If you love the perfect blend of tangy complexity and pillowy softness, the Sourdough Donut is your new best friend in the kitchen. This delightful treat takes the humble donut to exciting new heights by incorporating the natural fermentation of sourdough starter, offering a subtle chewiness and rich flavor you won’t find in ordinary donuts. Whether you’re a sourdough enthusiast or just curious about mixing classic breakfast flavors with a fermented twist, this recipe is a charming, satisfying way to start your day or impress your guests.
Ingredients You’ll Need
This Sourdough Donut recipe uses simple, pantry-friendly ingredients that each play an essential role in building flavor, texture, and that perfect golden hue. From the active sourdough starter that gives the donuts their distinctive tang to the warm milk and eggs that create tenderness, every component matters.
- 1 cup active sourdough starter (100% hydration): Provides natural fermentation, depth of flavor, and helps the dough rise beautifully.
- 2 1/2 cups all-purpose flour: The base structure of your donut dough for lightness and chewiness.
- 1/4 cup granulated sugar: Adds just the right amount of sweetness to balance the tang.
- 1/2 teaspoon salt: Enhances all the other flavors without being overpowering.
- 1/2 teaspoon ground nutmeg: Adds warmth and subtle spice for extra character.
- 1/2 cup whole milk, warmed: Moisturizes the dough and encourages a tender crumb.
- 2 large eggs: Promote richness and help with the dough’s structure and fluffiness.
- 4 tablespoons unsalted butter, melted: Adds silkiness and flavor depth to the final donuts.
- 1 teaspoon vanilla extract: Brings a lovely fragrant sweetness to the mix.
- Vegetable oil, for frying: The perfect neutral oil for crisp, golden donuts.
- Optional: granulated sugar or cinnamon sugar for coating: For that classic finishing touch and extra sweetness.
How to Make Sourdough Donut
Step 1: Mix the Wet Ingredients
Start by whisking together your active sourdough starter, warmed milk, eggs, melted butter, sugar, and vanilla extract in a large bowl until everything is smooth and homogenous. This combination guarantees a flavorful base that’s moist and rich, ready to marry perfectly with the dry ingredients.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, salt, and nutmeg. The nutmeg subtly spices up the dough, adding depth and warmth. Gradually add these dry ingredients to the wet mixture, stirring gently until a soft dough forms—this is where the magic of texture begins.
Step 3: Knead the Dough
Turn your dough out onto a floured surface and knead it gently until smooth, about 5 minutes. If it feels sticky, sprinkle on a little more flour—as careful as you are, you want a slightly tacky dough that isn’t overly stiff. This kneading builds the gluten network, giving your donuts that signature chewiness.
Step 4: First Rise
Place the dough back into the bowl and cover with a clean towel to rest at room temperature for 3 to 4 hours. During this time, the dough will double in size and become softly puffed, infused with delicious, tangy flavors as the sourdough starter works its charm.
Step 5: Shape the Donuts
Once risen, press the dough gently to remove large air bubbles and roll it out on a floured surface to about a 1/2-inch thickness. Use a donut cutter or two round cutters—a large one for the outer shape and a smaller one for the hole—to cut out your donuts and holes. This step feels wonderfully hands-on and nostalgic.
Step 6: Proof the Donuts
Arrange the cut donuts and holes on a baking sheet lined with parchment paper, cover them loosely with a towel, and let them proof for another 1 to 2 hours until puffed. This secondary rise ensures your donuts will be light and airy after frying.
Step 7: Fry to Golden Perfection
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Carefully fry your donuts in batches, about one minute per side, turning once or twice until they’re beautifully golden brown. Use a slotted spoon to lift them out and drain on paper towels—this preserves that crispy exterior everyone loves.
Step 8: Finish and Serve
While the donuts are still warm, roll them in classic granulated sugar or cinnamon sugar if you like a sweet coating. You can also glaze them with your favorite icing, but the Sourdough Donut’s natural tang and texture shine brilliantly on their own. Serve fresh and watch them disappear fast!
How to Serve Sourdough Donut
Garnishes
While these donuts are delicious on their own, a light dusting of cinnamon sugar or a thin vanilla glaze elevates their irresistible charm. Fresh berries or a sprinkle of powdered sugar add brightness and a festive touch, making each bite more enchanting.
Side Dishes
Pair your Sourdough Donut with a rich, warmly spiced coffee or a creamy chai latte for an unbeatable combination. Fresh fruit, yogurt, or a dollop of whipped cream alongside these donuts turns a simple snack into an indulgent treat that delights your taste buds and lifts your spirits.
