Do you love the tangy complexity of sourdough and the irresistible comfort of fresh donuts? This sourdough donut recipe combines the best of both worlds, creating incredibly fluffy, flavorful donuts with a wonderful depth that only natural fermentation can provide. The magic of sourdough starter transforms ordinary donuts into something extraordinary, with a perfectly tender crumb and subtle tang that'll keep you coming back for more.
Why You'll Love These Sourdough Donuts Recipe
There's something special about the marriage of traditional sourdough fermentation and classic donut making. These donuts develop a unique flavor profile thanks to the slow fermentation process, resulting in a depth that you simply can't achieve with instant yeast. Plus, the natural fermentation process makes these donuts more digestible than their conventional counterparts.
Jump to:
Ingredients
the Dough:
- 1 cup active sourdough starter (100% hydration)
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup whole milk, warm
- ¼ cup unsalted butter, softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Frying:
- 4 cups neutral oil (vegetable or canola)
Classic Sugar Coating:
- 1 cup granulated sugar
- 1 tablespoon cinnamon (optional)
Instructions
Prepare the Dough (Evening Before)
- Feed your sourdough starter 4-6 hours before making the dough to ensure it's active and bubbly.
- In a large mixing bowl, combine the active starter, warm milk, and sugar. Mix until the sugar begins to dissolve.
- Add the eggs and vanilla extract, whisking until well combined.
- Mix in the softened butter until fully incorporated.
- Add the flour and salt, mixing until a shaggy dough forms.
- Knead the dough for 8-10 minutes until smooth and elastic.
- Place in a greased bowl, cover, and let ferment at room temperature for 2-3 hours.
- Transfer to the refrigerator and let cold ferment overnight (8-12 hours).
Shape the Donuts (Next Morning)
- Remove the dough from the refrigerator and let it warm up for 30 minutes.
- Roll the dough on a lightly floured surface to ½-inch thickness.
- Cut out donuts using a 3-inch donut cutter or two circular cutters (one large, one small for holes).
- Place cut donuts on parchment-lined baking sheets.
- Cover and let rise for 1-2 hours, or until noticeably puffy.
Frying the Donuts
- Heat oil in a heavy-bottomed pot to 350°F (175°C).
- Carefully lower 2-3 donuts into the hot oil.
- Fry for 1-2 minutes per side until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- While still warm, coat in cinnamon sugar if desired.
Equipment For Sourdough Donut Recipe
- Stand mixer with dough hook (optional but recommended)
- Large mixing bowl
- Rolling pin
- 3-inch donut cutter
- Heavy-bottomed pot for frying
- Candy/deep-fry thermometer
- Cooling rack
- Paper towels
Storage Instructions
- Best enjoyed fresh within 24 hours
- Store unfilled donuts at room temperature in an airtight container for up to 2 days
- Freeze unfrosted donuts for up to 3 months in a freezer-safe bag
- Reheat frozen donuts in a 350°F oven for 5 minutes
Recipe Variations
- Classic Glazed: Dip in vanilla glaze while warm
- Chocolate Dipped: Cover half the donut in melted chocolate
- Filled: Inject with pastry cream, jam, or Nutella
- Whole Wheat: Replace up to 50% of the flour with whole wheat for a nuttier flavor
Top Tip
Keep the oil temperature consistent at 350°F for even cooking
Don't overcrowd the frying pot - this ensures even browning
Let the donuts proof until properly puffy - this creates the ideal texture
Use room temperature ingredients for optimal dough development
FAQ
Yes! The dough can cold ferment in the refrigerator for up to 24 hours, which actually improves flavor development.
For best results, feed your starter 4-6 hours before making the dough. It should be bubbly and doubled in size.
While possible, baking won't achieve the same golden-brown crust and tender interior that makes these donuts special.
Drop a small piece of dough into the oil - it should float and bubble gently, taking about 60 seconds to brown.
These homemade sourdough donuts are worth every minute of waiting. With their perfect balance of tangy sourdough flavor and sweet, fluffy texture, they're guaranteed to disappear quickly!
Give them a try and let us know how they turn out in the comments below. Happy baking!
Recent Recipe: If you loved the Homemade Sourdough Donut Recipe, you might also enjoy making Classic Scrambled Eggs for a simple and satisfying breakfast.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Sourdough Donut Recipe
Homemade Sourdough Donut Recipe
Equipment
- Stand mixer with dough hook (optional but recommended)
- Large mixing bowl
- Rolling Pin
- 3-inch donut cutter
- Heavy-bottomed pot for frying
- Candy/deep-fry thermometer
- Cooling rack
- Paper towels
Ingredients
the Dough:
- 1 cup active sourdough starter 100% hydration
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ½ cup whole milk warm
- ¼ cup unsalted butter softened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Frying:
- 4 cups neutral oil vegetable or canola
Coating:
- 1 cup granulated sugar
- 1 tablespoon cinnamon optional
Instructions
Evening Before:
- Mix active starter, warm milk, and sugar in a large bowl
- Add eggs and vanilla, whisk to combine
- Mix in softened butter
- Add flour and salt, mix until shaggy dough forms
- Knead 8-10 minutes until smooth
- Let rise 2-3 hours at room temperature
- Refrigerate overnight (8-12 hours)
Next Morning:
- Let dough warm up 30 minutes
- Roll to ½-inch thickness
- Cut donuts with 3-inch cutter
- Let rise 1-2 hours until puffy
Frying:
- Heat oil to 350°F (175°C)
- Fry 1-2 minutes per side until golden
- Drain on paper towels
- Coat in cinnamon sugar while warm
Notes
- Ensure starter is active and bubbly
- Keep oil at consistent temperature
- Don't overcrowd while frying
- Test oil temperature with small piece of dough
Leave a Reply