Easter & Passover have come and gone, and do you know what that means?
It means that Lent is over, so dessert is a thing again. Passover has passed right on by, which means that yeast of all kinds can again be celebrated in all it's magnificence. It also means that anyone and everyone can and should eat these donuts again.
I'm on a mission to make anything and everything I can out of my sourdough starter (it makes my nerdy baker self all kinds of excited), and my brain is constantly turning over ways to give the depth of flavor and texture that sourdough lends to pretty much any and every baked good. And given my undying love for donuts, they were one of the first things to be given the sourdough treatment once my starter was proven to be hearty.
Just look at that crumb. I am swooning over here.
When you're making these beauties, don't worry if the don't look like they've risen very much when it's time to fry. All those lovely bits of wild yeast are inside your dough, just waiting to explode into action as soon as they hit the hot oil. They'll puff and rise very nicely once you begin frying, so don't be scared of seemingly flat donuts after the proving portion.
Also, I've covered these in a simple chocolate ganache and topped them with sprinkles, because that is how I roll. If you want to get creative, go for it--plain glaze, flavored glazes, the sky is the limit, so knock yourself out and go crazy. But most of all, eat all the donuts.
- 2 cups all-purpose flour
- 1/4 cup white sugar
- 1 tsp. salt
- 1/2 cup milk
- 1/4 cup canola oil, plus more for frying
- 1 large egg
- 1/2 cup active sourdough starter (it should have visible bubbles)