Fried Sourdough Donuts

Fried Sourdough Donuts

“These were great, especially with the cinnamon sugar topping!” - Nancy B.

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I had fun making these donuts. And they sure were a hit. My personal favorite was the cinnamon sugar, but the powdered sugar was good too. I filled the solid ones with cherry jam. You could use vanilla or chocolate cream to fill them as well. We frosted some with vanilla glaze and chocolate frosting as well. All options were delicious!

Prep Time: 20 minutes

Cook Time: 6 min

Servings: 15 donuts

Ingredients

For the Sweet Stiff Levain:

• 17 g sourdough starter, active

• 17 g granulated sugar

• 84 g all-purpose flour

• 42 g water

For the Dough:

• 150 g active sweet stiff levain, all of it (50% hydration)

• 220 ml whole milk, lukewarm

• 60 g sugar

• 57 g butter, softened (1/4 cup)

• 1 large egg

• 1 tsp vanilla

• 1 tsp salt

• 1/2 tsp nutmeg (optional, for flavor)

• 475 g all-purpose flour (or bread flour)

For Frying:

• coconut oil

For a Vanilla Glaze:

• 250 g powdered sugar

• 60 g milk

• 1 tsp vanilla, (or use almond extract)

For a Chocolate Glaze:

• 250 g Powdered Sugar

• 60 g milk

• 1 Tbsp Cocoa Powder

For a Cinnamon-Sugar Coating:

• 4 Tbsp Sugar

• 1 Tbsp Cinnamon

Preparation Steps

1. Prepare the sweet, stiff levain: Use active starter to build your sweet stiff levain. Cover and let sit for 10-12 hours until the levain has doubled in size and the top is rounded.

2. Prepare the Dough: In a large mixing bowl or stand mixer, combine the sweet stiff levain, lukewarm milk, sugar, butter, egg, vanilla, salt, nutmeg (if desired) and half the flour. Mix until smooth.

3. Add the remaining flour and mix until a shaggy dough forms. Then knead for 8-10 minutes (or 6 minutes in a stand mixer with a dough hook) until smooth and elastic. The dough should be slightly tacky but not sticky.

4. Bulk Fermentation: Cover the dough with plastic wrap and let it proof at room temperature for 4-6 hours, or until doubled in size).

5. After bulk fermentation, you may refrigerate the dough overnight or continue to the next step of shaping the doughnuts.

6. Shape the Doughnuts: Roll out the dough on a lightly floured surface to about 1/2-inch thickness.

7. Use a 3-inch round cutter to cut out doughnuts. Use a smaller cutter to make the holes. Place doughnuts on a parchment-lined baking sheet.

8. Re-roll scraps as needed, but avoid overworking the dough.

9. Second Rise: Cover the doughnuts loosely and let them rise for 1-2 hours at room temperature, or until puffed and light.

10. Fry the Doughnuts: Heat coconut oil in a deep pot or fryer to 180°C (350°F).

11. Fry 2-3 doughnuts at a time for 1-2 minutes per side, until golden brown. Use a slotted spoon to transfer to a wire rack lined with paper towels to drain.

12. Glaze the Doughnuts: In a bowl, whisk together powdered sugar, milk, and vanilla extract to make a smooth glaze.

13. Or prepare the chocolate ganache: Melt chocolate and cream together in a saucepan.

14. Dip the warm doughnuts into the glaze or chocolate ganache and let them set on a wire rack.

15. Or toss in powdered sugar or a cinnamon-sugar mixtures.

16. Pipe cream or jam into donuts where holes were not cut out.

NOTE
These were quite simple to make and a great treat if you're having friends/relatives over for coffee! They're best the day of, but can be warmed the next day @ 200º F for 5 minutes.

*This is a Sourdough Living original recipe.

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