1cup100% hydration Sourdough Starterfed and active
3cupsunbleached all purpose flour
¼cupgranulated sugar
1tspkosher saltdo not use iodized salt
2TBSPmelted butter
¾cupbuttermilk
canola oil for frying
powdered sugar for dusting
Instructions
In the bowl of an electric mixer, combine the sourdough starter, flour, granulated sugar, buttermilk, melted butter, and salt.
Knead on low speed for 5 minutes, until all the ingredients are combined and the dough forms a ball that is slightly sticky.
Place the dough in a lightly greased bowl, cover with plastic wrap and allow to sit on the counter in a warm spot for 4 to 6 hours. It should be almost doubled in size.
Place the bowl in the fridge, and allow to ferment overnight, or up to 48 hours.
Heat a large skillet with about 2" of canola oil in it until hot (about 325 degrees)
Lightly flour the counter.
Roll the dough out into a large rectangle about ¼" thick.
Cut the dough into squares about 3”.
Working with 4-6 squares at a time (don't crowd your skillet!) drop the dough into the hot oil, flipping them often until they are golden brown and puffed. This will literally take a few seconds, so don't walk away!
Transfer to a cooling rack set over a baking sheet for a few seconds and then dust with powdered sugar.