Sourdough Birch Syrup Donuts

Ingredients

• 2/3 Cup Milk ( Alaska Range Dairy)

• 1 1/3 Cup Active Sourdough Starter

• 4 Eggs

• 2/3 Cup Raw Cane Sugar

• 1-2 teaspoons Vanilla Extract

• 6 Cups Flour (Fresh Milled may take more than all-purpose to reach the desired dough)

• 2 teaspoons Sea Salt

• 12 Tablespoons Grass-Fed Butter

Avocado or Coconut Oil for frying (heated to 330F)

Glaze

• 1-2 Cups Powdered Sugar

• Birch/Maple Syrup to desired consistency (about 1/2 cup)

• 1/2 teaspoon Sea Salt

This is a 12-24 hour recipe from start to finish.

Warm the milk to 100F and mix with starter, eggs, sugar, vanilla, salt and flour in your stand mixer or by hand in a large bowl. Add softened butter until fully incorporated and knead dough until it forms a smooth boule. Oil and cover and let rise at room temp for 6-8 hours before placing in the fridge overnight to ferment.

Remove from the fridge and roll the dough on a lightly floured surface until roughly 1/2” thick and cut into doughnut circles (I used a large, flared glass for the doughnut and a metal shot glass for the center donut hole).

Prepare a sheet pan lined with parchment paper and place a cooling rack overtop for the warm donuts to cool and drip oil/glaze.

Prepare your cast-iron pan with roughly 1” of oil to 330-350F before gently laying your doughnuts in the oil to fry. Turn about 1-2 minutes each side or until golden brown and the center temperature reads 190F.

Once cooled enough to the touch, dip the doughnuts in your syrup/powder sugar glaze and replace on the cooling rack to drip. I sprinkled some coconut flakes at this point as an optional topping. Enjoy!