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.

fluffy sourdough donuts with a vanilla glaze drying on a wire rack over parchment paper on a quartz countertop

Iโ€™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.

glazed sourdough donuts drying on a wire rack over parchment paper.

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.

a bite out of a donut with a glaze on top of another donut

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.

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Sourdough Donuts Ingredients

sourdough donuts piled on a wire rack over parchment paper on a white quartz countertop. There are two donuts stacked on top of each other with a. bit taken out of the top donut

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:

Stand mixer

Measuring cups and spoons

Cast iron skillet

Wire rack

Large bowl

Saucepan

glazed sourdough donuts stacked on a wire rack next to a white vintage stove with a copper pot on the stove

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.

woman wearing a baby is cutting out rolled donut dough on a white countertop

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 out sourdough donuts lay on parchment paper

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.

woman wearing a baby is covering sourdough donut dough with plastic wrap to rise.

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.

adding donuts to a hot cast iron skillet with coconut oil

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.

frying sourdough donuts in a cast iron skillet with coconut oil

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.

sourdough donuts on a wire rack with parchment paper underneath with a pot of donut glaze to the left

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

close up picture of fluffy glazed sourdough donuts drying on a wire rack with parchment underneath

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

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

4.52 from 231 votes
Enjoy delicious and healthy whole grain sourdough donuts for breakfast or for dessert!
Prep: 15 minutes
Cook: 15 minutes
Additional Time: 14 hours
Total: 14 hours 30 minutes
Servings: 16 donuts
glazed sourdough donuts drying on a wire rack over parchment paper.
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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 1/2โ€ณ 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 donโ€™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

Serving: 1donut | Calories: 283kcal | Carbohydrates: 49g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 208mg | Potassium: 75mg | Fiber: 1g | Sugar: 22g | Vitamin A: 241IU | Calcium: 36mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.52 from 231 votes (220 ratings without comment)

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Recipe Rating




188 Comments

  1. Wendy Schermerhorn says:

    I bake by weight and used 516 grams flour and 250 grams starter. This is the second time Iโ€™ve made them and both times Iโ€™ve had to add almost another cup of flour (128 grams). Mixing for 20 minutes before the dough slightly pulls away from the side. Has anyone else needed to add additional flour?
    Perhaps I should try it with measurements instead of weights.
    We absolutely LOVE these donuts! I sprinkle them with a bit of cinnamon sugar after I take them from the pan because we donโ€™t need the extra glaze. Theyโ€™re even delicious plain! Thanks Lisa – for this and ALL your wonderful sourdough recipes. Iโ€™ve made many of them.

    1. Homayra Q says:

      Yes l, I made twice and had to add more flour still was difficult to handle to dough. I did ask if I am doing something wrong with my measurements. I used cups for measurements not grams. I am going to try again, maybe 3rd time the charm lol

      Note: the donuts tasted absolutely amazing! My family loved it!

  2. Homayra Q. says:

    Hi Lisa, I made this donut twice now and family absolutely loved it. I would like your feedback on the consistency of the dough. First time I made it, it was pretty sticky/soft, more hydration than i am used to for sourdough. I thought I must have made measurement error. So I made it again yesterday and it was same consistency. It was challenging to handle. What am I doing wrong? I am in east coast and itโ€™s cold. Thank you!

    1. Lisa says:

      It’s hard to tell without knowing all of the factors going into the baking. The dough should firm up after the kneading and the gluten develops. Some doughs start out a little stickier and then turn into firmer, well shaped dough after the gluten develops.

      1. Homayra Q says:

        Thank you! I am making it again today and I am going to hold off the 1/4 cup of milk and use 1 cup. Will let you know how it turns out

  3. Myla S. says:

    Hi there I was wondering what happens when you accidentally leave the dough on the counter. Can I still use the dough for donuts or no I was rising your sourdough sandwich bread at the same time last night and so I just completely forgot to put it in the fridge overnight

    1. Lisa says:

      As long as the dough didn’t over ferment it should totally still be ok.

  4. Maria cina says:

    Hello recipe looks great. I’m following it exactly how it is but I’m concerned about leaving the mixture on the counter 5 hrs after mixing in eggs and milk. Can you give me some insight? Thank you

    1. Lisa says:

      Hi! I am comfortable with leaving them out on my counter. If you are not comfortable, you could put them in the fridge for double the amount of time while the sourdough ferments.

  5. Bailey Bagot says:

    Just made these for the first time and we love them! Thank you for another great, easy to follow recipe!

    1. Lisa says:

      Glad you like it!

  6. Rachael brent says:

    My first time making donuts and WOW!! They turned out great!! Thanks Lisa for helping us succeed in making gorgeous, delicious, sourdough items!!!!

    I wish i could post a pic bc they are PERFECT

    1. Lisa says:

      Yay! Great news.

  7. Hayley says:

    I accidentally skipped the rising step and went straight to bulk ferment in the fridge! Help me save our New Year donuts! Should I rise now before rolling?

    1. Lisa says:

      Hi there! Just pull it out and let it rise on the counter for 8-12 hours and you should be good!

  8. Karla says:

    These are the best donuts Iโ€™ve ever made! I did have to add about a cup of extra flour but it was perfect. The dough is beautiful, easy to work with and so good. They taste like a donut shop in my kitchen. Thank you!

  9. Victoria Shaughnessy says:

    I started this dough today and my dough looks NOTHING like yours, itโ€™s a pancake batter consistency. Followed the directions exactly ๐Ÿ™ Going to try one more time but any troubleshooting suggestions?

    1. Lisa says:

      Oh wow! It shouldn’t be like that. What was the consistency of your starter like? I would try again because they shouldn’t be like that!

    2. Emmy says:

      I had the same experience. I had to add more flour to get it to come together. Iโ€™m guessing itโ€™s because of the measuring of the starter in cups vs. grams? I looked up another recipe that indicated 1/2 cup = 113 grams so I doubled that for mine but then needed more flour.

  10. Gabby says:

    Hi Lisa! For starters, I love love love everything you do and it inspires me so much. I believe God has used you so much in my life to make me into a better mother, wife, and homemaker. Secondly, do you think cake flour would work fine instead of all purpose? Thank you in advance!