Easy Best Sourdough Donuts with Cardamom Lemon Glaze (hybrid recipe)
AuthorRochelleI usually start this recipe in the late morning the day before I plan to serve but you can also mix them early in the morning and have them ready the same day for an after dinner treat. Mix 2 Tablespoons of warm water with yeast and let sit while you gather and prep remaining ingredients.
Measure out the water, egg, oil, starter, salt, sugar and reserved yeast mixture into a stand mixer bowl. Beat on medium speed with whisk attachment for 30-60 seconds or until the egg and starter are incorporated.
Add flour and cardamom. Mix on low speed with dough hook until ingredients are incorporated, stopping to scrape down the sides and bottom of the bowl at least twice. Mix on medium speed for ten minutes. Dough should be sticky and stretchy.
Remove mixer bowl and dough hook and cover the bowl tightly with a lid, plastic wrap or a damp tea towel. Let rise at room temperature (70F/21C)approximately 2 -2.5 hours or until doubled in size. Push dough down and let rise 1 -1.5 hours more until double. Push dough down and move to the fridge for 1-2 hours.
When dough is fully chilled and easier to handle, flour your work surface very well and lay out the dough, trying not to fold or manipulate it so that the gluten is as relaxed as possible for easier rolling out. Flour the top of the dough and gently press the dough to a rectangle about 12"x18." The dough should be about 3/8 to 1/2 inch thick.
Using a 4 inch donut cutter or a floured wide mouth mason jar lid, cut out donuts. Move the cut donuts to a parchment lined baking sheet, leaving at least 1.5" in between donuts. I cut as many donut holes as possible out of the excess dough with a little round caper jar and then I simply put the dough scraps onto the sheet to rise as well and these are our taste testers. You can gather the leftover dough, knead it slightly, and roll it out again but the more times you do this the more flour will be incorporated and the donuts will be slightly tougher and the dough slightly harder to work with.
Lightly spray the donuts with cooking oil or brush very lightly with oil and cover the baking sheets tightly with plastic wrap and move to the fridge overnight. I usually have them in the fridge between 5-7pm.
Alternately if you plan to eat the donuts the same day, leave the covered donuts at room temperature to raise for another hour and continue on with the recipe.
The next morning remove the baking sheets from the fridge to warm while you prep glaze ingredients and hot oil.
Zest and juice two lemons and reserve 1.5 teaspoons of the zest and 70grams of the lemon juice.
Open up 3 cardamom pods and crush the seeds in a mortar and pestle or grind in a clean coffee grinder.
For the glaze, melt the butter with the lemon juice in the microwave for approximately 1 minute. Stir the powdered sugar into the hot butter and lemon juice. Add the crushed cardamom and whisk until smooth. Set aside.
Heat at least 3 inches of oil (I used refined coconut oil) in a heavy bottom pot to about 375 degrees F (190C). I leave my burner slightly over medium heat until it's well pre-heated and then removing and replacing each batch of donuts one after the other keeps my oil at about 375 degrees. Drop the donuts 2-3 at a time into the hot oil. Let cook for 1-2 minutes on the first side or until golden browned.
Carefully turn the donut over to continue cooking for 1-2 minutes on the second side until golden brown.
Remove donuts from hot oil and let drain on brown paper or paper towels. Dip the donuts into the glaze and carefully remove, letting the excess glaze drip off before moving to a baking grate that has been placed over brown paper to catch extra glaze drips.
Eat donuts while still warm and fresh. Makes approximately 12-18 donuts.
Ingredients
Directions
I usually start this recipe in the late morning the day before I plan to serve but you can also mix them early in the morning and have them ready the same day for an after dinner treat. Mix 2 Tablespoons of warm water with yeast and let sit while you gather and prep remaining ingredients.
Measure out the water, egg, oil, starter, salt, sugar and reserved yeast mixture into a stand mixer bowl. Beat on medium speed with whisk attachment for 30-60 seconds or until the egg and starter are incorporated.
Add flour and cardamom. Mix on low speed with dough hook until ingredients are incorporated, stopping to scrape down the sides and bottom of the bowl at least twice. Mix on medium speed for ten minutes. Dough should be sticky and stretchy.
Remove mixer bowl and dough hook and cover the bowl tightly with a lid, plastic wrap or a damp tea towel. Let rise at room temperature (70F/21C)approximately 2 -2.5 hours or until doubled in size. Push dough down and let rise 1 -1.5 hours more until double. Push dough down and move to the fridge for 1-2 hours.
When dough is fully chilled and easier to handle, flour your work surface very well and lay out the dough, trying not to fold or manipulate it so that the gluten is as relaxed as possible for easier rolling out. Flour the top of the dough and gently press the dough to a rectangle about 12"x18." The dough should be about 3/8 to 1/2 inch thick.
Using a 4 inch donut cutter or a floured wide mouth mason jar lid, cut out donuts. Move the cut donuts to a parchment lined baking sheet, leaving at least 1.5" in between donuts. I cut as many donut holes as possible out of the excess dough with a little round caper jar and then I simply put the dough scraps onto the sheet to rise as well and these are our taste testers. You can gather the leftover dough, knead it slightly, and roll it out again but the more times you do this the more flour will be incorporated and the donuts will be slightly tougher and the dough slightly harder to work with.
Lightly spray the donuts with cooking oil or brush very lightly with oil and cover the baking sheets tightly with plastic wrap and move to the fridge overnight. I usually have them in the fridge between 5-7pm.
Alternately if you plan to eat the donuts the same day, leave the covered donuts at room temperature to raise for another hour and continue on with the recipe.
The next morning remove the baking sheets from the fridge to warm while you prep glaze ingredients and hot oil.
Zest and juice two lemons and reserve 1.5 teaspoons of the zest and 70grams of the lemon juice.
Open up 3 cardamom pods and crush the seeds in a mortar and pestle or grind in a clean coffee grinder.
For the glaze, melt the butter with the lemon juice in the microwave for approximately 1 minute. Stir the powdered sugar into the hot butter and lemon juice. Add the crushed cardamom and whisk until smooth. Set aside.
Heat at least 3 inches of oil (I used refined coconut oil) in a heavy bottom pot to about 375 degrees F (190C). I leave my burner slightly over medium heat until it's well pre-heated and then removing and replacing each batch of donuts one after the other keeps my oil at about 375 degrees. Drop the donuts 2-3 at a time into the hot oil. Let cook for 1-2 minutes on the first side or until golden browned.
Carefully turn the donut over to continue cooking for 1-2 minutes on the second side until golden brown.
Remove donuts from hot oil and let drain on brown paper or paper towels. Dip the donuts into the glaze and carefully remove, letting the excess glaze drip off before moving to a baking grate that has been placed over brown paper to catch extra glaze drips.
Eat donuts while still warm and fresh. Makes approximately 12-18 donuts.
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