Sourdough Donuts Recipe
Tangy sourdough donuts boast a tender, pillowy crumb beneath a crisp exterior, combining mild fermented complexity with sweet glaze for an irresistibly sophisticated treat.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">50g bread flour</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">4g fine sea salt</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">100ml whole milk, lukewarm</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">1 liter vegetable oil, for frying</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">200g powdered sugar</li><li class="ingredients-single-item">30ml whole milk</li><li class="ingredients-single-item">5ml vanilla extract</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">7cm (2.75-inch) round cutter</li><li class="equipment-single-item">2.5cm (1-inch) round cutter for holes</li><li class="equipment-single-item">Deep heavy-bottomed pot or Dutch oven</li><li class="equipment-single-item">Candy/deep-fry thermometer</li><li class="equipment-single-item">Slotted spoon or spider strainer</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by ensuring your sourdough starter is active and bubbly – ideally fed 4-8 hours before beginning this recipe. In the bowl of your stand mixer, combine the active starter, flours, sugar, salt, eggs, softened butter, lukewarm milk, and vanilla extract. The lukewarm milk helps activate the natural yeasts in your starter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Using the dough hook attachment, mix on low speed for 2 minutes until ingredients are incorporated. Increase to medium speed and knead for 8-10 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. It should be slightly tacky but not sticky – the gluten development is crucial for that perfect chewy donut texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let ferment at room temperature (about 21°C) for 4-6 hours. The dough should increase in volume but won't necessarily double – sourdough rises more slowly than commercial yeast doughs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>After the initial fermentation, place the covered dough in the refrigerator for 8-12 hours (overnight). This slow, cold fermentation develops the complex tangy flavor that makes sourdough donuts special while making the dough easier to handle.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>The next day, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. On a lightly floured surface, roll the dough to about 1.5cm (½ inch) thickness. Be gentle to preserve the air bubbles that have developed during fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cut out donuts using your 7cm round cutter, then cut out the centers with the smaller 2.5cm cutter. Place the cut donuts and holes on a parchment-lined baking sheet, leaving space between each. Cover loosely with a kitchen towel and let proof at room temperature for 30-45 minutes, until slightly puffy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the donuts are proofing, prepare your frying setup. Fill your heavy-bottomed pot with vegetable oil to a depth of about 7-8cm (3 inches). Heat the oil to 175°C (350°F), monitoring with your thermometer. Temperature control is crucial – too hot and the donuts will brown too quickly without cooking through, too cool and they'll absorb excess oil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully lower 2-3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for 2 minutes on each side until golden brown. The donut holes will cook faster, needing only about 1 minute per side. Look for a deep golden color and listen for the sizzle to slow down as indicators of doneness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the fried donuts with your slotted spoon or spider strainer and place on a wire rack lined with paper towels to drain excess oil. Allow to cool for about a minute before glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the donuts are cooling slightly, prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth. Adjust consistency if needed – it should coat the back of a spoon but drip off easily.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Dip the top of each slightly warm (not hot) donut into the glaze, allowing excess to drip off before placing back on the wire rack. The residual heat will help the glaze set with a beautiful sheen. For variety, you could roll some in cinnamon sugar instead of glazing.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the glaze to set for about 10 minutes before serving. These sourdough donuts are best enjoyed fresh, but will keep for 1-2 days in an airtight container. If you must store them longer, freeze unglazed donuts and refresh in a 160°C (320°F) oven for 5 minutes before glazing.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why do these donuts need an overnight fermentation?
The overnight cold fermentation serves multiple purposes - it develops the characteristic tangy sourdough flavor, improves the texture by strengthening the gluten network, and makes the dough easier to handle when rolling and cutting. This slow process is what gives these donuts their unique taste.
Can I use sourdough discard instead of active starter for donuts?
While active starter produces the best rise, you can use sourdough discard if you add 1 teaspoon of instant yeast to help with leavening. Discard will still contribute tangy flavor, but the texture may be slightly less airy than when using active, bubbly starter.
What's the best way to store freshly fried donuts?
Sourdough donuts are best enjoyed fresh within hours of frying. If needed, store in an airtight container at room temperature for 1-2 days. For longer storage, freeze unglazed donuts, then refresh in a 160°C oven for 5 minutes before glazing and serving.
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