Sourdough Donut Recipe You Can’t Miss

Donuts are universally beloved. They’re fluffy, sweet, and the perfect treat for almost any occasion. But have you tried sourdough donuts? Sourdough donuts take the classic donut to an entirely new level. Made with a sourdough starter instead of commercial yeast, these donuts are airier, slightly tangy, and incredibly flavorful.

Unlike standard donuts, sourdough donuts take a bit longer to make, but the payoff is well worth the wait. Whether you prefer them glazed, dusted with cinnamon sugar, or filled with custard, sourdough donuts are the ultimate combination of artisanal baking and indulgent comfort food.

If you’ve been curious about making sourdough donuts from scratch, this guide will take you through the entire process step by step.

What Makes Sourdough Donuts Special?

You might wonder, “Why go through the effort of making sourdough donuts when regular donuts are already great?” Here’s what makes sourdough donuts stand out:

1. Natural Fermentation
   Sourdough donuts are made with a sourdough starter—a natural leavening agent made from just flour and water. The slow fermentation process gives these donuts their signature tangy flavor and creates a soft, chewy texture.
2. Better Texture
   Thanks to the natural yeast in the sourdough starter, these donuts are lighter and airier compared to those made with commercial yeast.
3. Healthier Choice
   Sourdough starters help predigest some of the carbohydrates and gluten in the flour, making them easier to digest. Plus, sourdough donuts don’t require additives or preservatives.
4. Versatility
   Sourdough donuts can be baked or fried, and they pair beautifully with numerous toppings, from classic glazes to unique fillings like chocolate or jam.
5. One-of-a-Kind Flavor
   The slight tanginess of the sourdough starter adds depth of flavor that no commercial donut can match. It’s sweet, savory, and utterly irresistible all at once.

Sourdough donuts aren’t just desserts—they’re an experience.

Essential Ingredients for Sourdough Donuts

The ingredients for sourdough donuts are simple and most of them are probably already in your pantry. Here’s what you’ll need to get started:

For the Dough:

• Sourdough Starter (100% hydration): Your sourdough starter should be active and bubbly. It’s the key ingredient giving your donuts their fluffy texture and tangy flavor.
• Flour: Bread flour works best for sourdough donuts, as it creates a strong gluten structure, making the dough easier to work with.
• Milk: Full-fat milk adds richness to your dough. You can substitute it with almond or oat milk if you’re looking for a dairy-free option.
• Eggs: Eggs make the donuts soft and help bind the ingredients together.
• Butter (or non-dairy butter): Adds richness and flavor.
• Sugar: Sweetens the dough and aids in browning.
• Salt: Strengthens the dough and balances out the sweetness.
• Vanilla Extract (optional): For an added layer of luxurious flavor.

For Frying:

Oil (like vegetable or coconut oil): Choose an oil with a high smoke point to ensure perfectly crisp exteriors.

• For Glazing:
• Powdered Sugar
• Milk
• Vanilla Extract

For Cinnamon Sugar:

• Granulated Sugar
• Ground Cinnamon

Once you’ve gathered these ingredients, you’re ready to make some sourdough magic.

Step-by-Step Guide to Making Sourdough Donuts:

Day 1 Preparation:

1. Feed the Starter
   Make sure your sourdough starter is active and bubbly. If it’s been stored in the fridge, feed it 4-6 hours before you begin.
2. Mix the Dough
   Combine your sourdough starter, milk, eggs, sugar, butter, and vanilla in a large bowl. Mix until smooth. Gradually add the flour and salt, and stir until a cohesive dough forms. Knead the dough (by hand or with a stand mixer) until it’s smooth and elastic.
3. First Rise (Bulk Fermentation)
   Cover the dough with a damp cloth and leave it to rise at room temperature for about 4-6 hours. The dough should double in size.
4. Cold-Proof Overnight
   Transfer the dough to the fridge and allow it to rest overnight. This long, slow fermentation enhances the flavor and makes the dough easier to handle.

Day 2 Shaping and Cooking:

1. Roll and Cut the Dough
   Remove the dough from the fridge and roll it out to about ½ inch thickness on a floured surface. Use a donut cutter (or two round cutters, one large and one small) to shape your donuts. Re-roll scraps to make more donuts and donut holes.
2. Second Rise
   Place the shaped donuts on a parchment-lined sheet. Cover with a damp cloth and leave them to rise for 1-2 hours at room temperature. They should puff up.
3. Fry or Bake
   • For Frying: Heat oil in a deep pan to 350°F. Fry the donuts for about 1-2 minutes per side until golden brown. Transfer to a rack lined with paper towels.
   • For Baking: Preheat your oven to 350°F. Bake the donuts on a lined baking sheet for 13-15 minutes or until lightly golden.
4. Glaze or Coat
   While the donuts cool slightly, prepare your glaze or cinnamon sugar coating. Dip each donut in the glaze or roll in cinnamon sugar for that final touch.

