While you can find fresh sourdough donuts at bakeries, you can also make them yourself. Plain sourdough doughnuts are nice, but this recipe offers a twist with three glazes you can choose from.
Table of Content
We love donuts, but once I started making them with sourdough it was a game changer. These sourdough donuts are light and airy with just the right amount of chewiness and tender crumb.
Why make this recipe?
- First, this bread recipe tastes great and is quick and simple to prepare.
- And almost all the ingredients in this recipe are simple pantry staples plus a sourdough starter.
- Also, I use a simple method that uses shorter fermentation time and longer proofing time after shaping. In fact, this method makes shaping so much easier! Try it.
- Today, I have shown you three glazes - sugar glaze, pink glaze, and chocolate glaze. But, if you love love the taste and flavor of cinnamon you can also dust the donuts with cinnamon sugar.
- These get over in our home quickly, but if you do have any leftovers, keep them in an airtight container, or paper bag on the counter for 2 days or in the fridge for 3 to 4 days. And you can even freeze them in the freezer for up to a month.
Timeline and process
- Autolyze - 60 mins
- Knead - 15 mins
- Rise - 8 to 12 hours
- Roll and shape - 20 mins
- Proof - 2 to 3 hours (up to 8 hours)
- Deep fry - 20 mins
- Glaze - 20 mins
Ingredients and substitutes
- Flour - I highly recommend bread flour if you love a chewy texture to your sourdough bread. But, you can also certainly use all-purpose flour. And if you want to make whole wheat sourdough buns, replace half the flour in the recipe with whole wheat flour.
- Salt - You can use coarse salt, but I prefer to use fine kosher salt to help the dough absorb it well.
- Sugar – This is a sweet bread, but you can certainly reduce the sugar by half. And you can also use honey or maple syrup.
- Butter – Makes the dough rich and buttery with a soft crumb.
- Eggs - Adds a lot of flavor to the bread, gives a tender crumb, and strengthens the texture.
- Milk - Enhances the flavor, and tenderizes the dough giving it a soft texture. The temperature of the liquid milk is an important factor in bread making. It has to be warm, not hot. Usually about 110 F.
- Levain - Levain is a larger amount of wild yeast that is made from a small quantity of sourdough starter. You can also use sourdough discard.
Sourdough donuts recipe
- Levain - In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Then, cover and leave to rise for 3 to 5 hours at room temperature.
Pro tip - You can also make the levain for up to 5 days in advance and leave it in the fridge. - Autolyze - In a large bowl of a stand mixer, add the milk, sourdough starter, eggs, and flour. Stir well with a wooden spoon or spatula. Then, cover the bowl with plastic wrap and leave it to rest for an hour.
Pro tip - Autolyze will help strengthen the gluten formation on the dough.
- Knead - Next, add the sugar, salt, and butter. Knead the dough with a dough hook attachment on medium speed for 10 to 15 minutes or until smooth and elastic. Scrape the bottom and sides of the bowl.
Pro tip - The dough will still be very very soft, yet smooth, shiny, and very elastic with you do the windowpane test. - Bulk ferment - Transfer the dough to an oiled bowl and cover it with plastic wrap. Let the dough rest then fold once more to shape it into a ball. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.
Pro tip - The dough can be kept in the fridge for up to 24 hours. The highly enriched dough will rise very slowly.
- Cut - Transfer to a lightly floured surface. Using a rolling pin, roll to about ¼ inch thickness. Next, using a 3-inch cookie cutter, cut out as many discs as you can. Then, use a ½ inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.
- Tray - Transfer the donuts to a baking sheet that has been lined with parchment paper and dusted with flour.
Pro tip - The flour will prevent the donuts from sticking to the parchment paper. - Proof - Cover with a plastic wrap or clean kitchen towel and let them proof until double in size. These can be kept for 3 hours on the counter or for 8 to 10 hours in the fridge.
Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Deep fry - Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven.
- Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil.
- Tip 1 - make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.
