Glazed Sourdough Donuts
Delicious glazed sourdough donuts made using a 100% hydration starter, offering a tender crumb and mild tang that elevates any brunch experience.
Ingredients
Dough Ingredients
- 1 cup 100% hydration sourdough starter (250 g) active and bubbly. If starter is cooler, feed 4–8 hours before baking.
- 1/2 cup whole milk (115 g) room temperature. Can substitute with buttermilk for tang or plant milk for dairy-free.
- 1 large egg for structure and richness; use egg replacer for vegan.
- 1/4 cup raw cane sugar (55 g) granulated sugar can be used instead.
- 1/4 cup melted unsalted butter (50 g) use coconut oil for vegan.
- 1 tsp vanilla (3 g) adds depth to the glaze and dough.
- 1 tsp salt (4 g) balances sweetness.
- 2 1/4 cups organic bread flour (290 g) all-purpose can be used but may be slightly softer.
Glaze Ingredients
- 2 cups powdered sugar for the glaze.
- 1/4 cup whole milk to thin the glaze.
Frying Ingredients
- 1–3 cups coconut oil for frying.
Instructions
Mix the Dough
- In a large bowl, whisk the sourdough starter, 1/2 cup room-temperature milk, egg, raw cane sugar, melted butter, and vanilla until combined.
- Add the salt and 2 1/4 cups bread flour. Stir with a wooden spoon or dough hook until a shaggy dough forms.
Strengthen the Dough
- Turn the dough onto a lightly floured surface and knead 4–6 minutes until smooth and slightly elastic.
Bulk Rise
- Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature until puffy and slightly risen — typically 3–6 hours depending on starter strength.
Roll and Cut
- Lightly flour a work surface and roll the dough to about 1/2-inch thickness. Use a 3-inch donut cutter to cut shapes.
Second Rise
- Place cut donuts on a parchment-lined tray, cover, and proof until puffy and slightly jiggly — about 45–90 minutes.
Fry the Donuts
- Heat coconut oil in a skillet to 350°F (175°C). Fry donuts for about 1–1.5 minutes per side until golden brown.
Glaze
- Whisk together the powdered sugar and milk until smooth. Dip warm donuts into the glaze and let excess drip off.
Notes
Best served warm the same day. For storage, keep in an airtight container at room temperature for up to 48 hours. Can refrigerate for 3-4 days or freeze unglazed for up to a month.