Sourdough Donuts Recipe

There’s something irresistible about waking up to the aroma of fresh-baked Sourdough Donuts wafting through your kitchen. These donuts are a dreamy blend of pillowy softness, a hint of gentle tang from the sourdough, and sweet vanilla glaze—it’s bakery magic you can make at home. The long fermentation not only builds flavor but gifts each bite with incredible airiness and depth you just can’t fake. Whether for a lazy Saturday morning or a special treat, Sourdough Donuts make breakfast (or dessert) feel like a genuine celebration.

Ingredients You’ll Need

Ingredients You’ll Need

You don’t need a sprawling pantry to whip up Sourdough Donuts—just a handful of straightforward ingredients that, together, work delicious wonders. Each plays a role in creating fluffy, golden donuts with genuine character and a glossy, sweet finish.

• All-purpose flour: Provides structure and a tender crumb—don’t substitute bread flour, as it’ll make them chewy rather than soft.
• Active sourdough starter: The real secret to these donuts’ airiness and signature tang—make sure it’s bubbly and lively for the best lift.
• Whole milk, warmed: Gives richness and helps the dough rise; warming it speeds up fermentation and makes dough smoother.
• Granulated sugar: Sweetens the dough while helping with browning and that irresistible golden crust.
• Large egg: Adds moisture and structure, making the donuts tender and light.
• Unsalted butter, softened: Enriches the dough and keeps it velvety soft—room temperature butter blends in best.
• Salt: Just a little to balance the sweetness and boost all the other flavors.
• Vanilla extract: Infuses a sweet aroma and classic donut flavor you’ll crave.
• Powdered sugar: Makes the glaze silky smooth and perfectly sweet.
• Additional milk: Turns the glaze dreamy and dippable—adjust for your perfect drizzle.
• More vanilla extract: For a double hit of that bakery scent in the glaze, too.

How to Make Sourdough Donuts

Step 1: Combine Your Dry Ingredients

Start by whisking together flour, sugar, and salt in a large bowl. This ensures that everything is beautifully blended, so you won’t wind up with salty pockets or uneven sweetness in your Sourdough Donuts. Take a moment here to enjoy the anticipation—great donuts always begin with care at this stage.

Step 2: Mix and Knead the Dough

Add in your star players: the bubbly sourdough starter, warm milk, egg, softened butter, and a splash of vanilla extract. Mix until a sticky dough comes together—don’t worry if it’s a bit tacky, that’s normal! Knead for about 8-10 minutes, either by hand or with a dough hook, until the dough is smooth, elastic, and pulls away from the bowl. This step develops gluten structure for that iconic donut chew.

Step 3: First Rise (Fermentation)

Cover the dough and let it work its magic at room temperature for 8-12 hours, or overnight if you’re after a leisurely breakfast. By the end, the dough should be doubled in size and full of air pockets—that’s your sourdough at work, giving these Sourdough Donuts their distinct flavor and lightness.

Step 4: Shape the Donuts

Turn your risen dough onto a lightly floured surface. Roll it out to about 1/2-inch thickness, then use a donut cutter (or improvise with a glass and bottlecap) to punch out donut shapes. Gather scraps, re-roll, and keep going until you’ve used all the dough. Each ring and hole is a little promise of deliciousness!

Step 5: Second Proof

Lay your raw donuts on parchment paper, cover them, and let them rise one more time for 1-2 hours. They’ll puff up, becoming picture-perfect for frying. This second rise is what gives Sourdough Donuts their feather-light bite, so don’t rush it!

Step 6: Fry the Donuts

Heat oil in a deep pan to 350°F (175°C)—steady temperature is key for crisp outsides and soft insides. Fry each donut for 1-2 minutes per side until deeply golden. Turn gently with a slotted spoon, being careful not to overcrowd the pan. Let them drain on paper towels to keep things beautifully un-greasy.

Step 7: Glaze and Finish

While the donuts cool slightly, whip up a quick glaze by mixing powdered sugar, milk, and vanilla extract until smooth. Dip each warm Sourdough Donut, letting the glaze drip off enticingly. Watching that glossy frosting set is almost as joyful as eating them—almost.

How to Serve Sourdough Donuts

Garnishes

Give your Sourdough Donuts a bakery-worthy finish with classic or playful garnishes! Sprinkle them with rainbow jimmies, crushed freeze-dried fruit, or finely chopped nuts while the glaze is still tacky. Even a dusting of cinnamon sugar takes these donuts up a notch, making each bite a mash-up of flavor and texture.

Side Dishes

Pair your warm, tangy donuts with a big mug of coffee, creamy hot chocolate, or a fresh fruit salad for a complete breakfast spread. Lightly sweetened Greek yogurt or whipped ricotta also complement the tender, airy crumb—ideal for a weekend brunch lineup that feels special but unfussy.

Creative Ways to Present

Show off your Sourdough Donuts by stacking them high on a tiered cake stand or threading them onto wooden skewers for a striking donut “bouquet.” For a cozy touch, nestle them into a lined bread basket with extra glaze on the side for dipping. They look gorgeous arranged with edible flowers or served alongside mini donuts made from the holes!

Make Ahead and Storage

Storing Leftovers

While Sourdough Donuts are utterly irresistible fresh, you can store any leftovers in an airtight container at room temperature for up to 2 days. The tanginess mellow a bit, but the texture stays surprisingly soft—just tuck a sheet of parchment between layers to keep the glaze pristine.

Freezing

Need to plan ahead? These donuts freeze beautifully before glazing! Let them cool completely after frying, then freeze in a single layer before transferring to a zip-top bag or airtight container. They’ll keep for up to 2 months—just thaw and warm before you dip in glaze for best results.

Reheating

To revive that bakery-fresh feel, gently reheat Sourdough Donuts in the microwave for about 10–15 seconds or in a low oven for 5–7 minutes. If they’re unglazed, dip them after reheating; if already glazed, warm them gently so the icing doesn’t melt off. A few seconds is all it takes to bring back that just-made softness.

FAQs

Can I use discard starter instead of active starter?

For the fluffiest Sourdough Donuts, you need an active, bubbly starter—it’s the key to a good rise and a tender crumb. Discard won’t provide enough leavening, but you can use it for flavor in other recipes!

Can I bake these instead of frying?

You can bake the shaped donuts at 375°F (190°C) for about 10-12 minutes, but keep in mind: while baking makes them a little lighter, you’ll miss the classic crispy-edged exterior and hint of richness that frying gives.

What kind of oil is best for frying Sourdough Donuts?

Choose a neutral, high-heat oil like canola or vegetable oil so your donuts cook evenly and soak up minimal oil flavor. Make sure the temperature stays steady for the best results.

How do I know when the donuts are fully cooked inside?

Look for an even golden brown color, and if you’re unsure, you can always break one open—it should look airy and cooked through with no gummy spots in the middle. Proper proofing also ensures even cooking!

Can I add other flavors to the dough?

Absolutely! Try a pinch of cinnamon, nutmeg, cardamom, or even citrus zest in the dough for a personalized twist. Just a tiny bit goes a long way, so start small and adjust to taste.

Final Thoughts

These Sourdough Donuts are the kind of kitchen project that rewards every bit of your effort with flavor, fun, and a touch of nostalgia. Give them a try, share them with friends or family, and watch them disappear—one pillowy, tangy, gloriously glazed bite at a time!

Print