The Notsoholey Grail Overnight Tangy Sourdough Doughnuts Fried Glazed

Why Swap Commercial Yeast for the Tang?

Switching from packaged commercial yeast to an active sourdough starter fundamentally transforms the doughnut experience. While standard yeast provides a quick, aggressive lift, it offers little to the final flavor complexity.

Sourdough, being a naturally fermented culture of wild yeasts and bacteria, introduces rich, nuanced flavors that take time to develop. The result is not just a sugary snack, but an elegant pastry with true depth.

These homemade sourdough donuts carry a mature, sophisticated profile that simply cannot be replicated by rapid fermentation methods, making the investment in time entirely worthwhile.

Flavor Profile: Sweet Dough Meets Subtle Sour

The true magic of using a sourdough levain lies in achieving the perfect balance between sweetness and acidity. As the culture ferments the dough over many hours, it generates organic acids primarily lactic and acetic which are the source of that characteristic "tang." In this tangy sourdough donut recipe , that subtle sourness acts as a brilliant counterbalance to the inherent richness of the brioche style dough and the heavy sweetness of the vanilla glaze.

Instead of a one-note sugar bomb, you get a beautifully complex bite where the sweet dough meets a delicate, cultured sour finish.

The Brioche Method: Achieving the Ultimate Pillowy Crumb

We aren't just making a standard yeast dough; this recipe utilizes the enrichment techniques of classic brioche. The inclusion of high protein bread flour, an egg, rich whole milk, and a substantial 55g of soft butter is essential for achieving the ideal structure.

This enrichment ensures a high fat content, which inhibits gluten formation slightly, yielding an exceptionally tender, pillowy crumb . When fried correctly, this structure creates the ideal light interior that melts away in your mouth.

The Magic of the Overnight Fermentation

Patience is the secret ingredient in the best sourdough baking, and that applies doubly to overnight sourdough donuts . The extended, cool fermentation lasting 12 to 18 hours in the refrigerator serves several critical purposes.

First, the cold temperature drastically slows down the rise, allowing the culture maximum time to develop complex flavors. Second, this long rest strengthens the dough’s gluten network while chilling the fat, making the sticky, enriched dough immensely easier to handle, roll, and shape the following morning.

This extended process is non-negotiable for achieving both the superior flavor and texture.

Essential Toolkit and Pantry Checklist for Sourdough Donuts

Successful enriched dough baking relies on precision and specific equipment. Before commencing this journey, ensure your kitchen is properly outfitted, particularly regarding measuring and temperature control.

We strongly recommend using metric weights (grams) for the dry ingredients specified in this sourdough donuts recipe to ensure repeatable, perfect results.

Ensuring Your Starter is Ready to Rise (The Float Test)

The quality of your final doughnuts is directly proportional to the vitality of your starter. You must begin with an active levain that has been recently fed and has peaked (or is just past its peak) in activity.

To confirm its readiness, perform the simple "Float Test": drop a small spoonful of the starter into a glass of room temperature water. If the starter floats immediately, it is sufficiently active and gaseous to lift the heavy, enriched dough. If it sinks, allow it more time to feed and ripen.

Specialty Equipment for Perfect Shaping and Frying

While a digital scale is mandatory for accurate ingredients, a stand mixer with a dough hook is highly recommended for incorporating the soft butter into this brioche dough without exhausting yourself.

For the shaping stage, having both a 3 inch ring cutter and a 2 inch cutter (or corresponding biscuit cutters) ensures uniform sourdough donut holes recipe pieces and main rings. Crucially, a deep fry or candy thermometer is non-negotiable for safe and successful frying.

Maintaining the target temperature prevents oil absorption and guarantees that coveted "white ring" around the exterior.

Substituting Dairy and Flour Types for Dietary Needs

While this recipe is optimized for high protein bread flour (which contributes significantly to the final airy structure), a good quality all-purpose flour can be used in a pinch, though the final rise may be slightly less dramatic.

For those avoiding dairy, substituting the whole milk with plant based alternatives like full fat oat milk or almond milk is generally successful, though you should expect a small sacrifice in overall richness and mouthfeel.

Mastering the Slow Proof: Detailed Steps to Light and Airy Sourdough Donuts

The journey to making light and airy sourdough donuts is characterized by methodical mixing and the careful observance of resting times, culminating in perfectly structured dough ready for the fryer.

Mixing and Kneading the Rich Dough (The Windowpane Check)

The process begins in the stand mixer bowl by combining the 150g of active starter with the lukewarm milk, egg, and 75g of sugar. Once lightly whisked, the 350g of bread flour and 6g of salt are added.

We first allow the shaggy dough to undergo a 30-minute autolyse rest, allowing the flour to fully hydrate before kneading. After this rest, begin kneading the dough until it smooths out, then introduce the 55g of softened butter, one tablespoon at a time.

The dough must fully incorporate each piece before the next is added. Increase the speed and continue kneading for 8– 10 minutes until the dough is smooth, elastic, and, most importantly, passes the windowpane check: when a small piece is stretched thin, you should be able to see light through it without it tearing.

The Cold Overnight Bulk Ferment

Once fully kneaded, the dough is placed into a lightly oiled bowl, covered tightly, and immediately transferred to the refrigerator. This is the crucial stage for the overnight sourdough donuts process. The dough will undergo its primary fermentation for 12 to 18 hours.

This slow, cold environment maximizes flavor development and creates the perfect structure for the next stage of shaping. Do not rush this step; the dough will rise slowly but should be visibly puffier the next morning.