Creative Ways to Present
For a unique twist, create a donut board featuring your sourdough donuts alongside various dipping sauces like chocolate ganache, salted caramel, or berry compotes. Stack them in a playful pyramid for brunch gatherings or add edible flowers for an eye-catching display that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you have any Sourdough Donut leftovers (which might be rare!), store them in an airtight container at room temperature. They’re best enjoyed fresh but will stay tender for up to two days. Just keep them away from moisture to maintain that signature crisp exterior.
Freezing
You can freeze your donuts if you want to enjoy them later. Wrap each donut individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to indulge, thaw them at room temperature for a few hours—this helps preserve their tender bite.
Reheating
To bring your frozen or leftover Sourdough Donuts back to life, heat them briefly in a 300°F oven for about 5–7 minutes or pop them in the microwave for 15 to 20 seconds. This gentle warming refreshes their softness and revives that comfort-food feeling.
FAQs
Can I use a discard sourdough starter instead of an active one?
It’s best to use an active, bubbly starter to ensure your donuts rise properly and develop that characteristic tang. Discard starters might not have enough leavening power, resulting in denser and less flavorful donuts.
How do I store sourdough donuts?
Store your Sourdough Donuts in an airtight container at room temperature for up to two days. They’re absolutely best when fresh but can be enjoyed reheated for a soft, delightful bite.
Can I bake these instead of frying?
Yes, baking is an option! Bake your donuts at 375°F (190°C) for 12 to 15 minutes until golden. While they won’t have quite the same crispy exterior as frying, they will still be tender and tasty—a lovely, lighter alternative.
What if my dough is too sticky to handle?
Add a little more flour, a tablespoon at a time, while kneading. You want a slightly tacky dough that’s not too wet to shape easily. This balance ensures fluffy yet manageable donuts.
How do I know when the oil is at the right temperature for frying?
Use a kitchen thermometer to get it right at 350°F (175°C). If you don’t have one, drop a small piece of dough in the oil: it should sizzle and float to the surface quickly without browning too fast.
Final Thoughts
Making Sourdough Donuts at home is such a joyful experience—combining the tangy complexity of sourdough with that classic donut comfort creates a treat that’s both nostalgic and exciting. Once you try this recipe, you’ll find it hard to go back to regular donuts. So put on your apron, warm up some oil, and treat yourself to a batch of these wonderfully satisfying Sourdough Donuts. Your taste buds will thank you!
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Sourdough Donut
- Total Time: 4 hours 30 minutes
- Yield: 12 donuts 1x
Description
Sourdough donuts blend the tangy depth of naturally fermented sourdough starter with the tender, fluffy texture of classic donuts. These delightful treats offer a unique chewiness and subtle complexity that elevates the traditional donut experience, perfect for fans of both sourdough and sweet baked goods.
Ingredients
Dough Ingredients
- 1 cup active sourdough starter (100% hydration)
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup whole milk, warmed
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Frying and Coating
- Vegetable oil, for frying
- Optional: granulated sugar or cinnamon sugar for coating
Instructions
- Mix Wet Ingredients: In a large mixing bowl, combine the sourdough starter, warm milk, eggs, melted butter, sugar, and vanilla extract. Whisk together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, salt, and ground nutmeg. Gradually add these dry ingredients to the wet mixture, stirring continuously until a soft dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead gently for about 5 minutes until smooth. If the dough feels sticky, sprinkle in a small amount of additional flour as needed to manage stickiness.
- First Rise: Place the kneaded dough back into the bowl, cover it with a clean towel, and let it rest at room temperature for 3 to 4 hours, until it doubles in size and becomes slightly puffed.
- Shape Donuts: Once the dough has risen, gently press it out to about 1/2-inch thickness on a floured surface. Use a donut cutter or two round cutters (one larger and one smaller for the hole) to cut out donut shapes and holes.
- Proof Donuts: Arrange the cut donuts and holes on a baking sheet lined with parchment paper. Cover loosely with a towel and let them proof at room temperature for 1 to 2 hours until they puff up.
- Heat Oil and Fry: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts in batches, cooking each side for about 1 minute until golden brown and cooked through. Use a slotted spoon to transfer the donuts to a paper towel-lined tray to drain excess oil.
- Coat and Serve: While still warm, roll the donuts in granulated sugar or cinnamon sugar if desired, or apply your favorite glaze. Serve fresh and enjoy the uniquely tangy sourdough donut experience.
Notes
- Ensure your sourdough starter is active and bubbly to guarantee the proper rise and fermentation.
- For a sweeter donut, increase sugar by 1/4 cup in the dough or add a simple glaze made from powdered sugar and milk.
- Leftover donuts can be briefly reheated in a microwave or oven but are best enjoyed fresh for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
