Platinum Instant Sourdough Doughnuts
Light and airy homemade fried doughnuts with a mild sourdough flavor thanks to the Platinum Instant Sourdough Yeast. Made with an easy no-knead dough, these make the perfect weekend baking project.
Yield 12 doughnuts and doughnut holes
Berry - Confectioners' Sugar Icing
- 1 cup confectioners' sugar
- 1/4 cup heavy cream (maybe more to reach proper consistency)
- 2 small ripe strawberries (or 4 raspberries)
Shape the doughnuts: Pull out a 1 1/2-pound (680g) piece of dough and roll it out to a 1/2-inch thick. Use a doughnut cutter or round cookie or biscuit cutters. Allow the dough to sit for at least 20 minutes (and up to one hour) while the oil heats up.
Fry the doughnuts: In a heavy-bottomed medium pot, heat about 3 inches of oil over medium heat until it reaches 370°F on a candy thermometer. Line a baking sheet with paper towel. Once the oil it hot, carefully slide the dough into the oil. Only put a couple in at a time, so they have plenty of room to float. Allow to fry for about 2 minutes, then flip them over to cook the other side. See my video for tips on frying. Drain the doughnuts on the paper towel for a few minutes to cool, repeat with the rest of the dough. Dredge the doughnuts in the icing (recipe below).
Make the icing: Mix the powdered sugar, berry and cream together in a small bowl. Dip the doughnuts in the icing and set on a cooling rack to set. See note below for variations.
Icing variations : add spices, extracts, food colors or other smashed fruit in place of the berries. If the flavoring is liquid, adjust the amount of cream.
Recipe by Zoë Bakes