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Instant Sourdough Donuts on a wire rack, coated in pink icing

Instant Sourdough Doughnuts


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 


To Shape the Doughnuts

  • Pull out a 1 1/2-pound 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.
  • 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.
  • 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.

Berry Confectioners' Sugar 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.
  • 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.
  • Go nuts with the toppings! You can dust them with confectioners' sugar, flavored sugars or coat them in ganache.