Ingredients
Scale
- 100g sourdough starter
- 500g bread flour
- 200g whole milk (room temperature)
- 1 egg
- 50g melted butter or coconut oil
- 60g granulated sugar
- 10g salt
- 5g vanilla extract
- 250g powdered sugar
- 60g whole milk (from fridge)
Instructions
- Add milk, sugar and vanilla extract to a stand mixer bowl and mix until the sugar has dissolved.
- Add the sourdough starter, flour, egg, coconut oil and salt. Set your stand mixer to the lowest setting, and use the dough hook to mix the donut batter till you’re left with a stretchy dough.
- Drop the dough into a separate bowl and cover with a plastic wrap. Let the dough bulk ferment, and wait for it to double in size. This can take up to 12 hours .
- Once the donut dough has doubled, it’s time to shape the donuts. Divide the dough into 12 equal pieces.
- Roll the dough into balls, and poke your finger through the center of each ball. Gently pull, and stretch the dough so that there is a finger-width hole in the middle of each donut dough.
- Place the shaped donuts onto a donut pan, and cover with a cloth, allowing them to puff up nicely.
- Preheat your oven to 356 degrees F. Meanwhile brush your donuts with some melted butter or coconut oil. Place the donut pan full of donuts into the oven to bake for 20 to 30 minutes. They should be a nice golden brown shade when they’re done.
- Once they’ve cooled down, you can add your favorite toppings, or create a nice donut glaze, by mixing powdered sugar, milk and salt.
- Prep Time: 12 hrs
- Cook Time: 30 mins
- Category: dessert
Keywords: sourdough baked donuts
