Introduction

Sourdough donuts bring a delightful twist to a classic treat, combining the tangy depth of sourdough with light, fluffy fried dough. Perfect for breakfast or an indulgent snack, these donuts are easy to make and even easier to enjoy.

Seven raw doughnuts covered with white flour rest scattered on a white marbled surface, with one doughnut showing a bite taken out of it near the center. A woman's hand gently lifts a flour-dusted doughnut on the right side of the image. In the background, there is a glass jar filled with flour and a smaller glass jar with a metal lid, along with a wooden rolling pin lying horizontally. The scene gives a warm kitchen feeling with soft light highlighting the textures of the soft, floury dough. photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g active sourdough starter (fed and bubbly—about ½ cup)
240g all-purpose flour (roughly 2 cups)
30g granulated sugar (about 2 tablespoons)
60ml whole milk (1/4 cup, warmed slightly)
1 large egg
40g unsalted butter (softened)
1 teaspoon salt
Neutral cooking oil (vegetable or canola) for frying
Optional glaze: 150g powdered sugar (about 1 cup)
2 tablespoons whole milk (adjust for desired consistency)
1 teaspoon vanilla extract

Instructions

Step 1: Feed your sourdough starter 6-8 hours before starting, so it is active and bubbly.
Step 2: In a large bowl, combine sourdough starter, flour, sugar, warmed milk, egg, softened butter, and salt. Mix until combined, then knead for 8-10 minutes until the dough is soft and slightly tacky but not sticky.
Step 3: Place the dough in a greased bowl, cover with a towel, and let it rise at room temperature for 4-6 hours or overnight in the fridge until doubled in size.
Step 4: Roll the dough on a floured surface to about ½-inch thickness. Cut out donuts using a donut cutter or a glass for the outer circle and a smaller cutter for the center holes.
Step 5: Place the cut donuts and holes on parchment-lined trays, cover loosely, and let them rise for 1-2 hours until puffy.
Step 6: Heat cooking oil in a deep pot to 375°F (190°C). Fry 2-3 donuts at a time, flipping once, until golden brown on both sides—about 1-2 minutes per side.
Step 7: Remove donuts from oil and drain on a wire rack. Let cool slightly before glazing.
Step 8: To make the glaze, whisk powdered sugar, milk, and vanilla until smooth. Dip or drizzle over donuts as desired.

Tips & Variations

Use a kitchen thermometer to maintain oil temperature for evenly cooked, non-greasy donuts.
Experiment with glaze flavors by adding citrus zest or cinnamon for extra depth.
For a dairy-free version, substitute milk and butter with plant-based alternatives.
If you don’t have a donut cutter, a large round glass and a small bottle cap make perfect DIY cutters.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in a warm oven or toaster oven to restore softness. Avoid microwaving, which can make the donuts soggy.

How to Serve

Seven uncooked doughnuts coated in a layer of white flour sit spread on a white marbled surface dusted with flour. One doughnut in the center has a bite taken out, showing a soft, fluffy inside. A woman's hand is lifting a doughnut on the right side. In the background, two glass jars filled with flour and a wooden rolling pin are slightly out of focus. The scene has warm, natural lighting that highlights the powdery texture of the doughnuts and flour. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unfed sourdough starter for these donuts?

It’s best to use a fed, active starter to ensure good fermentation and rise, which results in fluffy donuts with the characteristic sourdough flavor.

Can I bake these donuts instead of frying?

While frying gives the traditional texture and flavor, you can bake the donuts at 375°F (190°C) for about 10-12 minutes. However, they will be less crispy and have a different texture.