RASPBERRY SOURDOUGH DONUTS—7 simple ingredients, no stand mixer needed, and sooooo good!! nothing beats warm, fresh donuts 🤌
And nothing beats YEASTED donuts (in my opinion) I love a good cake donut, but I think I’ll always prefer a yeasted one 🍩 & now sourdough too🤝
In a large mixing bowl, whisk together 3/4 cups of warm milk, 3 tbsp of sugar, 3 tbsp of melted butter, 1/2 cup of active sourdough starter, and 1 egg. Then, mix in 2 cups of flour and 1/2 tsp of salt until a shaggy dough forms. Transfer to a clean surface and knead for about 4 minutes or until a smooth dough forms. If it’s SUPER sticky, sprinkle a tbsp of flour on the dough when you’re kneading. Transfer back to the mixing bowl, cover with a towel, and place this somewhere warm to rise for 4 hours. After the first 30 minutes, pull and fold the dough. Then, transfer the dough to an air tight container or cover in plastic wrap and place in the fridge for 8+ hours (overnight would work best!). When you’re ready to make the donuts, roll out your dough on a lightly floured surface so it’s about 1/2 inch thick. Using a donut cutter (or mason jar lid🤪), cut the dough into donut shapes. Place them on a parchment paper lined baking sheet and let them rest for 30 mins. Add oil to a frying pan on low-medium heat—about 1 inch deep. I used coconut oil. Fry the donuts for 2 minutes on each side, until golden brown, and then transfer to a wire rack. Then, dip them in raspberry glaze—1/2 cup of powder sugar mixed with 2 tbsp of raspberry syrup (recipe is on my feed, LMK if you want me to send it to you). Enjoy fresh!
