Ingredients:

  • 113g active sourdough starter
  • 240ml whole milk, lukewarm
  • 50g granulated sugar
  • 7g instant dry yeast
  • 500g all-purpose flour, plus more for dusting
  • 10g salt
  • 57g unsalted butter, softened
  • 1 large egg, lightly beaten
  • Vegetable oil, for frying
  • 240ml powdered sugar, sifted
  • 60-80ml whole milk, or more as needed
  • 1 teaspoon vanilla extract or 1/2 vanilla bean
  • Pinch of salt

Instructions:

  1. Activate the Sourdough Starter: Ensure your starter is active and bubbly. If it's been slumbering in the fridge, feed it a few times before starting.
  2. Make the Dough: Combine the sourdough starter, warm milk, sugar, and yeast in a bowl. Let stand for 5 minutes.
  3. Add Dry Ingredients: Add the flour and salt to the wet ingredients. Mix until a shaggy dough forms.
  4. Incorporate Butter and Egg: Add the softened butter and egg. Knead the dough (by hand or with a mixer) until smooth and elastic.
  5. Bulk Fermentation (First Rise): Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 12-16 hours, or until doubled in size.
  6. Shape the Doughnuts: Gently punch down the dough. Roll it out to about 1/2 inch thickness. Use a doughnut cutter to cut out doughnuts. Place cut doughnuts and doughnut holes on a baking sheet lined with parchment paper.
  7. Proofing (Second Rise): Cover the doughnuts loosely and let them rise for another 30-60 minutes, or until puffy.
  8. Heat the Oil: Heat the vegetable oil in a Dutch oven or deep fryer to 350°F (175°C).
  9. Fry the Doughnuts: Carefully place doughnuts in the hot oil, a few at a time. Fry for 1-2 minutes per side, or until golden brown.
  10. Drain and Cool: Remove doughnuts from the oil and place them on a wire rack to drain excess oil.
  11. Make the Glaze: While the doughnuts are cooling, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Adjust the milk for desired consistency.
  12. Glaze the Doughnuts: Dip the warm doughnuts in the glaze and return them to the wire rack to let the glaze set.
  13. Enjoy! These are best enjoyed fresh.