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Sourdough Donut Recipe

Sourdough Donut Recipe
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Fluffy, tender sourdough donuts with a subtle tang, fried to golden perfection and coated in a sweet vanilla glaze.

Ingredients

Scale
  • 20 grams unfed starter
  • 55 grams milk (1/4 cup) for sweet stiff starter
  • 15 grams sugar (scant 1 Tablespoon) for sweet stiff starter
  • 110 grams bread flour (3/4 cup) for sweet stiff starter
  • 160 grams milk (1/2 cup + 3 Tablespoons) for tangzhong
  • 35 grams bread flour (1/4 cup) for tangzhong
  • 300 grams bread flour (2 cups + 1 Tablespoon) for dough
  • 66 grams sugar (1/3 cup) for dough
  • 6 grams salt (1 teaspoon) for dough
  • 1 egg room temperature
  • all the sweet stiff starter
  • all of the tangzhong
  • 55 grams milk, room temperature (1/4 cup) for dough
  • 70 grams unsalted butter, room temperature (5 Tablespoons)
  • neutral oil for frying
  • 430 grams powdered sugar (3 cups + 1/3 cup) for glaze
  • 95 grams hot water (1/3 cup + 1 Tablespoon) for glaze
  • 6 grams vanilla paste or extract (1 1/2 teaspoons) for glaze
  • pinch of salt for glaze

Instructions

  1. Prepare the sweet stiff starter the night before making the donut dough.
  2. Combine unfed starter, 55 grams warm milk, and 15 grams sugar in a bowl. Whisk until combined.
  3. Add 110 grams bread flour and mix until a shaggy dough forms.
  4. Transfer the dough to a clean work surface and knead until a smooth dough ball forms.
  5. Place the dough back into the bowl, cover with plastic wrap, and leave to triple in size (about 12 hours at 70°F).
  6. Before mixing the donut dough, prepare the tangzhong.
  7. Add 160 grams milk and 35 grams bread flour to a small saucepan and whisk until flour is incorporated.
  8. Bring to medium heat, whisking continuously, until a thick paste forms (about 4-5 minutes).
  9. Remove from heat and allow the tangzhong to cool completely.
  10. To cool quickly, spread the tangzhong over a large plate, cover with plastic wrap, and place in the fridge for 5-10 minutes.
  11. In the bowl of a stand mixer fitted with a dough hook, whisk together 300 grams bread flour, 66 grams sugar, and 6 grams salt.
  12. Add the room temperature tangzhong, room temperature egg, and 55 grams room temperature milk.
  13. Divide the sweet stiff starter into 15-20 pieces and add to the mixing bowl.
  14. Mix on low speed for 2-3 minutes, or until all ingredients are incorporated and a stiff dough forms.
  15. While still mixing on low, add the 70 grams unsalted butter one tab at a time, allowing each addition to fully incorporate before adding more.
  16. Once all butter is added, increase to medium speed and knead for 10-15 minutes, or until the dough passes the windowpane test.
  17. Place the dough in a lightly greased, straight-edge bowl, cover, and leave to double in size (4-5 hours at 75-78°F).
  18. Lightly flour a work surface and dust the top of the dough with more flour.
  19. Using a floured rolling pin, roll the dough out to ½-¾ inch thick.
  20. Using a donut cutter, cut out 8-9 donuts.
  21. Gather the dough scraps, knead them gently, and wait about 30 minutes before rerolling and cutting more donuts.
  22. Place each donut and donut hole on its own square of parchment paper.
  23. Arrange the parchment squares with donuts on a rimmed baking sheet.
  24. Cover and leave to rise until doubled in size and puffy (1-2 hours at 77°F, or until they jiggle when shaken).
  25. Just before the donuts finish their second rise, preheat 2 inches of neutral oil to 360°F in a heavy-bottom pot or cast iron skillet.
  26. Carefully place 2-3 donuts (with parchment paper) into the hot oil at a time.
  27. Use kitchen tongs to remove the parchment paper after about 10 seconds.
  28. Fry each donut for 2 ½ minutes total, flipping halfway through.
  29. Using a slotted spoon, carefully remove the golden brown donuts and place them on a wire rack to drain.
  30. Allow the oil temperature to return to 360°F before frying the next batch.
  31. To make the vanilla glaze, whisk together 430 grams powdered sugar, 95 grams hot water, 6 grams vanilla paste or extract, and a pinch of salt in a medium bowl until smooth.
  32. Dip each side of the fried donuts in the glaze, allowing any excess to drip off.
  33. Place glazed donuts back on the wire rack to dry.
  34. Wait about an hour until the donuts are fully set before serving. Enjoy!

Notes

Ensure your milk for the sweet stiff starter is warm (around 100°F), but not hot enough to kill the starter.
Cooling the tangzhong completely is crucial for the dough’s texture and to prevent cooking the egg.
When frying, maintain a consistent oil temperature of 360°F for perfectly cooked, non-greasy donuts.
Don’t overcrowd the frying pot; fry in batches to keep the oil temperature stable.

Find it online: https://timelesscrumb.com/sourdough-donut-recipe/