Sourdough Donuts

Sourdough Donuts

I tried a couple recipes and tweaked them to make a “cleaner” version, using cleaner ingredients etc. I use coconut sugar in the donuts vs regular granulated and I use organic ingredients, such as flour etc.

Donut Ingredients:

  • 8 tablespoons unsalted butter, melted
  • 1/4 cup coconut sugar
  • 2 1/4 teaspoons yeast
  • 1/2 cup sourdough discard or starter (I made them with both, but the discard is typically only 2 days unfed)
  • 3/4 cup whole milk
  • 2 eggs
  • 3 1/3 cups all-purpose flour
  • 1 teaspoon salt (we use Redmond’s Real Salt)

Glaze Ingredients:

  • 4.5 cups powdered sugar
  • 3/4 cup heavy cream
  • 1.5 tablespoon vanilla extract
  • 1 pinch of salt (we use Redmond’s Real Salt)

Donut Recipe:

  1. Add your milk to a small pot and warm up. But just warm, not hot.
  2. Pour the milk into mixer bowl & stir in the sugar. Next add the yeast & allow the mixture to sit while you tend to the butter. (It should look a little foamy once you come back to it.)
  3. Chop the butter into pieces and warm in a small pot. Stir the butter as it melts and keep it on a lower heat. Once it’s close to being completely melted I turn off the burner and just let the heat of the butter melt the rest. Then set aside to cool.
  4. Add the hook to your mixer.
  5. Grab your eggs & measure out your sourdough. Stir in the sourdough discard, eggs, butter and salt.
  6. Add the flour in 3 batches and stir until combined. Mix on low speed for a few minutes, it should look smooth.
  7. Oil a medium sized bowl while mixing.
  8. Next mix a bit my hand, roll into a ball & place in the oiled bowl.
  9. Cover the bowl and refrigerate for an hour or two. You can also let it refrigerate over night for about 8 hours.
  10. Lightly flour your workspace & remove the dough from the refrigerator.
  11. Place the dough on the workspace and roll to 1/2 inch thickness. Cut the doughnuts out with a 3-inch round cookie cutter, cup or mason jar lid. Use a shot glass to cut out the donut holes. You will make about 16 donuts and 16 plus few extra holes because the extra dough you just cut with the shot glass.
  12. Let the donuts rest covered with a towel or plastic wrap for an hour to rise.
  13. Heat your oil over medium/high heat. I use avocado oil.
  14. Next to the cooking zone you want to put down a pan or foil with paper towels over to place the donuts and soap up the oil prior to glazing them.
  15. Now prepare the glaze by adding the sugar, salt, cream and vanilla to your mixing bowl. Stir until it’s a smooth glaze.
  16. Add 1 munchkin to test the oil for the doughnuts. It should bubble around the donut as soon as you put it in. Sometimes the first tester donut has to sit a bit longer.
  17. I cook the donuts 2-4 at a time and sometimes add 2 more once I flip the first 2. They cook for 30 seconds to one minute per side (until the doughnuts are a golden brown). Donut holes will obviously take a little less time. 
  18. Remove the cooked donuts with slotted spoon or spatula and place on the paper towels to drain. Immediately after I move them to the glaze.
  19. Dip the warm donuts into the glaze. Flip and twist to get both sides and the middle. (If you want some coconut donuts, This is when I sprinkle the coconut and dip the donut in a bowl of unsweetened coconut.)
  20. Place the donuts on the parchment paper to cool.
  21. These are delicious warm and once cooled.
  22. If you don’t finish all the donuts the same day, place the donuts in a container once completely cooled. I don’t do airtight because they get all wet. They have never made it past 3 days in our home. They are best fresh!

Happy Baking!

Watch a video here of me making the donuts.

XO Eryka



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