Sourdough Donuts Four Ways
Measure out 1 cup active bubbly sourdough starter and place in the mixing bowl of a stand mixer fitted with a dough hook.
1
Then add 1 cup warm water.
2
Add 2/3 cup granulated sugar. Mix to combine.
3
Add 3 eggs, 2/3 cup softened butter, 2 teaspoons vanilla bean paste and 1 teaspoon salt. Mix for 10 seconds.
4
Add 3 1/2 cups flour.
5
With the mixer on low add an additional 1 cup of flour in small increments. Mix until combined.
6
Cover with saran wrap. Leave out at room temperature for three hours. Then place in the refrigerator for 24 hours. Or for 4 hours minimum.
7
Sprinkle a clean work surface with flour.
8
Transfer the dough to the floured work surface.
9
Sprinkle the dough with more flour on top then roll or pat out into a large 1 inch thick rectangle.
10
Using a donut cutter, biscuit cutter, or a glass cup cut the dough into circles.
11
With the remaining scraps of dough form another 1 inch thick rectangle.
12
Cut the remaining dough into bars (for donut bars) or into circles.
13
Using a small 1 inch diameter circle cutter or the bottom of a metal cake tip punch out the center of the donuts. Save to fry for donut holes.
14
Make the icings. To make the the salted caramel icing combine 1 cup powdered sugar with 1/4 cup salted caramel.
15
Thin the icing with 1-2 teaspoons milk. It should be smooth and drip off the spoon easily.
16
Strawberry Lemonade Icing: dice the stawberries into small pieces. Smash into the bowl with 1 cup powdered sugar, zest of 1 lemon and 1-2 tsp milk.
17
Chocolate Icing: add 2 tbs dark cocoa powder to a bowl of 1 cup powdered sugar. Add 2-3 tsp milk to thin the icing.
18
Coconut Icing: add 1 tsp coconut extract to a bowl with 1 cup powdered sugar. Add 2-3 tsp milk to thin.
19
If you are making only one flavor double the individual icing recipe.
Bring a small sauce pan filled 1/2 with vegetable oil to 350°F. Test the oil by frying a donut hole. The donut hole should start to fry immediately.
20
Fry the donut hole until golden brown on all sides. Remove the test donut to a paper towel lined cookie sheet to drain the excess grease.
21
Carefully lower the donuts into the oil. Fry the donuts for 30 seconds on each side or until golden brown. Do not crowd the pot. Remove to drain.
22
Finish frying the remaining donuts and place them on the paper towel lined baking sheet to drain excess grease.
23
Fry the donut holes and bars.
When the donuts are still warm dip them in desired icing on both sides. Then place on a wire rack for the excess icing to drip down.
24
Finish the donuts with toppings immediately while the icing is still wet. For chocolate donut top with multicolored sprinkles.
25
For the salted caramel donut top with Maldon salt.
For pina colada donut top with toasted coconut, pineapple wedge and maraschino Cherry.
26
For the strawberry lemonade donut top with lemon zest.
What you'll need
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