Description
Warm, fluffy sourdough donuts with a delightful sweetness and tangy flavor, perfect for any time treat.
Ingredients
Scale
- 90 grams whole milk
- 30 grams butter
- 50 grams sugar
- 100 grams active starter
- 1 large egg (at room temperature)
- 230 grams white all-purpose flour
- 3 grams sea salt (a pinch)
- Oil (for deep frying)
- Cinnamon sugar (for coating)
Instructions
- Heat the milk in a small saucepan until just simmering or microwave until hot.
- Pour the hot milk into a large mixing bowl. Add the butter and sugar. Whisk until well combined.
- Once the mixture is warm, whisk in the active starter.
- Add the egg and mix until blended.
- Add the flour and salt, mixing until a shaggy dough forms.
- Cover the dough and let it rest. Do stretches and folds every twenty minutes for an hour.
- Let the dough rise until it doubles in size, about 4-8 hours.
- Chill the dough for at least 120 minutes if you have the time—it helps improve the flavor.
- Shape the dough into a spiral log. Roll it tightly and shape into a ball.
- Roll the dough to about 1.5 cm thick. Cut out rounds and holes from the center.
- Place the cut donuts on a parchment-lined baking sheet. Let them rise until puffy, about 60-120 minutes.
- Heat oil to 375°F (190°C) for frying.
- Fry the donuts for about 2 minutes, flipping them when browned.
- Use a slotted spoon to remove them and place on paper towels.
- Coat the warm donuts in cinnamon sugar.
- Fry donut holes for just under 1 minute and coat them with cinnamon sugar too.
Notes
Using fresh ingredients makes a big difference. Make sure your sourdough starter is active and bubbly.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: sourdough, donuts, dessert, sweet, frying