Sourdough Raised
- 30m Prep Time
- 10m Cook Time
- 3h Ready In
Sourdough raised doughnuts are fluffy and flavorful, made with a sourdough starter for extra depth. The dough is enriched with egg yolks and butter, then fried to golden perfection.
Ingredients
- 29.6 ml Sourdough Starter
- bread flour divided
- 59.1 ml water
- 118 ml whole milk heated to 110 degrees F
- 9.86 ml active dry yeast
- 3 egg yolks at room temperature
- 4.93 ml vanilla extract
- 29.6 ml superfine sugar
- 2.46 ml kosher salt
- 59.1 ml unsalted butter at room temperature
- vegetable oil for frying
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 261 mg
- Iron: 8.93 mg
- Magnesium: 72 mg
- Phosphorus: 609 mg
- Potassium: 619 mg
- Zinc: 4.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml Sourdough Starter
- 59.1 ml water
- 9.86 ml active dry yeast
- 4.93 ml vanilla extract
- 29.6 ml superfine sugar
- 2.46 ml kosher salt
Prepare
- bread flour, divided
- 118 ml whole milk, heated to 110 degrees f
- 3 egg yolks, at room temperature
- 59.1 ml unsalted butter, at room temperature
- vegetable oil, for frying
Let's Cook
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Step 1.
In a medium bowl, combine 2 tablespoons sourdough starter, ¼ cup (30 grams) bread flour, and ¼ cup water. Stir to create a wet paste. Cover the bowl with plastic wrap and let it rest at room temperature for at least 1 hour (2 hours if the starter was cold), or up to 12 hours.
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Step 2.
After the sourdough has rested, in the bowl of a stand mixer fitted with the paddle attachment, combine ½ cup whole milk (heated to 110°F) and 2 teaspoons active dry yeast on low speed. Add the sourdough mixture, 3 egg yolks, and 1 teaspoon vanilla extract. Mix on low speed until smooth.
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Step 3.
Turn off the mixer and add 1 cup (120 grams) bread flour, 2 tablespoons superfine sugar, and ½ teaspoon kosher salt. Mix on low speed for about 30 seconds or until the dough starts to come together. Add ¼ cup (½ stick) unsalted butter (at room temperature) and mix on medium speed until incorporated, about 30 seconds.
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Step 4.
Switch to the dough hook attachment. With the mixer off, add more bread flour, about ¼ cup (30 grams) at a time, and knead on medium speed between additions, until the dough pulls completely away from the sides of the bowl and is smooth. The dough will be very soft and moist, but not so sticky that you can't roll it out. You may have flour left over.
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Step 5.
Cover the bowl with plastic wrap and let it sit in a warm spot until doubled in size, 1 to 2 hours. Gently degas the dough and refrigerate for at least 1 hour (and up to 12 hours).
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Step 6.
Roll out and cut the doughnuts, let rise, and fry as directed for Basic Raised doughnuts.