Sourdough Classic Donuts

The softest and fluffiest einkorn donuts, made with sourdough and topped with a delicious vanilla glaze. A sourdough stiff levain made from a stiff starter produces more yeast, which means more carbon dioxide is produced. Translation? Extra fluff and softness!

Makes: 10-12 4" donuts

Instructions

1. In a small bowl, combine the stiff starter ingredients. Mix with a fork and continue to bring together with your hands until you form a dough ball. Cover with cling wrap and place in a warm spot for 8-10 hours.
2. Add all the main dough ingredients except the butter to the bowl of your stand mixer fitted with the dough hook. Knead until it comes together. This may take 1-2 minutes and you can switch to medium speed to speed it up. Cover the bowl and rest for 30 minutes.
3. Turn the mixer on low and mix for 2-3 minutes then slowly add the cubed, softened butter a little at a time. Continue mixing on low for 10 minutes. During the 10 minutes, stop the mixer and scrape down the sides of the bowl and release the dough from the hook. Continue to mix until the 10 minutes are up and the dough releases from the sides of the bowl.
4. Transfer the dough to a large, oiled bowl with a dough scraper. Cover and let ferment in a warm spot (75-78 degrees F) for 5-6 hours.
5. Transfer the dough to the refrigerator for 6-8 hours.
6. Cut out 12 squares of parchment paper and place them on a large cookie sheet. Dust them with flour.
7. Empty the cold dough onto an oiled work surface, flour the top of the dough and roll to ½-inch thick.
8. Cut out the donut shapes with a 4" round cutter. Cut out the centers with a smaller 1-1.5" round cutter. Re-roll the remaining dough and continue to cut.
9. Place the shaped donuts on the parchment paper squares and cover loosely with cling wrap.
10. Place in a warm spot for 3-4 hours to rise until it has puffed up.
11. Heat a large heavy-bottomed pot with 2 inches of oil until it reaches 350-365ºF.
12. Gently place the donuts with the parchment paper into the oil, then use tongs to remove the paper. Fry the donuts for 1 minute, then turn over using a fork or skewers and continue frying for another minute until golden brown.
13. Use a slotted spoon, place the fried donuts on paper towels to soak up the oil, then transfer them to a rack to continue cooling.
14. For the glaze, add half the powdered sugar to a small bowl. Slice the vanilla beans lengthwise with a sharp knife and scrape out the seeds into the bowl with the powdered sugar. Add the milk and whisk until combined. Add the rest of the powdered sugar and a pinch of salt and whisk until well combined and smooth.
15. Dip each completely cooled donut into the glaze, then place on a rack to set.

Notes

• Rise times for your starter and dough are very dependent on your environment and may vary. The stiff starter should double in size and look spongy.
• The ideal temperature for the donuts to final rise is around 75-78 ºF. They should look and feel a bit puffy when finished rising. They should also float immediately when placed in the oil. If it sinks, then it may need some more time to rise.
• These donuts are best eaten the day they are fried, but can be stored in an airtight container for 2-3 days.