Sourdough Donuts with Vanilla Bean Glaze

Ingredients

• 227 g sourdough starter
• 236 g whole milk
• 500 g all-purpose flour
• 120 g granulated sugar
• 85 g unsalted butter, melted
• 1 large egg
• 2 tsp instant yeast
• 1 tsp vanilla bean paste
• 1/2 tsp kosher salt
• 2-4 cups vegetable oil, for frying
• 2 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla bean paste

Instructions

1. 1

   In the bowl of a stand mixer fitted with the dough hook attachment, combine the sourdough starter, whole milk, all-purpose flour, granulated sugar, melted butter, egg, instant yeast, vanilla bean paste, and kosher salt.

2. 2

   Knead on medium-low speed for about 5 minutes. The dough should form a cohesive ball that pulls away from the sides of the bowl while remaining slightly sticky. If it does not come together, add more flour 1 tablespoon at a time until it pulls away from the sides.

3. 3

   Place the dough in a large, lightly greased bowl and cover it. Refrigerate overnight for 8 to 12 hours.

4. 4

   In the morning, remove the dough from the refrigerator and let it rise at room temperature for 30 minutes.

5. 5

   Lightly punch down the dough and turn it onto a lightly floured surface. Roll it into a large rectangle about 1/2 inch thick.

6. 6

   Use a 3 1/2-inch round cookie cutter to cut 12 circles. Reroll the scraps as needed. Use a 1- or 1 1/2-inch round cutter to remove the center of each donut. Discard the scraps or reserve them to fry as donut holes.

7. 7

   Lightly cover the shaped donuts and let them rest while the oil heats.

8. 8

   Pour 2 to 4 cups of vegetable oil into a large heavy-bottomed pot or Dutch oven. The oil should be about 2 inches deep. Heat over medium-high heat until it reaches 375°F (190°C).

9. 9

   Place a cooling rack over a baking sheet and position it next to the stove.

10. 10

    While the oil heats, make the glaze. In a medium bowl, whisk the powdered sugar, milk, and vanilla bean paste until smooth and free of lumps.

11. 11

    Once the oil reaches 375°F (190°C), fry 2 to 3 donuts at a time for 1 minute on each side, until deep golden brown.

12. 12

    Transfer the fried donuts to the cooling rack so the excess oil can drain. Repeat with the remaining donuts and donut holes.

13. 13

    While the donuts are still warm, dip them into the glaze, coating both sides. Return them to the rack and allow the excess glaze to drip off.

14. 14

    Let the glaze set and harden for 15 to 20 minutes. Drizzle any remaining glaze over the donuts to create decorative designs.