Description

If you’re looking for a new challenge in sourdough baking, doughnuts are a great option. You’ll need an active sourdough starter for this recipe so be sure you’ve fed your starter well before you begin.

Directions

1. Gather the ingredients.
2. In a large bowl, mix 1 cup of water, 1 cup all-purpose flour, 1 cup bread flour, and the active starter until well incorporated. The mixture will be dry and you may need to remove it from the bowl and use your hands to mix. Scrape the sides of the bowl and form a dough ball. Cover and allow to autolyse (rest) for 1 hour. 
3. Heat the milk, butter, and sugar in a small saucepan over medium heat just until the butter is melted and the sugar is dissolved. Allow the mixture to cool to 85 F.
4. Transfer the dough ball to the bowl of a stand mixer fitted with the dough hook.
5. With the mixer running on low, slowly add the milk mixture to the flour mixture.
6. Add the eggs one at a time. Slowly add the remaining 1 cup all-purpose flour and 1 cup bread flour.
7. Once incorporated, raise the speed to medium-high and knead until the dough comes together fully, about 8 minutes. Scrape the excess dough from the dough hook and knead on a clean surface until the dough is only slightly sticky. You may need to add more flour, 1 to 2 tablespoons at a time.
8. Once the dough is only slightly sticky and smooth, transfer to a clean and greased bowl and allow the dough to rest, covered for 30 minutes.
9. Add the salt and remaining 2 tablespoons of water, then mix on medium speed with the dough hook for about 10 minutes, or until the dough is soft.
10. Turn the dough out onto a clean, lightly floured surface and continue to knead, adding more flour when necessary, until the dough is smooth.
11. Form into a ball and let it rest in a greased bowl, covered, for about 5 hours. The dough should increase in size dramatically, about double. At this point, you can continue to the next step or cover the dough with plastic wrap and a kitchen towel and place in the fridge overnight.
12. Turn the dough out onto a lightly floured surface and roll out to about 1/2 inch thickness. 
13. Cut out the doughnuts using round cookie cutters or a doughnut cutter and transfer to a parchment-lined baking sheet, leaving an inch of space between to allow for rising. Re-roll any remaining dough and repeat until you’ve cut all of the dough into donuts.
14. Cover with lightly damp kitchen towels and allow to rise until doubled in size and puffed and the dough springs back when touched, about 3 hours. At this point, you can continue to the next step or cover the doughnuts with plastic wrap and a kitchen towel and place in the fridge overnight.
15. When the doughnuts are ready to be fried, heat about 2 inches of oil in a large cast-iron pan or Dutch oven until it reaches 360 F on a thermometer.
16. Once the oil is hot, fry them in batches of 3 or 4 until golden brown, 1 to 2 minutes per side and about 30 seconds per side on the donut holes. Use a slotted spoon to transfer them to a baking sheet lined with paper towels.
17. Let the donuts cool slightly, then dip both sides in a hot glaze or toss in cinnamon sugar and transfer to a serving dish. Serve immediately.