Baking vs. Frying Sourdough Donuts

Baking and frying each have their pros and cons:

• Frying produces traditional donuts with crisp, golden exteriors and soft, fluffy interiors. Fried donuts are indulgent and have that “bakery-quality” taste.
• Baking is less messy and uses less oil, making it a healthier option. Baked donuts have a lighter texture but don’t offer the same crispy exterior as fried ones.

If you prefer baked sourdough donuts but still want some richness, brush them with melted butter right after baking, and then roll them in sugar or glaze.

Experiment with both methods to discover your favorite!

Glazing, Coating, and Filling Your Donuts

• Classic Glaze: Combine powdered sugar, milk, and vanilla extract until smooth. Dip warm donuts into the glaze and set on a rack to dry.
• Cinnamon Sugar: Mix granulated sugar with ground cinnamon. Roll warm donuts in the mixture until evenly coated.
• Chocolate Glaze: Melt chocolate chips with a splash of cream for a rich, glossy topping.
• Jam or Custard Filling: Skip the donut hole and pipe your favorite fillings inside, like raspberry jam or vanilla custard.

Your donuts are a blank canvas—get creative with your toppings and fillings!

Common Questions About Sourdough Donuts

Tips for Perfect Sourdough Donuts

1. Don’t Overknead
   Stop kneading once your dough is smooth and elastic. Overkneading can make your donuts tough.
2. Chill the Dough
   Chilling the dough overnight makes it easier to handle and enhances flavor.
3. Monitor Oil Temperature
   Use a thermometer to keep your frying oil consistently at 350°F. Too hot, and your donuts will burn; too cool, and they’ll absorb too much oil.
4. Plan Ahead
   Use a baker’s schedule to plan each step of the process, especially the overnight fermentation.
5. Go Light on the Flour
   When rolling out the dough, don’t add too much additional flour or it will become dense.

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Sourdough Donut Variations and Creative Toppings:

• Maple Bacon
  Top your donuts with maple glaze and sprinkle them with crispy bacon bits.
• Matcha Glaze
  Mix matcha powder into your glaze for a trendy, green-tinted donut.
• Sprinkled Funfetti
  Add colorful sprinkles to the glaze for a festive touch.
• Filled with Lemon Curd
  Add a zingy layer of flavor with tangy lemon curd filling.

The possibilities are endless. Mix and match to create donuts that suit every taste!

Final Thoughts About Sourdough Donut:

Sourdough donuts might seem like a labor of love, but they’re truly worth every ounce of effort. From their beautifully tangy flavor to their pillowy-soft texture, they’re the ultimate homemade treat. Whether you fry or bake, glaze or fill, your sourdough donuts will undoubtedly impress family and friends.

Take it one step at a time, and enjoy the process of making these delectable donuts at home. Indulge in the joy of crafting something truly spectacular—and savor every bite!

Sourdough Donut Recipe

Sourdough Donut

Donuts are already a favorite treat, but sourdough donuts? They’re next-level delicious! This recipe will walk you through creating soft, fluffy, and flavorful sourdough donuts. Whether you want them glazed or coated in cinnamon sugar, this guide has you covered. Get your sourdough starter ready and let's make magic happen!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Equipment

• Large bowl or stand mixer
• Rolling Pin
• Donut cutter (or two round cutters, one smaller for the hole)
• Deep pan (for frying) or baking sheet (for baking)
• Thermometer (for checking oil temperature)
• Parchment paper

Ingredients

  

For the Dough:

• 2 cups active sourdough starter (100% hydration, bubbly and ready to use)
• 4 cups bread flour (plus more for dusting)
• ¾ cup full-fat milk (warm, around 90°F)
• 2 large eggs (room temperature)
• ⅓ cup granulated sugar
• 4 tablespoons unsalted butter (softened)
• 1 teaspoon salt
• 1 teaspoon vanilla extract (optional, for added flavor)

For Frying:

• Vegetable oil (or any neutral high-smoke-point oil, such as canola or coconut)

For Glaze:

• 1 ½ cups powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract

For Cinnamon Sugar:

• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions

 

1. Step 1: Prepare the Dough (Day 1)

• Activate the Sourdough Starter:
• If your sourdough starter has been stored in the fridge, bring it to life by feeding it about 4–6 hours before making your donuts. It should be bubbly and active before you begin.

