Ingredients:
For the Sourdough Starter:
1/2 cup active sourdough starter
1 cup all-purpose flour
1/2 cup lukewarm water
For the Dough:
1 cup active sourdough starter
1 cup whole milk (warmed)
1/3 cup unsalted butter (melted)
2 large eggs
1/2 cup granulated sugar
4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Oil for frying
For the Glaze:
2 cups powdered sugar
1/4 cup milk or Heavy Cream
1 teaspoon vanilla extract
Equipment:
Large Dutch oven for frying
Parchment paper
Instructions:
1. Prepare the Sourdough Starter:
In a bowl, mix 1/2 cup active sourdough starter with 1 cup all-purpose flour and 1/2 cup lukewarm water. Cover and let it sit at room temperature for 4-8 hours, or until it becomes bubbly. I always do this step the night or morning before I am going to be cooking with my starter. In this particular case, I feed my starter in the morning, mix up my dough at night. That way it will have time to proof and be ready to cook the next morning (breakfast). As always, when cooking with starter, plan accordingly. I know it may seem a little overwhelming, but its a rhythm that you will fall into, as it is so worth it in the end!
2. Make the Dough:
In a large mixing bowl, combine 1 cup of the sourdough starter with warmed milk (make sure that your milk is not too hot), melted butter, eggs, and sugar.
Gradually add the flour, salt, and baking soda, mixing until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. You can knead by hand or if you prefer... knead with your mixer.
Place the dough in a greased bowl, cover, and let it rise at room temperature for 8-12 hours or overnight.
3. Shape and Fry:
Roll out the dough on a floured surface to about 1/2 inch thickness.
Cut out doughnut shapes using a doughnut cutter or two differently sized round cookie cutters. When we are shaping our doughnuts, we like to use mason jar lids! The kids always have fun with this step! After we cut them out, we place them on a cookie sheet lined with parchment paper. Don't forget to keep the doughnut holes (the middle shape you cut out!) We love frying these up as well! They are a fun little treat!
Heat oil in a deep fryer or large, heavy pot to 350°F (175°C). I like to get my oil heating while I am cutting out my doughnuts! I always check that my oil is hot enough to fry by sprinkling just a drop of water into the oil. (this is something my mom taught me) I will have future video tutorials on this step.
Carefully fry doughnuts for about 2 minutes per side, or until golden brown. This will take a very short time, so don't leave them! Remember not to forget the doughnut holes that were saved! They will take an even shorter time! once golden on all sides remove.
Remove with a slotted spoon and place on a wire rack to drain excess oil. I always prefer to place my wire rack on top of a metal cookie sheet lined with paper towels for easy cleanup!
4. Make the Glaze:
In a bowl, whisk together powdered sugar, milk or heavy cream (I prefer heavy cream), and vanilla extract until smooth. You may need to add a little more cream to mixture if it does not seem smooth enough! Sometimes in the warmer months I add a squeeze of fresh lemon juice for a fresh, fun pop!
Dip each doughnut into the glaze, coating both sides evenly. Once coated to your liking, place back on wire rack. Once doughnuts are out of reach of the hot oil, kids and family can participate in this step!
You can also vary your toppings! Sometimes we glaze! Sometimes we add chocolate or vanilla icing , sprinkles ect! Be creative and have fun here!
5. Enjoy!
Allow the glaze to set for a few minutes before serving.
Serve the homemade sourdough doughnuts fresh and enjoy the delightful taste of your sourdough creation!
These sourdough doughnuts offer a unique twist to the classic treat, with the distinct tanginess of sourdough enhancing their flavor. Happy baking!
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