“Mmmmmmm, doooonuts” – Homer Simpson
I haven’t had real (read fried) doughnuts in ages. I’ve always wanted to make them from scratch and it seemed like the perfect weekend specialty sourdough bake. (I like to try a something new with my starter each week in addition to the weekly loaves.) Boy was that a good idea. Oh my. These are dangerously good.
These doughnuts fried up light and fluffy with a slight sourdough tang. The dough itself is not sweet. They rely on the glaze(s), sugar coating and/or filling(s) to make them sweet and add different flavors. You can glaze, coat or fill them with anything you’d like. We made a classic vanilla bean glaze, chocolate ganache glaze , cinnamon sugar coating and made some mini filled ones with rhubarb jam. This recipe made a big batch which is perfect for larger families, to share with friends or bring to a function/gathering. Or you can do like we did and bring them to school for the teachers and staff to enjoy. You can halve this recipe if you want to make a smaller batch.
Doughnuts are best enjoyed the day they are made but I do have to say these were still pretty darn good on the day 2. You can also freeze the plain doughnuts (pre-glaze stage) and then reheat them in the oven at a later date and then glaze/coat/fill them.
If you’ve been longing for a real old-fashioned doughnut that is vegan friendly, the time is here my friends!
recipe after the jump…
Prop Love: Table linen by Nade Studio. Ceramic loaf pan by Facture Goods.