Ingredients:

  • 1 cup (225g) Active Sourdough Starter (100% hydration)
  • 1/2 cup (120ml) Whole Milk (lukewarm)
  • 1/4 cup (50g) Granulated Sugar
  • 2 Large Eggs (at room temperature)
  • 3 1/2 cups (420g) All-Purpose Flour, plus extra for dusting
  • 4 tbsp (56g) Unsalted Butter (softened)
  • 1 tsp (6g) Fine Sea Salt
  • 4-6 cups Neutral Oil (for deep frying)
  • 1 cup (200g) Granulated Sugar (for tossing)
  • 2 cups (240g) Powdered Sugar (sifted)
  • 3-4 tbsp Whole Milk or Water (for glaze)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Vanilla Bean Paste or Seeds

Instructions:

  1. In a stand mixer, whisk together the active sourdough starter, lukewarm milk, and 1/4 cup sugar. Add eggs, then gradually incorporate the flour and salt until a shaggy dough forms.
  2. Knead on medium-low speed for 5 minutes. Add the softened butter one tablespoon at a time, ensuring each piece is incorporated before adding the next. Continue kneading until the dough is smooth, elastic, and passes the windowpane test (about 10-12 minutes total).
  3. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in volume (Bulk Fermentation, approx. 2–3 hours).
  4. Gently deflate the dough. Roll out on a lightly floured surface to about 1/2 inch (1.25 cm) thickness. Cut into donut shapes using a 2.5 or 3-inch round cutter, saving the centers (holes).
  5. Place shaped donuts onto parchment-lined baking sheets. Cover loosely and transfer to the refrigerator for a minimum of 6 hours, or preferably overnight (Cold Proofing).
  6. Remove donuts from the fridge 1 hour before frying to allow them to warm slightly. Heat the frying oil in a heavy-bottomed pot to precisely 350°F (175°C).
  7. Carefully transfer donuts into the hot oil (using the parchment square underneath to lower them, then peeling the parchment away once submerged). Fry for 1–2 minutes per side until deeply golden brown.
  8. Remove donuts, draining excess oil briefly on paper towels. Immediately toss the warm donuts thoroughly in the plain sugar coating. Cool completely on a wire rack.
  9. Prepare the glaze: Whisk together the sifted powdered sugar, milk/water, vanilla extract, and vanilla bean paste until smooth. Dip the cooled donuts into the glaze, allow excess to drip off, and place back on the rack to set.