The Starter Jar's Best Sourdough Doughnuts: Achieve Light, Fluffy, and Irresistible Treats at Home

Step 1

In a large bowl, whisk together the active sourdough starter, warm milk, 75g sugar, eggs, and vanilla extract until well combined.

Step 2

Add the all-purpose flour and salt to the wet ingredients and mix with a wooden spoon or stand mixer on low speed until a shaggy dough forms.

Step 3

Cover the bowl and let the dough rest for 30 minutes (autolyse) to allow the flour to fully hydrate and gluten to begin developing.

Step 4

Add the softened unsalted butter to the dough and knead for 8-10 minutes on medium speed with a stand mixer (using a dough hook) or by hand until the dough is smooth, elastic, and passes the windowpane test.

Step 5

Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and allow it to bulk ferment at room temperature (70-75°F/21-24°C) for 3-4 hours, or until visibly puffy and increased in volume.

Step 6

Gently deflate the dough, reshape it into a ball, return it to the oiled bowl, cover, and refrigerate for at least 8 hours or up to 24 hours for a cold proof.

Step 7

The next day, turn the cold dough out onto a lightly floured surface and gently roll it to about 1/2-inch thickness using a rolling pin.

Step 8

Using a 3-inch doughnut cutter or two concentric cookie cutters, cut out doughnut shapes and their centers, re-rolling scraps once if needed.

Step 9

Carefully transfer the doughnuts and holes to parchment-lined baking sheets, ensuring ample space between each to prevent sticking during proofing.

Step 10

Loosely cover the doughnuts with plastic wrap and let them proof at room temperature for 1-2 hours, or until they are visibly puffy and light; they should pass the "float test" when a small piece of dough floats in water.

Step 11

While the doughnuts proof, heat 6-8 cups of frying oil in a large heavy-bottomed pot or Dutch oven to 350°F (175°C), using a reliable thermometer to monitor the temperature precisely.

Step 12

Gently place 2-3 doughnuts (don't overcrowd the pot, as this lowers oil temperature) into the hot oil, frying for 1-2 minutes per side, or until golden brown and cooked through.

Step 13

Using a slotted spoon or spider, transfer the fried doughnuts to a wire rack set over paper towels to drain excess oil thoroughly.

Step 14

While still warm, toss the doughnuts in granulated sugar, cinnamon sugar, or dip them in your favorite glaze as desired for immediate enjoyment.

Step 15

Serve warm and enjoy your incredibly light, fluffy, and irresistible homemade sourdough doughnuts from The Starter Jar!