Description
Deliciously rich and fluffy doughnuts made with a sourdough base, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 2 ½ cups (300g) cake flour (or all-purpose)
- 1 tsp (3g) baking powder
- ½ tsp (2g) baking soda
- 1 tsp (3g) salt
- ¼ tsp nutmeg (heaping)
- 2 tsp (6g) pure vanilla extract
- 1 cup (247g) full-fat sour cream, room temperature
- ½ cup (118g) brown sugar
- 2 egg yolks (room temperature)
- 2 T (30g) butter, melted
- ½ cup (130g) sourdough discard
- 3 cups (255g) powdered sugar
- 2 T (20g) corn syrup
- ¼ cup + 2 T (80g) whole milk
- 1–2 quarts of canola oil or peanut (or coconut oil)
Instructions
- Combine the cake flour, baking powder, baking soda, salt, and nutmeg in a mixing bowl.
- Mix the sour cream, brown sugar, egg yolks, vanilla extract, and melted butter until smooth in another bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the sourdough discard.
- Heat the oil in a deep fryer or heavy pot to 350°F (175°C).
- Roll out the doughnut dough to about 1/2 inch thick and cut into desired shapes.
- Fry the doughnuts until golden brown on both sides.
- Combine powdered sugar, corn syrup, and milk in a bowl for the glaze and stir until smooth.
- Dip the warm doughnuts into the glaze, allowing any excess to drip off.
- Serve the doughnuts warm or at room temperature.
Notes
Use room temperature ingredients for a smoother dough. Don’t overwork the dough; mix until just combined for tender doughnuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 300
- Sugar: 12g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: sourdough, doughnuts, dessert, fried doughnuts, sweet treat