Everyone loves a warm, fried donut, especially one that comes from your own kitchen. These donuts are made with a sourdough starter and needs to be active when you put this recipe together. I hope you love these as much as we do.
Ingredients:
8 c. flour
2 c. active starter
1 c. sugar
1/2 c. butter
4 large eggs
1-2 tsp. salt
Oil for frying
Vanilla Frosting:
4 c. powdered sugar (I make my own by blending it)
1/2 c. butter
4 tsp. vanilla
4 Tbsp. milk
Using a saucepan, warm the milk, butter, and sugar together until dissolved.
I use my dough hook for this next part. Add your cooled liquid mixture to a few cups of flour in your mixing bowl. Slowly add active starter, eggs, the remainder of the flour, and salt. Knead until it forms a ball or releases from the edges of the bowl. Cover with plastic wrap and leave in a warm place of the house for at least 6-8 hrs.
You can place in refrigerator overnight to slow fermenting process, but I have also left mine on the counter until the next morning when I’m ready to fry.
In the morning, I roll out dough about 1/2” thickness. Cut donuts with a drinking glass or mason jar. I usually make my own holes with my fingers or you can use a bottle cap.
Place donuts on parchment paper and cover with damp tea towel. Allow to rise for about 2 hours, depending on the warmth of your home.
I fry my donuts in either my cast iron or a Dutch oven, using just enough oil to fry each side.
I brown on both sides to insure the donuts are thoroughly cooked through. (3 minutes maybe)
Place them on a wire rack to cool before glazing.
They do taste like sourdough, so if you don’t like that sour taste, then you can avoid that part by frying them right away.
Enjoy!
Natalie