Learn how to make irresistible sourdough donuts with the most amazingly soft, fluffy, texture – that are then dipped in a vanilla glaze. These donuts are soaked overnight and fried in coconut oil, giving them a delicious flavor.
I’ve already confessed my love for fermented foods. We make Kefir and Sauerkraut on a regular basis, but there is usually one more ferment that hangs out on my countertop, happily collecting the yeasts of the air.
And that beloved ferment is called sourdough.
If you have been around here awhile, you may know that basically all bread products we make are sourdough. From cinnamon rolls, to flatbread, to English muffins and more.
We love this traditional way of fermenting grains to make them healthier and easier to digest. Plus, it just adds a depth a flavor that can’t be beaten.
It also makes breakfast simple since some of the prep work is done the night before.
Sourdough donuts are the perfect way to start a weekend morning, or really any morning. My kids absolutely devour them and I love that they contain freshly milled whole wheat and healthy fats.
You really can’t go wrong starting off the day with this tasty treat.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
What is sourdough?
Sourdough is a way to ferment grains so that the nutrients are more readily available for digestion. The ‘souring’ process helps to break down the anti-nutrient, called phytic acid, that is found in the bran of the whole grain.
The natural bacteria in sourdough helps to predigest the starches in the grains, and the resulting product usually has a lower glycemic index. Just like other fermented foods, sourdough is a gut-healing food, because it provides the body with beneficial bacteria.
Basically, if you’re going to eat grains, it is best if they are first soaked or fermented.
I learned how to make a sourdough starter on a website called GNOWFGLINS about 11 years ago, and my starter has been thriving ever since – it even becomes better with age. We use it to make pancakes, English muffins, bread, cake, brownies, and even doughnuts!
Sourdough is the way Ma Ingalls made bread. Those handy little packets of yeast that you find in the store today weren’t available back then.
She relied on the yeasts of the air to rise her baked goods. And if it’s good enough for Ma, it’s good enough for me.
UPDATE: You can make your own starter, if you’ve got that DIY spirit, using the directions from a post I wrote on how to make your own sourdough starter. You can also order it from a good company called Cultures For Health.
Tips for making sourdough donuts:
- If you are sensitive to wheat, try fermenting the dough for up to 24 hours. This can really help make those grains easier to digest.
- For this recipe, I dunked the donuts in a homemade glaze, but you could also top them with a cinnamon sugar topping.
- You don’t need fancy equipment to cut out the donuts. I usually just find whatever objects we have on hand. A wide-mouth mason jar and a bottle cap for the holes will work perfectly fine.
- Want to add some fun flavors to the glaze? Add a spoonful of your favorite jam to give it a fruity flavor.
- Placing the dough in the refrigerator overnight is essential. This helps develop the flavors while slowing down the fermentation process so it doesn’t over ferment.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Sourdough Donuts Ingredients
Dough
Milk – Preferably whole. The milk fat always lends itself to better texture.
Sugar – Organic unrefined.
Butter
Flour – I like to use all-purpose flour for this recipe. You could also use freshly milled whole grain. The texture will be a little different and not as fluffy.
Eggs
Sourdough starter – This should be fed and active sourdough starter that is nice and bubbly.
Salt
Oil For Frying – There are a few oils I would suggest using for frying donuts: tallow, lard, avocado oil, and coconut oil. These are healthy, unrefined oils with higher smoke points.
Glaze:
Butter
Powdered sugar
Vanilla
Milk – Preferably whole milk.
Tools you may need:
Measuring cups and spoons
Wire rack
Large bowl
Saucepan
How To Make Sourdough Donuts:
Feed your sourdough starter 4-12 hours before starting the dough.
Warm the milk, sugar, and butter in saucepan over low to dissolve sugar.
Add mixture to a mixer with a dough hook.
Add 2 cups of flour to the mixer bowl. I like to do this to make sure the milk mixture has cooled down enough before adding my starter.
Add starter, eggs, the rest of the flour, and salt.
Knead on low until smooth and elastic. This took about 10 minutes for my dough to finally come together and pull away from the sides.
Cover with plastic wrap or beeswax wrap and leave in a warm place to rise for 5-6 hours.
Place dough in the fridge overnight.
The next morning, roll out on a lightly floured surface to 1/2″ thickness. Only use as much flour as needed, because if you add too much these tend to get dense and bready.
Cut the donuts out. I usually use a cup or large biscuit cutter and a smaller bottle-type cap to cut the center, since we don’t have a doughnut cutter.
Place donuts on a sheet; cover with a damp tea towel or plastic wrap for 1.5-2 hours depending on how warm the house is to rise.
Add about 1/2 inch of coconut oil to a cast iron skillet. Heat the frying oil over medium heat until it sizzles when something is added.
Fry 2-3 minutes, flip, and fry another 2-3 minutes on the other side until puffy. Be careful not to overcrowd the pan.
Place on a wire rack over parchment paper to cool a little before glazing.
Create The Glaze
In a sauce pan – I like to use a slightly larger one to make dipping easier – add butter, milk, vanilla, and powdered sugar over low heat.
Heat, stirring occasionally until everything has melted and come together.
Turn off heat and set aside until ready to dip.
