Ingredients:

  • 150g Active Sourdough Starter (100% hydration)
  • 180g Whole Milk (lukewarm)
  • 1 Large Egg (room temperature)
  • 75g Granulated Sugar
  • 350g Bread Flour (High Protein)
  • 6g Fine Sea Salt
  • 55g Unsalted Butter (very soft, room temperature)
  • 2 Litres Neutral Frying Oil (Rapeseed, Canola, or Vegetable)
  • 200g Icing (Powdered) Sugar, sifted
  • 1 tsp Vanilla Extract (5 ml)
  • 3 tbsp Whole Milk or Heavy Cream (45 ml)

Instructions:

  1. In the bowl of a stand mixer, combine the active sourdough starter, warm milk, egg, and granulated sugar. Whisk lightly to combine.
  2. Add the bread flour and salt over the wet ingredients. Mix on low speed (or stir with a wooden spoon) until just shaggy.
  3. Cover the bowl and let the mixture rest for 30 minutes (Autolyse). This allows the flour to hydrate fully.
  4. Knead the dough on medium-low speed for 5 minutes until it starts to smooth out.
  5. Add the softened butter, one tablespoon at a time, allowing each piece to fully incorporate. Increase speed to medium and knead for another 8-10 minutes until the dough is smooth, elastic, and passes the Windowpane Test.
  6. Place the dough in a lightly oiled bowl, cover tightly, and place it in the refrigerator for 12–18 hours for the Bulk Fermentation. The long, cool ferment is key to flavour development.
  7. Turn the cold dough out onto a lightly floured surface. Gently roll the dough to a uniform thickness of approximately 1/2 inch (1.25 cm).
  8. Using the cutters, cut out 12 doughnut rings and 12 holes.
  9. Place each cut doughnut and hole onto individual squares of parchment paper. The paper prevents sticking and helps transfer the delicate dough to the fryer.
  10. Place the shaped doughnuts on a baking sheet, cover loosely with plastic wrap, and let proof in a warm, draught-free spot for 2–3 hours, or until they look slightly puffy and nearly doubled in volume (The Float Test).
  11. Pour the frying oil into the deep pot. Bring the temperature up slowly to 350°F (175°C). Maintain this temperature precisely throughout the frying process.
  12. Gently drop the doughnuts into the hot oil, using the parchment paper squares to transfer them. Do not overcrowd—fry 2-3 at a time.
  13. Fry for 60–90 seconds per side, until deep golden brown. Use the spider to remove them and place immediately onto a wire rack placed over a baking sheet.
  14. Whisk together the icing sugar, vanilla extract, and milk/cream until smooth. It should be thick enough to coat the back of a spoon.
  15. While the doughnuts are still warm (about 5 minutes out of the oil), dip them face-down into the glaze. Return them to the wire rack to set. Serve immediately.