If you’re searching for a fun, flavorful, and satisfying way to use up your sourdough discard, this Sourdough Donuts Recipe is exactly what you need! Perfectly light, irresistibly fluffy, and bursting with rich, deep flavor, this Sourdough Donuts Recipe transforms simple ingredients into a homemade treat that rivals anything you’d find at a bakery. What makes this Sourdough Donuts Recipe truly special is the slow, natural fermentation process, which not only enhances the texture but also brings out a unique tang and complexity that you just can’t get from store-bought donuts.
Whether you enjoy them plain, dipped in cinnamon sugar, filled with jam or cream, or drizzled with a sweet vanilla or chocolate glaze, this Sourdough Donuts Recipe is incredibly versatile and guaranteed to satisfy any craving. Unlike traditional donut recipes that rely on commercial yeast for a quick rise, this Sourdough Donuts Recipe uses wild yeast from your sourdough starter or discard, developing layers of flavor while improving digestibility.
This Sourdough Donuts Recipe is perfect for weekend baking projects, special brunches, or whenever you want to impress family and friends with a truly homemade dessert. Once you taste the soft, airy interior and lightly crisp, golden exterior, you’ll understand why this Sourdough Donuts Recipe is destined to become a favorite in your kitchen. Get ready to enjoy bakery-quality sourdough donuts recipe made fresh in your own home—because with this Sourdough Donuts Recipe, every bite is a delicious celebration of comfort, craft, and flavor.
Why You’ll Love This Sourdough Donuts Recipe
This Sourdough Donuts Recipe is the perfect way to use up your sourdough discard while turning it into something truly special—an irresistibly delicious homemade treat that delivers both flavor and comfort. Designed with both simplicity and depth in mind, this Sourdough Donuts Recipe utilizes a long, slow fermentation process that transforms ordinary ingredients into donuts with a rich, complex flavor and improved digestibility. The result is a soft, pillowy texture with just the right amount of chew, offering a bite that’s far superior to anything store-bought or mass-produced.
One of the best things about this Sourdough Donuts Recipe is its incredible versatility. You can enjoy these sourdough donuts plain and warm, fresh out of the fryer, or elevate them with a variety of toppings—drizzle them with a sweet vanilla or chocolate glaze, roll them in cinnamon sugar, or even fill them with jam, pastry cream, or Nutella for a decadent twist. No matter how you finish them, this Sourdough Donuts Recipe guarantees results that are both visually appealing and deeply satisfying in taste.
Perfect for a cozy morning breakfast with a steaming cup of coffee, a special weekend baking project, or a charming dessert for friends and family, this Sourdough Donuts Recipe fits effortlessly into any occasion. Once you try it, you’ll quickly understand why this Sourdough Donuts Recipe will become a cherished staple in your kitchen. It’s not just a recipe—it’s a rewarding experience that brings the joy of traditional baking right to your home.
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Ingredients
For the Donut Dough:
- Active sourdough starter (or discard)
- Warm milk (about 95°F/35°C)
- Granulated sugar
- Unsalted butter, melted
- Large eggs, room temperature
- Vanilla extract
- All-purpose flour
- Salt
- Ground nutmeg (optional)
- Vegetable oil for frying
For the Classic Vanilla Glaze:
- Powdered sugar
- Whole milk
- Vanilla extract
- Pinch of salt
For the Chocolate Glaze:
- Powdered sugar
- Whole milk
- Unsweetened cocoa powder
- Vanilla extract
- Pinch of salt
For Cinnamon Sugar Coating:
- Ground cinnamon
- Granulated sugar
See recipe card for quantities.
Instructions
Prepare the Dough
- Mix the wet ingredients: In the bowl of a stand mixer fitted with the dough hook, combine the sourdough starter, warm milk, sugar, melted butter, eggs, and vanilla extract. Mix on low speed until well combined.
- Add dry ingredients: Gradually add the flour, salt, and nutmeg (if using) to the wet ingredients. Mix on low speed until just combined, then increase to medium speed and knead for 5-6 minutes until the dough is smooth and elastic. It should be soft and slightly tacky but not sticky.
- First rise: Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 2 hours.
- Refrigerate overnight: After the initial rise, punch down the dough gently, recover, and refrigerate overnight (8-12 hours). This slow fermentation develops the sourdough flavor and improves texture.
Shape, Proof, and Fry
- Roll out the dough: Remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. On a lightly floured surface, roll the dough to about ½-inch (1.25cm) thickness.
