Sourdough Doughnuts with Vanilla Glaze

Sourdough Doughnuts with Vanilla Glaze ingredients

• 100 g active sourdough starter (100% hydration)
• 180 g whole milk (warmed to 90-100°F / 32-38°C)
• 50 g granulated sugar
• 1 whole large egg
• 300 g all-purpose flour
• 40 g unsalted butter (melted and cooled)
• 5 g fine sea salt
• 6-8 cups vegetable oil (e.g., canola, sunflower)
• 2 cups powdered sugar
• 3-4 tbsp milk
• 1 tsp vanilla extract

How to make Sourdough Doughnuts with Vanilla Glaze

1. In a large mixing bowl, combine the 100g active sourdough starter, 180g warmed whole milk, 50g granulated sugar, and 1 large egg. Whisk until well combined and frothy.
2. Add the 300g all-purpose flour and 5g fine sea salt to the wet ingredients. Mix with a spoon or your hands until a shaggy dough forms. Incorporate the 40g melted and cooled unsalted butter, kneading gently until it's fully absorbed.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it's smooth, elastic, and no longer sticky. The dough should pass the windowpane test.
4. Place the dough in a lightly oiled bowl, turn to coat, cover tightly with plastic wrap, and refrigerate for 12-18 hours. This slow cold ferment develops flavor and makes the dough easier to handle.
5. The next day, gently turn the chilled dough out onto a lightly floured surface. Roll the dough to about 1/2-inch thickness. Using a 3-inch doughnut cutter (or two round cutters, one larger and one smaller for the hole), cut out 12 doughnuts and 12 doughnut holes.
6. Carefully transfer the doughnuts and holes to baking sheets lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let them proof in a warm spot (75-80°F / 24-27°C) for 1-2 hours, or until visibly puffy and almost doubled in size.
7. While the doughnuts are proofing, prepare the frying setup: Pour 6-8 cups vegetable oil into a large Dutch oven or deep pot. Heat the oil over medium heat until it reaches 350-360°F (175-180°C). Use a deep-fry thermometer to monitor the temperature accurately.
8. Carefully lower 2-3 doughnuts (and a few holes) into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, until golden brown and puffed. Adjust heat as needed to maintain oil temperature.
9. Using a slotted spoon or spider, transfer the fried doughnuts to a wire rack set over paper towels to drain excess oil. Allow them to cool for 5-10 minutes before glazing.
10. While the doughnuts cool, prepare the glaze: In a medium bowl, whisk together 2 cups powdered sugar, 3-4 tbsp milk (start with 3 and add more if needed for desired consistency), and 1 tsp vanilla extract until completely smooth and free of lumps.
11. Dip each slightly warm doughnut into the vanilla glaze, coating one side, then place it back on the wire rack (over parchment paper to catch drips). Allow the glaze to set for a few minutes before serving.
12. Serve the sourdough doughnuts warm or at room temperature. They are best enjoyed fresh on the day they are made.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.