Over Proofed Sourdough Donuts

Homestead Lady Tessa Zundel

Make these super easy, delicious over proofed sourdough donuts anytime you goof and mess up your dough. Over proofed bagel or scone dough works the best for this, but bread dough will work, too. The texture will be slightly different for each dough.

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Prep Time 10

Cook Time 12

Course Dessert

Cuisine American

Equipment

1 Deep Frying Pan
2 Set of Tongs Forks will work, too.
1 Medium Sauce Pan

Ingredients

To Fry Sourdough Donuts

3-4 Cups Over Proofed Sourdough
1/2 Cup Coconut Oil
1/2 Cup Avocado Oil
1 Cup Cinnamon Sugar or "Maple" Glaze (Recipe below)

Make "Maple" Glaze

1 Cup Coconut Sugar
1 Dash Sea Salt
1/4 tsp. Vanilla Maple syrup can also be used.
3-4 Tbsp. Cream Whole milk or half and half will also work.

Instructions

Fry the Donuts

Melt 1/2 cup of coconut oil and 1/2 cup of avocado oil in a large skillet. You can use more oil if your pan is wide. You need to be able to fry the donuts without them touching the bottom of the pan.
Heat the oil until it's reached 350F/176C.
Cut the over proofed sourdough into even amounts. Roll each section into a ball and then carefully push a hole through the center, while gently pulling out to increase the circumferance of the donut.*
Do this for each ball of dough and place on a piece of parchment paper to rise** about an hour.
When ready, heat your oil to 350F/176C and place donuts one at a time into the oil vat so that each donut has space around it and isn't smashed next to its neighbor.
Fry the donuts for a few minutes on each side, flipping once or twice for a total of 10-12 minutes. This will vary widely depending on how thick you donuts are.
Remove from the pan when golden on each side and drain on a bakers rack for a few minutes while you fry the rest.
Dredge in cinnamon sugar or allow to cool completely and top with glaze.

"Maple" Coconut Sugar Glaze

Combine 1 cup of coconut sugar, a dash of sea salt, a 1/4 tsp of vanilla, and 3-4 Tbsp. of cream in a medium saucepan.
Cook over medium heat for a 3-5 minutes until the sugar has dissolved and the mixture thickens just a bit. Stir constantly to avoid scorching.
You may top the donuts while this mixture is still warm and viscous, or allow it to cool to room temperature and set up to spread onto the donuts.

Notes

*The pictures for this recipe were of an over proofed sourdough bagel batch. I didn't bother to re-roll the dough or work a hole into the center because it had enough rise still left in it to make decent donuts.

**You can simply roll your dough into balls and flatten it to fry up immediately. Or you can allow them to rise for an hour or more, if they will. If sourdough is super over-proofed, it will have lost its elasticity to the point that it probably won't rise anymore.

Heat the oil until it's reached 350F/176C. Try to keep the temperature there as much as you can for even frying.

Be sure the donuts are room temperature to avoid reducing the temperature of the oil vat.
For even frying, turn the donuts at least once, but I prefer twice, while in the vat.

You can use all avocado oil, if you like, or even olive oil (though it has a heavier flavor). Coconut oil has a low smoke point (which is why we combine it with the avocado oil), but it has such a delicious flavor and ability to crisp fried foods that I LOVE it for donuts.

If you prefer, you can bake your donuts in an oven or air fryer. Bake at 350F/176C for around 25 minutes or until golden. You know your oven and air fryer, so watch the donuts and adjust the bake time accordingly.

The glaze is a very forgiving sort of concoction. You can serve it warm and dripping or allow it to set up and spread it on the donuts.

Coconut sugar has a very maple-like flavor but you can replace the vanilla in this recipe with maple syrup if you want more maple flavor.

You can also finish these donuts with coconut flakes, sprinkles, or any other donut topping your prefer.

Keyword donuts, sourdough

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