Glazed Sourdough Donuts

In a small saucepan or microwave safe container, heat the milk, sugar and butter not exceeding [wprm-temperature value=”115″ unit=”F”]. If the mixture exceeds that temperature let it cool before using.

In a large bowl or stand mixer add the active sourdough starter, salt, eggs, 2 cups of the flour and the warm milk mixture.

On low speed, mix with the dough hook until the mixture forms a wet dough, then increase the speed to medium-low for about 5 minutes to work the mixture.

Let the dough rest in the bowl with the mixer off for 10 minutes. This is important to allow the moisture in the mixture to redistribute for the next step.

Add in about ⅓ cup of flour and knead the mixture for another 5 minutes.

On a lightly floured surface turn out the soft dough ball and knead by hand until the dough is no longer sticky adding in more flour as needed until you have a smooth but still soft ball.

Lightly grease the mixing bowl and place your dough ball in the bowl.

Cover the bowl with a towel, I prefer a damp towel as my area is quite dry, and let rise for 3-6 hours. This can be done at room temperature depending on where you live and what time of year it is; I prefer to set mine in the oven with just the oven light on.

On a lightly surface gently remove the dough from the bowl.

Sprinkling the dough with flour as needed, roll the dough to ½" – ¾" thickness

Prepare a cooking sheet with non-stick spray or oil and place the cut donuts and holes so they are at least 1 inch apart, you'll need at two sheets.

Using a donut cutter if you have one, or 3" and ¾" circle cutters; I used a drinking glass and a shot glass, cut the donuts and holes. Try to cut out as many as you can in the first roll, the dough will get tougher the more you re-roll it. Extra holes are fine if you have a space where you can't get a whole donut.

Re-roll any remaining dough and cut as many donuts and holes as possible. I will divide any remaining dough and roll them into balls in my hands.

Cover the baking sheets with kitchen towels, again mine are damp, and let them rest in a warm spot, like the oven with the light on, for 1-3 hours. They should be slightly puffed when ready to fry.

Preheat the oil in an electric fryer, heavy bottomed pot or Dutch oven over medium to medium-high heat.

While the oil is heating, let's mix up the glaze. In a medium bowl melt the butter and stir in the vanilla.

Add in the powdered sugar and stir until a thick paste forms.

Thin out the paste by mixing in milk one tablespoon at a time until the mixture has the consistency of white glue. No worry if it's a little thick, the heat from the freshly cooked donuts will melt the glaze and create a thin coating. So, be prepared with an extra set of hands; one watching the fryer and the other on glaze duty getting them coated while they're hot.

Once the oil has reached [wprm-temperature value=”350″ unit=”F”] to [wprm-temperature value=”375″ unit=”F”] carefully add the donuts to the hot oil using a slotted spoon or spider strainer and fry for about 1½ minutes each side until golden brown. Donut holes are only about 30 seconds per side, but will roll around.

Once browned on both side remove from oil with slotted spoon or spider strainer and place on paper towel (disposable or reusable) to absorb excess grease.

Allow them to cool slightly before handling. Dip the hot donut in the glaze, I always flip mine to make sure both sides are covered.

As these cook quickly, I set a wire cooling rack into a rimmed cookie sheet and set the glazed donuts onto to allow them cool and set, this also catches any drips of glaze. Enjoy hot and fresh, these will keep for a day or two, but not best for long storage.