Sourdough Glazed Donuts (Krispy Kreme Copy Cat)

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Night before you made donuts feed starter-

Sweet Starter:

100 g water

100 g flour

20 g ripe starter

25 g sugar (white)

Allow to double.

The next morning mix your dough. 

Dough:

200 g sweet starter (active and bubbly)

57 g (1/4 cup) butter, unsalted softened to room temperature 

375 g (1 1/2  cups) whole milk, warmed to 80 degrees

25 g (1 Tablespoon and 1 teaspoon) raw honey

60 g (1/3 cup) white granulated sugar 

6 grams (1 teaspoon) sea salt

450 g (3 3/4-4 cups) bread flour (plus 150 g extra in case your dough is too wet)

1 egg yolk 

1 teaspoon vanilla extract 

3-4 cups organic coconut oil, for frying (I used Carrington organic 1 quart)  https://amzn.to/3XTxS5I

Fit your stand mixer with kneading arm. Add your starter, milk, honey, sugar, salt, and egg yolk to mixer bowl and whisk together. Add 450 grams of bread flour and knead 5 minutes on medium speed. Incorporate softened butter at this point mixing on low. I find it best to cut it into small pats and add one at a time as it incorporates into the dough. Once butter is worked into dough, add another 75 grams of bread flour and knead another five minutes on low/medium. This dough is high hydration so it’s important to work the gluten at this stage. If it’s very sticky, add another 75 grams of flour. You want dough workable but also high hydration as this is what makes your donut light. 

Spray a bowl with oil. With your hands, work dough into a ball and transfer to oiled bowl. Cover with plastic, and allow to double in size (proofing 100% in volume). I allowed my dough to proof 6 hours in the oven with the light OFF, for a warmer environment (80 degrees). 

When your dough has doubled, you have the option of refrigeration over night or you can roll out your donuts and get started.

When you’re ready- flour a surface well and roll out your dough about 1 in thick. Cut out circles with anything you have- cookie cutters, mason jar, etc., then cut out holes. You can use anything for this- a smaller cookie cutter, donut ring, or even small lid. Anyway you like, cut your donuts. Make sure to push hard enough to cut the dough. I can’t stress enough using a floured surface and flouring the top of your dough- you can even flour your cutters. Roll out extra dough and cut until you’ve used all your dough. 

After you shape your donuts, transfer to parchment lined cookie sheets and cover with a towel or plastic. Allow to proof 2-3 hours at room temperature. Donuts should be puffy and spring back when you press with your finger.

When donuts are proofed, start to heat your oil. A pot, deep frying pan, or Dutch oven will work for this. I use a frying thermometer and make sure my oil is on medium/high heat and reaches 340-350 F. This makes it easy to keep any eye on the temperature as I fry- adjust heat according to temperature. I used the brand Carrington Organic Coconut Oil for this process- it left no residual flavor of coconut. I used 1 quart of frying oil in my pot. To save oil for later use, allow to cool and strain bits out of it. Transfer to a glass jar and save for later. 

When oil is ready, place donuts in oil. Fry 1 minute and flip. Fry another minute (I use chopsticks to flip). Transfer with a slotted spoon to cooling rack lined with paper towels to absorb excess oil (set this up before hand). Allow to cool completely.

While donuts cool- make glaze.

Glaze:

240 g (2 cups) confectioners sugar

2 teaspoons vanilla extract 

61 g (4 Tablespoons) half and half 

57 g (1/4 cup) unsalted butter, softened 

Heat on low in a sauce pan till all ingredients are combined and smooth. Remove from heat and allow to cool slightly. 

Dip donuts in glaze, cover thoroughly, and transfer back to wire rack. Allow icing to set before serving (about 30 minutes). These get even better as the icing soaks into the donut! 

Enjoy with your favorite beverage! 

Makes 12 donuts and 12 donut holes

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