Double Strawberry Sourdough Donuts

🍓 Strawberry Sourdough Donuts

Crispy, fluffy, and naturally leavened with sourdough starter — these strawberry-glazed donuts are bursting with fresh berry flavor.

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🧾 Ingredients

Yields: 12–14 donuts + holes

🍩 For the Donuts

• 1 cup Active Sourdough Starter

• ⅓ cup Whole Milk

• 1 cup Fresh Strawberries, finely chopped

• 1 large Egg, beaten

• ½ cup Granulated Cane Sugar, divided

• 1 tsp Vanilla Extract

• 1 tsp Fine Sea Salt

• 2¼ cups All-Purpose or Bread Flour (plus up to ½ cup more if needed)

• ¼ cup Finely Chopped Strawberries

• 3 cups Neutral Frying Oil (e.g., canola, grapeseed, or sunflower)

🍓 For the Strawberry Glaze

• 2 cups Powdered Sugar

• ¼ cup Reserved Strawberry Syrup (from step 1)

• Optional: 1–2 tbsp Water or Heavy Cream, as needed

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🧑‍🍳 Instructions

Step 1: Make the Strawberry Syrup

In a medium saucepan over medium-high heat, combine:

• 1 cup finely chopped strawberries

• ¼ cup granulated sugar

Simmer for 4–5 minutes, stirring occasionally, until bubbly and syrupy.
Remove from heat and let cool. Reserve ⅓ cup for the dough and ¼ cup for the glaze.

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Step 2: Make the Donut Dough

1. In a large bowl, whisk together:

   • 2¼ cups flour

   • 1 tsp sea salt

   • Remaining ¼ cup sugar

2. Add:

   • 1 cup active sourdough starter

   • ⅓ cup strawberry syrup

   • ⅓ cup whole milk

   • 1 beaten egg

   • 1 tsp vanilla extract

   • ¼ cup finely chopped strawberries

3. Mix until fully combined and no flour clumps remain.

   If the dough is too sticky, add up to ½ cup more flour.

4. Cover with plastic wrap or a damp towel. Rest for 30 minutes.

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Step 3: Stretch & Fold Dough

1. Using damp hands, lift one edge of the dough, stretch high, then fold over the center.

2. Rotate the bowl 90°, and repeat 4 times to complete one round of folds.

3. Cover and rest 30 minutes, then repeat the stretch-and-fold process one more time.

4. Cover and bulk ferment in a warm spot for 8–10 hours (ideally overnight).

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Step 4: Shape the Donuts

1. After fermentation, roll dough on a heavily floured surface to ½″ thick.

2. Use a 3″ round cutter to cut out donuts. Use a smaller cutter for the centers.

3. Place all cut dough on parchment paper, spaced 2–3″ apart.

4. Lightly cover with a tea towel or plastic wrap. Rest for 2 hours, until puffed and doubled.

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Step 5: Fry the Donuts

1. Heat frying oil to 350°F (175°C) in a heavy-bottomed pot.

2. Carefully place each donut in the oil by cutting the parchment around them and dropping them in.

3. After 10 seconds, use tongs to remove parchment.

4. Fry 30 seconds to 1 minute per side, until deeply golden.

5. Transfer to a wire rack lined with parchment to drain excess oil.

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Step 6: Glaze & Finish

1. In a bowl, whisk together:

   • 2 cups powdered sugar

   • ¼ cup strawberry syrup

   • Add water or cream 1 tbsp at a time if needed for consistency.

2. Dip each warm donut into the glaze, then let rest on a rack for 10+ minutes to set.

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💡 Pro Tips

• Use a kitchen thermometer to monitor oil temperature — too hot and they'll burn, too cool and they'll absorb oil.

• Sourdough works best when active and bubbly — feed it 4–8 hours beforehand for best results.

• You can double the glaze recipe if you want to dip the donut holes too!

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❗ Common Mistakes to Avoid

• Underproofing after shaping = dense texture. Wait until they’re very puffy and jiggly before frying.

• Overcrowding the pot = temperature drop and greasy donuts. Fry in small batches.

• Don’t forget to reserve syrup from step 1 — it’s key to the strawberry flavor in the glaze!