This sourdough has been working in my kitchen every single weekend,
since my friend Kathy gave me the first starter dough in October of 2022.
INGREDIENTS
⅓ cup whole milk, lukewarm
⅔ cup active sourdough starter (fed and bubbly)
2 large eggs, room temperature
⅓ cup granulated sugar
3 cups all-purpose flour
¾ tsp table salt
6 tbsp. salted butter, very soft and cut into pieces
INSTRUCTIONS
Add milk, sourdough starter, eggs, and sugar to your bread machine pan.
Add flour and salt on top of the wet ingredients.
Make a small well in the flour and add the butter pieces.
Select the Dough Cycle (use the machine’s dough setting).
When the cycle is finished, turn the dough out onto a lightly floured
surface. Roll or pat the dough to about ½-inch thickness.
Cut out donuts using a floured donut cutter (or two round cutters).
Place on a parchment-lined baking sheet. Cover and let rise in a warm spot for
30–45 minutes until puffy.
Heat 2–3 inches of oil in a heavy-bottomed pot or deep fryer to
350°F–375°F.
Fry donuts for about 1–2 minutes per side until golden brown.
Drain on paper towels.
FOR FRYING & GLAZING:
Neutral cooking oil (such as canola or vegetable oil)
1 ½ cups powdered sugar
3 tbsp. milk or warm water
1 tsp vanilla extract
GLAZE:
Whisk together powdered sugar, milk (or warm water), and vanilla until
smooth. Dip warm donuts in glaze or toss in a bowl to coat. Enjoy warm!
Soft, tender, and full of sourdough flavor—these donuts are worth
making every weekend!
