Sourdough Donuts with 3 Glazes

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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.

A platter with sugar coated sourdough donuts. — Donuts made with a Sourdough Starter

Sourdough glazed donuts offer a delightful twist on the classic treat, combining the tangy flavor of sourdough with the sweet indulgence of a glazed donut.

Using sourdough in donuts can yield several benefits. The natural fermentation process of sourdough adds depth of flavor and complexity, giving the donuts a unique taste that sets them apart from traditional yeasted donuts. Sourdough also helps improve the texture of the donuts, making them lighter and airier.

Overall, sourdough adds a distinctive flavor, improved texture, and potential health benefits to donuts, making them a delicious and satisfying treat.

Why make this recipe?

Flavor: The long sourdough fermentation adds a depth of flavor unmatched by quick-rise yeasted donuts.
Texture: Sourdough creates a light and airy texture in the donuts, making them incredibly soft and tender.
Unique: Sourdough donuts have a distinct taste and texture that sets them apart from traditional yeasted donuts, making them a unique and memorable treat.
Sustainability: sourdough starter is a natural leavening agent that does not require commercial yeast, making it a more sustainable choice for baking.

A tray with chocolate glazed donuts. — Donuts made with a Sourdough Starter

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 – Add a lot of flavor to the bread, give a tender crumb, and strengthen 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.
Sourdough starter – Also known as levain in some recipes is a larger amount of wild yeast or sourdough starter made from a small quantity. You can also use sourdough discard as long as you have enough for the recipe below.

Ingredients for making sourdough donuts. — Donuts made with a Sourdough Starter

Step-by-step: Sourdough donut recipe

Active Starter (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 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 in the dough.

Progress pictures making doughnut dough. — Making the dough for Donuts made with a Sourdough Starter

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 when 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.

Progress pictures cutting the donuts. — Cutting Donuts made with a Sourdough Starter

Cut – Transfer to a lightly floured surface. Using a rolling pin, roll to about 1/4 inch thickness. Next, using a 3-inch cookie cutter, cut out as many discs as you can. Then, use a 1/2 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 doubled 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.

Progress pictures deep frying donuts. — Glaze – Donuts made with a Sourdough Starter

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, it means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.

A platter with donuts made with sourdough starter. — Donuts made with a Sourdough Starter

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.

A plate with sourdough glazed donuts. — Chocolate Glazed Donuts made with a Sourdough Starter

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Frequently asked questions

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 for up to a month.

How do I make sourdough starter for donuts?

To make sourdough starter for donuts, you’ll need to create a sourdough starter from scratch by mixing flour and water and allowing it to ferment over several days. Once it’s active, you can use it in your donut recipe.

How does sourdough affect the taste of the donuts?

Sourdough imparts a subtle tangy flavor to the donuts, which can complement the sweetness of the glaze or toppings.

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.

Veena Azmanov