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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188 Comments

  1. Danielle says:

    Lisa, thank you so much for your time in sharing these delightful recipes! Regarding all things sourdough, when you say that you can allow a dough to ferment for up to 24 hours, for example, does that fermentation time always refer to room temp.?

    With some of your sourdough bread recipes I let the dough ferment for about 6 hours, but then refrigerate overnight before baking in the morning. I’ve been getting good rises, but I never know if I’m really getting the good fermentation benefits since so much of the time the bread is in the fridge.

    Thank you, Lisa!

    1. Lisa Bass says:

      It would depend on the room temperature. It’s a careful balance of fermenting long enough for the health benefits, but not too long where the dough over ferments and is a sloppy mess. The warmer the temperature the faster it will rise. If you want a longer rise without having to worry as much about over fermentation, sticking the dough in the fridge is helpful. I’ve left bread in the fridge for almost a week before. Hopefully that helps.

  2. Maureen says:

    Do you think I can substitute coconut oil for the butter? Or vegan butter? My daughter is allergic to dairy and Iโ€™d like to make these. Thanks for all the great recipes!

    1. Lisa Bass says:

      Yes that should work just fine.

  3. Kaylee says:

    I know you said you could add a jam flavor but what if you wanted to do fresh/frozen blueberries? What stage would you add them and do you think it would be okay?

    1. Lisa Bass says:

      You’ll want to add them after the dough has been kneaded.

  4. Jenna says:

    Hi! Making these today! Can I bake them instead of fry? Thanks!

    1. Lisa Bass says:

      I actually have a recipe that may work a little better for baking the sourdough donuts!

      1. Stephanie says:

        May I have the recipe for baking the sourdough doughnuts please?

  5. Vivian says:

    Tried this donut recipe and everyone loved it. I especially love that sourdough after taste.

    1. Lisa Bass says:

      Yay! Great to hear!

  6. Malia says:

    I just made the dough and it never held shape in the mixer. I had to keep adding more flour but it never formed a nice solid dough.

    1. Lisa Bass says:

      That’s interesting! Usually it comes right together.

    2. Anonymous says:

      Me too. It was horribly messy. Especially after the doughnuts had risen they were a sticky mess. I handed made doughnuts before but not with sour dough. This was a mess.

      1. Lisa Bass says:

        That sounds like your dough may have over fermented. The dough should not be sticky.

      2. Sheri says:

        I had the same experience. Dough was very stick and had to add more flour. Even double checked the measurements. Dough is proofing now so will have to see how they turn out.

        1. Mackenzie Hurley says:

          I made the dough yesterday, it was terribly sticky!! A sticky mess!! Added some more flour but never fully came together. Itโ€™s been in the fridge for about 16 hrs now bout to go check!! Hopefully they turn out good

          1. Lisa Bass says:

            It sounds like it could have over fermented.

  7. Carol says:

    I don’t have a stand mixer. Can a regular hand mixer do the job? Or should I try mixing it in my bread machine?

    1. Lisa Bass says:

      Mixing by hand is fine!

  8. JoJo Siwa says:

    Can I skip the fridge part ? I had a late start on my day and was hoping to have these tonight. They are in my proofing box now. Just wanted to know how crucial that part was?

    1. Lisa Bass says:

      That should be fine to skip!

  9. Nathaniel W. says:

    Hello Lisa, First want to say how much I love your recipes thank you.
    I was wondering if you have tried substituting Honey for the sugar and if you think it is a bad idea to do so?

    1. Lisa says:

      Thanks for your kind words! I haven’t tried honey on this recipe, so I can’t say for sure. You may have to alter liquid amounts. If you try it, let us know how it turns out!

  10. Taylor says:

    Any idea if these could be airfried instead of fried in oil?

    1. Lisa says:

      I’ve never tried that, so I’m not sure!

      1. Taylor says:

        Iโ€™m making this recipe today and will cook tomorrow. Iโ€™m going to experiment with a few and see if the air frier works, Iโ€™ll report back!

        1. Katrina says:

          @Taylor- checking back to hear how the air fried donuts were? Ty!

        2. Kimberly says:

          How did it work to bake these in the airfryer