Sourdough glazed doughnuts

Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

Mix all dough ingredients except dough butter and any dried fruit. Keep filling, wash and finishing ingredients separate. Cover.

Rest covered for 20 minutes.

Knead on low for 6–8 minutes until the dough begins stretching smoothly.

Add soft dough butter in small pieces and knead for 5–8 minutes until elastic and able to stretch into a thin translucent sheet. Keep dough below about 27°C; if greasy or warm, add a refrigerator pause before continuing.

Allow 5–9 hours in total from adding the starter, including mixing, rests and folds already completed. At 22–26°C use the dough rather than the clock: At 24–26°C aim for 60–75% growth, a rounded surface and an aerated feel. Enriched dough can be slower at 22°C. Keep covered and stop before collapse.

Chill covered for 1 hour so the enriched dough is easier to handle.

Roll dough gently to 1–1¼ cm thick. Cut rings with cutters about 8 cm and 2 cm across. Keep centres and put the shapes on individual parchment squares. Gather scraps loosely and cover.

Rest scraps for 15 minutes before rerolling once.

Reroll rested scraps once, cut more shapes to the stated yield and cover loosely.

Allow 2–4 hours; the timer is an estimate. Rings should be light, puffy and aerated rather than dense; handle gently.

Heat the working frying oil to 175°C in a deep heavy pan, no more than half full. Use a thermometer and keep monitoring the temperature.

Fry uncrowded batches of rings for about 3 minutes each, turning halfway. Peel away parchment as it releases and drain on a rack. Cook centres separately for a shorter time. Allow about 20 minutes for the base yield, including loading, draining and temperature recovery. Cool and cut a sample to check there is no raw dough; adjust time and heat if needed.

Mix glaze icing sugar, milk and vanilla until smooth. Dip the warm doughnuts, drain on a rack and let the glaze set.

Allow about 20 minutes for the glaze to set and centres to cool.