Sourdough Donuts

1. In a small saucepan over low heat, combine the milk, sugar, and butter and mix until the sugar dissolves. Transfer the mixture to the bowl of a stand mixer equipped with a dough hook and allow it to cool to room temperature. 
2. Beat in the starter and eggs. Add the flour, salt, and cinnamon and knead on low speed for about 10 minutes, or until the dough becomes elastic and pulls away from the sides of the bowl.
3. Cover the mixing bowl tightly and leave it in a warm place to rise for 5 to 6 hours, or until doubled in bulk. Then, transfer it to the fridge and let it chill overnight, at least 8 hours.
4. To make the topping: The following day, in a small bowl, whisk together the sugar and cinnamon and set aside.
5. Dust your working  surface lightly with flour. Turn out the dough and then roll it into a rectangle about 1/2 inch thick.
6. Cut out the donuts using a biscuit cutter or a mason jar, then cut the interior hole using a small lid from an olive, avocado, or other oil jar. Place your donuts on a baking sheet. Cover them with a damp tea towel or plastic wrap for 1 1/2 to 2 hours and allow them to rise.
7. Add about 1/2 inch of oil to a cast-iron skillet over medium heat.  When the oil reaches 375 *F on a cooking thermometer, or when a small piece of dough sizzles when you add it to the pan, you are ready to fry your donuts.
8. Place a square of parchment paper on your counter for easier cleanup and then place a wire cooling rack over it.
9. Fry the donuts in small batches for 2 to 3 minutes or until golden brown on one side. Then flip them and fry for another 2 to 3 minutes on the other side, or until they puff and turn golden.  Be careful not to crowd the pan. transfer the donuts to the wire rack. Allow them to cool for about 30 seconds. Them, dip them on the cinnamon sugar and return them to the rack to cool completely.
10. Store any leftovers in an airtight container at room temperature for up to 2 days.

Allowing the dough to rest in the fridge develops an optimal flavor and texture. This step prevents overfermentation, so make sure to plan ahead. While the process requires some patience, the resulting donuts strike a perfect balance of softness and depth. They capture the essence of thoughtful, unhurried baking.

*NOTE:   For the Donuts that I made, I used fresh ground spelt flour instead of the all purpose flour. I also used sucanat instead of the white sugar in the dough recipe. Feel free to try a glaze instead of the cinnamon sugar topping if you so desire!

From Daily Sourdough Cookbook by Lisa Bass – Used by permission.

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