The tang of these doughnuts provides an excellent counterpoint to the cinnamon sugar that coats them. Beware; these doughnuts tend to disappear quickly, especially if there are people in the kitchen when they emerge from the fryer. The doughnuts can also be dipped in warm ganache made with equal parts chocolate and cream. We’ve even been known to turn these into bomboloni by filling them with vanilla pastry cream and serving them with chocolate dipping sauce. Lemon curd or good jelly, perhaps lightened with a little whipped cream, are also nice fillings. A little caramel sauce is never an unwelcome accompaniment, whether the doughnuts are stuffed or plain. But really, the cinnamon sugar does pretty well all by itself. Warm doughnuts are one of life’s special pleasures, and once you experience them, you’ll want to make these again and again.

　　

Ingredients

makes 12 doughnuts

　　1/2 cup/130 grams whole milk

　　8 tablespoons/113 grams unsalted butter, plus more for greasing the bowl

　　1 cup/300 grams sourdough starter

　　3 cups/450 grams all-purpose flour, plus more for dusting

　　1/4 cup/50 grams sugar

　　1 large egg

　　1 teaspoon/6 grams fine sea salt

　　1/4 teaspoon/0.75 gram instant yeast

　　1 teaspoon/4 grams vanilla extract

　　Rice bran oil or canola oil for frying

　　1 1/4 cups/250 grams sugar

　　1 teaspoon/3 grams ground cinnamon

　　

Step 1

In a saucepan set over medium heat, warm the milk and butter until the butter just melts.

　　

Step 2

Put the starter and flour in the bowl of an electric mixer fitted with the paddle attachment and mix on medium-low speed. Add the milk and butter, followed by the sugar, egg, salt, and yeast. Finally add the vanilla extract and knead the dough until it is soft and slightly tacky.

　　

Step 3

Grease a large bowl with butter and place the dough inside, turning to coat with butter. Cover with plastic wrap. Let rise for 6 hours at room temperature.

　　

Step 4

Using a rubber spatula, gently loosen the dough from the bowl. Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough. Fold that side of the dough into the center and press down gently so the dough adheres to itself. Give the bowl a quarter turn and repeat the folding process. Do this two more times. After the fourth fold, flip over the dough so the seams are on the bottom. Cover the bowl with plastic wrap and let the dough rise a second time for 8 to 12 hours at room temperature.

　　

Step 5

Dust a work surface with flour and turn the dough out onto the flour. Lightly dust the top of the dough with more flour and pat it out so it is roughly 1/2 inch (1.25 centimeters) thick. Use a doughnut cutter or two different-sized round cutters to cut out a dozen doughnuts. You may be able to cut out a few extra holes. (Roll and cut the dough only once. You can fry the irregular cuttings for kitchen snacks.) Separate the doughnuts from the holes and lay them all on a lightly floured baking sheet.

　　

Step 6

Fill a heavy-bottomed pot halfway with rice bran oil and heat to 350°F (175°C). In a medium bowl, combine the sugar and cinnamon; set aside. Set a metal rack over a rimmed baking sheet.

　　

Step 7

When the oil is hot, test it with a doughnut hole or a dough piece. When the doughnut is golden on one side, use a metal spider or slotted spoon to flip it over. Set the tester on the rack to drain. Check the inside of the doughnut for doneness. Once the test doughnut is cooked, proceed with the doughnut holes.

　　

Step 8

Cook the doughnuts 3 or 4 at a time so the oil temperature does not fluctuate too much. Fry the doughnuts for 2 minutes on one side. Flip them over and fry for 2 to 3 more minutes or until golden brown. Drain the doughnuts and toss them in the bowl of cinnamon sugar while they are still warm. Place the sugared doughnuts on a plate and continue cooking the rest. The doughnuts are best warm but will keep up to 3 days in an airtight container.

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