The Starter Jar's Ultimate Sourdough Doughnuts: A Step-by-Step Guide for Pillowy, Perfectly Fried Treats

Step 1

In a large bowl, combine the active sourdough starter, warm milk, 50g granulated sugar, egg, and vanilla extract. Whisk these wet ingredients until well combined, ensuring the sugar dissolves.

Step 2

Add the all-purpose flour and salt to the wet mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

Step 3

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or use a stand mixer on medium-low speed for 3-5 minutes, until the dough starts to come together.

Step 4

Gradually add the softened butter, one tablespoon at a time, incorporating each addition fully before adding the next. Continue kneading until the dough is smooth, elastic, and passes the windowpane test, about 8-10 minutes.

Step 5

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it bulk ferment at room temperature (70-75°F or 21-24°C) for 2-3 hours, or until it has increased in volume by 30-50%.

Step 6

Gently punch down the dough and transfer it to a lightly floured surface. Roll the dough to about 1/2-inch thickness.

Step 7

Using a 3-inch doughnut cutter, cut out doughnuts and their centers. Reroll scraps gently once and cut additional doughnuts.

Step 8

Place the cut doughnuts and holes on parchment-lined baking sheets, leaving space between each. Loosely cover with plastic wrap and let them proof for another 1-2 hours at room temperature, or until visibly puffy and light.

Step 9

Heat 2-3 inches of frying oil in a heavy-bottomed pot or Dutch oven to 350-360°F (175-180°C). Maintaining an oil temperature of 350-360°F (175-180°C) is crucial for even cooking and preventing greasiness, a finding supported by culinary science research.

Step 10

Carefully lower 2-3 doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown.

Step 11

Using a slotted spoon or spider, remove the fried doughnuts and place them on a wire rack set over a baking sheet to drain excess oil.

Step 12

While still warm, toss the doughnuts in granulated sugar, cinnamon sugar, or glaze as desired. Serve immediately for the best experience.