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–+ servings
One sourdough dughnuts
5 from 1 vote

Homemade Sourdough Doughnuts

Fluffy, super light with a delicate creamy sweet flavor, these homemade sourdough doughnuts will be your next favorite indulgence. A pure challenge to eat just one, especially with a cup of steaming hot coffee or tea.
Prep Time1 hour
Cook Time24 minutes
Fermentation Time16 hours 30 minutes
Total Time17 hours 54 minutes
Servings 24
Calories: 149.3 kcal

Equipment & Tools

  • 1 Stand mixer with hook attachment
  • 1 Kitchen scale
  • 1 Large mixing bowl
  • 1-2 Large baking trays with silicone mats
  • 1 Candy thermometer
  • Paper kitchen towel
  • Cooling rack
  • Small pastry spatula
  • Dough whisk optional

INGREDIENTS
 
Metric - US Customary

SWEET SOURDOUGH LEVAIN

  • 28 g sweet sourdough starter
  • 62 g water (non-chlorinated)
  • 22 g granulated sugar (unrefined)
  • 88 g bread flour (T00; Mulino Marino)

DOUGHNUTS

  • 200 g sweet sourdough levain
  • 190 g milk (scalded)
  • 164 g eggs (3 eggs, rom temperature)
  • 3 tsp dark rum (high-quality)
  • 1 tsp vanilla extract (pure)
  • 2 clementines (zest)
  • 10 g salt (Himalayan)
  • 500 g bread flour (T00, Mulino Marino)
  • 80 g butter (82% fat, unsalted, cubed, room temperature)
  • 80 g granulated sugar

OTHER

  • 1 L sunflower oil (for frying)

INSTRUCTIONS

  • Gather all the ingredients.

SWEET SOURDOUGH STARTER - 3rd feeding

  • Mix all the ingredients in the large glass jar. Cover loosely and set aside somewhere warm - Note 7.

MAKE THE DOUGH

  • Scald the milk. Add 20g of the hot milk into a small bowl and mix with the sugar. Set aside.
  • Add the sweet sourdough starter to the stand mixer, the remaining scalded cooled milk, eggs, dark rum, vanilla extract, and clementine zest. Use a dough whisk to mix until all the ingredients are completely incorporated.
  • Add the flour and mix on 2nd speed for 2 minutes. Cover and let it rest for 60 minutes.
  • Add the salt and mix on speed 4/5 for 10 minutes or until the gluten has adequately developed. Check with the window-pane test.
  • Add the butter one cube at a time and continue mixing for about 5 minutes on speed 4/5.
  • Continue mixing and add the sugar and milk mixture one tablespoon to slowly incorporate it into the dough. Mix for about three more minutes.

BULK FERMENTATION

  • Transfer the dough to a clean, lightly buttered mixing bowl. Fold the dough twice using the coil fold method. Cover and let it rest for 60 minutes.
  • Perform one set of double coil folds. Rest for 60 minutes.
  • Perform one set of double coil folds. Cover and let it rest on the kitchen counter overnight.

SHAPING

  • Lightly dust the silicone on the baking sheet with flour. Set aside.
  • Divide the dough into 24 pieces, about 50g each.
  • Place the dough on a clean surface without any flour. Dust the palm of your hand with flour and shake the excess off. Cup the palm of your hand and place it on top of the dough. Make circles with your hand in a counterclockwise motion with medium to fast speed, cupping the dough slightly underneath with your small finger and the thumb. After about 5 revolutions, you should have a nice round ball. If you feel your hand sticks to the dough, dust it with a bit more flour. - Note 1.
  • Lightly dust with flour and place on the prepared baking sheet tray - Note 2

PROOFING

  • Cover with the plastic wrap and prove for about 5 hours - Note 3

FRYING

  • Use the candy thermometer and heat the oil to 180º/356ºF - Note 4.
  • Place clean paper kitchen towels on the cooling rack. Set aside.
  • Dust your fingers with rice flour and gently lift the first half of a doughnut just enough to slide the floured small pastry spatula underneath. Lift the doughnut while still gently holding the sides of the doughnut and slowly place it in the hot oil away from you, top side down. Repeat with the remaining doughnuts.
  • Fry the doughnuts for about 2 minutes on each side.
  • Place the doughnuts, last fried side down, onto the kitchen towl to soak up the excess oil - Note 5.

SERVING

  • Serve the doughnuts, once slightly cooled down, with a dusting of powdered sugar.

NOTES

  1. As you shape the doughnuts, you will essentially gently deflate the dough, which will ensure uniform doughnuts structure once baked. Also, make sure to pinch any large bubbles on the surface and roll the doughnuts to seal the dough again. If you don’t seal the bottom of the doughnut appropriately, the dough will expand as it proves, and the bottom will crack open. It will further open when frying, causing the doughnuts to soak up too much oil.
  2. Make sure that there is plenty of room between each doughnut as they will double in size as they prove.
  3. Once proofed the doughnuts should be very light but hold the structure firmly.
  4. There is only one important thing to note when frying these homemade sourdough doughnuts: the heat of the oil and its ability to remain relatively constant while frying. The oil should be at 180ºC/356ºF at all times when frying. I find that the best way to achieve constant temperature is by using a deep cast iron pan and a candy thermometer.
  5. Don't throw away the used kitchen towels. They are great for re-seasoning the cast iron pans.
  6. Also, don't throw away the plastic wrap you used when proofing the doughnuts. Gently fold it and save for next use. They don't cling to the surface of the baking sheet that great after the first use, but you can use chopsticks to seal the edges.
  7. This should be the 3rd feeding of the sweet starter.

NUTRITION*

Calories: 149.3kcal (7%) | Carbohydrates: 23.4g (8%) | Protein: 4.2g (8%) | Fat: 4g (6%) | Saturated Fat: 2.1g (13%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 33.4mg (11%) | Sodium: 199.2mg (9%) | Potassium: 56.5mg (2%) | Fiber: 0.7g (3%) | Sugar: 5.3g (6%) | Vitamin A: 133.5IU (3%) | Vitamin C: 3mg (4%) | Calcium: 19.3mg (2%) | Iron: 0.4mg (2%)

* Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.