If you’ve never tried making sourdough donuts at home, you’re in for a delicious surprise. These light and fluffy donuts are naturally leavened with sourdough starter, giving them a distinct flavor and irresistible texture. The rich, buttery dough ferments slowly for deep flavor, and once fried to golden perfection and topped with a sweet vanilla glaze, they become an indulgent treat that’s hard to beat. Perfect for a cozy breakfast, weekend brunch, or just a unique way to use your sourdough starter, this easy recipe is one to bookmark.

Sourdough donuts stand out not just for their wonderful taste but also for their texture. The sourdough fermentation process breaks down some of the gluten, making these donuts wonderfully airy and soft, with just the right amount of chew. Plus, making them from scratch allows you to customize the glaze, fillings, or toppings based on your personal preferences. Whether you’re treating yourself or hosting friends and family, these donuts will impress everyone at the table.

Why You’ll Love This Sourdough Donut

Unique Flavor: The natural fermentation from the sourdough starter adds a tangy flavor that elevates these donuts above standard recipes.
Light and Fluffy Texture: With a perfect balance of fluffiness and structure, every bite is a delight.
Versatile Glaze Options: Customize your donuts with a myriad of glazes and toppings to suit any occasion.
Homemade Goodness: Enjoy the satisfaction of making delicious treats from scratch, complete with your sourdough starter.
Perfect for Any Occasion: Ideal for brunches, breakfasts, or special occasions, everyone will love them!

Preparation Phase & Tools to Use

Before diving into the delicious world of sourdough donuts, it’s essential to prepare your kitchen and gather the necessary tools to set yourself up for success. Start by ensuring your sourdough starter is active and bubbly, which typically means feeding it several hours beforehand. This fermentation process will not only enhance the flavor but also ensure your donuts rise beautifully.

Your workspace should be clean and spacious enough to roll out your dough comfortably. You will need a stand mixer for efficient dough mixing and kneading, although you could certainly do this by hand, albeit with a bit more effort. Make sure you have a rolling pin, a donut cutter (or two round cutters of different sizes), and trays lined with parchment paper ready for your cut donuts.

When it comes to frying, a heavy-bottomed pot or deep fryer is ideal for maintaining the right temperature of your oil. Use a thermometer to prevent overheating, which can lead to burnt donuts, or underheating, which can result in greasy, soggy pastries. A wire rack will help drain excess oil after frying, ensuring your donuts remain crisp and delightful.

Ingredients

3 1/2 cups all-purpose flour
1 cup active sourdough starter
3/4 cup whole milk
2 large eggs
1/3 cup granulated sugar
1/4 cup unsalted butter, softened
1 teaspoon salt
1 teaspoon vanilla extract
Oil for frying
1 1/2 cups powdered sugar
2–3 tablespoons milk (for glaze)
1 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Prepare Your Starter

Begin by feeding your sourdough starter and allowing it to become bubbly and active. This might take a few hours, so plan accordingly. The vitality of your starter is crucial to achieving the perfect rise in your donuts.

Step 2: Mix the Dough

In your stand mixer, combine the all-purpose flour, granulated sugar, salt, eggs, milk, active sourdough starter, and vanilla extract. Mix on medium speed until the ingredients form a shaggy dough. This initial mix will help incorporate all the elements before adding the butter.

Step 3: Knead the Dough

Once the shaggy dough has formed, gradually add the softened butter. Knead the dough for 8 to 10 minutes on a floured surface or in the mixer with a dough hook until it becomes smooth and elastic. The dough should not stick to your fingers; if it does, add a touch more flour as needed.

Step 4: First Rise

Transfer your kneaded dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise at room temperature for about 4 to 6 hours. You want the dough to double in size during this process. This step is essential for developing flavor and texture.

Step 5: Cold-Proof Overnight

Once your dough has risen, refrigerate it overnight for an additional 8 to 12 hours. The cold-proofing not only makes the dough easier to handle but also enhances the overall flavor profile.

