Sourdough Glazed Donuts
Glazed donuts made with sourdough. These donuts have the best flavor, a light and fluffy interior, a crisp exterior, and are covered in a thick glaze that dries hard.Start the dough the morning before you want to eat them, cut the donuts at night, let them rise in the fridge overnight, and fry in the morning. Makes 12 donuts + 12 donut holes.
Servings: 12
Calories: 323kcal
Ingredients
For the Donuts
- 45 grams (3 tablespoons) unsalted butter, softened
- 60 grams sugar
- 185 grams water
- 75 grams sourdough starter
- 1 egg
- ¼ teaspoon nutmeg
- ½ teaspoon vanilla
- 360 grams all purpose flour
- 7 grams salt
- For frying: oil or lard
For the Glaze
- 1 pound powdered sugar
- 1 tablespoon cornstarch
- ½ cup milk
- ½ teaspoon vanilla
- Pinch of salt
Directions
Make the Dough + First Rise
- The morning before you want to have donuts, cream together the butter and sugar in a large bowl. Add water, starter, egg, nutmeg, and vanilla. Mix until combined. Add the flour and salt and mix until very well combined - switch to mixing with a wooden spoon if it becomes too difficult with a mixer.Scrape down the sides of the bowl, cover, and let rise until doubled in size - about 12 hours.
Cutting the Donuts + Second Rise
- In the evening, line a sheet pan with parchment paper and set aside. Turn the dough out onto a generously floured surface. Sprinkle the top with flour and fold the edges of the dough toward the middle to form a square. Press the dough flat with your hands, then roll to ½-inch thick, adding more flour as needed. Cut circles with a donut cutter or a round cookie cutter with a smaller cut out for the middle. (The small cut outs will make donut holes!) Stretch the donuts to make the holes bigger as you lift them off the work surface then, place on the prepared sheet pan.Continue rolling and cutting until all the dough has been used. Cover the sheet pan with plastic wrap and place in the fridge overnight.
Frying + Glazing
- The next morning, whisk together the glaze ingredients in a large bowl.Heat 1-2 inches of oil or lard in a large pan or Dutch oven to 375 degrees. Fry a few donuts at a time, flipping every minute or so and monitoring the oil carefully to make sure it stays around 375. Fry until golden brown all over and cooked to an internal temperature of at least 200 degrees. Remove to a paper towel lined plate. Repeat with remaining donuts.While the donuts are still warm, line them up on a wooden spoon or chopstick and lay across the bowl with the glaze. Spoon the glaze over the donuts to cover completely. Let them drip for a few minutes, then transfer to a plate. Repeat until all donuts have been glazed. Donut holes will need to be dipped into the glaze - these are great for sampling while you cook!
Nutrition
Calories: 323kcal (16%) | Carbohydrates: 68g (23%) | Protein: 4g (8%) | Fat: 4g (6%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg (8%) | Sodium: 238mg (10%) | Potassium: 55mg (2%) | Fiber: 1g (4%) | Sugar: 43g (48%) | Vitamin A: 130IU (3%) | Vitamin C: 0.001mg | Calcium: 21mg (2%) | Iron: 1mg (6%)
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