooth.

  2. Incorporate Dry Ingredients: Add the bread flour and salt. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.

  3. Knead the Dough: Increase speed to medium and knead for 6-8 minutes. The dough will be quite sticky and soft, but should start to become smoother and elastic. It should clear the sides of the bowl but still stick to the bottom. (Alternatively, knead by hand on a lightly floured surface for 10-12 minutes until smooth and elastic).

  4. First Proof: Lightly oil a large clean bowl. Place the dough inside, turn to coat, and cover tightly with plastic wrap or a damp cloth. Let it proof at room temperature (70-75°F / 21-24°C) for 1 hour.

  5. Stretch and Fold: After 1 hour, perform a set of “stretch and folds”: wet your hands, grab one side of the dough, stretch it up, and fold it over the center. Repeat this process around the entire dough ball (4-6 folds). This strengthens the gluten. Re-cover the bowl.

  6. Overnight Cold Proof: Let the dough sit at room temperature for another 30-60 minutes, then transfer the covered bowl to the refrigerator. Let it proof slowly for 8-12 hours (or up to 24 hours for more tang).

Day 2 (Morning): Shaping and Final Proof

  1. Prepare for Shaping: Line two baking sheets with parchment paper and lightly dust with flour. Turn the cold dough out onto a very lightly floured surface. Gently pat it into a rectangle about ½-inch thick. Be gentle to avoid deflating all the beautiful bubbles.

  2. Cut the Donuts: Using a floured 3-inch round cutter, cut out donuts. Use a 1-inch cutter for the holes. Place each donut and hole on a prepared parchment square. Re-roll scraps once to cut more donuts.

  3. Final Proof: Loosely cover the baking sheets with plastic wrap or a damp cloth. Let the donuts proof in a warm, draft-free spot until they look noticeably puffy and airy, and a fingerprint slowly springs back, about 1.5 to 2.5 hours. They will not double in size, but will increase by about 50-70%.

Frying & Glazing

  1. Heat the Oil: While the donuts proof, fill your heavy pot with about 3 inches of oil. Attach a candy thermometer and heat over medium to 360-370°F (182-188°C). Adjust heat to maintain this temperature.

  2. Prepare Glaze: Whisk together all glaze ingredients in a wide, shallow bowl until completely smooth. Set aside near your cooling rack.

  3. Fry the Donuts: Gently lift a parchment square and invert a donut into the hot oil (you can fry 2-3 at a time, but don’t crowd the pot). The parchment will peel off easily. Fry for 60-75 seconds per side, until a deep, golden brown. Use a slotted spoon to flip and remove.

  4. Drain and Cool: Transfer fried donuts to the wire rack. Let cool for 2-3 minutes, then dip the top of each warm donut into the glaze, letting the excess drip off. Return to the rack. Fry the donut holes, they will cook faster, about 45-60 seconds total.

  5. Serve: Enjoy donuts warm, ideally within an hour of frying and glazing for peak perfection. They are best the day they are made.

Nutrition Information (Per Donut, with glaze)

  • Calories: ~320 kcal

  • Total Fat: 12g

    • Saturated Fat: 3.5g

  • Cholesterol: 45mg

  • Sodium: 220mg

  • Total Carbohydrates: 48g

    • Dietary Fiber: 1g

    • Sugars: 20g

  • Protein: 6g

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