Glazed Sourdough Donuts are the ultimate indulgence, a delightful blend of tart sour and sweet, comforting dough that will make you rethink everything you thought you knew about donuts. Forget those mass-produced, overly sweet desserts; These are something completely different. It has a subtle complexity, a lovely chewiness and a distinct spiciness that makes each bite an adventure. People absolutely love these donuts because they offer a sophisticated twist on a classic favorite. The magic lies in the sourdough starter, which not only imparts distinctive flavor but also contributes to an incredibly light and airy texture, a stark contrast to the typical dense doughnut. This recipe transforms the ordinary donut into a truly artisan treat, perfect for a weekend breakfast, a special occasion or just a moment of pure, unadulterated joy.
Material:
- 1 cup sourdough starter (250 g), activated and bubbling
- ½ cup whole milk (115 g), lukewarm
- 1 large egg, at room temperature
- ¼ cup raw cane sugar (55 grams)
- ¼ cup melted butter (50 g), unsalted
- 1 teaspoon vanilla extract (3 grams)
- 1 teaspoon salt (4 grams)
- 2¼ cups bread flour (290 grams)
- 2 cups powdered sugar
- ¼ cup whole milk for glaze
- 1-3 cups coconut oil for frying
making donut dough
Step 1: Combining Wet Ingredients and Starter
In a large mixing bowl, start by mixing your active sourdough starter with a little warm milk. Slowly whisk them together until well combined. The warmth of the milk helps awaken the yeast in the sourdough starter, promoting a better rise. Next, add your room temperature large egg, raw cane sugar, melted butter, and vanilla extract to the bowl. Beat everything well until the sugar dissolves completely and the mixture becomes uniform. It makes a rich, delicious base for our Glazed Sourdough Donuts. It is important that the egg is at room temperature so that it can better emulsify with the other ingredients and prevent any separation.
Step 2: Incorporating Dry Ingredients and Kneading
Now it’s time to add the dry ingredients. Add salt and bread flour to the wet mixture. Using a sturdy spoon or flour whisk, mix until a shaggy dough begins to form. When it becomes too difficult to move, turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes. This is an important step in developing the gluten, which will give our donuts their beautiful texture. You are looking for a dough that is smooth, elastic, and slightly sticky but not too sticky. If it’s too sticky, add a little more bread flour, a tablespoon at a time. If it seems too dry then add a little milk. Bread flour is essential here because its high protein content creates a strong gluten network, which is perfect for yeast doughs like this one.
Step 3: First Rise (Bulk Fermentation)
Lightly grease a clean bowl with a little oil or cooking spray. Place the kneaded dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a wet kitchen towel. Let the dough rise in a warm place for 6-12 hours, or until it has at least doubled in size. The time this takes will depend on the ambient temperature and the activity of your sourdough starter. A good indicator is that it should look puffy and have many bubbles. It is this slow, overnight rise that gives sourdough its distinctive tangy flavor and contributes to a wonderfully tender doughnut. For best results, aim for a consistent, warm environment with temperatures around 75-80°F (24-27°C).
Shaping and Frying Donuts
Step 4: Deflating, Shaping, and Second Rise
Once your dough has doubled in size, gently punch it down to deflate it. Turn the dough out onto a lightly floured surface. You can roll out the dough to a thickness of about ½ inch or simply pat it out. Using a donut cutter or two different sized round cutters (larger for the outside and smaller for the hole), cut out your donuts. Place the cut donuts on a parchment-lined baking sheet, leaving a little space between them. Cover them with plastic wrap and let them rest and rise for the next 30-60 minutes, or until they look puffed up. This second rise ensures that they are light and airy before frying.
