Sourdough Doughnuts

In a small saucepan, melt milk, sugar and margarine over low heat. Set aside.

Put the combined mixture in the bowl of a mixer fitted with a dough hook. Add 2 cups of flour.  Add starter, eggs, the rest of the flour, and salt. Knead on low until smooth and elastic and pulls away from the side of the bowl, about 10 minutes. Dough will be somewhat sticky. If needed, add 1/3 to 1/2 cup additional flour.

Remove dough from mixer bowl and place in a large plastic or glass bowl. Cover bowl with a plastic wrap and leave in a warm place to rise for 5 hours- 6 hours .

Place dough in the fridge overnight to bulk rise.

Prepare a sheet of parchment paper and spray or brush with oil.

Gently remove dough from bowl onto parchment and roll out to 1/2″ thick.

Lightly oil a donut cutter with a center cut-out and use to cut the doughnuts. Remove scraps. The donut holes can also be fried. Cover with a damp tea towel or plastic wrap for 1.5 to 2 hours to rise.

In a medium Dutch oven or wide pot, heat 3 inches of oil to 360 degrees F on a deep fry thermometer. Cut the parchment into pieces around each doughnut to help lift and place in hot oil. Use tongs to gently remove the parchment paper. Fry 2 or 3 at a time. Don’t overcrowd the pot.

Fry 2 Minutes- 3 Minutes and flip to fry the other side until puffy and golden brown. Use a spider or skimmer to remove from oil. Drain on a cooling rack. Allow to cool 5 minutes.