Sourdough Donuts: Fried and Fabulous

There is a particular kind of joy that comes from frying donuts at home. The house fills with that intoxicating smell of hot oil and sweet dough, and the first bite into a warm, just-fried donut is one of life's genuinely great pleasures. Now add sourdough fermentation to that equation, the subtle tang cutting through the sweetness, the chewier texture, the complex flavor that commercial yeast simply cannot produce, and you have something truly special.

These sourdough donuts use an overnight cold ferment, which means most of the work happens while you sleep. Mix the dough in the evening, shape and fry in the morning. It is a weekend project, but a very doable one.

Ingredients

• 100g active sourdough starter (bubbly and at peak)
• 300g bread flour
• 50g granulated sugar
• 6g fine sea salt
• 2 large egg yolks
• 120g whole milk (warm)
• 50g unsalted butter (softened)
• 5g vanilla extract
• Neutral oil for frying (vegetable, canola, or peanut, about 2 quarts)

For Coating

• 200g granulated sugar + 10g cinnamon (for cinnamon sugar)
• Or: powdered sugar, glaze, chocolate, your choice

Method

Evening: Mix the Dough

Step 1: In a large bowl, combine the flour, sugar, and salt. In a separate bowl, whisk together the starter, milk, egg yolks, and vanilla. Pour the wet ingredients into the dry and mix until a shaggy dough forms. Turn out onto a clean surface and knead for about 8 minutes until the dough is smooth and elastic.

Step 2: Flatten the dough slightly and spread the softened butter across the surface. Fold the dough over the butter and knead for another 5 to 7 minutes until the butter is fully incorporated and the dough is silky smooth. This takes patience, it will feel greasy and messy at first, but it will come together. The finished dough should be soft, slightly tacky, and pass the windowpane test.

Step 3: Place the dough in a lightly oiled bowl, cover tightly, and let it rise at room temperature for 2 to 3 hours until it has puffed by about 50 percent. Then transfer to the fridge for an overnight cold ferment (8 to 14 hours). The cold ferment develops incredible flavor and also firms up the dough, making it much easier to roll and cut in the morning.

Morning: Shape and Fry

Step 4: Remove the dough from the fridge. It should be puffy, smooth, and cold. Roll it out on a lightly floured surface to about half an inch thick. Using a donut cutter (or two round cutters, a 3-inch and a 1-inch), cut out as many donuts as you can. Gather the scraps gently, re-roll once, and cut more. Place the donuts and holes on parchment-lined baking sheets.

Step 5: Cover loosely and let the donuts proof at room temperature for 1 to 2 hours. They are ready when they look puffy, have visibly grown, and spring back slowly when you gently poke one with a floured finger. If the poke springs back immediately, they need more time. If it does not spring back at all, they may be slightly overproofed, fry them right away.

Step 6: Fry the donuts 2 to 3 at a time (do not crowd the oil). Cook for about 90 seconds per side until deep golden brown. Use a slotted spoon or spider to flip them gently. Transfer to a wire rack set over a baking sheet to drain. Fry the donut holes for about 60 seconds total, flipping once.

Step 7: While still warm (but not dripping hot), toss the donuts in cinnamon sugar until coated. Or let them cool slightly and dip in a glaze made from powdered sugar, milk, and vanilla. Eat within a few hours, homemade donuts do not keep well, which is honestly never a problem because they disappear fast.

Troubleshooting

Donuts are dense and heavy. Either underproofed or the oil was too cool. Make sure the donuts are visibly puffy before frying, and verify your oil temperature with a thermometer.

Donuts are greasy. Oil temperature was too low. When the oil is at the right temperature, the outside of the donut seals quickly and prevents oil absorption. If the oil drops below 340°F, stop frying and let it come back up to 350°F.

Donuts have a raw center. Either too thick (roll to half an inch, not thicker) or the oil was too hot (outside cooked before the inside). Try dropping the oil to 340°F and frying a bit longer.

If you enjoy enriched sourdough doughs, try my Sourdough Brioche next. And save your donut scraps, they make incredible bread pudding.