DOUGHNUTS · MEDIUM
Sourdough Doughnuts
Fried, sugar-dusted overnight doughnuts with a light, airy crumb.
40 min
Prep
14h
Rest
20 min
Bake
12 doughnuts
Yield
Medium
Difficulty
Total time: 15h
Ingredients
Steps
1
Knead elastic dough. ⏱ 20 min
2
Overnight cold proof. ⏱ 12 hours
3
Shape and proof. ⏱ 2 hours
4
Fry until golden. ⏱ 20 min
5
Roll in sugar. ⏱ 5 min
Step-by-step baking
1
Knead Knead all ingredients except oil into a soft, elastic dough. ⏱ 20 minutes
2
Cold Proof Cover and refrigerate overnight until doubled in size. ⏱ 12 hours
3
Shape Roll to 2cm, cut rounds, and proof 1–2 h at room temp. ⏱ 2 hours
4
Fry Fry at 175°C for 90 sec per side until golden. ⏱ 20 minutes
5
Coat Drain briefly and roll in sugar while still warm. ⏱ 5 minutes
Tips
🌡️ Oil Temp
Use a thermometer — even 10°C off produces greasy or burnt doughnuts.
🍓 Filling
Pipe jam or custard into cooled doughnuts for a filled version.