Sourdough Doughnuts with Vanilla Bean Glaze

Sourdough Doughnuts with Vanilla Bean Glaze ingredients

• 150 g active sourdough starter
• 300 g all-purpose flour
• 120 g warm milk
• 1 large egg
• 50 g granulated sugar
• 40 g melted unsalted butter
• 5 g fine sea salt
• 1 tsp vanilla extract
• 6 cups vegetable oil (for frying)
• 2 cups powdered sugar
• 3-4 tbsp milk
• 1 tsp vanilla bean paste (or extract)

Watch how to make Sourdough Doughnuts with Vanilla Bean Glaze

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Sourdough Doughnuts with Vanilla Bean Glaze

1. Prepare the Dough (Overnight Fermentation): In the bowl of a stand mixer, combine 150g active sourdough starter, 300g all-purpose flour, 120g warm milk, 1 large egg, 50g granulated sugar, 40g melted unsalted butter, 5g fine sea salt, and 1 teaspoon vanilla extract. Mix with a dough hook on low speed for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
2. Bulk Fermentation: Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate overnight (8-12 hours). This slow, cold fermentation develops a rich flavor.
3. First Proofing: The next day, remove the dough from the refrigerator and let it come to room temperature for 1-2 hours. Gently punch down the dough and turn it out onto a lightly floured surface.
4. Shape the Doughnuts: Roll the dough to about 1/2-inch (1.2 cm) thickness. Using a 3-inch doughnut cutter (or a 3-inch round cutter and a 1-inch round cutter for the center hole), cut out doughnuts and doughnut holes. Place them on parchment-lined baking sheets, leaving space between each.
5. Second Proofing: Loosely cover the shaped doughnuts with plastic wrap and let them rise in a warm spot for 1-2 hours, or until visibly puffy and almost doubled in size. They should feel very light.
6. Prepare for Frying: Pour 6 cups vegetable oil into a heavy-bottomed pot or Dutch oven, ensuring the oil is at least 3 inches deep. Heat the oil over medium heat to 350°F (175°C). Use a candy thermometer to monitor the temperature precisely; maintaining consistent heat is crucial for proper frying.
7. Fry the Doughnuts: Carefully lower 2-3 doughnuts at a time into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown. Use a slotted spoon or spider to flip them and to remove them once cooked.
8. Drain and Cool: Transfer the fried doughnuts to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Allow them to cool for a few minutes before glazing.
9. Prepare Vanilla Bean Glaze: While the doughnuts are cooling slightly, whisk together 2 cups powdered sugar, 3-4 tablespoons milk, and 1 teaspoon vanilla bean paste (or extract) in a medium bowl until smooth and of pouring consistency. Add more milk if needed, one teaspoon at a time.
10. Glaze and Serve: Dip each warm doughnut into the glaze, turning to coat evenly. Let any excess drip off before placing them back on the wire rack for the glaze to set. Serve immediately or once the glaze has firmed up.

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