Ingredients:

  • 150 g Whole Milk, slightly warm
  • 5 g Active Dry Yeast (or Instant)
  • 50 g Granulated Sugar (divided)
  • 2 Large Eggs, room temperature
  • 100 g Sourdough Discard (100% hydration)
  • 400 g Strong Bread Flour (or All-Purpose)
  • 7 g Fine Sea Salt
  • 60 g Unsalted Butter, soft/room temp
  • 5 – 2 Litres High Smoke Point Oil (e.g., Rapeseed, Canola)
  • 200 g Powdered Sugar (Icing Sugar)
  • 30 ml Whole Milk or Water (for glaze)
  • 5 ml Vanilla Extract (optional)

Instructions:

  1. Hydrate & Activate: In the stand mixer bowl, combine warm milk, yeast, and a tablespoon of the sugar. Let stand for 5–10 minutes until frothy.
  2. Add Wet Ingredients: Whisk in the eggs and sourdough discard until well combined.
  3. Mix Dry Ingredients: Add the flour, remaining sugar, and salt to the bowl. Mix on low speed (Speed 1) until a shaggy mass forms.
  4. Knead: Knead on medium-low speed (Speed 2) for 5–7 minutes until the dough clears the sides of the bowl.
  5. Incorporate Butter: Add the softened butter one cube at a time, allowing each piece to fully incorporate. Knead for another 5–10 minutes until the dough is smooth and passes the 'windowpane test'.
  6. Bulk Fermentation (Warm): Transfer the dough to a lightly oiled bowl. Perform four sets of stretch and folds every 30 minutes over 2 hours. Cover the bowl tightly.
  7. Cold Proof: Place the covered dough in the refrigerator for 12–18 hours. This develops flavour and makes the dough easier to handle.
  8. Prepare: Turn the cold dough out onto a lightly floured surface. Gently roll the dough to a thickness of 1/2 inch (about 12–13 mm).
  9. Cut: Use the doughnut cutters to stamp out rings. Place the cut doughnuts onto squares of baking parchment paper.
  10. Second Proof (The Final Rise): Place the doughnuts onto baking trays and cover loosely. Let proof in a warm place for 60–90 minutes, until slightly puffy and light.
  11. Heat the Oil: Fill a heavy pot with oil to a depth of about 3 inches. Clip a deep-fry thermometer to the side. Heat the oil slowly to 350°F (175°C).
  12. Fry: Gently lower the doughnuts (still on their parchment squares) into the hot oil, peeling away the paper immediately. Fry 2–3 doughnuts at a time (do not overcrowd).
  13. Flip and Cook: Fry for 60–90 seconds per side, until deeply golden brown.
  14. Drain: Remove the doughnuts using a slotted spoon and place them immediately on a cooling rack lined with paper towels to drain excess oil.
  15. Glaze Preparation: While the doughnuts are warm, whisk together the powdered sugar, milk/water, and vanilla until smooth.
  16. Finish: Dip the slightly warm doughnuts into the glaze, turning to coat evenly, and return them to the rack to set. Serve immediately.