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Sourdough Donut Recipe

Sourdough Donut Recipe
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Indulge in incredibly soft, fluffy sourdough donuts with a delicate tang and sweet vanilla glaze, perfect for a special treat.

Ingredients

Scale
  • 20 grams unfed starter
  • 55 grams milk (1/4 cup) for starter
  • 15 grams sugar (scant 1 Tablespoon) for starter
  • 110 grams bread flour (3/4 cup) for starter
  • 160 grams milk (1/2 cup + 3 Tablespoons) for tangzhong
  • 35 grams bread flour (1/4 cup) for tangzhong
  • 300 grams bread flour (2 cups + 1 Tablespoon) for dough
  • 66 grams sugar (1/3 cup) for dough
  • 6 grams salt (1 teaspoon) for dough
  • 1 egg room temperature
  • all the sweet stiff starter
  • all of the tangzhong
  • 55 grams milk, room temperature (1/4 cup) for dough
  • 70 grams unsalted butter, room temperature (5 Tablespoons)
  • neutral oil for frying
  • 430 grams powdered sugar (3 cups + 1/3 cup) for glaze
  • 95 grams hot water (1/3 cup + 1 Tablespoon) for glaze
  • 6 grams vanilla paste or extract (1 1/2 teaspoons) for glaze
  • pinch of salt for glaze

Instructions

  1. The night before, prepare the sweet stiff starter.
  2. Add unfed starter, warm milk, and sugar to a bowl.
  3. Whisk until combined.
  4. Add 110 grams bread flour and mix until a shaggy dough forms.
  5. Place the dough onto a clean work surface.
  6. Knead until a smooth dough ball forms.
  7. Return the dough to the bowl.
  8. Cover with plastic wrap.
  9. Leave to triple in size (about 12 hours at 70°F).
  10. Before mixing the donut dough, prepare the tangzhong.
  11. Add 160 grams milk and 35 grams bread flour to a small saucepan.
  12. Whisk until flour is incorporated.
  13. Bring to medium heat.
  14. Whisk continuously until a thick paste forms (about 4-5 minutes).
  15. Remove saucepan from heat.
  16. Allow the tangzhong to cool completely.
  17. Spread tangzhong over a large plate, cover with plastic wrap, and place in fridge to cool quickly if needed.
  18. In a stand mixer bowl with a dough hook, add 300 grams bread flour, 66 grams sugar, and 6 grams salt.
  19. Whisk dry ingredients briefly.
  20. Add the room temperature tangzhong, room temperature egg, and 55 grams milk.
  21. Divide the sweet stiff starter into 15-20 pieces.
  22. Add the sweet stiff starter pieces to the mixing bowl.
  23. Mix on low/stir speed for 2-3 minutes until all ingredients are incorporated and a stiff dough forms.
  24. While still mixing on low, add 70 grams butter one tab at a time.
  25. Allow each tab of butter to fully incorporate before adding more.
  26. Once all butter is added, increase to medium speed (speed 2).
  27. Knead the dough for 10-15 minutes more or until it passes the windowpane test.
  28. Place the dough in a lightly greased straight-edge bowl.
  29. Cover the bowl.
  30. Leave to double in size (about 4-5 hours at 75–78°F).
  31. Pour the dough onto a lightly floured work surface.
  32. Dust the top of the dough with more flour.
  33. Roll the dough out to ½-¾ inch thick with a floured rolling pin.
  34. Cut out 8-9 donuts using a donut cutter.
  35. Place each donut and donut hole on its own square of parchment paper.
  36. Place parchment squares with donuts onto a rimmed baking sheet.
  37. Cover the baking sheet.
  38. Leave to rise until doubled in size and puffy (about 1-2 hours at 77°F, or until they jiggle when shaken and pass the finger poke test).
  39. Alternatively, cover and refrigerate donuts overnight for a slower second rise.
  40. Just before the donuts complete their second rise, preheat 2 inches of neutral oil to 360°F in a heavy-bottom pot or cast iron skillet.
  41. Once donuts have completed their second rise, carefully place 2-3 donuts (with parchment paper) in the hot oil at a time.
  42. Use kitchen tongs to remove the parchment paper after about 10 seconds.
  43. Fry each donut for 2 ½ minutes total, flipping halfway through.
  44. Use a slotted spoon to carefully remove golden brown donuts.
  45. Place fried donuts on a wire rack to drain.
  46. Ensure oil temperature returns to 360°F before frying the next batch.
  47. Whisk together powdered sugar, hot water, vanilla paste/extract, and a pinch of salt in a medium bowl until smooth.
  48. Dip each side of the fried donut in the glaze.
  49. Allow any excess glaze to drip off.
  50. Place glazed donuts back on the wire rack to dry.
  51. Wait about an hour until the donuts are fully set before enjoying.

Notes

Ensure your sweet stiff starter has tripled in size for the best rise.
Cool the tangzhong completely before adding to the dough; warm tangzhong can hinder yeast activity.
Don’t rush the second proofing; truly puffy donuts are essential for a light texture.
Always use a thermometer to maintain the oil temperature at 360°F for perfect frying results.

Find it online: https://theflakytruth.com/sourdough-donut-recipe/