Ballerina Farm Buttermilk Sourdough Glazed Donuts
- ¾ cup buttermilk
- 2 ¼ tsp active dry yeast
- ¼ cup sugar
- ½ cup sourdough starter
- 2 eggs
- 8 TBS butter melted
- 3 1/3 cup all-purpose flour (plus some for dusting)
- 1 tsp salt
- 2-3 cups powdered sugar
- ½ cup fresh, heavy cream
- 1 TBS vanilla extract
- Juice of 1 lemon squeezed
Warm buttermilk on stove top until warm but not hot.
Remove from stove and pour into mixing bowl. Stir in the sugar and then sprinkle dry yeast on top and wait for it to foam up a bit.
Meanwhile, melt the butter and let it cool before using.
Into the buttermilk mixture, stir in the sourdough starter, eggs, cooled butter and salt. Add the flour into the bowl and mix/ knead until the dough is soft and smooth.
Place the dough in the fridge for 45 minutes until cold. Once cold, place the dough on a floured surface and roll it out to about ½ inch thickness.
Using a round cutter, lid or jar, cut the dough into circles and use a smaller circle to cut out the donut holes.
Place the donuts and donut holes on a cookie sheet lined with parchment paper and cover with a towel to rise for about 45-50 minutes. They should look a bit puffy and more donut-like.
Meanwhile, make the donut glaze by combining the powdered sugar, heavy cream, vanilla extract and the juice of one lemon.
Mix together until smooth and shiny. If needed, add more cream to make the glaze thinner.
At the end of the rising period, heat your *oil until it reaches 350 degrees. The temperature is important so you can cook the donuts only for a short time, flipping once.
Once the oil reaches 350 degrees, add donuts to the oil leaving for one minute before flipping to cook on the other side for one minute. Cook donuts in batches. Remove donuts with a slated spoon and place on a towel to catch some of the oil.
Let cool for a moment and then dip the donuts in the glaze. Set on parchment paper to cool before enjoying. Use any extra glaze to drizzle on the donuts!