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These Strawberry Sourdough Doughnuts are a delightful twist on a classic treat, combining the tangy flavor of sourdough discard with the sweet freshness of strawberries. Perfectly fluffy and coated in a strawberry glaze, these doughnuts offer a unique and indulgent way to use up your sourdough discard, plus they're gut friendly! Whether you're enjoying them as a special breakfast or a sweet afternoon snack, these doughnuts are sure to become a favorite!
Servings: 16 doughnuts
Time:
Prepare the dough and chill: 1 hour (active prep) + 1 hour (chilling in the fridge)
Shape, rise, and cook: 35-40 minutes
Glaze and serve: 15 minutes
Total: Approximately 2 hours and 10-15 minutes (with 1 hour of chilling in the fridge) or up to 25 hours and 15-20 minutes (with 24 hours of chilling in the fridge).
Ingredients:
For the Doughnut Dough:
1/2 cup sourdough discard (6 ounces)
3/4 cup whole milk (6 ounces)
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
2 large eggs, lightly beaten
8 tablespoons unsalted butter, melted
3 1/3 cups all-purpose flour (15 ounces), plus extra for dusting
1/3 cup muddled or blended strawberries (including the juices)
1 teaspoon kosher salt
Avocado oil for frying (for a healthier option)
For the Glaze:
3 cups powdered sugar, sifted
1/2 cup heavy cream
1/2 cup strawberries (defrosted if using frozen)
1 tablespoon vanilla extract
Instructions:
Activate the Yeast: Warm the milk in the microwave for about 20 seconds. Stir in the sugar and yeast. Let sit for 5 minutes, or until frothy.
Combine Ingredients: Add the sourdough discard, beaten eggs, melted butter, salt, muddled or blended strawberries, and flour to the yeast mixture. Mix until combined, then knead for 5-10 minutes until the dough is smooth and elastic.
Chill the Dough: Cover the dough and refrigerate for 1-24 hours. Chilling enhances the flavor and makes the dough easier to handle.
Shape the Doughnuts: Roll out the dough on a floured surface to about 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round cutters. Let the doughnuts rise for 45-60 minutes, or until slightly puffy.
Fry the Doughnuts: Heat avocado oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches until golden brown, about 1-2 minutes per side. The avocado oil adds a healthier touch while providing a crisp exterior.
Make the Glaze: In a blender, combine powdered sugar, heavy cream, strawberries, and vanilla extract. Blend until smooth. If the glaze is too thick, add a little more cream to reach your desired consistency.
Glaze the Doughnuts: Dip the warm doughnuts into the glaze. For a more vibrant color, you can double dip. Garnish with additional chopped strawberries if desired.
Enjoy these strawberry sourdough doughnuts fresh or warmed for the best taste experience!
Additional Tips:
Consistent Frying: Ensure the oil temperature remains consistent for even cooking. Use a thermometer to maintain the right heat.
Muddling/Blending Strawberries: Muddle strawberries or blend them thoroughly to release their juices for a more flavorful doughnut.
Dough Handling: If the dough is sticky, lightly flour your hands and rolling pin to prevent sticking.
Glaze: For a thicker and brighter glaze, you can double dip the doughnuts. After the first dipping, let the glaze rest for 2-3 minutes to set before dipping again. This will give the glaze a more substantial coating and vibrant pink color.
Storage and Reheating:
Storage: Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 1 week.
Reheating: Reheat doughnuts in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes to restore their freshness. Avoid microwaving, as it can make them soggy.
