This Sourdough Donuts recipe has a soft and fluffy texture, these donuts are packed with tangy flavor and have a slight chewiness that sets them apart from traditional donuts.
Have you started experimenting with sourdough? I know that I’ve fallen in love with all the things that I can make these homemade donuts for example. I also enjoy these Sourdough Discard Cinnamon Rolls and Sourdough Discard Banana Muffins.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- milk – you will need milk for the dough and the glaze
- sugar
- butter – you will need butter for the glaze and the dough. I used salted butter, you can use unsalted.
- active bubbly sourdough starter
- salt
- large eggs
- all-purpose flour
- powdered sugar
- vanilla extract
How To Make Sourdough Donuts
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Combine the heated milk mixture with the starter, salt, and egg in a mixing bowl. Mix on low speed until combined.
Add the flour and knead using the dough hook on medium-low speed for 4-5 minutes. Then allow the dough to rest for 10 minutes. Add a tablespoon of flour and knead for another 4-5 minutes.
Place dough in a greased bowl, covering it with a damp kitchen towel or plastic wrap to rise for 3-6 hours or until dough doubles in size at room temperature.
Roll out dough on a floured surface, using a donut cutter or circular cutter, and stamp out donuts and donut holes. Place cut-outs on a flat surface, letting rest for 1 hour to become slightly puffy.
In a large pan or Dutch oven deep the donuts in oil that is preheated to 350 degrees. Fry for 1 1/2 minutes per side, drain on a paper towel.
While the oil is preheated make the glaze. Allow the donuts to cool slightly and then pour glaze over the top of the donuts. Allow to harden before enjoying.
Hint: Your oil must reach the correct temperature. Too hot and the donuts will burn, too cold and they will be raw. So, use a candy thermometer to ensure the oil temperature is 350 degrees.
Looking for another delicious sourdough recipe to make for your family? Next time give these Sourdough Pancakes a try.
Equipment
- donut cutter or circle cookie cutter – If you don’t have a donut cutter use a glass or a biscuit cutter, and just pinch the center out and shape it into a circle.
- dutch oven – This is for deep frying. A large pot or a deep fryer can also be used.
- rimmed baking sheet topped with a wire rack – This is for glazing the donuts, it will keep the mess down.
- stand mixer – If you don’t have a stand mixer, you can use a hand mixer and then do the knead by hand. A bread machine with a knead cycle can also be used.
Storage
Storage – Store the leftover donuts in an airtight container at room temperature for 2-3 days.
Freezing – These donuts can also be frozen for up to 3 months. To reheat, microwave for 20-30 seconds or bake in a preheated oven at 350°F for 5-10 minutes.
Wendy’s Test Kitchen Tips
- You can use any type of neutral flavored oil such as vegetable oil or canola oil.
- For this recipe you will want to active sourdough starter, it will need to be bubbly. This will help the donuts rise.
- For easy cleanup, line the baking sheet under the cooling rack with parchment paper or aluminum foil, this gives you less scrubbing time when the vanilla glaze is set.
- Don’t have a warm place to allow the donuts to rise? Place them in the oven with the oven light on, this will give the heat that they need.
- Instead of glazing your homemade sourdough doughnuts, you can dip them in a cinnamon sugar mixture instead. Granulated sugar or powdered sugar can be used.
FAQs
Fried donuts will rise better, and be crispier on the outside. I recommend frying them for the best taste and texture.
Related
Looking for other recipes like this Sourdough Donuts recipe? Try these:
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Sourdough Donuts Recipe
Equipment
- small saucepan
- stand mixer
- Large bowl
- Rolling Pin
- donut cutter or circle cookie cutter
- dutch oven, large pot or deep fryer
- wire rack
- rimmed baking sheet
Ingredients
- ¼ cup milk
- ¼ cup sugar
- 4 tablespoons butter
- ⅔ cup active bubbly sourdough starter
- 1 teaspoon salt
- 2 eggs
- 3 cups all-purpose flour
Glaze
- 4 tablespoons butter
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 2 tablespoons milk
Instructions
- Heat milk, sugar, and butter in a small saucepan or microwave-safe container just until milk warms and butter melts. Ensure mixture is warm, not hot, when mixed with sourdough starter to avoid destroying natural yeast.
- Combine milk mixture, sourdough starter, salt, and eggs in stand mixer then mix on low speed until combined.
- Add 2 ½ cups of the flour then using a dough hook, knead on medium-low speed for 4-5 minutes to form a tacky dough. Allow dough to rest for 10 minutes, then add a tablespoon or so of flour and knead for another 4-5 minutes.
- Transfer dough to floured surface, kneading by hand until no longer sticky, forming a smooth elastic ball.
- Place dough in greased bowl, covering with a damp kitchen towel or plastic wrap to rise for 3-6 hours or until dough doubles in size at room temperature.
- Roll out dough on a floured surface, using a donut cutter or circular cutter, stamp out donuts and donut holes.
- Place cut-outs on a flat surface, letting rest for 1 hour to become slightly puffy.
- Preheat oil in a deep pan or Dutch oven to 350ºF
- While the oil is pre-heating, mix all the glaze ingredients to create the sugar glaze.
- Fry donuts for 1½ minutes per side then remove to a paper towel. Once dry, transfer to a baking rack over a sheet pan.
- Let the donuts cool slightly before pouring the glaze over.