- Tip 2 - You want the oil hot, but not too hot, rather medium heat. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
Coating
- Sugar glaze - Combine all the ingredients in a small bowl until smooth. The glaze must be thick and pouring consistency. And, if necessary, add a tablespoon or two of milk. Dip each donut in the glaze on both sides. Remove and set them on a cooling rack to dip any excess.
- Pink glaze - In a small bowl, melt the chocolate and heavy cream until smooth. Add the vanilla extract. Then, dip each donut on one side, and let the excess drip.
- Chocolate glaze - In a small bowl, combine the powdered sugar, cocoa powder, hot milk, and vanilla extract. Combine until smooth. Add a tablespoon or more of hot milk if necessary. Then, dip each donut on one side, and let the excess drip.
Tips for Success
- The timeline for bulk fermentation and proofing is fairly long - 8 to 16 hours from counter to refrigerator. This means that you can start the process 24 hours ahead and not be overwhelmed with the process.
- Also, the timeline is a guide to use and can be adjusted to your own convenience.
- Use a kitchen scale when baking with sourdough because that will give you an accurate measure.
- A donut dough with 63% hydration means the dough is not very loose. However, the high-fat content of the eggs and butter in the dough means the dough is very soft to work with. Chilling the dough makes it easier to work. Similarly, the bench scraper is your best working tool.
- Hydration refers to the ratio of liquid to flour. More liquid means a more open crumb.
- The temperature of the oil - I know I said the oil has to be around 325 ° F, but again, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce melt-in-your-mouth donuts. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
- Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won't fall apart even though it is puffed up
How long will these donuts keep?
Leftovers will keep in an airtight container, or paper bag on the counter for 2 days or in the fridge for 3 to 4 days. You can even freeze them in the freezer for up to a month.
Can I leave the donuts in the fridge to proof?
Yes, just let the dough rise in the fridge. It will continue to prove but at a slower pace. Remove it an hour or two before you plan to deep fry them.
What oil is best for deep frying donuts?
I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Printable Recipe
Sourdough Donuts
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 190°F / 375°C / Gas mark 5
Difficulty: Easy
Calories: 166kcal
Adjust Servings Here: 24 donuts
Description
While you can find fresh sourdough donuts at bakeries, you can also make them yourself. Plain sourdough doughnuts are nice, but this recipe offers a twist with three glazes you can choose from.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough weight 1220 grams
Levain
- 50 grams (3 tablespoon) Sourdough starter
- 50 ml (3 tablespoon) Water
- 50 grams (3 tablespoon) Bread flour
Donut dough - 64% Hydration
- 180 ml (¾ cups) Whole milk (room temperature)
- 140 grams (½ cups) Levain (or sourdough starter or sourdough discard)
- 100 grams (2 large) Large eggs
- 550 grams (4.5 cups) Bread flour (or 50/50 bread and all-purpose flour)
- 120 grams (⅔ cups) Unsalted butter
- 50 grams (3 tablespoon) Sugar
- 12 grams (1½ teaspoon) Kosher salt
Sugar glaze
- 125 g (1 cup) Powdered sugar
- 4 tablespoon (¼ cup) Whole milk
- ½ teaspoon Vanilla extract
Pink glaze
- 100 g (3.5 oz) White chocolate (or pink chocolate)
- ¼ cup Heavy cream
- ½ teaspoon Vanilla extract
- 2 drops Pink food coloring
Chocolate glaze
- 1 cup Powdered sugar
- ½ cup Cocoa powder
- 4 tablespoon Hot milk
- ½ teaspoon Vanilla extract
Deep frying
- 1 liter (4.25 cups) Vegetable oil (flavorless)
Instructions
- Levain - In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 to 5 hours at room temperature. Pro tip - You can also make the levain for up to 5 days in advance and leave it in the fridge.50 grams Sourdough starter, 50 ml Water, 50 grams Bread flour
- Autolyze - In a large bowl of a stand mixer, add the milk, sourdough starter, eggs, and flour. Stir well with a wooden spoon or spatula. Cover the bowl with plastic wrap and leave to rest for an hour. Pro tip - Autolyze will help strengthen the gluten formation on the dough.180 ml Whole milk, 140 grams Levain, 100 grams Large eggs, 550 grams Bread flour
- Knead - Next, add the sugar, salt, and butter. Knead the dough with a dough hook attachment on medium speed for 10 to 15 minutes or until smooth and elastic.Pro tip - The dough will still be very very soft, yet smooth, shiny, and very elastic with you do the windowpane test.120 grams Unsalted butter, 50 grams Sugar, 12 grams Kosher salt
- Bulk ferment - Transfer the dough to an oiled bowl and cover it with plastic wrap. Let the dough rest then fold once more to shape it into a ball. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.Pro tip - The dough can be kept in the fridge for up to 24 hours. The highly enriched dough will rise very slowly.
