Sourdough Donuts Recipe with Guava Glaze
These sourdough donuts are incredibly soft, not overly sweet, and have just the right amount of sourdough tang. The guava glaze gives them a super unique flavor!
Equipment
- Kitchen scale
- Thermometer
- Stand Mixer
- Saucepan
- Spatulas
- Bowl scraper
- Silicone mat
- Vinyl gloves
- 3” cookie cutters
Ingredients
Tangzhong
- 20 grams all-purpose flour 11.7% protein
- 100 grams whole milk
Bread dough
- 60 grams whole milk
- 30 grams granulated sugar
- 57 grams unsalted butter sliced into thin pats
- 260 grams all-purpose flour 11.7% protein
- 6 grams kosher salt
- 1 large egg about 50 grams, room temperature
- 100 grams ripe starter 100% hydration
- Neutral oil for dough handling and frying
Guava glaze
- 165 grams powdered sugar
- Pinch of kosher salt
- 76 grams guava jam
- 39 grams whole milk
Instructions
Day 1
- Feed your starter (around 7 - 8 am) - Discard and feed your starter about 12 hours before you are planning to mix the dough. It should be ready within that time, give or take. Your starter should more than double in size, with bubbles distributed evenly throughout.
- Scald the milk (7 pm) - Heat 60 grams of whole milk with 30 grams of sugar in a small saucepan over medium heat, stirring constantly, until the milk is simmering and the sugar has fully dissolved. Add the sliced butter, and stir until completely melted. Take it off the heat, transfer to the stand mixer bowl and let cool.60 grams whole milk, 30 grams granulated sugar, 57 grams unsalted butter
- Make the tangzhong - Add 100 grams of whole milk to the same saucepan without washing, and sprinkle 20 grams of flour over it. Place over medium heat and stir constantly to incorporate the flour into the milk. Press out any lumps with a spatula and continue cooking until the mixture thickens into a paste. Transfer the tangzhong to a plate and spread into a thin layer to cool.20 grams all-purpose flour, 100 grams whole milk
- “Autolyse” (7:30 pm) - Once the milk/butter mixture has cooled to between 80 - 90°F (27 - 32°C), whisk together flour and salt in a separate bowl. Add this to the milk mixture. Use a spatula to mix until all the liquid is absorbed. The mixture will look dry and clumpy, that’s okay. Cover and let rest for 15 - 20 minutes.260 grams all-purpose flour, 6 grams kosher salt
- Knead the dough (7:50 pm) - Add the cooled tangzhong, egg and 100 grams of ripe starter to the “autolysed” dough. Knead with the dough hook on speed 2 for 20 minutes. The dough will still feel tacky but should mostly pull away from the sides of the bowl.1 large egg, 100 grams ripe starter
- Continue bulk fermentation (8:10 pm) - Oil your hands, a bowl scraper, and your clean countertop. Scrape the dough out and shape it into a ball on the oiled surface. Lightly oil the mixing bowl, then return the dough to the bowl. Cover and place in a warm spot. You will perform 2 - 3 sets of stretch and fold at 45-minute intervals. Set a timer for 45 minutes.Neutral oil for dough handling and frying
- Stretch and fold #1 (9 pm) - With oiled hands, lift the dough from the center. It will stretch as you lift it up and out of the bowl. If it’s too sticky, use your bowl scraper to help release it. Stretch the dough into a long strip and fold in thirds like you’re folding a letter. Turn it 90 degrees, stretch it out into a long strip again and fold in thirds. Place it seam-side down back into the mixing bowl, cover, and set the timer for another 45 minutes.
- Stretch and fold #2 (9:45 pm) - Repeat the same process. At minimum, complete 2 sets if short on time.
- Stretch and fold #3 + cold fermentation (10:15 pm) - Repeat one final set. The dough should feel stronger and more elastic. Cover and allow it to sit in a warm spot for another 45 minutes or longer to finish bulk fermentation. The dough should have risen, feel puffy and perhaps double in size. Refrigerate overnight.
Day 2
- Roll and cut (6 am) - Remove dough from the refrigerator and roll it out to ½” thick while it is still cold. Cut with a 3” cookie cutter or a donut cutter. You should get about 12-14 donuts depending on the exact size of your cutter.
- Proof (6:15 am) - Place each donut and donut hole on its own square of parchment paper, then arrange them on a baking sheet. Lightly dust the tops with extra flour and cover with plastic wrap. Proof in a warm spot for 2 - 3 hours. The dough is ready when the donuts have risen and look very puffy. A gentle press should leave an indentation that slowly springs back, but doesn’t immediately return to its original shape.
- Fry (9 am) - Add about 2” of oil to a frying pan and heat over medium heat to 325 - 350°F (160 - 180°C). Fry 2 - 3 donuts at a time. Let them fry for a few seconds, just until the parchment paper releases easily, then carefully remove the parchment from the oil. Fry the donuts until golden brown, about 70 seconds per side. The donut holes will cook faster.Neutral oil for dough handling and frying
- Cool - Transfer the donuts to a cooling rack set over a baking sheet to catch any excess oil. Allow the oil temperature to return to 325 - 350°F before frying the next batch.
- Glaze the donuts - Whisk together powdered sugar, a pinch of salt, guava jam and milk until smooth. Dip the slightly warm donuts in the glaze, let the excess run off back into the bowl. Place them back on the cooling rack, add sprinkles if desired.165 grams powdered sugar, Pinch of kosher salt, 76 grams guava jam, 39 grams whole milk
Notes
- It is much easier to cut the donuts while the dough is still cold and stiff.
- If you don’t want a lot of donut holes, you can knead the dough back together and cut out more donuts.
- For the donut holes, you could just roll them in granulated sugar while they are still warm. They’re also very delicious with just a coating of sugar.
- Store them in an airtight container at room temp for up to 2 days.
- Nutrition values do not account for the absorbed oil from frying.
Nutrition
Calories: 219kcal | Carbohydrates: 36g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 207mg | Potassium: 57mg | Fiber: 1g | Sugar: 17g | Vitamin A: 168IU | Calcium: 28mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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