Baked Sourdough Donuts
Baked Sourdough Donuts combine the tangy flavor of sourdough with the light, soft, airy texture of a yeast donut with no deep frying required. All you need are some simple ingredients and a little patience to let the dough rise to perfection. No frying required!
- Prep Time: 20 minutes
- Proofing time: 3-12 hours
- Cook Time: 11-15 minutes
- Total Time: 0 hours
- Yield: 16-18 donuts 1x
- Category: sourdough
Ingredients
For the donuts:
225 g. warm milk
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1 teaspoon instant yeast
150 g. active sourdough starter
425 g. all-purpose flour
1 teaspoon sea salt
For the glaze/toppings:
Cinnamon Sugar-
1 cup granulated sugar + 1-2 tablespoons cinnamon
-Immediately after baking, brush with melted butter then toss in cinnamon-sugar mixture.
Chocolate Glaze-
1 cup confectioners’ sugar, sifted
3 tablespoons cocoa powder
1/4 cup milk or cream, +/- as needed
1 teaspoon vanilla
-Whisk ingredients together until smooth, then dip donuts into glaze. This works best when the donuts have cooled slightly but are still warm.
Vanilla Glaze
2 tablespoons melted butter
1 cup confectioners sugar, sifted
1/4 cup milk/cream
1 teaspoon vanilla
Pinch salt
-Whisk ingredients together until smooth, then dip donuts into glaze.
Maple Glaze
2 tablespoons melted butter
1/4 cup pure maple syrup
1/2 teaspoon vanilla
Pinch salt
1 cup confectioners’ sugar, sifted
-whisk ingredients together until smooth, then dip donuts into glaze
Equipment
Donut cutter
Donut baking pan
Instructions
In the bowl of a stand mixer, stir together the milk, sugar, melted butter, yeast, and starter until combined. Add flour and salt, then using the dough hook, knead on medium speed for 7-10 minutes until dough reaches windowpane status. Dough will be sticky but smooth and sides of bowl should be clean.
Cover and let rise at room temperature until doubled, about 1 ½ -2 hours. Dough should appear bubbly.
Punch dough down and roll out on a lightly floured surface until ¼- ½ inch thickness. Cut into 16-18 donuts and arrange in donut pans sprayed with nonstick spray.
Cover and rise in fridge overnight or at room temperature until nearly doubled. About 1 ½ hours at room temp or about 2-3 hours after refrigerating. Dough should be risen about ¼ to ½ inch above the rim of the donut pan.
Preheat oven to 350°F. Bake 11-15 minutes, rotating after about 7 minutes. Bake until lightly golden and internal temperature reaches 195-200°F with an instant read thermometer.
Glaze/frost immediately. To prepare the glazes, whisk the ingredients together until smooth in a small bowl (but still big enough to dip a donut into). When the donuts have cooled just slightly but are still warm, dip the donuts into the glaze and arrange on a wire rack to allow the excess to drain.
Enjoy!
Keywords: sourdough, donuts, doughnuts, baked donuts,
Find it online: https://kitchenjoyblog.com/baked-sourdough-donuts/