Sourdough Raised Donuts 

These sourdough raised donuts offer a delightful twist on the classic treat, combining the tangy depth of sourdough with a soft, fluffy texture. The dough, enriched with eggs and butter, undergoes a two-day fermentation process, enhancing its flavor and tenderness. A tangzhong (cooked flour and milk mixture) is incorporated to further improve the donut's softness. After frying, the donuts are glazed with either a vanilla or chocolate icing, adding a sweet finish to this naturally leavened delight. Perfect for breakfast or as a special snack, these donuts are sure to impress.

Ingredients

For the Tangzhong (Scald):

• 180g whole milk
  
  

• 38g unbleached bread flour
  
  

For the Final Dough:

• Cooled tangzhong
  
  

• 200g ripe sourdough starter (100% hydration)
  
  

• 150g eggs (about 3 large)
  
  

• 38g granulated sugar
  
  

• 375g unbleached bread flour (12.7% protein)
  
  

• 1 teaspoon pure vanilla extract
  
  

• 12g kosher salt
  
  

• 100g salted butter, cold and cut into small cubes
  
  

For Frying:

• Vegetable oil or refined coconut oil, enough to fill a heavy-bottomed pot with 2 inches of oil
  
  

For Vanilla Glaze (for 12 Donuts):

• 230g powdered sugar
  
  

• 70g whole milk
  
  

• 14g (1 Tablespoon) salted butter, melted and cooled
  
  

• 1/4 teaspoon pure vanilla extract
  
  

• Pinch of salt
  
  

For Chocolate Glaze (for 12 Donuts):

• 260g powdered sugar
  
  

• 20g Dutch-process cocoa powder
  
  

• 70g whole milk, room temperature
  
  

• 14g (1 Tablespoon) salted butter, melted and cooled
  
  

• 1/4 teaspoon pure vanilla extract
  
  

• Pinch of salt

Directions

1. Prepare Tangzhong: In a small saucepan over medium heat, whisk together the whole milk and bread flour. Cook, stirring constantly, until the mixture thickens to the consistency of mashed potatoes. Cover and let it cool completely.
   
   

2. Mix Dough: In the bowl of a stand mixer, combine the cooled tangzhong, ripe sourdough starter, eggs, granulated sugar, bread flour, and vanilla extract. Mix on low speed until combined. Cover and let it rest for 30 minutes.
   
   

3. Knead Dough: Add the kosher salt to the dough and knead on low speed for 10 minutes. Gradually add the cold butter cubes, a few at a time, allowing each addition to fully incorporate before adding the next. Continue kneading until the dough is smooth, shiny, and passes the windowpane test.
   
   

4. Bulk Fermentation: Transfer the dough to a lightly oiled bowl, cover, and let it rise at room temperature (around 76°F/24°C) for approximately 3 hours and 45 minutes, or until doubled in size.
   
   

5. Cold Retard: After the bulk fermentation, cover the dough and refrigerate overnight (12+ hours).
   
   

6. Shape Donuts: On the following day, line two half-sheet pans with parchment paper squares. Dust lightly with flour. Turn out the chilled dough onto a floured surface and roll it out to a 1/2-inch thickness. Using a 3-inch donut cutter, cut out donuts and donut holes. Place them on the prepared pans.
   
   

7. Proof Donuts: Cover the shaped donuts with a clean kitchen towel and let them proof at room temperature for about 2 hours and 40 minutes, or until they have puffed up and are slightly under-proofed.
   
   

8. Heat Oil: In a heavy-bottomed pot, heat 2 inches of oil over medium heat to 360°F (182°C). Use a candy thermometer to monitor the temperature.

9. Fry Donuts: Carefully lower the proofed donuts into the hot oil, a few at a time, using a slotted spoon or spider. Fry for about 2 minutes on each side, or until golden brown. Remove the donuts from the oil and place them on a cooling rack lined with paper towels to drain excess oil.
   
   

10. Prepare Glazes: While the donuts are cooling, prepare the glazes. For the vanilla glaze, whisk together powdered sugar, whole milk, melted butter, vanilla extract, and a pinch of salt. For the chocolate glaze, whisk together powdered sugar, cocoa powder, whole milk, melted butter, vanilla extract, and a pinch of salt.
    
    

11. Glaze Donuts: Once the donuts have cooled slightly, dip the top half into the desired glaze. Allow any excess glaze to drip off before placing the donuts on a cooling rack to set.
    
    

Nutritional Information (per donut, approximate):

• Calories: Approximately 300 kcal
  
  

• Carbohydrates: 35g
  
  

• Protein: 4g
  
  

• Fat: 15g
  
  

• Fiber: 1g
  
  

• Sugar: 15g