Homemade Sourdough Donut Recipe

Light and fluffy sourdough donuts with a perfectly crispy exterior and a hint of tangy flavor. These naturally fermented treats take traditional donuts to the next level, offering a more complex taste and satisfying texture that makes them worth the wait.

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Course: Breakfast

Cuisine: American

Keyword: Sourdough Donut Recipe

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: donuts

Calories: 243kcal

Cost: $5.92

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

Nutrition