- Cut - Transfer to a well-dusted work surface. Using a rolling pin, roll to about ¼ inch thickness. Using a 3-inch cookie cutter, cut out as many discs as you can. Then, use a ½ inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.
- Tray - Transfer the donuts to a baking tray that has been lined with parchment paper and dusted with flour. Pro tip - The flour will prevent the donuts from sticking to the parchment paper.
- Proof - Cover with a plastic wrap or clean kitchen cloth and let them proof until double in size. These can be kept for 3 hours on the counter or for 8 to 10 hours in the fridge.Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- Deep fry - Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven. Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil. Pro tip 1 - Make sure you have enough oil so the donuts will be at least half immersed in oil when puffed.Pro tip 2 - You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
Coating
- Sugar glaze - Combine all the ingredients in a small bowl until smooth. The glaze must be thick and pouring consistency. If necessary, add a tablespoon or two of milk. Dip each donut in the glaze on both sides. Remove and set them on a wire rack to dip any excess.125 g Powdered sugar, 4 tablespoon Whole milk, ½ teaspoon Vanilla extract
- Pink glaze - In a small bowl, melt the chocolate and heavy cream until smooth. Add the vanilla extract. Then, dip each donut on one side, and let the excess drip.100 g White chocolate, ¼ cup Heavy cream, ½ teaspoon Vanilla extract, 2 drops Pink food coloring
- Chocolate glaze - In a small bowl, combine the powdered sugar, cocoa powder, hot milk, and vanilla extract. Combine until smooth. Add a tablespoon or more of hot milk, if necessary. Then, dip each donut on one side, and let the excess drip.1 cup Powdered sugar, ½ cup Cocoa powder, 4 tablespoon Hot milk, ½ teaspoon Vanilla extract, 1 liter Vegetable oil
Recipe Notes & Tips
- The timeline for bulk fermentation and proofing is quite large 8 to 16 hours from counter to refrigerator. This means you can start the process 24 hours ahead and not be overwhelmed with the process.
- The timeline is a guide to use and can be adjusted to your own convenience.
- Use a kitchen scale when baking with sourdough because that will give you an accurate measure.
- A donut dough with 63% hydration means the dough is not very loose. However, the high-fat content of the eggs and butter in the dough means the dough is very soft to work with. Chilling the dough makes it easier to work. Similarly, the bench scraper is your best working tool.
- Hydration refers to the ratio of liquid to flour. More liquid means a more open crumb.
- The temperature of the oil - I know I said the oil has to be around 325 ° F but again, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce melt-in-your-mouth donuts. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
- Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won't fall apart even though it is puffed up
Nutrition Information
Calories: 166- kcalCarbohydrates: 33- gProtein: 5- gFat: 1- gSaturated Fat: 1- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 1- gSodium: 352- mgPotassium: 43- mgFiber: 1- gSugar: 1- gVitamin A: 1- IUCalcium: 8- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Sharon
These sourdough donuts are better than the ones you get from your local bakery, they turned out perfect! I love the different toppings too.
Veena Azmanov
Thank you, Sharon
Kelley
These donuts were a huge hit in our house! My kids loved making these and even more eating them!