- Cut the donuts: Using a 3-inch (7.5cm) round cutter, cut out circles of dough. Then use a 1-inch (2.5cm) cutter to cut out the holes. Place the cut donuts and holes on parchment-lined baking sheets, leaving about 2 inches between each.
- Second proof: Cover the donuts loosely with a clean kitchen towel and let them proof at room temperature for 1-2 hours, or until they look puffy and have increased in size by about 50%.
- Prepare for frying: About 30 minutes before you're ready to fry, heat the oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a candy thermometer to maintain the correct temperature.
- Fry the donuts: Carefully lower 2-3 donuts into the hot oil using a slotted spoon or spider strainer. Fry for about 1-2 minutes per side until golden brown. The donut holes will take less time, about 1 minute total.
- Drain and cool: Remove the donuts with the slotted spoon and place them on a cooling rack lined with paper towels to drain excess oil. Let them cool slightly before glazing.
Prepare the Glazes and Toppings
- Vanilla glaze: In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and salt until smooth. Add more milk if needed to reach desired consistency.
- Chocolate glaze: In a medium bowl, whisk together the powdered sugar, milk, cocoa powder, vanilla extract, and salt until smooth.
- Cinnamon sugar: In a shallow bowl, mix together the granulated sugar and cinnamon.
Finish the Sourdough Donuts
- For glazed donuts: Dip the top of each slightly cooled donut into the glaze, allowing excess to drip off. Return to the cooling rack and let the glaze set, about 10-15 minutes.
- For cinnamon sugar donuts: While the donuts are still warm (but not hot), toss them in the cinnamon sugar mixture until fully coated.
- Step 1: Prepare the Dough
Mix and knead the dough until smooth, then let it rest at room temperature before refrigerating overnight.
- Step 2: Shape, Proof, and Fry
Roll and cut the dough into donut shapes, proof, and fry until golden brown.
- Step 3: Prepare the Glazes and Toppings
Whisk glazes and mix cinnamon sugar to prepare toppings.
- Step 4: Finish the Sourdough Donuts
A batch of finished sourdough donuts cooling on a rack with different glazes and toppings.
Hints & Expert Cooking Tips
- Maintain your starter: For the best results, use a starter that's been fed within the last 24 hours, though discard will still work!
- Test with a donut hole: Fry a donut hole first to check if the oil is at the right temperature and if the donuts are proofed enough.
- Temperature matters: Keep the oil between 350-360°F (175-182°C) for perfectly fried donuts. Too hot and they'll brown too quickly without cooking inside; too cool and they'll absorb too much oil.
- Don't overwork the dough: Mix just until the ingredients are combined and the dough is smooth.
- Patience with proofing: The final proof is crucial for light, fluffy donuts. They should look visibly puffy before frying.
Equipment Recommendations
- Stand mixer with dough hook (or large mixing bowl)
- Rolling pin
- 3-inch (7.5cm) round cutter
- 1-inch (2.5cm) round cutter for holes
- Candy thermometer
- Slotted spoon or spider strainer
- Cooling rack
- Baking sheets
- Parchment paper
Storage & Meal Prep Tips
Sourdough donuts recipe are best enjoyed fresh on the day they're made. However, you can store any leftovers in an airtight container at room temperature for 1-2 days. They can also be frozen (unglazed) for up to 1 month - thaw at room temperature and warm slightly before glazing and serving.
Recipe Variations & Dietary Modifications
- Flavor Additions: Add lemon or orange zest to the dough for a refreshing citrus twist.
- Baked Option: Place the cut donuts on a parchment-lined baking sheet and bake at 375°F (190°C) for 12-15 minutes until golden for a lighter alternative.
- Filled Variation: Skip cutting the holes and fill them with jam, pastry cream, or Nutella for a decadent treat.
- Creative Toppings: Sprinkle chopped nuts, shredded coconut, or colorful sprinkles on top of the glaze while it's still wet for extra texture and flavor.
The Secret That Changed My Donuts Forever: Sourdough Donuts Recipe
It all started one lazy Sunday morning with a bowl of sourdough discard I couldn’t bear to waste. I remembered my grandmother once saying, “The best flavors take time”—and so, I let the dough rest, slowly fermenting overnight. The next day, I shaped, proofed, and fried what would become the most unforgettable batch of donuts I’d ever tasted. Soft, airy inside, perfectly golden outside, and bursting with that subtle sourdough tang… it was magic. That was the moment I knew this Sourdough Donuts Recipe wasn’t just good—it was special. It’s not just about making donuts; it’s about discovering the flavor that only time and tradition can create.
FAQ
Can you make doughnuts from sourdough?
