Ingredients

For the Dough

• 100g active sourdough starter
• 500g bread flour
• 200ml whole milk, lukewarm
• 2 large eggs
• 75g granulated sugar
• 75g unsalted butter, softened
• 8g fine sea salt
• 1 teaspoon vanilla extract

For Frying

• Vegetable oil or canola oil, for deep frying

Strawberry Glaze

• 1½ cups powdered sugar
• 3–4 tablespoons strawberry purée
• 1 teaspoon lemon juice
• ½ teaspoon vanilla extract

Optional Toppings

• Freeze-dried strawberry powder
• Fresh strawberry slices
• Sprinkles
• White chocolate drizzle

Equipment

• Large mixing bowl
• Stand mixer (optional)
• Kitchen scale
• Rolling pin
• Donut cutter (or two round cutters)
• Baking tray
• Parchment paper
• Deep pot or Dutch oven
• Thermometer
• Cooling rack

Instructions

Step 1: Prepare the Dough

In a large mixing bowl, combine the active sourdough starter, warm milk, eggs, sugar, and vanilla extract.

Add the bread flour and mix until a rough dough forms.

Mix in the softened butter and salt, kneading for 10–12 minutes until the dough becomes smooth, soft, and elastic.

Step 2: Bulk Fermentation

Place the dough into a lightly greased bowl.

Cover and allow it to ferment at room temperature for 6–8 hours, or until doubled in size.

For deeper flavor, refrigerate the dough overnight after the initial rise.

Step 3: Shape the Donuts

Turn the dough onto a lightly floured surface.

Roll it to about ½ inch (1.25 cm) thick.

Cut out donut shapes using a donut cutter.

Place the donuts onto parchment-lined baking trays, leaving space between each one.

Step 4: Second Rise

Cover the donuts with a clean kitchen towel.

Allow them to rise for 1–2 hours until puffy and airy.

Step 5: Heat the Oil

Heat vegetable oil to 350°F (175°C) in a deep pot.

Maintain a consistent temperature throughout frying for evenly cooked donuts.

Step 6: Fry the Donuts

Carefully place a few donuts into the hot oil.

Fry for 1½–2 minutes per side until golden brown.

Transfer to a wire rack lined with paper towels to drain excess oil.

Allow them to cool slightly.

Step 7: Make the Strawberry Glaze

Whisk together the powdered sugar, strawberry purée, lemon juice, and vanilla extract until smooth.

Adjust the consistency by adding more powdered sugar if too thin or more strawberry purée if too thick.

Step 8: Glaze the Donuts

Dip the tops of the cooled donuts into the strawberry glaze.

Place them on a cooling rack until the glaze sets.

Sprinkle with freeze-dried strawberry powder, fresh strawberry pieces, sprinkles, or drizzle with melted white chocolate if desired.

Pro Tips

• Use an active, bubbly sourdough starter for the lightest texture.
• Cold-proofing the dough overnight develops a richer flavor.
• Keep the frying oil at 350°F (175°C) for perfectly cooked donuts.
• Avoid overcrowding the pot to maintain the oil temperature.
• Use fresh strawberry purée for the brightest natural flavor and color.

Storage

• Store glazed donuts in an airtight container at room temperature for 1–2 days.
• Refrigerate for up to 4 days.
• Freeze unglazed donuts for up to 2 months and glaze after thawing.

Variations

• Strawberry Cream-Filled Donuts – Fill with whipped cream or strawberry pastry cream.
• Chocolate Strawberry Donuts – Top with chocolate glaze and freeze-dried strawberries.
• Lemon Strawberry Donuts – Add fresh lemon zest to the dough and glaze.
• Berry Mix Donuts – Use a blend of strawberries, raspberries, and blueberries in the glaze.
• Baked Strawberry Sourdough Donuts – Bake at 375°F (190°C) for 12–15 minutes instead of frying for a lighter version.

Nutrition (Per Donut, Approximate)

• Calories: 310
• Carbohydrates: 45g
• Protein: 7g
• Fat: 11g
• Saturated Fat: 4g
• Sugar: 18g
• Fiber: 2g
• Sodium: 180mg