Sourdough Fried Doughnuts with Vanilla Glaze

Sourdough Fried Doughnuts with Vanilla Glaze ingredients

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 0.5 cup granulated sugar
• 1 large egg
• 0.5 cup milk, lukewarm
• 0.25 cup unsalted butter, softened
• 1 tsp salt
• 1 tsp vanilla extract
• 6-8 cups vegetable oil, for frying
• 1.5 cups powdered sugar
• 3-4 tbsp milk or cream
• 0.5 tsp vanilla extract

How to make Sourdough Fried Doughnuts with Vanilla Glaze

1. In a large bowl, combine 1 cup active sourdough starter, 3 cups all-purpose flour, 1/2 cup granulated sugar, 1 large egg, 1/2 cup lukewarm milk, 1/4 cup softened unsalted butter, 1 teaspoon salt, and 1 teaspoon vanilla extract. Mix with a spoon or in a stand mixer with a dough hook until a shaggy dough forms.
2. Knead the dough on a lightly floured surface or with a stand mixer for 8-10 minutes until it is smooth, elastic, and no longer sticky. The dough should pass the windowpane test, meaning you can stretch a small piece thin enough to see light through it without tearing.
3. Place the dough in a lightly oiled bowl, turning it once to coat. Cover tightly with plastic wrap and let it proof at room temperature for 3-4 hours, or until it has doubled in size. Alternatively, proof in the refrigerator overnight for a deeper sourdough flavor.
4. Once proofed, gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough to a thickness of about 1/2 inch. Use a 3-inch doughnut cutter (or two concentric cutters for holes) to cut out the doughnuts.
5. Carefully transfer the cut doughnuts to lightly floured parchment paper squares. Cover them loosely with plastic wrap or a clean kitchen towel and let them proof for another 30-60 minutes, or until visibly puffy and light.
6. Heat 6-8 cups of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F (175°C). Use a candy thermometer to monitor the temperature accurately.
7. Gently place 2-3 doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown. Use a slotted spoon or spider to carefully flip the doughnuts and remove them from the oil.
8. Transfer the fried doughnuts to a wire rack set over a baking sheet to drain any excess oil. While the doughnuts cool slightly, prepare the glaze.
9. For the vanilla glaze, whisk together 1.5 cups powdered sugar, 3-4 tablespoons milk or cream, and 1/2 teaspoon vanilla extract in a shallow bowl until smooth. Adjust the liquid amount for desired consistency.
10. Once the doughnuts are cool enough to handle but still warm, dip each doughnut into the glaze, turning to coat evenly. Place them back on the wire rack to allow the excess glaze to drip off and set. Serve immediately.

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