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Let me share my favorite way to use sourdough starter that always gets oohs and aahs! These Glazed Sourdough Donuts started as an experiment with my extra starter and turned into something magical. The combination of that signature sourdough tang with sweet glaze is absolutely incredible.
What Makes These Special
I love how these donuts combine everything wonderful about traditional donuts with that unique sourdough depth. They're lighter than regular donuts and somehow the long fermentation makes them even more delicious. Plus you can bake or fry them it's totally up to you.
Everything You Need For The Dough
- Sourdough Starter: Make sure it's nice and active.
- Milk: Full fat makes everything better.
- Egg: For richness and structure.
- Sugar: Just enough for balance.
- Butter: Real butter no substitutes.
- Vanilla: The good stuff makes a difference.
- Salt: Brings out all the flavors.
- Bread Flour: For that perfect chew.
For That Perfect Glaze
- Powdered Sugar: Sift it first to avoid lumps.
- Milk: Just enough to make it silky smooth.
The trick is getting just the right consistency not too thick not too thin.
Let's Make The Dough
First thing I do is mix all my wet ingredients together. The starter milk egg and melted butter make this beautiful creamy mixture. When you add the vanilla it smells absolutely heavenly.
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Building Strength
This is where patience comes in. I love doing stretch and folds it's like giving the dough little massages. You can actually feel it getting stronger with each set. Then comes the overnight rest where all the magic happens.
Shaping Time
Rolling out the dough is so satisfying especially when you see all those lovely air bubbles. I use my grandmother's biscuit cutter for the perfect size donuts. Don't forget to save those holes they make the best little donut bites.
The Second Rise
While they're resting for their second rise I like to get everything else ready. It's amazing watching them puff up and get all pillowy. This is when you know they're going to be really special.
Cooking Options
Whether you choose to bake or fry these beauties they turn out amazing. When frying that oil temperature is crucial I always use my thermometer. For baking just keep an eye on that golden color.
Glazing Magic
The glaze is where these donuts really shine. I dip them while they're still warm so the glaze melts slightly and creates this perfect shiny coating. Sometimes I have to make extra glaze because I can't help "testing" it.
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Keeping Them Fresh
If you somehow have leftovers they keep nicely in an airtight container. A quick zap in the microwave brings them right back to life though they rarely last more than a day in my house.
Mix It Up
Sometimes I'll add cinnamon to the dough or sprinkle the tops with toasted nuts. The base recipe is so good but it's fun to experiment with different toppings and flavors.
Making Them Vegan
For my vegan friends I use plant milk and a flax egg. They turn out just as delicious and nobody can tell the difference. It's all about those sourdough flavors.
Gluten-Free Options
Yes you can make these gluten-free! It took some experimenting but using the right flour blend makes all the difference. They're not quite the same but still delicious.
Success Tips
Make sure your starter is really active it's the key to perfect donuts. And don't rush the process those long rises are what make these so special.
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Perfect Pairings
There's nothing like a fresh donut with your morning coffee. We love them with hot chocolate too especially on cold mornings. The kids dunk them in milk.
Timing Is Everything
I usually start these the night before we want them. It seems like a lot of waiting but most of it is hands-off time. Plus waking up to almost-ready donut dough is the best feeling.
Fun Variations
The possibilities are endless chocolate glaze maple frosting filled with jam. Each variation brings something special but that classic glaze is still my favorite.
Common Questions
Yes you can use all-purpose flour though bread flour gives the best texture. And freezing works great just wait to glaze them until after they thaw.
Why We Love These
These Glazed Sourdough Donuts have become such a special treat in our house. They take time and love to make but that's part of what makes them so wonderful. Give them a try and I bet they'll become your favorite too.
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Frequently Asked Questions
- → Why use sourdough starter in donuts?
- Sourdough starter adds unique flavor and creates a lighter, more tender texture. It also helps with the rise and development of the dough structure.
- → Can I really bake instead of fry?
- Yes, while fried donuts have the traditional texture, baked ones are a healthier option that still taste great. Bake at 350°F for 13-15 minutes.
- → Why the long rise times?
- The overnight rise and second proofing allow the sourdough to develop flavor and create the proper texture. You can speed up the second rise using the warm oven method.
- → Why use coconut oil for frying?
- Coconut oil has a high smoke point and provides good flavor. It also maintains a steady temperature well during frying.
- → Can I make these ahead?
- The dough needs to rise overnight, so plan ahead. The donuts are best eaten fresh, but you can prepare the dough in advance.