Sourdough Glazed Donuts
These naturally leavened sourdough glazed donuts are light, fluffy, and melt-in-your-mouth delicious! Fry these donuts in coconut oil or another neutral oil and dip them in a simple homemade glaze for truly the best naturally leavened donuts ever!
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Servings: 12 donuts
Ingredients
Levain
- 30 grams sourdough starter
- 60 grams all-purpose flour
- 60 grams filtered water
Brioche Sourdough Donut Dough
- 2/3 cup active sourdough starter 150 g
- 1/2 cup whole milk warm (100–110°F) (122 g)
- 2 3/4 cups all-purpose flour 390 g
- 2 large eggs room temperature (105 g)
- 1/4 teaspoon salt 2 g
- 1/4 cup granulated sugar 53 g
- 1 teaspoon vanilla bean paste or vanilla extract 5 g
- 8 tablespoons salted butter softened (113 g)
Vanilla Glaze
- 2 cups powdered sugar (240 g)
- 1/3 cup heavy cream (80 g)
- 1 teaspoon vanilla bean paste or vanilla extract (5 g)
Instructions
Make the Levain
- In a small bowl, mix together the sourdough starter, flour, and water.
- Cover loosely and let rest at room temperature until bubbly and active, about 4–6 hours.
Prepare the Dough
- Add all dough ingredients except the butter to the bowl of a stand mixer fitted with a dough hook.
- Mix until the ingredients come together into a shaggy dough.
- With the mixer running on low, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next.
- Increase speed to medium to medium-high and knead for about 10 minutes, or until the dough is smooth, elastic, and pulling away from the sides of the bowl.
Bulk Fermentation
- Transfer the dough to a large, lightly greased bowl.
- Cover with plastic wrap and let bulk ferment overnight or 6–12 hours, depending on kitchen temperature. My kitchen is around 66℉ and takes the full 12 hours.
- The dough should rise about 50–60%. (Brioche doughs are known to rise more slowly.)
Shape the Donuts
- In the morning, turn the dough out onto a lightly floured surface.
- Roll the dough to about 1/2-inch thickness.
- Use a donut cutter to cut 12 donuts and 12 donut holes.
- Place each donut onto an individual square of parchment paper and transfer to a baking sheet.
Final Rise
- Cover loosely and let the donuts rise in a warm place until puffy, about 2–3 hours. To test if the dough is done rising, press your finger against a donut. If the indentation slowly springs back, the dough is fully fermented. If it springs back quickly, it needs more time.
Fry the Donuts
- Add coconut oil (or another neutral oil) to a heavy-bottomed pan, filling it 2–3 inches deep.
- Heat oil to 340–360°F, making sure to keep it within that range to avoid burning the donuts.
- Fry donuts in batches for 1–2 minutes per side, until golden brown.
- Transfer to a wire rack with parchment paper underneath to catch excess oil.
Glaze the Donuts
- In a medium bowl, whisk together powdered sugar, heavy cream, and vanilla extract until smooth.
- Dip the warm donuts into the glaze, then return to the wire rack to set. Allow the glaze to set before enjoying (or don't--they are that good!).
Notes
Storage
- Store at room temperature in an airtight container for up to 2 days.
- For the best texture, reheat unglazed donuts for 5–8 seconds in the microwave before glazing.
- Freezing is best done before frying (after shaping).
Nutrition
Serving: 1donut | Calories: 339kcal | Carbohydrates: 54g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 126mg | Potassium: 71mg | Fiber: 1g | Sugar: 25g | Vitamin A: 386IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 2mg
Calories: 339kcal
Tried this recipe?Mention @Bake.With.Jamie