1-1/2 cups sourdough starter
oil for deep frying
1/2 teaspoon vanilla
Powdered or granulated sugar
2 tablespoons vegetable oil
In a small saucepan heat milk to almost a boil over medium heat. Do not boil. Set aside to cool 10 minutes. Sprinkle yeast over water. Set aside to soften 5 minutes. Lightly grease and flour large baking sheet, set aside. In large bowl beat ess. Stir in sourdough starter, cooled milk, softened yeast mixture,vanilla,2 tablespoon oil, salt, 1/4 cup sugar.
Stir in enough flour to make medium stiff dough. Turn on to lightly floured surface. Knead 5-8 minutes. Add more flour if necessary. Roll dough to 1/2 inch thick. Use doughnut cutter to cut. Arrange on prepared baking sheet. Cover with cloth and let raise 1 hour in warm draft free place.. Should be doubled in size. Prepare chocolate glaze and set aside. Pour oil to about 3 inches deep into fryer.
Heat to 375 degrees.Gently lower doughnuts 1 or 2 at a time into oil. Cook 1-1/2 to 2 minutes on each side, or until golden brown. Drain on paper towels about 10 minutes. While still warm dip one side in chocolate glaze or roll in powdered sugar or granulated sugar.
1 cup powdered sugar
1 tablespoon unsweetened cocoa powder
2 tablespoons butter or margarine
2-3 tablespoons hot water.
In medium bowl combine all. Add more water as needed to make thin enough to adhere to doughnut.