🎉 Introduction
There’s something truly special about sourdough donuts. Light, fluffy, and delicately sweet, these donuts use a natural sourdough starter to create incredible texture and depth of flavor. Unlike traditional donuts made with commercial yeast, sourdough donuts develop a subtle tang that perfectly balances the sweetness of the glaze.
This recipe is ideal for slow, intentional baking—perfect for weekends or special mornings when you want something homemade and comforting. Fried until golden and finished with a smooth vanilla glaze, these sourdough donuts taste like they came straight from an artisan bakery.
🧰 Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Wooden spoon or dough whisk
- Rolling pin
- Donut cutter or round cutters
- Baking sheet
- Parchment paper
- Clean kitchen towel
- Heavy-bottomed pot
- Thermometer
- Slotted spoon
- Cooling rack
🛒 Ingredients
Dough
- 1 cup active sourdough starter (100% hydration)
- ¾ cup whole milk, warm
- ¼ cup raw cane sugar
- 1 large egg
- ¼ cup unsalted butter, melted
- 2¼ cups bread flour
- 1 teaspoon salt
For Frying
- 1 cup coconut oil
Glaze
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed)
👩🍳 Directions
Step 1: In a large mixing bowl, combine the sourdough starter, warm milk, raw cane sugar, egg, and melted butter. Stir until smooth and well combined.
Step 2: Add the bread flour and salt to the bowl and mix until a soft dough forms.
Step 3: Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 8–10 hours, or until doubled in size.
Step 4: Turn the dough out onto a lightly floured surface and roll it out to about ½-inch thickness.
Step 5: Cut the dough into donut shapes using a donut cutter or round cutters.
Step 6: Place the cut donuts onto a parchment-lined baking sheet, cover lightly, and let them rest for 30–45 minutes.
Step 7: Heat the coconut oil in a heavy-bottomed pot to 350°F (175°C).
Step 8: Carefully place the donuts into the hot oil, frying in batches to avoid overcrowding.
Step 9: Fry for 1–2 minutes per side, or until golden brown.
Step 10: Remove the donuts using a slotted spoon and place them on a cooling rack.
Step 11: In a bowl, whisk together powdered sugar, vanilla extract, and enough milk to create a smooth glaze.
Step 12: Dip the warm donuts into the glaze, allowing excess to drip off.
Step 13: Place glazed donuts back on the rack and let the glaze set before serving.
🍽️ Servings & Timing
- Servings: 10–12 donuts
- Prep Time: 20 minutes
- Fermentation Time: 8–10 hours
- Cook Time: 10 minutes
- Total Time: About 9 hours
🧊 Storage & Reheating
- Store donuts in an airtight container at room temperature for up to 1 day.
- Refrigerate for up to 2 days if needed.
- Reheat briefly in the oven at low temperature to refresh texture.
- Avoid microwaving to preserve softness.
🥄 Variations
- Add cinnamon to the glaze for warm spice notes.
- Roll freshly fried donuts in powdered sugar instead of glazing.
- Add lemon zest to the dough for a bright flavor twist.
- Fill donuts with jam or cream using a piping bag.
❓ 10 FAQs
- Do sourdough donuts taste sour?
They have a very mild tang that balances sweetness. - Can I use unfed sourdough starter?
An active starter gives the best rise and texture. - Are these donuts dense?
No, they’re soft and airy when properly fermented. - Can I bake instead of fry?
Frying gives the classic donut texture. - Why use bread flour?
It provides structure and chew. - Can I make the dough overnight?
Yes, long fermentation improves flavor. - What oil is best for frying?
Coconut oil works well and adds subtle richness. - Can I freeze the dough?
Freezing is not recommended for best results. - Why glaze while warm?
It helps the glaze coat evenly. - Can I double the recipe?
Yes, as long as your pot is large enough for frying.
🏁 Conclusion
These Sourdough Donuts are a beautiful blend of tradition, patience, and indulgence. Soft on the inside, golden on the outside, and naturally leavened for depth of flavor, they’re a rewarding treat worth every step. Whether enjoyed fresh in the morning or shared with loved ones, this recipe turns simple ingredients into something truly special.
Sourdough Donut Recipe – Soft, Fluffy, and Naturally Leavened
Ingredients
Equipment
Method
Notes
They have a very mild tang that balances sweetness. Can I use unfed sourdough starter?
An active starter gives the best rise and texture. Are these donuts dense?
No, they’re soft and airy when properly fermented. Can I bake instead of fry?
Frying gives the classic donut texture. Why use bread flour?
It provides structure and chew. Can I make the dough overnight?
Yes, long fermentation improves flavor. What oil is best for frying?
Coconut oil works well and adds subtle richness. Can I freeze the dough?
Freezing is not recommended for best results. Why glaze while warm?
It helps the glaze coat evenly. Can I double the recipe?
Yes, as long as your pot is large enough for frying. 🏁 Conclusion
These Sourdough Donuts are a beautiful blend of tradition, patience, and indulgence. Soft on the inside, golden on the outside, and naturally leavened for depth of flavor, they’re a rewarding treat worth every step. Whether enjoyed fresh in the morning or shared with loved ones, this recipe turns simple ingredients into something truly special.