Step 6: Cut the Donuts

The next day, roll out the chilled dough on a floured surface to about 1/2 inch thick. Use a donut cutter or two round cutters to cut out the donuts and their holes. Ensure to re-flour your cutters so the dough does not stick.

Step 7: Second Rise

Place the cut donuts onto parchment-lined trays, cover them loosely with a towel, and let them proof for an additional 1.5 to 2 hours, until they look puffy and have roughly doubled in size.

Step 8: Heat the Oil

In a heavy-bottomed pot or deep fryer, heat the oil to 350°F (175°C). Use a thermometer to maintain the temperature as you fry, as this ensures even cooking.

Step 9: Fry the Donuts

Carefully drop the proofed donuts into the hot oil, frying for about 1 to 2 minutes on each side until golden brown. Do not overcrowd the pot; fry in batches if necessary.

Step 10: Drain and Glaze

Once fried, remove the donuts from the oil and place them on a wire rack or paper towels to drain excess oil. For the glaze, whisk together the powdered sugar, 2-3 tablespoons of milk, and 1 teaspoon of vanilla extract until smooth. Dip the warm donuts into the glaze, coating the tops to finish.

Step 11: Serve or Store

Allow the glaze to set for a few moments before serving. These fabulous sourdough donuts are best enjoyed fresh but can be stored lightly covered for a day or two. They can also be frozen unglazed for up to 2 months.

Variations

Protein: Add bits of candied bacon for a sweet and savory twist or incorporate chocolate chips for a delightful treat.
Vegetables: Consider adding puréed pumpkin or sweet potato into the dough for a seasonal flavor.
Spices: Enhance your donuts with cinnamon or nutmeg spices mixed into the dough or glaze for added warmth and depth.

Cooking Notes

Ensure your sourdough starter is bubbly and active. If it’s past its prime, it might not give your donuts the necessary rise.
Frying oil temperature should be closely monitored. Too hot can scorch the donuts, while too cool can lead to greasy results.
The dough can be made a day in advance and cold-proofed for scheduling convenience, but note that fermentation will influence flavor significantly.

Serving Suggestions

Pair these donuts with a steaming cup of coffee or tea for a delightful breakfast or brunch.
Top with colorful sprinkles or crushed nuts for added visual appeal and texture.

Tips

If you want to add fillings like cream or jelly, inject the filling with a pastry bag after the donuts have been fried and cooled.
Experiment with different glazes by adding cocoa powder for chocolate donuts or orange zest for a citrusy flare.
Donuts are best served fresh, but they can be enjoyed the next day if stored correctly in an airtight container.

Prep Time, Cook Time, Total Time

Prep Time: 2 hours (includes first rise)
Cook Time: 10–15 minutes (frying)
Total Time: 18 hours (includes fermentation and cold-proofing)

Nutritional Information

Calories: 200 per donut
Protein: 3g
Sodium: 150mg

FAQs

Can I use active dry yeast instead of sourdough starter?

While you can use active dry yeast for donuts, the distinct flavor and texture of sourdough cannot be replicated in the same way, so we recommend using sourdough for the best results.

How do I store leftover donuts?

Store your sourdough donuts in an airtight container at room temperature for up to two days, or freeze unglazed ones for up to two months.

Can I make these donuts gluten-free?

Yes, you can substitute the all-purpose flour for a gluten-free blend, but ensure your sourdough starter is also gluten-free if you need the whole recipe to be gluten-free.

What can I do with leftover glaze?

Leftover glaze can be stored in the fridge for up to a week and can be used on other desserts like cakes or as a sweet dip for fresh fruits.

Conclusion

These homemade sourdough donuts are not simply another pastry recipe; they are a wonderful way to utilize your sourdough starter while also treating yourself to something truly special. The depth of flavor combined with the delightful texture makes these donuts a must-try. As you embark on your donut-making journey, remember that each step involves a little patience and practice. Don’t hesitate to share your personalized creations or ask questions in the comments below. We’d love to hear your thoughts and variations, and encourage you to share this recipe with fellow sourdough enthusiasts. Enjoy your baking adventure!