Donuts

• 3/4 cup (180ml) milk, warmed (~110F)
• 1/4 cup (55g) granulated sugar, divided
• 2 1/2 tsp (11g) active dry yeast
• 1/2 cup (113g) salted butter, melted and slightly cooled
• 1/2 cup (140g) sourdough discard or active starter, at room temperature [substitute: 1/2 cup (115g) Greek yogurt]
• 2 eggs, at room temperature
• 3 1/3 cups (430g) all-purpose flour
• 1 tsp salt
• Oil of choice, for frying (I used avocado oil)
• 1 1/2 cups (360g) powdered sugar
• 1 tsp honey
• 2 Tbsp milk plus more as needed
• 1 tsp vanilla extract or paste
• Pinch of salt

Instructions

1. 1.
   Start by activating the yeast and preparing the dough. Pour the warm milk into the bowl of a stand mixer or large bowl. Add 1 tbsp (12g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 3-5 minutes, until frothy.
2. 2.
   Then, add the melted butter, sourdough discard or active starter, eggs, and the rest of the sugar. Whisk to combine.
3. 3.
   Add in the flour and salt. Transfer to a stand mixer with the dough hook attached, or knead the mixture with your hands, for 5-6 minutes, until elastic and smooth. The dough will be very soft but shouldn’t be sticky.
4. 4.
   Place the dough into a lightly greased large bowl. Cover and allow to rise in a warm environment for 1 hour, or until doubled in size. At this point, if you are preparing the dough ahead of time, you can place the dough into the fridge to sit overnight.
5. 5.
   Line 1-2 baking sheets with parchment paper and lightly dust with flour.
6. 6.
   Once doubled, turn the dough onto a lightly floured surface. Roll the dough out to ~1/2” thickness. If you placed the dough into the fridge, remove from the fridge and roll the dough out while still cold. Using a 3” donut cutter, cup, or mason jar lid, cut the donuts out. Then, using a smaller 1” cutter or the wide end of a piping tip, cut out little holes in the middle of each donut. Save the little holes for donut holes or add back to the remaining dough to re-roll to cut out more donuts.
7. 7.
   Place the donuts onto the prepared baking sheets. Loosely cover with plastic wrap and allow to proof in a warm environment for 45 minutes, until puffy.
8. 8.
   While proofing, make the glaze(s). In a medium bowl, make the plain glaze by whisking together all of the ingredients until smooth (it will be thick). If also making a strawberry glaze, pour half of the plain glaze into a separate bowl. Add the blended strawberries and crushed freeze-dried strawberries. Whisk to combine until smooth.
9. 9.
   Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-370F.
10. 10.
    Line a wire cooling rack with a thick layer of paper towels.
11. 11.
    Once the oil is hot enough, carefully transfer the donuts into the hot oil, 3-4 at a time. Fry the donuts for 1-2 minutes on each side, until golden.
12. 12.
    Using a slotted spoon, carefully transfer the donuts to the rack with paper towels. Repeat with the remaining donuts.
13. 13.
    While the other donuts are frying, dip the warm donuts into the desired glaze(s), then place onto a cooling rack or piece of parchment paper to let the glaze set.