Sourdough Sufganiyot (Donuts)

Tried and true, perfect delicious sourdough donut recipe!

Donuts (65g each)

530 g All purpose flour
200 g Active sourdough starter
85 g Neutral oil (preferably avocado oil)
85 g Water
100 g Sugar (sugar in the raw recommended)
2 Eggs
1 Egg yolk
20 g Brandy (optional)
8 g Salt
Frying Oil - I like to use refined coconut oil as it does not give a coconut flavor, otherwise I recommend any high heat neutral oil, such as avocado.

In a mixer fitted with a dough hook, combine all ingredients (besides frying oil), and mix on high speed for 5-8 minutes in order to properly develop the gluten.
Transfer the dough to a bowl and cover.
Leave to rest (first rise) at room temperature for 2-4 hours.
Place the bowl in the refrigerator and allow the dough to cold ferment for an additional 8-15 hours.

Before shaping, remove the dough from refrigerator and allow it to come to room temperature. 1-2 hours.
Shape your donuts using either one of the two methods below.
Shaping method 1: Lightly flour your surface. Roll out the dough to about ½-inch thick. Using a 2-inch round cookie cutter, cut out rounds of the dough. Re-roll the scraps as needed.
Pro tip: Avoid rolling the donut too thin so to prevent them from turning dense and flat.
Shaping method 2: Divide the dough into 65g portions. Shape each portion into a smooth ball for a uniform size and even cooking.
Place the shaped dough on a lined baking sheet, cover loosely with plastic wrap or a dish towel.
Pro tip: Cut the paper around each donut, so you can easily lift one at a time and slide into the pot when frying (see video)

Pre-heat your oil in a deep pot 325-330° F.
Fry the donuts until golden brown, flipping them over half way through. [About 1.5-2 minutes per side].
Place on a cooling rack and allow them to cool off before filling.