Proofing the Cut Doughnuts for Optimum Frying

After the cold bulk ferment, turn the dough onto a lightly floured surface and gently roll it out to a uniform thickness of approximately 1/2 inch (1.25 cm). Use your cutters to shape the standard rings and reserve the small inner circles, which will become your sourdough donut holes recipe test subjects.

Crucially, place each cut doughnut onto an individual square of parchment paper. This parchment acts as a sling, protecting the delicate structure of the proofed dough from deflation when transferring to the oil.

Cover the shaped pieces loosely and let them undergo the final proof in a warm, draught free spot for 2– 3 hours, or until they are visibly puffy and look ready to fry.

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Achieving the Golden Ring: Frying and Finishing

The final stage requires attention and temperature discipline to ensure your beautiful, slow fermented dough transforms into glorious, non-greasy fried sourdough donuts .

Temperature Control: How to Prevent Greasy Doughnuts

The secret to perfectly cooked, light doughnuts is rigorous oil temperature control. Pour 2 litres of neutral, high smoke point oil (like canola or vegetable) into a deep, heavy bottomed pot and heat it slowly to exactly 350°F (175° C) .

If the oil is too cool, the dough will immediately absorb the fat, resulting in heavy, greasy doughnuts. If it is too hot, the exterior will burn before the brioche center is cooked through. Use the small doughnut holes as initial test pieces; they should brown beautifully in 60 seconds per side.

Gently slide the rings into the oil using the parchment paper sling (removing the paper with tongs once submerged), frying only 2 3 at a time to prevent cooling the oil.

Whipping Up the Classic Vanilla Bean Glaze

While the freshly fried doughnuts are cooling slightly on a wire rack, prepare the glaze. Whisk together the 200g of sifted icing sugar, 5ml of vanilla extract, and approximately 45ml of milk or heavy cream. The consistency should be thick enough to coat the back of a spoon but thin enough to set smoothly.

For the best result, dip the fried sourdough donuts into the glaze while they are still warm (about 5 minutes out of the oil). The residual heat helps the glaze dry quickly into a thin, glossy, crackly shell rather than a sticky, thick coating.

Troubleshooting and Expert Tips for Your Next Batch

The process of making Sourdough Donuts is highly rewarding, but requires adherence to a few critical rules:

1. Temperature Control is King: As noted, 350°F (175°C) is the absolute sweet spot for frying. Invest in a reliable thermometer to avoid disappointing, greasy results.
2. Use the Cold Ferment: Never skip the overnight cold bulk ferment. It’s essential for flavor, dough manageability, and structure. Trying to fast track the rise at room temperature will result in a difficult, sticky mess and diminished flavor complexity.
3. Parchment Protection: The use of small parchment squares to transfer the proofed doughnuts into the oil is one of the easiest ways to ensure the dough doesn't deflate upon handling.
4. Glaze While Warm: Dipping the doughnuts while still warm seals in the moisture and allows the glaze to set properly for the ultimate finish.

Frequently Asked Questions About Sourdough Donut Making

Reviving Flat Dough: Adjusting for a Sluggish Starter

If your dough seems sluggish or fails to puff up adequately during the secondary proof (after 3 hours), it usually indicates that your starter was not active enough, or your kitchen temperature was too cold. If you suspect a sluggish starter, the dough is technically fine, but needs more time.

Place the doughnuts in a slightly warmer area (like a proofing box or oven with the light on) and allow an extra hour or two. If time is genuinely pressing, a baker's cheat is to dissolve a tiny pinch (about 1/4 teaspoon) of instant dry yeast into the warm milk at the beginning of the recipe next time, giving a necessary boost to the lift.

Smart Storage: Keeping Fried Donuts Fresh and Fluffy

Fried sourdough donuts are truly best enjoyed the day they are made, as the delicate fried dough stales quickly. If you must store them, place them in an airtight container at room temperature. They will retain good quality for about 24 hours.

To revive a slightly stale doughnut, you can heat it briefly just 10 seconds in the microwave to soften the crumb. Do not refrigerate, as the cold temperature accelerates staling.

Flavor Variations: From Cinnamon Sugar to Chocolate Glaze

While the classic vanilla glaze is exceptional, the rich dough base is highly versatile. For a simple alternative, toss the warm doughnuts immediately after frying in a mix of granulated sugar and ground cinnamon for perfect cinnamon sugar rings.

Alternatively, skip the center hole and cut solid rounds to create Bomboloni (Italian filled doughnuts). Once cooled, use a narrow nozzle to inject the doughnuts with tart raspberry jam or rich pastry cream for a decadent twist on this tangy sourdough donut recipe .

Can I Bake These Instead of Frying?

While you can technically bake any enriched dough, opting to bake these sourdough donuts instead of frying them will yield a product closer to a brioche bun than a traditional light doughnut.

Baking an enriched dough results in a drier, denser, and more bread like texture, lacking the soft, airy, cloud like interior and crisp exterior that deep frying provides. For the authentic experience, frying is essential.

Handling Excess Starter After Mixing

The recipe specifically calls for 150g of active starter. After you've mixed the dough, any remaining levain should be managed according to your standard sourdough routine. You can feed your mother culture immediately to maintain its health, or if you have excess, you can use it in other sourdough starter discard donuts recipes (if you want to use the excess starter in a way that doesn't require high rise, like crackers or pancakes).

However, remember the dough recipe itself requires that active, peak starter for the necessary rise.