Incredibly Soft Sourdough Donuts (with NO ADDED Yeast)

By Sugar Spun Run · 240 min

Ingredients

Instructions

1. Warm the milk to 100–110°F (38–43°C) and stir it into the sourdough starter in a stand mixer bowl fitted with the paddle. Add the eggs, sugar, vanilla and about 2 cups (250g) of flour, sprinkle the salt over the flour, and stir until well combined.
2. On low speed, add the soft butter one tablespoon at a time until fully incorporated.
3. Switch to the dough hook and, on low speed, add the remaining flour gradually until the dough forms a ball that pulls away from the bowl sides. You may need less or more than the full cup (125g).
4. Knead on low speed (speed 2) for 7 to 10 minutes until smooth and elastic. The dough should stay slightly tacky but not stick to a finger when pressed.
5. Put the dough in a large, lightly oiled bowl, cover and leave somewhere warm and draft-free until doubled, typically 6 to 8 hours or longer in a cold kitchen. Then refrigerate overnight (at least 12 hours).
6. The next day, line twelve 6-inch parchment squares. Roll the dough out on a lightly floured surface to ½ inch (1.3 cm) thick and cut donuts with a 2¾ inch (7 cm) cutter with a 1¼ inch (3 cm) hole. Lightly flour each side of each donut.
7. Place each donut on its own parchment square on a baking sheet and store the holes on a separate lined sheet. Cover and leave in a warm place for 1.5 to 2 hours, or longer in a cold room, until puffed and a floured finger pressed in springs back slowly and not all the way.
8. While the donuts proof, pour about 2 inches (5 cm) of oil into a medium saucepan with a frying thermometer on the side and heat over medium heat to 350°F (175°C).
9. Fry 1 or 2 donuts at a time, flipping halfway, until light golden on both sides (about 45–60 seconds per side), or until the centre reaches 185°F (85°C). Let the oil return to temperature between batches. Move to a rack or paper-towel-lined plate and let cool briefly.
10. For the glaze, whisk together the powdered sugar, melted butter, vanilla and hot water until smooth. Dip each warm donut in the glaze, set on a rack and let it harden.

Summarized from Sugar Spun Run's video. Watch it for the details.

More recipes with

EggMilkBreadSourdough bread