Step 5: Fry the Donuts
Prepare your frying station. Heat your coconut oil in a heavy-bottomed pot or Dutch oven over medium heat until it reaches 350-360°F (175-180°C). Use a thermometer to make sure the oil is at the correct temperature. Carefully drop 2-3 donuts at a time into the hot oil, making sure not to overcrowd the pot. Fry for about 1-2 minutes on each side or until they are golden brown and puffed up. Use a slotted spoon or spider strainer to carefully remove the donuts from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with remaining donuts, always monitoring the oil temperature to maintain consistency and adjusting as needed.
glazing donuts
Step 6: Preparing and Applying the Glaze
While the donuts are still warm (but not hot), prepare the glaze. In a medium bowl, whisk together powdered sugar and ¼ cup milk. Start with ¼ cup milk and add more milk, a tablespoon at a time, until you get a smooth, pourable consistency. You want to make a glaze that is thick enough to cover the donuts but thin enough to drizzle nicely. If it’s too thick, add a little more milk; If it’s too thin, add more powdered sugar. Dip the tops of the warm donuts into the glaze, draining off excess. Place them back on the wire rack to let the glaze set. This is the perfect time to enjoy your delicious, homemade Glazed Sourdough Donuts!
conclusion:
And there you have it – a step-by-step guide to making your own batch of delicious, homemade Glazed Sourdough Donuts! We’ve covered everything from proofing that perfect sourdough starter to achieving that irresistible glaze. These donuts are a delightful blend of sourdough complexity and sweet, comforting donut goodness, offering a unique treat that is sure to impress. Whether you’re an experienced baker or just starting out on your yeast dough making journey, I encourage you to give this recipe a try. The satisfaction of eating a warm, fresh glazed donut you made yourself is truly unparalleled.
For tips, these Glazed Sourdough Donuts are great on their own with a cup of coffee or tea. They also make a wonderful addition to a brunch spread or as a special dessert. Don’t be afraid to get creative with variations! Consider adding a pinch of cinnamon to the dough, chocolate or fruit jam to the glaze, or even a sprinkle of toasted nuts or coconut for added texture and flavor.
Frequently Asked Questions:
Can I use active dry yeast in place of sourdough starter?
Although this recipe is specifically designed for sourdough starter to achieve its unique flavor and texture, you can adapt it to use active dry yeast. You will need to adjust the leavening time and possibly the liquid amount. However, you’ll be missing out on the signature sourdough flavor profile of these Glazed Sourdough Donuts.
How long do these donuts stay fresh?
Glazed Sourdough Donuts are best enjoyed fresh, ideally within 1-2 days of baking. Store them in an airtight container at room temperature to maintain their texture. Refrigeration can sometimes make them a little tough, so it’s best to avoid this if possible.
Glazed Sour Donuts
Irresistible baked sourdough donuts with sweet glaze, perfect for a feast.
Material
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1 cup active sourdough starter (250 g)
-
½ cup whole milk (115 g), lukewarm
-
1 large egg, at room temperature
-
¼ cup raw cane sugar (55 grams)
-
¼ cup melted unsalted butter (50 g)
-
1 teaspoon vanilla extract (3 grams)
-
1 teaspoon salt (4 grams)
-
2¼ cups bread flour (290 grams)
-
2 cups powdered sugar
-
¼ cup whole milk for glaze
-
1-3 cups coconut oil for frying
Instruction
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step 1
In a large mixing bowl, combine the activated sourdough starter with a little warm milk. Beat together. Mix egg, raw cane sugar, melted butter and vanilla extract at room temperature. Beat until sugar dissolves completely. -
step 2
Add salt and bread flour to the wet mixture. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic and slightly sticky. Adjust flour or milk if necessary. -
step 3
Lightly grease a clean bowl. Place flour in bowl, turning to coat. Cover tightly and let rise in a warm place for 6-12 hours, or until doubled in size and bubbly. -
step 4
Gently press the risen dough and turn it out onto a lightly floured surface. Roll or pat the dough out to about ½ inch thickness. Cut donuts using a donut cutter or round cutter. Place on a parchment lined baking sheet, cover and leave until risen, 30-60 minutes. -
Step 5
Heat the coconut oil in a heavy-bottomed pot until it reaches 350-360°F (175-180°C). Carefully fry 2-3 donuts at a time, 1-2 minutes per side, until golden brown. Remove with a slotted spoon and place on a wire rack to drain. -
Step 6
While the donuts are still warm, prepare the glaze by whisking the powdered sugar with ¼ cup milk, adding more milk by spoonfuls until a smooth, pourable consistency is achieved. Dip the tops of warm donuts into the glaze and return to a wire rack to set.
important information
Nutrition Facts (per serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
