Want to take your donut game to the next level? Then it’s time to try sourdough donuts. The sourdough starter gives these donuts a unique tangy flavor and a satisfyingly chewy texture that you just can’t get with a regular donut recipe.
Using a sourdough starter provides natural leavening and creates that delicious, subtle tang. Plus, it’s a great way to use up any extra starter you might have!
Ready to get baking (or frying)? We’ve got a range of sourdough donuts recipes for both fried and baked versions, along with tips on shaping and glazing your creations.
Understanding the Sourdough Starter
Sourdough donuts get their unique flavor and texture from a sourdough starter. A starter is a culture of wild yeasts and bacteria that you can use instead of commercial yeast.
For your sourdough donuts to rise properly and taste delicious, you’ll want to make sure your starter is active and healthy. You can maintain a healthy starter by feeding it regularly and storing it properly.
Starters require discarding, but don’t throw it away! You can use sourdough discard in tons of other recipes.
Basic Sourdough Donut Dough Recipe
Ready to try your hand at some sourdough donuts? Here’s a basic recipe to get you started.
Dough Ingredients
Here’s what you’ll need for the dough:
- Flour (bread flour is recommended for a chewier texture)
- Active sourdough starter
- Sugar
- Milk or water
- Eggs
- Fat (melted butter or oil)
- Salt
Ingredient ratios vary from recipe to recipe, but a good starting point is 2 cups of flour, 1 cup of active starter, and ¾ cup of liquid.
Dough Preparation
The basic steps for mixing the dough are:
- Combine the wet and dry ingredients.
- Knead the dough until it’s smooth and elastic.
Kneading is key! You’ll need to knead the dough long enough to develop the gluten structure. This is what gives sourdough donuts their signature chewy texture.
The Rising Game: Bulk Fermentation and Proofing
Like any sourdough recipe, this one relies on a two-part rising process: bulk fermentation and proofing.
Bulk Fermentation (First Rise)
Bulk fermentation is when the magic happens: The dough develops its characteristic sourdough flavor and starts to rise.
For the best results, plan on an 8- to 10-hour bulk fermentation at around 70°F/21°C. If you’re short on time, you can get away with 2 to 4 hours, but the longer, slower rise is what gives sourdough its complexity.
Another option is to do a series of stretch-and-folds, which can help develop the dough’s structure and speed up fermentation.
Proofing (Second Rise)
After shaping your donut dough, it’s time for the second rise, or proofing. This allows the donuts to puff up before you bake or fry them.
A 2-hour proof at 70°F/21°C should do the trick, but you might need 4 to 5 hours if your kitchen is cooler.
How to shape your sourdough donuts
The classic method involves rolling out your sourdough donut dough on a lightly floured surface until it’s about ½ inch thick. Then, use a donut cutter (or two circular cookie cutters of different sizes) to cut out those iconic donut shapes.
If you don’t have a donut cutter, a biscuit cutter works just fine! You can also mix your dough in a stand mixer using a dough hook, if you like.
Just don’t roll the dough too thin, or you’ll end up with dense, flat donuts. We want fluffy, light donuts, so keep that dough nice and thick!
Baking vs. Frying: Methods and Instructions
You can make sourdough donuts either by baking them in the oven or frying them in oil. Here’s how:
Baking Sourdough Donuts
Bake at 350°F (180°C) for 13 to 15 minutes. It may help to line your baking sheet with parchment paper so the donuts will be easy to remove.
Frying Sourdough Donuts
It’s important to maintain the right oil temperature—between 325 and 330°F. Fry for 1.5 to 2 minutes per side in a neutral oil with a high smoke point, such as refined coconut oil or avocado oil.
To avoid damaging the donuts, cut the paper around each one and use the paper to carefully lift and slide the donuts into the hot oil.
Glazes and Fillings: The Finishing Touch
The right glaze can make or break a donut. Some popular options include a classic glaze made with powdered sugar and milk, a rich chocolate glaze, or a sweet maple glaze.
For a smooth, shiny glaze, sift your powdered sugar and add liquid slowly. For the best taste and health benefits, try using full-fat raw milk in your glaze and your dough. I also recommend organic powdered sugar, raw organic cane sugar, and real vanilla extract.
Donuts are also great with fillings like jams, creams, or custards. For a special treat, try a strawberry cheesecake filling!
Key Takeaways
There’s nothing quite like the satisfaction of making your own sourdough donuts from scratch. Now that you’re armed with a starter, a few simple ingredients, and a bit of patience, you’re ready to dive in! Don’t be afraid to experiment with different flavors and techniques to create your own signature sourdough donut.