These easy baked sourdough donuts are a delicious cake-like donut with a vanilla icing. The perfect special treat for a birthday or just a fun weekend. This recipe is super easy and fast to make, or you can do a long fermented version for more health benefits.
![side view of a dozen glazed sourdough donuts with sprinkles on a wire rack](https://www.farmhouseonboone.com/wp-content/uploads/2023/01/sourdough-baked-donuts-7-1024x683.jpg)
We love homemade donuts. Typically, I make this classic sourdough donut recipe that rises all night long, then gets fried in the morning. However, sometimes you just want super quick donuts without having to wait an entire day which requires less planning ahead.
That is where these baked sourdough donuts come in. You mix the ingredients together, pour into donut pans, bake, and glaze. Now if you are gluten sensitive or like the health benefits of long fermented grains (as healthy as donuts can be), this recipe can easily be adapted.
If I am being honest, I actually like the long fermented version better. They are fluffier, yet chewier than the quick recipe. Either way works and both are delicious.
Why You Will Love This Recipe:
Super fast: This recipe takes just a few minutes to mix together and bake while using discard to make these sourdough discard donuts.
Delicious: These cake-like donuts are soft and chewy with a sweet vanilla glaze.
Special treat: Perfect for a holiday, birthday, and special occasion. They come together easily and you can top them with your favorite sprinkles for extra fun.
Tips:
- To prevent dense donuts and get a nice and light texture, I suggest pouring the flour (or using a spoon to scoop) into the measuring cup and then leveling it off. Rather than scooping the flour right out of the bag.
- Place the batter in a pastry bag or zip-lock bag to easily squeeze into a donut pan.
- Donโt have a donut pan? You can also use a muffin tin and add a small ball of aluminum foil in the middle.
- The tops of the donuts will not get very golden, making you question if they are truly done, but they probably are. If you gently press the donut it should spring back a bit and the bottoms will be golden.
- Be careful not to over bake.
- Donโt overfill the pan. There should be enough batter to perfectly fill 12 donuts.
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FAQ:
Can I bake my donuts instead of frying them?
Yes! Baked donuts are much quicker, easier, and less messy than fried.
What is sourdough Bomboloni?
They are a naturally leavened (sourdough) donut that typically contains a cream or jelly filling.
What are sourdough donuts made of?
All-purpose flour
Sugar – I use organic cane sugar
Salt
Leavening agent – This recipe relies on baking powder to give the donuts rise rather than relying on the wild yeasts in the sourdough starter or commercial yeast.
Butter โ You could also substitute with oil (coconut oil or avocado oil) for a dairy free version. I suggest staying away from vegetable oil as this is a highly refined and unhealthy.
Vanilla extract โ Homemade or store-bought
Sourdough discard โ This recipe is a great way to use up extra sourdough discard. If you only have an active sourdough starter that will work as well. Learn how to make your own sourdough starter here.
Water โ Using whole milk (or any other type of milk) will also work.
Egg
Glaze
Powdered sugar
Vanilla extract – Could also use another extract like lemon, almond, cherry, etc.
Milk – or creamย
Tools you may need:
Large bowl
Whisk
Stand mixer (if you are making the long fermented version)
Topping Ideas:
Vanilla glaze (recipe in the card below)
Chocolate glaze
Cinnamon sugar: I recommend tossing them in the cinnamon sugar when they are still warm so it sticks.
Powdered sugar
Plain: They do have a lovely sweetness about them without any extra frosting.
How To Make Sourdough Baked Donuts
Preheat the oven to 350. Next, grease your donut pan.
Melt the butter and set aside.
Stir together flour, sugar, salt, and baking powder in a large bowl.
In a separate medium bowl, mix together melted butter, egg, sourdough starter and water.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Make sure you are scraping the sides of the bowl as you mix. Be careful not to over mix, you donโt want tough donuts.
Scoop the batter into a piping bag or zip-lock bag and clip the corner about 1/4-1/2 inch wide.
Squeeze the batter into each donut well. This should make 12 regular sized donuts.
Place filled pans in the preheated oven and bake for 15-17 minutes. The top of the donuts will not get very golden making you question if they are truly done, but they should be. If you gently press the donut it should spring back a bit and the bottoms will be golden. Be careful not to over bake.
Pop donuts out of the pan and place on a wire rack to cool.
Create The Glaze
Start creating the glaze once the donuts have pretty much cooled. Otherwise, the glaze may start to harden and dunking will be challenging.
In a medium bowl, whisk together powdered sugar, vanilla extract, and milk or cream.
Gently place the donuts in the glaze on one side, pick up and place the non-glaze side down on a cooling rack.
Sprinkle some sprinkles on top if desired.
Enjoy.
Long-Fermented Sourdough Baked Donuts:
Start by melting the butter and set it aside. The butter should be slightly cooled before mixing it with the sourdough starter to prevent killing the wild yeast.
Stir together flour, sugar, and salt in a large bowl.
In a separate bowl, mix together melted butter, sourdough starter, and water.
