Here is the best recipe of sourdough doughnuts so far. I have a small stove burner, which I use outside on our patio, this makes doughnut production more pleasant, and my house doesn’t smell like fried oil. The doughnuts turn out soft, fluffy and delicious. Every other weekend my family patiently waits until I finish frying the doughnuts, then we deep them in the glaze together, and that’s a perfect start of any weekend.
Stiff Sourdough starter
- 280g bread flour (100%)
- 64g stiff starter (23%)
- 153g milk (54%)
- 50g eggs (18%)
- 55g soft butter (20%)
- 30g sugar (11%)
- 5g salt (1.8%)
- 0.5g yeast (optional) to reduce sourness
- 10 pm add starter to the water and whisk together, add flour, mix well, form a ball, then roll it into a tight roll, place in a jar, cover with water, make sure it is covered with water, let sit at room temp 74-78F until it increases in size and starts to float on the top of the water.
- In about 8-10 hours the top of the starter will dry and the bottom will start to melt in the water. We will need only the center part of it.
- Keeping stiff starter in the water helps to reduce its acidity and sourness of the final product (learn how to make starter from scratch here).
- 8 am mix starter, milk, eggs, flour, sugar (let it autolyse for 30minutes).
- During the autolyse period the flour becomes fully hydrated. This activates gluten development.
- 8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
- Add salt and mix for a couple more minutes. The dough should form a ball.
- Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together. If its not coming up together, feel free to add a little more flour (20-40g).
- 9 am cover and let it proof for 3- 4 hours at 76-80F/ 24-28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 12 pm transfer the dough to the fridge for cold fermentation for 8-10 hours.
- 10 pm remove the dough from the fridge.
- Roll the cold dough on the floured surface.
- Cut the donuts with donut mold or just a regular glass.
- Transfer each donut on single piece of parchment paper, this will help with transferring the proofed doughnuts later into the pot with oil.
- Cover the doughnuts, let them proof overnight on the countertop. Temperature should be 72-73F.
- Next morning they should increase in size and become puffy.
Note : if it’s hot in your kitchen, better to put doughnuts in the fridge overnight, and make them proof next morning for 2-3 hours at 78-82F until they will become puffy and light.
- If the doughnuts were proofing at room temperature, now they should be ready to be deep fried.
- Preheat the oil for about 30 minutes, and fry the doughnuts for 1-2 minutes on each side until golden brown.
- Then dip them into the glaze, or ice them the way you like them.
Note : if doughnuts were slowly proofing in the fridge, bring them back to the room temperature, let them proof for 2-3 hours, then deep fry them.
Vanilla Donut Glaze:
- 170g powdered sugar
- 2-3 tablespoons milk
- 1 ½ teaspoons vanilla extract
- In a medium bowl, whisk together all of the ingredients.
- Whisk until silky and smooth.
- If you want it thinner add a little more milk
Chocolate Donut Glaze:
- 170g powdered sugar
- 4 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 1 teaspoons pure vanilla extract
- In a medium bowl, whisk together powdered sugar and cocoa powder.
- Slowly stir in milk and vanilla extract. Whisk until silky and smooth.
Enjoy your homemade sourdough doughnuts 🍩