Sour Dough Glazed Donuts Recipe

These Sourdough Glazed Donuts will have you desperate for more sourdough recipes to cure your newfound sweet sourdough bread compulsion!

The snow on the skylight finally melted and it was time to dip our hands into the dough again. I didn't have to think for long about what my next challenge would be – sourdough. There was a carnival this weekend in Slovenia and although I didn't dress up in any masks to scare the winter away, I was in sourdough carnival mode. Fair enough.

I've never fried anything in my life, let alone donuts, so I decided to make them just this once – you know, to have an experience – but after trying them, my decision was long forgotten… Next week I'm making they again, they were extremely fluffy! I googled donuts and was quite surprised by it variety of donuts around the worldso i might just try something different.

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Airy and fluffy sourdough doughnuts

yields

approximately 25 small donuts (for 1 hungry and sweet person)

Baking time:

The dough for these doughy thighs was mixed in the morning, left to rise for 3 hours and the pancakes were fried in the afternoon of the same day. The sourdough starter is mixed the night before.

Ingredients:

• 250 g active sourdough starter with white wheat flour
• 310 g of white wheat flour
• 3 egg yolks
• 1 spoon of rum
• 3 spoons of honey (I used acacia honey which has a fairly neutral taste, you can also use floral honey)
• a pinch of vanilla
• 1/2 teaspoon lemon juice + rind of one lemon
• 3 tablespoons of melted butter
• 100 g milk or warm water (I used milk)
• coconut oil for frying
• 1 70% cocoa chocolate
• ground hazelnuts, desiccated coconut and lemon zest for sprinkling

Instructions:

1. The night before making doughnuts, mix 125g white wheat flour, 125g water and 1 tablespoon active rye dough starter. Let it ferment overnight or until it turns brown and rises to the surface. Also take 3 eggs out of the fridge so they are warm in the morning.

2. In the morning prepare two bowls. In one, first beat 3 egg yolks, then add rum, honey, vanilla, lemon juice, lemon peel and melted butter. In the second bowl, first mix the warm milk and 250g of the active white wheat starter from step 1, then add the liquids from the first bowl and 310g of the flour.

3. Mix all the ingredients well and start cooking the dough. If you want really airy doughnuts, knead the dough for at least 10 minutes, 15 is even better. I mixed mine for 15 minutes by hand. You will notice that the dough is quite sticky at first, so to handle the dough, you can:
– wet your hands before cooking + repeat the cleaning a few more times
– use the slap and fold technique (see this video for demonstration)
By the end of the cooking, your dough should be elastic, springy and should have a fairly smooth surface. When you shape the ball, you will also notice small bubbles on the surface.

4. Transfer your dough to a clean, lightly greased bowl and let rise until doubled in size. This can take up to 3 to 5 hours, depending on how warm the place you keep your dough is. For the bowl, I used a cylindrical container where I marked the height of the dough at the beginning so I knew exactly when my dough was ready to be shaped. I put the pan in the bottom of the warm oven – the dough took 3 hours to rise.

5. When the dough has doubled in size, use your plastic dough scraper to turn it out onto an unfloured work surface and shape it into a ball (having a paring knife or a plastic dough scraper helps). The dough should be very springy and easy to work with.

6. Next, take your dough ball onto a lightly floured surface. Roll it out to about 1 cm / half an inch thick. Use a round cookie cutter or a glass and cut out the doughnuts. Transfer each one to a piece of parchment paper. When you cut the first batch of donuts, you will have some dough left over which you simply re-cook and cut the donuts again. Try not to cook the dough too long – the more you cook it, the less fluffy the donuts will be.

7. Cover your donuts with a kitchen towel and let them rise for at least 1 (1.5) hours, depending on their size – the bigger the donut, the longer the resting/rising time. You'll know your donut is ready when the indentation you make with your finger doesn't return quickly. If you let your donuts rise for not enough time, you'll find a big hole in the bottom.

8. When the donuts have risen, heat the oil. The height of the oil in the pan should be at least three fingers. The oil is ready when bubbles appear when you put the handle of a wooden spoon on it.

9. Fry each donut for 2-3 minutes on one side (with the lid) and 2-3 minutes on the other side (with the lead removed). When they are baked, transfer them to a plate lined with a napkin.

10. Allow to cool and then dip each donut in melted chocolate. Sprinkle with ground hazelnuts, desiccated coconut or lemon zest. You can wait for the chocolate to harden a bit, but I believe the best option is to eat them right away.

Perfectly fermented dough will result in very light, fluffy and airy donuts with large holes.

3 reasons why you should try these airy and fluffy sourdough doughnuts

1. Easily digestible – no bloating, foggy mind or heavy stomach after eating them.

2. Easy to make and you can easily fit the preparation into your daily routine. For example, you can let the dough rise overnight until doubled and bake the donuts in the morning.

3. Absolutely amazing – for a second you'll believe this is better than winning a jackpot, I mean it.

Other donut recipes on my blog you might like:

What are your favorite donuts?

Happy baking, Natasha

PS: This was the hardest post to write so far! #link behind the screen