Yes, you can absolutely make doughnuts using sourdough starter or discard. The natural fermentation gives them a rich, complex flavor and a soft, airy texture. Sourdough also creates a slightly chewy bite that sets these donuts apart from regular ones.
Are sourdough donuts recipe healthier?
Sourdough donuts recipe can be slightly healthier due to natural fermentation, which breaks down gluten and improves digestibility. They also use wild yeast instead of commercial yeast, making them a cleaner option—though they’re still an indulgent treat.
Is Dunkin’ Donuts sourdough real sourdough?
Dunkin’s “sourdough” items are often made with added sour flavoring or minimal fermentation, not true wild-yeast sourdough. Authentic sourdough involves a natural fermentation process using a live starter over time, which most commercial chains skip.
What is the difference between sourdough donuts and regular donuts?
Sourdough donuts are naturally leavened with wild yeast, resulting in a more complex flavor and slightly chewier texture. Regular donuts typically use commercial yeast for a faster rise but lack the depth and digestibility of sourdough versions.
Once You Taste These, You’ll Never Go Back
I have to be honest with you—this Sourdough Donuts Recipe changed everything for me. The moment you sink your teeth into that crisp, golden crust and reach the soft, airy center, you’ll know exactly what I mean. It’s not just a donut—it’s an experience. The slow fermentation brings out such a rich, deep flavor that shortcuts simply can’t replicate. It’s sweet, slightly tangy, and totally unforgettable.
Yes, they take a bit of patience (I won’t lie), but that’s the beauty of it. These aren’t just your average donuts—they’re made with care, time, and a whole lot of homemade love. While store-bought versions are pumped with preservatives and artificial flavorings, this Sourdough Donuts Recipe delivers honest-to-goodness flavor, the way real baking should be. Trust me—once you try them, you’ll wonder how you ever settled for less.
And hey, if you’re anything like me and your sweet tooth never quits, I’ve got more homemade treats you’ll fall head over heels for! You absolutely have to check out our Chocolate Cupcakes Recipe—they're rich, moist, and dangerously good. Or, for a cozy fall favorite (that honestly tastes good year-round), don’t miss our Pumpkin Pie with Condensed Milk—it’s creamy, spiced just right, and incredibly easy to make.
So, go ahead—bookmark this Sourdough Donuts Recipe, set aside a weekend, and get ready to wow your taste buds. Once you’ve had donuts like these, there’s just no going back.
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Pairing
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Sourdough Donuts Recipe
Equipment
- 1 Stand mixer with dough hook Fitted with a dough hook; optional—you can knead by hand instead
- 1 Rolling Pin For rolling out the dough evenly
- 1 3-inch round cutter To cut the donut shapes
- 1 1-inch cutter For cutting the donut holes
- 1 Candy thermometer Essential for monitoring oil temperature during frying
- 1 Slotted spoon or spider strainer For safely lowering and removing donuts from hot oil
- 1 Cooling rack To allow excess oil and glaze to drip off
- 2 Baking sheets For placing shaped donuts during proofing
- As needed Parchment paper To line baking sheets and prevent sticking
Ingredients
Donut Dough
- 1 cup Sourdough starter Active or discard
- ¾ cup Warm milk About 95°F/35°C
- ¼ cup Granulated sugar
- ¼ cup Unsalted butter Melted
- 2 Large eggs Room temperature
- 2 teaspoon Vanilla extract
- 3 ½ cups All-purpose flour Approximate, adjust as needed
- 1 teaspoon Salt
- ½ teaspoon Ground nutmeg Optional
- Vegetable oil For frying
Vanilla Glaze
- 1 cup Powdered sugar Sifted
- 2 tablespoon Whole milk
- ½ teaspoon Vanilla extract
- Salt Pinch
Chocolate Glaze
- 1 cup Powdered sugar
- 2 tablespoon Whole milk
- 2 tablespoon Cocoa powder Unsweetened
- ½ teaspoon Vanilla extract
- Salt Pinch
Cinnamon Sugar Coating
- ½ cup Granulated sugar
- 1 tablespoon Ground cinnamon
Instructions
- Mix sourdough starter, milk, sugar, butter, eggs, and vanilla in mixer.
- Add flour, salt, nutmeg; knead 5–6 mins until smooth and elastic.
- Let rise 2 hours at room temp, then refrigerate overnight.
- Roll dough to ½-inch thickness, cut with 3" cutter and donut hole cutter.
- Proof for 1–2 hours until puffy and risen.
- Fry in 350°F oil for 1–2 minutes per side until golden.
- Drain on paper towels; let cool slightly.
- Whisk glaze ingredients; dip donuts or roll in cinnamon sugar.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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