Fluffy Sourdough Brioche Donuts
These Fluffy Sourdough Brioche Donuts are pillowy, golden, and deeply flavorful thanks to a slow sourdough fermentation and a rich, buttery brioche dough.Fried to perfection and finished with cinnamon sugar or a vanilla glaze, they are the ultimate homemade treat for weekend brunch or any special occasion.
Equipment
- Stand mixer with dough hook
- Large heavy-bottomed pot or Dutch oven
- Clip-on candy or frying thermometer
- 3-inch and 1-inch round cutters
- Wire cooling rack
- Rolling pin
- Parchment-lined baking sheets
Ingredients
- 150 g active sourdough starter bubbly and fed within 4 to 8 hours
- 120 ml whole milk warmed to 95°F
- 50 g granulated sugar
- 3 large eggs room temperature
- 380 g all-purpose flour plus extra for dusting
- 1 tsp fine sea salt
- 115 g unsalted butter softened, cut into tablespoon-sized pieces
- 1 quart neutral oil vegetable or canola, for frying
- 100 g powdered sugar for vanilla glaze, mixed with 2 tablespoons milk and 1 tsp vanilla
- 100 g cinnamon sugar 3 parts sugar to 1 part cinnamon, for rolling
Instructions
- In the bowl of a stand mixer, combine the active sourdough starter, warm milk, sugar, and eggs. Whisk briefly by hand to combine. Add the flour and sea salt, then mix on low speed with the dough hook until a shaggy dough forms, about 3 minutes.
- Increase mixer speed to medium. With the mixer running, add the softened butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next. This process takes 10 to 12 minutes. The finished dough will be smooth, glossy, and slightly tacky.
- Transfer the dough to a lightly oiled bowl and cover tightly with plastic wrap. Let it ferment at room temperature for 4 to 6 hours until noticeably puffy, then refrigerate overnight for 8 to 12 hours to complete the slow cold fermentation.
- Remove the cold dough from the refrigerator and turn it out onto a lightly floured surface. Roll to about 3/4 inch thickness. Use a 3-inch round cutter to cut out donuts and a 1-inch cutter for the holes. Re-roll scraps once to cut additional donuts. Place on parchment-lined baking sheets.
- Cover the shaped donuts loosely with a clean kitchen towel or plastic wrap and let them proof at room temperature for 2 to 4 hours, until they look visibly puffy and jiggle gently when the tray is shaken. Do not rush this step.
- Pour enough neutral oil into a heavy-bottomed pot to reach a depth of at least 3 inches. Heat over medium heat until the oil reaches 350°F (175°C). Use a thermometer to monitor the temperature throughout frying.
- Working in batches of 2 to 3, gently lower the proofed donuts into the hot oil using a slotted spoon or spider. Fry for about 90 seconds per side, until deep golden brown. Transfer to a wire rack set over paper towels. Allow the oil to return to 350°F between batches.
- While the donuts are still warm, either toss them in cinnamon sugar or dip them face-down into the vanilla glaze (made by whisking together powdered sugar, milk, and vanilla extract until smooth). Set glazed donuts on the wire rack and allow the coating to set for about 5 minutes before serving.
Notes
For best results, use a starter that has peaked and is full of bubbles. A sluggish starter will result in dense donuts. The overnight cold retard is highly recommended for both flavor development and easier shaping. Keep your frying oil between 340°F and 365°F at all times. Donuts are best eaten the day they are fried. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze unglazed donuts for up to 2 months. Reheat in a 300°F oven for 8 to 10 minutes before glazing.