Sourdough Glazed Donuts (Print Version)

Soft and airy sourdough donuts, covered in a shiny glaze. Fry them for a classic feel or bake them for a lighter option.

# Ingredients:

01 - 250g (1 cup) sourdough starter.
02 - 115g (½ cup) whole milk.
03 - 1 egg, large.
04 - 55g (¼ cup) raw cane sugar.
05 - 50g (¼ cup) butter, melted.
06 - 3g (1 teaspoon) vanilla extract.
07 - 4g (1 teaspoon) salt.
08 - 290g (2¼ cups) bread flour.
09 - 2 cups of powdered sugar.
10 - ¼ cup milk for the glaze.
11 - 1-3 cups of coconut oil for frying.

# Steps:

01 - Mix the milk and starter together first, then stir in the egg, sugar, butter, and vanilla.
02 - Pour in the salt and flour, sifting as you go. Mix until it's completely smooth without lumps.
03 - Let it rest for half an hour, then knead for 12 minutes using a stand mixer or use stretch-and-folds alternately.
04 - Keep it covered and leave it at 70°F for 8 to 10 hours until it doubles in size.
05 - Flatten until it’s ½ inch thick, then cut circles with a biscuit cutter and add holes.
06 - Let the circles rise for another 2 hours until they puff up by about half.
07 - Fry in coconut oil heated to 350°F, cooking each side for a minute. Or bake for 13-15 minutes at the same temp.
08 - Whisk the powdered sugar and milk together, dip warm donuts in, and leave them for 10 minutes to set.

# Helpful Notes:

01 - You can fry them or bake them.
02 - Needs to rise overnight.
03 - Tastes best fresh!

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