Sourdough Donuts Recipe

These homemade sourdough donuts recipe are light, fluffy, and packed with rich, complex flavor thanks to slow fermentation. Made with sourdough discard, they’re the perfect way to elevate a weekend treat into something truly special.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Best sourdough donuts recipe, Simple sourdough donuts recipe

Prep Time: 30

Cook Time: 20

Fermentation Time: 12

Total Time: 12 50

Servings: donuts

Calories: 270kcal

Cost: $5

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.

Nutrition