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)
Pour about 2″ of canola oil into the bottom of a 3 quart pan. Heat it over medium heat until it reaches 350°, using a fry thermometer or instant read to monitor it. If it overheats, remove from the heat until it comes back down. Monitoring and controlling the heat will vary based on your stove top, so be patient as you figure it out! Also, BE CAREFUL!!! You are working with hot oil, and I don’t think I need to tell you that this is not a time to be distracted.Drop 2-3 donuts into the hot oil at a time. They will sink to the bottom at first, then rise to the top as they begin to cook through. If they don’t, give them a little nudge with the tongs. Cook for about two minutes on the first side, then flip them with the tongs and fry on the second side for two minutes more, or until the donut is golden brown.Make sure that the oil temperature is back up to 350° before cooking more donuts. This temperature is ideal, since it is hot enough that the donuts will cook quickly but not absorb much oil, and not so hot that the outside will burn before the inside is done.Remove to the lined tray and allow to cool. Fill, frost, and decorate to your hearts content! If you want to cover them with sugar, place them in the sugar and toss immediately after removing them from the frying oil.
Prep time: Cook time: Total time: Yield: 10-12 donuts and donut holes, depending on the size of your cutter