If the glaze starts to crystallize or get too thick for dipping, you can place it back over low heat until it thins out a bit.
Dip the donuts in the glaze and set on wire rack to dry.
FAQ
Why long-fermented donuts?
The longer the grains are fermented with the active sourdough starter, the more easily digestible they become and the more the phytic acid is broken down. Some people that are more sensitive to wheat or gluten can tolerate sourdough products where the grain has been fermented for 24 hours. These donuts can be fermented for 8-24 hours.
How do you store sourdough donuts?
If somehow you have a few leftover, you can store them in an airtight container (or bag), or wrap them in a napkin and place in a paper bag – fold over the top. I like to add a napkin to help absorb any extra oil and keep them fresh longer.
How do you eat leftover donuts?
I like to pop them in the oven for a few minutes just to warm them up without drying them out.
Check out my other sourdough recipes and posts
- Sourdough English Muffins
- Sourdough Pizza Crust
- Our Favorite Sourdough Pancake Recipe
- Healthy One-Pot Meal- Sourdough Skillet
- Sourdough Tortillas
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough Donuts
Ingredients
- 1 1/4 cups milk
- 1/2 cup sugar
- 1/4 cup butter
- 4 cups flour
- 2 eggs
- 1 cup active sourdough starter
- 1 teaspoon salt
- Oil for frying like coconut, avocado, or lard
Glaze
- 1/4 cup butter
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 2-3 tablespoons milk
Instructions
- In a saucepan, warm milk, sugar and butter over low to dissolve the sugar and butter.
- Add mixture to a mixer with a dough hook, and 2 cups of flour. I like to do this to make sure the milk mixture has cooled down enough before adding my starter.
- Add starter, eggs, the rest of the flour, and salt. Knead on low until smooth and elastic. This took about 10 minutes for my dough to finally come together and pull away from the sides.
- Cover with a plastic wrap or beeswax wrap and leave in a warm place to rise for 5-6 hours.
- Place dough in the fridge overnight.
- The next morning, roll out on a lightly floured surface to 1/2″ thickness.
- Cut the donuts out.
- Place donuts on a sheet; cover with a damp tea towel or plastic wrap for 1.5-2 hours, depending on how warm the house is, to rise.
- Add about 1/2 inch of oil to a cast iron skillet.
- Heat the frying oil over medium heat until it sizzles when something is added.
- Fry 2-3 minutes, flip, and fry another 2-3 minutes on the other side until puffy. Be careful not to overcrowd the pan.
- Place on a wire rack over parchment paper to cool a little before glazing.
Make The Glaze
- In a sauce pan – I like to use a slightly larger one to make dipping easier – add butter, milk, vanilla, and powdered sugar over low heat.
- Heat, stirring occasionally until everything has melted and come together.
- Turn off heat and set aside until ready to dip.
- Dip the donuts in the glaze and set on wire rack to dry.
Notes
- Placing the dough in the refrigerator is a must. This helps slow down the fermentation so the dough still develops that delicious tangy sourdough flavor without over fermenting.
- For this recipe, I dunked the donuts in a homemade glaze, but you could also top them with a cinnamon sugar topping.
- You don’t need fancy equipment to cut out the donuts. I usually just find whatever objects we have on hand. A wide-mouth mason jar and a bottle cap for the holes will work perfectly fine.
- Want to add some fun flavors to the glaze? Add a spoonful of your favorite jam to give it a fruity flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many donuts does this recipe make? Most of your recipes don’t show the amounts they yield. It would be very helpful to know. Thanks!
Hello! I was wondering if it is possible to make these without butter? I saw a lot of older comments mentioned making these with coconut oil, would it be possible to use coconut oil in place of the butter? Thanks!!
Can these be baked instead of fried?
Can you do this without a stand mixer??
Why is this recipe different from the one in the ebook I was emailed? Is one better than the other?
When do you add the eggs? I’m guessing when you add the starter to the mixer, does it matter?
Whoops! Just fixed this error. They are supposed to be added with the starter, before kneading.
I have a few questions about the recipe:
I don’t see the video that the other comments are alluding to, and, I noticed that some people mentioned coconut oil in the dough. However, I do not see any oil called for in the recipe, with the exception of that which is for frying.
Are the comments for and outdated recipe that has been revised? Also, the directions do not instruct when to add the eggs?
Yes, I have updated the recipe. The eggs are supposed to be added with the starter, before kneading. I accidentally left that out. Just fixed this error! I have removed the video, since it was outdated. I will be adding an updated video next week!
I’m anxious to try this recipe, but my starter isn’t quite mature yet. I do have lots of discard though. Could the recipe be tweeked in order to use the discard?
Also since the suggested oils are more costly, do you ever reuse them for other cooking?
In the recipe it says on to only add the sourdough starter, water and flour the night before but in your video you said to do sourdough starter, water, flour and coconut oil. I did it the way of the recipe and the next morning after adding the remaining ingredients it’s more like cookie dough. I assume the video is correct. May want to update the recipe version.
In your video, it says to add water, starter, flour, and coconut oil to sit overnight. But in the directions it doesn’t say to add the coconut oil.
I added the coconut oil, and let sit. This morning it’s a hard lump of dough… I’m still going to try but which are we supposed to do?