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Glazed Sourdough Donuts – Soft, Fluffy & Homemade

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These Glazed Sourdough Donuts are soft, fluffy, and perfectly sweet with a slight tang. Made with sourdough starter, they give traditional raised donuts a run for their money. They can be baked or fried and finished with a simple sweet glaze.

  • Total Time: 13 hours
  • Yield: 12 servings

Ingredients

Scale

Dough

  • 1 cup 100% hydration sourdough starter (250g)
  • 1/2 cup whole milk (115g)
  • 1 large egg
  • 1/4 cup raw cane sugar (55g)
  • 1/4 cup melted unsalted butter (50g)
  • 1 teaspoon vanilla (3g)
  • 1 teaspoon salt (4g)
  • 2 1/4 cups organic bread flour (290g)

Glaze

  • 2 cups powdered sugar
  • 1/4 cup whole milk

For Frying

  • 1-3 cups coconut oil

Instructions

  1. Mix the dough: In a large bowl, whisk together the sourdough starter and milk until the starter is fully dissolved.
  2. Add the egg, sugar, melted butter, and vanilla. Mix until everything is well incorporated.
  3. Sift in the flour and salt and mix until no lumps remain.
  4. Strengthen the dough: Cover the dough with a damp cloth and allow it to rest for 30 minutes.
  5. After resting, uncover the dough and knead in a stand mixer fitted with a dough hook on medium speed for 12 minutes, or until the dough pulls away from the sides of the bowl. If working without a stand mixer, perform stretch and folds to develop the gluten and strengthen the dough.
  6. Bulk rise: Cover the bowl with a damp cloth and allow the dough to rise overnight for 8-10 hours at 70°F (21°C). The time will vary depending on the temperature of your home. The dough is ready when it is light, airy, and doubled in size.
  7. Roll and cut: Turn the dough out onto a well-floured surface. Use a rolling pin to roll the dough to 1/2-inch thickness. If the dough resists being rolled, allow it to relax for 10 minutes and try again.
  8. Use a 2 3/4-inch biscuit cutter to cut out the donuts. Gather the scraps and allow them to rest for 30 minutes so you can re-roll the dough and cut more donuts.
  9. Take a cut donut and pierce the center with a chopstick or skewer. Spin the dough around the chopstick until the center hole stretches to a 1-inch width. Alternatively, pierce a hole and use your fingers to stretch the dough and form a donut shape.
  10. Second rise: Place the donuts on a parchment-lined surface 2 inches apart and cover them with a damp cloth. Allow them to rise at room temperature for about 2 hours, or until they have risen by 50% of their original size.
  11. Baked sourdough donuts: After the donuts have risen, preheat the oven to 350°F (180°C). Transfer the parchment paper and donuts onto a large baking sheet. Bake on the center rack of the oven for 13-15 minutes.
  12. Fried sourdough donuts: Heat 1 inch of coconut oil in a deep-sided frying pan over medium heat until it reaches 350°F (180°C). The amount of oil needed will vary depending on the size of your pan. Start with one cup and add more if needed.
  13. Add a few donuts to the oil at a time and cook for one minute, or just until the bottoms begin to turn golden. Flip the donuts and cook the other side for one minute, or until golden.
  14. Transfer the cooked donuts to a cooling rack lined with paper towels to soak up excess oil.
  15. Make the glaze: At the end of the second rise, just before cooking the donuts, stir together the milk and powdered sugar in a small bowl until you have a thin, runny mixture with no lumps.
  16. After cooking, allow the donuts to cool for a few minutes, then dip one side into the glaze. Place the freshly glazed donuts glaze-side up on a drying rack and allow the glaze to set for 10 minutes before serving.

Notes

  • Speed up proofing time: To speed up the second rise significantly, set your oven to its lowest temperature setting, typically 170°F (80°C). Place the donuts on a large baking sheet and let them rest inside the oven with the oven door propped open for 15 minutes.
  • Plan ahead: Look at the sample baker’s schedule in the original recipe before beginning so you have a better idea of when to start and how to plan ahead.
  • Author: Emma
  • Prep Time: Not specified
  • Cook Time: 15 minutes
  • Category: Breakfast, Dessert, Donuts
  • Method: Baking or Frying

Find it online: https://recipebyemma.com/glazed-sourdough-donuts-soft-fluffy-homemade/