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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition