Well Made by Kiley

Dough: Pour warm milk into the bowl of a stand mixer or large bowl. Add 1 tbsp of sugar & sprinkle yeast on top. Stir & sit for 3-5 mins, until frothy. Add the butter, sourdough, eggs & rest of the sugar; whisk. Add in flour & salt. Transfer to stand mixer w/ the dough hook; knead for 5-6 mins (or w/ hands), until smooth. Place dough into a greased bowl. Cover & rise for 1hr, until doubled. You can place in fridge overnight, if desired. Line a baking sheet w/ parchment paper & dust w/ flour. Once dough is doubled, turn onto a floured surface & roll out to ~1/2” thickness. If it was in the fridge, remove & roll out while cold. Cut the donuts out w/ a 3” cutter. Use a smaller 1” cutter to cut out holes in the middle of each. Place donuts onto prepared baking sheet. Cover & proof for 45 mins, until puffy.

Glaze: Whisk together the ingredients in a bowl until smooth. For strawberry glaze, pour 1/2 of the plain glaze into a separate bowl. Add the strawberries & freeze-dried strawberries; whisk. Fill a large pot or Dutch oven w/ oil, filling ~2”. Heat on medium-high until it reaches 350F-370F. Line a wire rack w/ a thick layer of paper towels. Once hot, carefully transfer the donuts into the hot oil, 3-4 at a time. Fry for 1-2 mins on each side, until golden. Using a slotted spoon, transfer the donuts to rack w/ paper towels. Repeat. While other donuts are frying, dip the warm donuts into the glaze(s); place onto a rack until glaze sets. Enjoy!