Sourdough Doughnuts Recipe
Delicious doughnuts, rolled in sugar or glazed, can be crafted using extra sourdough starter, offering a unique treat.
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Instructions
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Combine 1 cup water, 1 cup all-purpose flour, 1 cup bread flour, and active sourdough starter in a large bowl to form a dough ball. Cover and rest for 1 hour.
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Melt milk, butter, and sugar in a saucepan, then cool the mixture to 85 F.
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Transfer the dough ball to a stand mixer with a dough hook.
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Slowly add the cooled milk mixture to the dough on low speed.
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Incorporate eggs one at a time, then gradually add the remaining 1 cup all-purpose flour and 1 cup bread flour.
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Increase speed to medium-high and knead for about 8 minutes until the dough is smooth and slightly sticky, adding flour as needed.
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Transfer the dough to a greased bowl, cover, and rest for 30 minutes.
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Add salt and the remaining 2 tablespoons water; mix on medium speed for about 10 minutes until the dough is soft.
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Knead the dough on a lightly floured surface until smooth, adding more flour if necessary.
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Form into a ball, place in a greased bowl, cover, and let rise for about 5 hours, or refrigerate overnight.
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Roll out the dough on a lightly floured surface to 1/2 inch thickness.
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Cut out doughnuts using a cutter; place them on a parchment-lined baking sheet, leaving space. Re-roll scraps and repeat.
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Cover the doughnuts and let them rise until doubled in size (about 3 hours), or refrigerate overnight.
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Heat 2 inches of oil in a large pan to 360 F.
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Fry doughnuts in batches for 1-2 minutes per side (30 seconds for holes) until golden brown. Transfer to a paper towel-lined baking sheet.
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Cool slightly, then glaze or toss in cinnamon sugar. Serve immediately.