Sourdough Donuts with Vanilla Glaze

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5 from 1 vote

Sourdough Donuts with Vanilla Glaze

Sourdough Donuts with Vanilla Glaze, a delicious and flavorful breakfast or snack recipe made with sourdough starter

Prep Time30

Cook Time25

Total Time55

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Search Result: Sourdough Donuts with Vanilla Glaze

Servings: donuts

Equipment

Ingredients

¼ cup Milk
¼ cup Sugar
¼ cup Butter
⅔ cup Sourdough Starter - see post for a recipe
2 Eggs
3 cups Flour - divided

Glaze

4 tbsp Butter
2 cups Powdered Sugar
2 tsp Vanilla Extract
2 tbsp Milk

Instructions

In a saucepan on low-medium heat, combine together the milk, sugar and butter. Heat the ingredients until the butter has melted and the sugar has dissolved, whisking or stirring occasionally.
Do not allow the mixture to bubble or to get too hot as this can affect your leveaning.
Outfit a stand mixer with a dough hook.
Allow the heated ingredients to sit at room temperature for a minute before transferring them to the mixing bowl.
Add two and a half cups of the flour to the mixing bowl and mix (with the hook) on low for one minute. Then add the sourdough starter and eggs and set the speed to medium-low mixing until you get a tacky dough (four to five minutes).
Allow dough to rest for 10 minutes and then add a tablespoon of flour and continue on medium-low for another four and a half minutes.
Meanwhile, lightly flour a clean flat surface for kneading and oil the inside of a bowl that can be used for rising the dough in.
Once the dough has rested for ten minutes you can transfer it to your floured work space. Knead the dough until it is elastic, no longer sticky, and you can shape it into a ball.
Place the dough ball into the greased bowl and cover it with plastic wrap or a dampened clean kitchen towel. Allow the dough to double in size at room temperature .
After your dough has doubled in size you can refrigerate it for up to 24 hours.
When you are ready to cut out your donuts, roll out the dough to about a half inch wide on a lightly floured surface. Then use a large cookie cutter to cut out the donut and a smaller cookie cutter to cut out the holes. Place the cut out donuts on to a rimmed baking sheet lined with parchment paper.
Once all of the donuts have been cut out and they are placed on to the baking sheet you can let them rest for an hour so that they can get puffy. You can cover the dough again if desired.
When you are ready to fry your donuts, preheat the oil to 350. While the oil is preheating you can use a whisk to combine together the glaze ingredients in a large measuring cup that has a spout for pouring.
Also, prepare a short stack of paper towels that you can transfer the newly fried donuts to and place a wire cooling rack on top of parchment paper or newspaper (or something similar) for glaze setting.
Fry the donuts for about a minute and a half on each side and then transfer them to the paper towel stack.
Once the donuts have cooled slightly you can transfer them to the wire rack. When all of the donuts are on the wire rack you can pour the glaze over them.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.

Nutritional Information is only an estimate and can vary especially with ingredients that are used.

See DiyandFun.com for details on this recipe.

originally posted:

June 12, 2024

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Nutrition

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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