Homemade Donuts

Ingredients:

• 1/2 cup active sourdough starter (or sourdough discard)
• 2 1/4 cups all-purpose flour
• 1/2 cup whole milk, warm
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Oil for frying (if frying)

For the Glaze (optional):

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

Step 1: Make the Dough

1. In a large mixing bowl, combine the warm milk and sugar, stirring until the sugar is dissolved.
2. Add the sourdough starter, egg, melted butter, and vanilla extract to the milk mixture. Stir until well combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a sticky dough forms. You can use a stand mixer with a dough hook attachment or mix by hand.
5. Once combined, knead the dough for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a bit more flour, 1 tablespoon at a time.

Step 2: Let the Dough Rise

1. Place the dough in a greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 2-3 hours, or until doubled in size.

Step 3: Roll and Cut the Donuts

1. Once the dough has risen, turn it out onto a lightly floured surface and roll it out to about 1/2 inch thick.
2. Use a donut cutter (or a round cookie cutter and a small cutter for the hole) to cut out the donuts. Re-roll the scraps and cut out more donuts until all the dough is used.

Step 4: Fry or Bake the Donuts

For Frying:

1. Heat about 2 inches of oil in a deep frying pan or pot to 350°F (175°C).
2. Fry the donuts a few at a time for about 1-2 minutes per side, or until golden brown.
3. Remove with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

For Baking:

1. Preheat the oven to 375°F (190°C).
2. Place the donuts on a parchment-lined baking sheet and bake for 10-12 minutes, or until golden and puffed.

Step 5: Glaze (Optional)

1. While the donuts are cooling, whisk together the powdered sugar, milk, and vanilla extract to make a glaze.
2. Dip the warm donuts into the glaze, letting any excess drip off, and place them on a wire rack to set.

Tips:

• Sourdough Starter: You can use sourdough discard or an active starter for this recipe. An active starter will give the donuts more rise, while discard will work for a more dense donut.
• Frying vs. Baking: Frying gives a classic, crisp exterior with a soft interior, while baking creates a more cake-like texture.

Cooking Time:

• Prep Time: 20 minutes (plus rise time)
• Cook Time: 15 minutes
• Total Time: About 3.5 hours

Nutritional Information (per donut, without glaze):

• Calories: ~200 kcal
• Protein: ~5g
• Fat: ~6g
• Carbohydrates: ~32g
• Fiber: ~1g

These Sourdough Donuts are a fun and tasty way to use your sourdough starter, with a lovely tang and a fluffy texture. Enjoy them glazed, dusted with powdered sugar, or plain!