Sourdough Glazed Donuts

About 5 years ago when I was still a sourdough newby I attempted to make sourdough donuts. I had failed miserably. Since Brad [my starter] turns 5 this year it is the perfect time to redeem myself. Aberle Home helped guide me to success. Though I don’t have a oil thermometer it would be recommended by me to get one [it’s on my list as well] as ensuring the oil is at the right temperature is the hardest part of these donuts. This is a two day process so make sure you are planning ahead but OMG are they worth it.

Ingredients

Tangzhong (Scald)

• 180g whole milk
• 38g unbleached bread flour

Dough

• Cooled tangzhong
• 200g ripe sourdough starter (100% hydration)
• 375g unbleached bread flour (12.7% protein)
• 3 Large eggs
• 38g granulated sugar
• 2 teaspoon pure vanilla extract
• 12g kosher salt
• 100g salted butter, cold and cut into small cubes

Vanilla Glaze

• 70g Whole Milk
• 230g Powdered Sugar
• 1 TBSP Salted Butter, melted, cooled
• 1/2 TSP Vanilla Extract
• Pinch of Salt

Additional

• Vegetable Oil for Frying
• Donut Cutter [or create your own at home like I did with a container lid and smaller cookie cutter]
• Parchment Paper

Let’s Get Baking

Day One

Feed your starter 6hrs in advance and allow it to peak.

Prepare the tangzhong mixture: whisk together 180g milk + 38g flour in a small saucepan over medium heat. Cook and stir constantly with a rubber spatula until it thinkens to the consistency of mashed potatoes. Spread flat on a dinner plate and refridgerate until cool.

In a stand mixture fitted with a dough hook, add the cooled tangzhong + 200g Ripe Starter + 3 Large eggs + 38g granulated sugar + 2 TSP vanilla extract + 375g unbleached bread flour. Mix on low speed for 1 minute until combined. Cover with plastic wrap and allow to rest for 30 minutes.

After 30 minutes, add in the 12g of salt and knead on low speed for 10 minutes. Add in half the butter cubes and continue needing until the butter is incorporated and no longer visible. Add in the second half of the butter cubes. The dough is done when it cleans itself off the sides of the bowl and clings to the dough hook, this may take 10-15 minutes.

With damp hands form the dough into a smooth ball. Place in a large bowl, cover, and set in a warm plave until it has nearly doubled in size. After the dough has risen, cover tightly, and refridgerate overnight.

Day 2

Line two sheet pans with parchment paper, lightly dust them with flour. Lightly flour your counter and turn out the cold dough. Roll evenly to 1/2-inch thickenness. Use your donut cutter and cut as closely spaced together, placing them on the parchment paper.

Cover the pans with plastic wrap and set in a warm place to proof until the donuts are puffy and soft to the touch.

When the donuts are about ready, fill a heavy bottomed pot with 2 inches of frying oil. Line a cooling rack with paper towels underneath and begin frying when the oil reaches 360F. Fry about 2 donuts at a time, fry about 2 minutes per side or until they are golden brown.

Make the vanilla glaze: combining 230g powdered sugar + 70g whole milk + 1 TBSP melted butter + 1/2 TSP vanilla extract + salt. Mix well until all combined. Once donuts have cooled, dip them in the glaze and place glazed side up on the cooling rack.

Enjoy immediately! Trust me you’re not going to be able to stop.

Made with Love,

Hannah