Usually I write out a recipe idea and make it a few times before it’s what I envisioned. Then it sits on a piece of paper buried in a stack of other recipes for at least a few months before I get around to posting it.
But this one came together the first time perfectly, even better than I imagined and is getting posted the same day. Because since I can’t deliver a box of these to everyone I’ll do the next best thing and share my recipe!
These are honestly the absolute best donuts I’ve ever made or had.
I might be a sourdough junkie but even if you’re not I think you’ll love these.
They aren’t overly sweet since the dough itself doesn’t contain alot of sugar. Adding a sweet glaze brings them into balance.
My kids could not decide which ones they liked best but it seems the salted caramel glaze filled with whipped cream was the favorite.
Filled with blueberry jam and tossed in powdered sugar was a close second.
Cutting the donuts in small squares is great since you won’t have to re-roll your scraps and they are great for filling or making little donut sandwiches!
Chilling the dough allows the sourdough to develop strength and flavor.
Leaving on the counter overnight for the final proof gives you fluffy little sourdough pillows ready for to be cooked and devoured!
Sourdough Donuts with Salted Caramel Glaze
Ingredients
For Donuts:
- 2 1/2 cups (12 ounces) all purpose flour (more if needed)
- 1/4 cup sugar
- 1/2 teaspoon fine sea salt
- 1 cup fed sourdough starter
- 1 cup whole milk, warmed
- 1 large egg
- 4 Tablespoons unsalted butter, melted
- Canola oil for frying
For Salted Caramel Glaze:
- 1 cup powdered sugar
- 1/2 cup caramel sauce
- 1-2 Tablespoons heavy cream
- coarse sea salt, if desired
Instructions
- Start the dough in the morning.
- In the bowl of a stand mixer combine the starter, warm milk, egg, and butter.
- Using the dough hook, add the flour, sugar, and salt. Knead for 8-10 minutes in the mixer.
- Add flour as needed, up to 1 cup more to make a sticky dough.
- Place in oiled bowl, cover, and proof at room temperature for 3 hours.
- Every hour, give dough a stretch and fold. (No need to go crazy, just 3-4 stretches per hour.)
- Transfer bowl to the refrigerator and chill for 6-8 hours.
- While dough is cold, don’t deflate, but roll out (a little more than 1/4″ thick) and cut into 2″ squares or donuts. Place on silicone or parchment paper lined trays or containers and cover with greased plastic wrap. (If you have large food storage containers just use the lid.)
- Leave at room temperature overnight to proof.
- In the morning heat a couple inches of canola oil and heat to 360 degrees.
- Fry in batches for about 2 minutes, flipping halfway.
To make the salted caramel glaze:
- In a small saucepan whisk together the powdered sugar, caramel sauce, and cream. Add additional cream to reach desired consistency.
- Dip tops of donuts in warm glaze and set on wire racks. Sprinkle with coarse sea salt if desired.
Other topping ideas:
- Fill with pastry cream, chantilly cream, whipped cream, or jam.
- Roll donuts in powdered sugar or cinnamon sugar.