2. Mixing the Dough:

• Combine the sourdough starter, warm milk, eggs, sugar, softened butter, and vanilla extract in a large bowl. Mix until smooth.
• Gradually add the bread flour and salt. Stir until the dough forms a shaggy mass.

3. Knead the Dough:

• Turn the dough out onto a lightly floured surface or use a stand mixer with a dough hook. Knead for about 8–10 minutes (or mix for 5–7 minutes) until the dough becomes smooth and elastic.
• The dough should be soft but not sticky. If it’s too sticky, add small amounts of flour, one tablespoon at a time.

4. Bulk Fermentation:

• Place the dough in a lightly greased bowl, cover with a damp cloth, and allow it to rise at room temperature for about 4–6 hours. It should nearly double in size.

5. Cold-Proof Overnight:

• Transfer the bowl to the refrigerator and allow the dough to rest overnight. This slow fermentation enhances the flavor and makes the dough easier to work with.

Step 2: Shape and Proof the Donuts (Day 2)

1. Roll the Dough:

• Remove the dough from the fridge and place it on a floured surface. Roll it out to about ½ inch thickness.

2. Cut the Donuts:

• Use a donut cutter or two round cutters to shape your donuts. Don’t forget to save the donut holes! Re-roll scraps to make additional donuts.

3. Second Rise:

• Place the shaped donuts on a parchment-lined baking sheet. Cover them with a damp cloth and let them rise at room temperature for 1–2 hours. They should puff up noticeably.

Step 3A: Fry the Donuts

1. Heat the Oil:

• Fill a deep pan with at least 2 inches of oil and heat to 350°F. Use a thermometer to keep the temperature consistent.

2. Fry the Donuts:

• Gently lower the donuts into the oil, a few at a time, without overcrowding. Fry them for about 1–2 minutes per side until they’re golden brown. Use a slotted spoon to remove them and transfer to a cooling rack lined with paper towels.

3. Fry the Donut Holes:

• Don’t forget to fry the holes! They take a little less time—around 1 minute per side.

Step 3B: Bake the Donuts (For a Lighter Option)

1. Preheat the Oven:

• Set your oven to 350°F.

2. Bake the Donuts:

• Place the donuts on a parchment-lined baking sheet and bake for 13–15 minutes, or until they’re lightly golden.

3. Optional Butter Coating:

• Brush the hot baked donuts with melted butter for added richness before coating or glazing.

Step 4: Glaze or Coat the Donuts

1. Make the Glaze:

• Combine powdered sugar, 2 tablespoons of milk, and vanilla extract in a bowl. Stir until smooth. Add a little more milk if the glaze is too thick.
• Dip the cooled donuts into the glaze, letting the excess drip off. Place them on a rack to set.

2. Cinnamon Sugar Coating:

• Mix granulated sugar and cinnamon in a wide bowl.
• While the donuts are still warm, roll them in the cinnamon sugar mixture until fully coated.

3. Serve and Enjoy:

• Whether glazed or covered in cinnamon sugar, your homemade sourdough donuts are now ready to enjoy!

Notes

Tips for Perfect Sourdough Donuts

• Plan Ahead: Sourdough donuts require time, especially with the overnight proof. Start your process a day before you want to serve them.
• Monitor Oil Temperature: Use a thermometer to ensure your oil stays around 350°F for frying. Too hot and the donuts might burn; too cool and they’ll absorb too much oil.
• Don’t Overwork the Dough: Knead just until smooth and elastic. Overworking can make the donuts dense.
• Use Fresh Oil: Old or reused oil can affect the flavor of your donuts.
• Chill the Dough: Cold-proofing overnight makes the dough firmer and easier to shape.
• Experiment With Toppings: Get creative with chocolate glaze, sprinkles, or even stuffed fillings like jam or custard!

Common Troubleshooting

• Donuts Aren’t Fluffy Enough: Ensure your sourdough starter is active and bubbly. Also, check if your dough had enough time to rise.
• Glaze Too Runny/Thick: Adjust the milk or powdered sugar to get the consistency you prefer.
• Donuts Soggy After Frying: Check that your oil is properly heated and hold the donuts in the oil just long enough to cook through.

Final Notes

Making sourdough donuts may take a little effort and patience, but the results are beyond amazing. The sweet tang of the sourdough pairs beautifully with toppings like glaze or cinnamon sugar. Whether baked or fried, these donuts are sure to disappear fast—so make plenty!

Now it’s your turn. Grab your sourdough starter and invite some delight into your kitchen with these irresistible donuts. Happy baking!

Keyword Sourdough Donut