Servings
12
Prep Time
30 minutes
Cook Time
15 minutes
Author:
Missy J’s
These sourdough doughnuts are chewy, light, and fluffy. Allowing your dough to ferment, with the addition of sourdough, makes grain easier to digest and helps the doughnuts rise without the addition of commercial yeast. They can be cooked in an air fryer, baked, or deep fried in coconut oil. They taste absolutely delicious dipped in a crave worthy carob glaze.
Ingredients
¼ cup milk
¾ cup active bubbly sourdough starter(see notes)
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¼ cup coconut sugar
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1 tsp sea salt
2 large eggs
2 1/2 cups all-purpose flour(plus more for rolling)
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1 cup homemade, powdered coconut sugar(see notes)
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2 tsps vanilla
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2 tbsp carob powder
2 to 3 tablespoons cream or milk
1-2 tbsp avocado or olive oil(for coating dough)
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2-4 cups of coconut oil if deep frying(optional)
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1 cup homemade, powdered coconut sugar(see notes)
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2 tsps vanilla
2-3 tbsp cream or milk
CAROB GLAZED SOURDOUGH DOUGHNUTS
Doughnuts
Carob Glaze
Optional Glaze
Directions
CAROB GLAZED SOURDOUGH DOUGHNUTS
Melt the butter in a small saucepan or microwave-safe container. Stir in the milk to cool down. If it is still too hot, let it cool down slightly. You want it to be cool or warm to the touch when adding it to your sourdough starter, so it doesn’t kill your natural yeast.
Add the milk mixture, sourdough starter, coconut sugar, sea salt, 2 eggs, and 2 cups of flour to the bowl of your stand mixer.
Mix with the dough hook on low speed until it forms a very wet dough, and then mix on medium-low speed to knead for 4 to 5 minutes.
Cover the dough with a towel and let rest for 10 minutes with the mixer turned off.
After 10 minutes have passed, add the ½ cup of flour to the mixture, and let the machine knead the mixture for another 4 to 5 minutes. You can add another ¼-½ of flour if the dough is way too wet. You want the dough to be slightly sticky, so don’t add too much.
Once your dough has come together in the mixer, drizzle it with a tbsp or so of avocado or olive oil and turn to cover the ball of dough.
Cover the dough with a damp kitchen towel, and let it rise for 3 to 6 hours at room temperature.
After rising, gently remove the dough from the bowl onto a lightly floured work surface.
Roll dough ½ inch - ¾ inch thick, adding a bit of flour if needed to prevent it from sticking.
Using a donut cutter or 3-inch and a ¾-inch circle cutters, cut out your donuts and donut holes. You can put the doughnut holes back into the dough and reroll or cook them. If you don’t have a small cutter you can just break a hole in the doughnut with your fingers and stretch it a bit.
Place the cut-out doughnuts on a parchment lined baking sheet, about 1 inch apart.
Cover the baking sheet with a damp kitchen towels and let them rest in a warm spot for 1 to 3 hours; they should be slightly puffy when ready. Alternatively let them rise for 30 minutes-1 hour and then place them in the fridge and cook the following day.
When ready to cook your doughnuts, you can bake them, air fry, or fry them. I recommend air frying, but see the notes below for the other directions. If you put the doughnuts in the fridge, pull them out and let them sit out for 10-20 minutes.
Make your glaze by placing powdered coconut sugar, vanilla, and carob powder in a bowl. Pour half of the cream in the mixture and whisk until it is a smooth paste. If it is too thick, add the remaining cream, plus more if necessary, until desired consistency is reached. You can also make a plain glaze as well, without the carob, for an optional second flavor. See above the ingredients and follow the same instructions.
Slightly grease the bottom of your air fryer with coconut oil and place a single layer of doughnuts inside leaving space in between them. Brush the tops of the doughnuts with coconut oil and cook at 400 degrees for 4-5 minutes. They are ready when slightly browned. Remove to a cooling rack on top of parchment or foil.
When doughnuts have cooled enough to touch, dip them in your glaze and let them drip before setting on a cooling rack to dry slightly. Enjoy and store any leftovers in the fridge for up to a week.
Baking Directions:
To bake, preheat the oven to 350 and bake for 15-20 mins or until golden brown. Let cool slightly before dipping in glaze.
Frying Directions:
To fry, preheat coconut oil in a large, heavy-bottomed pan or Dutch oven over medium to medium-high heat. You want the pan to be about a ½ inch to 1 inch full.
When the oil is ready, very carefully add the doughnuts and fry until golden-brown, about 1 minute per side. The doughnut holes will only take about 30 seconds per side.
Use a slotted spoon to remove the doughnuts from the hot oil, and place them on a paper towel-lined baking sheet to remove extra grease.
Let them cool slightly. Dip the hot donuts in the glaze and enjoy right away.
Recipe Note
- A starter is considered active and bubbly around 2-4 hrs after feeding it. You should see lots of bubbles on the sides of the jar and it will look “alive”. You can also try the float test. Take a small scoop of starter and plop into a glass of water. If it floats it’s ready, if it sinks it’s not ready or has over proofed.
- You can choose to use a powdered sugar of your choice, or make your own by blending coconut sugar in a blender until light and fluffy.
