Sourdough glazed donuts offer a delightful twist on the classic treat, combining the tangy flavor of sourdough with the sweet indulgence of a glazed donut. These irresistible pastries boast a tender, airy crumb and a hint of sourness that perfectly complements the rich, sugary glaze. Each bite is a harmonious balance of flavors and textures, making sourdough glazed donuts a must-try for any donut enthusiast looking for a unique and delicious experience. Using sourdough in donuts can yield several benefits. The natural fermentation process of sourdough adds depth of flavor and complexity, giving the donuts a unique taste that sets them apart from traditional yeasted donuts. Sourdough also helps improve the texture of the donuts, making them lighter and airier. Additionally, sourdough can enhance the nutritional profile of the donuts, as the fermentation process can make certain nutrients more available for absorption. Overall, sourdough adds a distinctive flavor, improved texture, and potential health benefits to donuts, making them a delicious and satisfying treat.
Sourdough donuts recipe
Active Starter / Levain – In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Then, cover and leave to rise for 3 to 5 hours at room temperature.Pro tip – You can also make the levain for up to 5 days in advance and leave it in the fridge. Autolyze – In a large bowl of a stand mixer, add the milk, sourdough starter, eggs, and flour. Stir well with a wooden spoon or spatula. Then, cover the bowl with plastic wrap and leave it to rest for an hour.Pro tip – Autolyze will help strengthen the gluten formation on the dough.
Knead – Next, add the sugar, salt, and butter. Knead the dough with a dough hook attachment on medium speed for 10 to 15 minutes or until smooth and elastic. Scrape the bottom and sides of the bowl. Pro tip – The dough will still be very very soft, yet smooth, shiny, and very elastic with you do the windowpane test. Bulk ferment – Transfer the dough to an oiled bowl and cover it with plastic wrap. Let the dough rest then fold once more to shape it into a ball. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.Pro tip – The dough can be kept in the fridge for up to 24 hours. The highly enriched dough will rise very slowly.
Cut – Transfer to a lightly floured surface. Using a rolling pin, roll to about 1/4 inch thickness. Next, using a 3-inch cookie cutter, cut out as many discs as you can. Then, use a 1/2 inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter. Tray – Transfer the donuts to a baking sheet that has been lined with parchment paper and dusted with flour.Pro tip – The flour will prevent the donuts from sticking to the parchment paper. Proof – Cover with a plastic wrap or clean kitchen towel and let them proof until double in size. These can be kept for 3 hours on the counter or for 8 to 10 hours in the fridge.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven. Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil. Tip 1 – make sure you have enough oil so the donuts will be at least half immersed in oil when puffed. Tip 2 – You want the oil hot, but not too hot, rather medium heat. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
Coating
Sugar glaze – Combine all the ingredients in a small bowl until smooth. The glaze must be thick and pouring consistency. And, if necessary, add a tablespoon or two of milk. Dip each donut in the glaze on both sides. Remove and set them on a cooling rack to dip any excess. Pink glaze – In a small bowl, melt the chocolate and heavy cream until smooth. Add the vanilla extract. Then, dip each donut on one side, and let the excess drip. Chocolate glaze – In a small bowl, combine the powdered sugar, cocoa powder, hot milk, and vanilla extract. Combine until smooth. Add a tablespoon or more of hot milk if necessary. Then, dip each donut on one side, and let the excess drip.
Frequently asked questions
Creative ways to serve donuts!
Donut Tower: Stack donuts in a tower formation, similar to a croquembouche. Use toothpicks or skewers to hold them together, and drizzle them with glaze or sprinkle powdered sugar on top. Donut Ice Cream Sandwich: Slice a donut in half horizontally and use it as a bun for an ice cream sandwich. Add a scoop of your favorite ice cream flavor between the donut halves and press gently to create a delicious treat. Donut Trifle: Cube donuts and layer them in a glass or bowl with whipped cream, fresh berries, and a chocolate or caramel sauce drizzle. Repeat the layers until you reach the top, and finish with a dollop of whipped cream and a sprinkle of grated chocolate. Donut Bread Pudding: Slice donuts into small cubes and use them as a substitute for bread in a classic bread pudding recipe. Bake the mixture with a custard base until it’s golden and set. Serve warm with a caramel sauce drizzle or vanilla ice cream scoop. Donut Parfait: Layer donut pieces with yogurt or pudding, fresh fruit, and granola in a glass or jar to create a delicious and visually appealing parfait. Repeat the layers and finish with a dollop of whipped cream or a sprinkle of crushed nuts. Donut French Toast: Dip donuts in a mixture of beaten eggs, milk, and cinnamon, then cook them on a grill until they’re golden brown and slightly crispy. Serve with maple syrup, powdered sugar, or a drizzle of chocolate sauce. Donut Waffle Sandwich: Cut a donut in half horizontally and place it between two halves of a freshly cooked waffle. Press gently to create a delightful donut-waffle sandwich. Add a drizzle of maple syrup or a dusting of powdered sugar for extra sweetness.
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