Pour the wet ingredients into the dry ingredients. Stir until just combined.
Cover with a tight lid or plastic wrap and let the dough rest in a warm place for 8-24 hours.
After fermentation, preheat the oven to 350.
Add the dough to the bowl of a stand mixer and add baking powder and eggs. Mix on medium until completely combined.
Scoop the batter into a piping bag or zip-lock bag and clip the corner about 1/4-1/2 inch wide.
Squeeze the batter into each donut well. This recipe should make 12 regular sized donuts.
Place in the preheated oven and bake for 15-17 minutes. Pop out of the pan and place on a wire rack to cool.
Glaze the donuts and enjoy.
Storage:
Place in an airtight container in the fridge for up to 6 days. They can also be kept at room temperature for 1-2 days.
Find More Sourdough Breakfast Ideas:
- Best Sourdough Banana Muffins
- Sourdough Pancakes Recipe
- Sourdough Dutch Baby Pancake
- Sourdough Waffles Recipe
- Sourdough Breakfast Sandwich
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Baked Sourdough Donuts
Ingredients
- 2 cups all-purpose flour
- 3/4 cups sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup butter melted
- 1 1/2 teaspoons vanilla
- 1/2 cup sourdough discard
- 3/4 cups water or milk
- 1 large egg
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons Milk or cream
Instructions
- Preheat the oven to 350. Next, grease your donut pan.
- Melt the butter and set aside.
- Stir together flour, sugar, salt, and baking powder in a large bowl.
- In a separate medium bowl, mix together melted butter, egg, sourdough starter and water.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix.
- Scoop the batter into a piping bag or zip-lock bag and clip the corner about 1/4-1/2 inch wide.
- Squeeze the batter into each donut well.
- Place in the preheated oven and bake for 15-17 minutes.
- Pop donuts out of the pan and place on a wire rack to cool.
- In a medium bowl, whisk together powdered sugar, vanilla extract, and milk or cream.
- Gently place the donuts in the glaze on one side, pick up and place the non-glaze side down on a cooling rack.
- Sprinkle some sprinkles on top if desired.
Notes
- To prevent dense donuts and get a nice and light texture, I suggest pouring the flour (or using a spoon to scoop) into the measuring cup and then leveling it off. Rather than scooping the flour right out of the bag.
- Place the batter in a pastry bag or zip-lock bag to easily pour into a donut pan.
- Donโt have a donut pan? You can also use a muffin tin and add a small ball of aluminum foil in the middle.
- The tops of the donuts will not get very golden, making you question if they are truly done, but they probably are. If you gently press the donut it should spring back a bit and the bottoms will be golden.
- Be careful not to over bake.
- Donโt overfill the pan. There should be enough batter to perfectly fill 12 donuts.
Kimberly says
Hi Lisa!
Do you use salted or unsalted butter for these?
Thanks ๐
Lisa says
Unsalted! Sorry about that.
Kimberly says
Thanks so much! ๐๐ป
Amy says
Hi, can you freeze these donuts?
Lisa says
Yes! I would freeze without frosting.
Felicia Prevatt says
Love this recipe. My entire family does. Another great recipe by farmhouse on Boone! Thanks
Lisa says
So glad you enjoyed it!
Felicia prevatt says
Are the long fermented version of donuts using active starter or discard?thanks
Lisa says
Either works! The dough will still ferment even when using discard. And this recipe uses baking soda and powder to give it rise rather than the sourdough starter.
Taylor Payne says
I accidentally added milk while prepping for a long ferment. What are some of the adverse reactions to milk vs water? My initial thought after I already mixed it was milk shouldnโt be kept at a warm temp for long or it spoils but would love to know your thoughts! Thanks!
Lisa says
I think it depends on your comfort level. I made enriched breads with eggs and milk all the time and leave them out. IF you are nervous, you could always stick it in the fridge to ferment. It takes longer like 24-72 hours, but does work.
Sarah says
HI! The donuts turned out delicious but they rose alot after baking, also my glaze turned out very thin?
Lisa says
Hmm I wonder why they rose a lot after baking? The glaze can be made thicker or thinner by adding more or less milk. If it is too thin, add a touch more powdered sugar. Glad they were still tasty!
Danae says
Just FYI, you forgot to include when to add the vanilla for the long-ferment directions. ๐
Lisa says
Ooops! Thanks for letting me know. You can add it after the ferment (or before). Either works.
Katie says
Hi there,
What would the steps be for the long ferment?
Thanks!!
Lisa says
Hi Katie! You can find those directions in the blog post above the storage heading. Hope that helps.
Valerie says
Can we swap out AP flour for Eikorn?
Lisa says
The liquid would need to be adjusted or more flour would need to be added. I have not tried making these with einkorn flour, but should work.
Jamie says
Hello! We have a little donut maker gadgetโฆlike a waffle maker. Think this batter would work ok in there? I assume everything would get done enough? Itโs a little mini one. Thanks for the input!
Lisa says
I would think so! I have never tried it, but I would think that would work just fine.