Sourdough Doughnuts #2

I've revised my sourdough doughnuts recipe since last posting. This recipe makes doughnuts that are lighter and less-dense than my older recipe and helps us with our current abundance of eggs and butter! I think we'll stick with it!

1. Make 1 recipe Sweet Sourdough Master Dough

2. When it is time to shape the dough cut out doughnuts with a doughnut cutter OR a 3" biscuit cutter (use a metal Tablespoon measure to cut the holes)

3. Let the doughnuts rest while you heat a quart of coconut oil to 350F (save the oil when you're done, you can reuse it)

4. The doughnuts will look flat and barely risen - don't worry!!

5. Fry doughnuts for 1 minute per side, they will puff up nicely and brown

6. Drain on racks

7. Dip in glaze of choice - we like chocolate and lemon

For Glaze:

Whisk 1.5 cups organic powdered sugar with 4 Tbsp organic cocoa powder, 1.5 tsp vanilla, 1.5 TBSP honey, a pinch of salt and about 2 TBSP milk

For lemon - omit the cocoa and replace the milk with lemon juice, add zest of 1 lemon