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–+ servings
sourdough doughnuts with glaze on cooling rack.
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Sourdough Doughnuts

These fluffy sourdough doughnuts have a hint of tanginess and are perfect for a weekend breakfast treat. Makes 16 doughnuts.
Prep Time15 minutes
Cook Time6 minutes
Rise Time14 hours
Total Time14 hours 21 minutes
Course: Breakfast
Keyword: sourdough doughnuts
Servings: 16 doughnuts
Calories: 285kcal
Author: Katie

Equipment

  • Baking Sheet
  • Parchment paper
  • cooling rack
  • 4-inch and 1-inch round cutters
  • Large pot

Ingredients

Doughnuts

  • 1 cup active sourdough starter 200g
  • 1 ¼ cups milk
  • ½ cup sugar
  • ¼ cup unsalted butter
  • 1 teaspoon salt
  • 5 cups bread flour
  • 2 eggs room temperature
  • Oil for frying

Glaze

  • 2 cups powdered sugar
  • ¼ cup milk
  • ¼ teaspoon vanilla extract

Instructions

  • Activate Starter Night Before. The night before, activate your sourdough starter by adding 60 grams of sourdough starter to 70 grams of flour and 70 grams of water. Stir to combine and allow the mixture to sit overnight at room temperature.
  • Make Milk Mixture. Add the milk, sugar, unsalted butter, and salt in a saucepan. Warm the milk mixture over medium heat until it hits 80-90 degrees F and the butter melts. It’s important not to warm the milk mixture too much, as it can affect the sourdough.
    overhead shot of butter and milk in saucepan.
  • Mix Milk and Starter. Transfer the milk mixture to the bowl of your stand mixer and add the active sourdough starter. With your dough hook attached, stir to combine.
  • Add Half of the Flour. Next, add 2 cups of bread flour and stir to combine. Add another cup of flour and stir to combine.
    3 image collage of overhead shots showing flour gradually being added.
  • Add Eggs. Add in the eggs and stir to combine.
    2 image collage of overhead shot showing eggs added and mixed in.
  • Add Remaining Flour. Slowly add in the remaining bread flour, stirring to combine.
    overhead shot of remaining flour added.
  • Knead Dough. Once the flour has been added, set your stand mixer to medium to knead the dough for about 3-5 minutes or until the dough is soft and shiny.
    overhead shot of dough ball.
  • Rise Time. Cover and allow the dough to rise for 8-12 hours at room temperature or until the dough doubles in size. Remember that warmer environments will see their dough rise faster than colder environments.
  • Roll Out Dough. After the dough has doubled in size, turn the dough onto a clean, dry surface. Using a rolling pin, roll the dough out so it is about 1 inch thick.
    2 image collage of overhead shots showing dough rolled out into rectangle.
  • Cut Out Doughnuts. Cut the dough into round discs using a biscuit cutter (3-4 inches). Using a 1-inch cutter, cut a hole in the center of each disc.
  • Rest Time. Transfer the cut dough onto a parchment-lined baking sheet. Cover and allow the dough to sit for 2 hours.
    overhead shot of doughnuts resting on baking sheet lined with parchment paper.
  • Prepare Baking Sheet. Line a baking sheet with paper towels or a cooling rack and set aside.
  • Make Glaze. Add the powdered sugar, milk, and vanilla extract to a bowl using a whisk and stir to combine. Set aside.
    3 image collage of overhead shots showing glaze being mixed.
  • Heat Oil. In a large pot, add enough oil to make it about 3 inches of oil. Set it over medium heat and bring the oil to 300 degrees F.
    overhead shot of oil in pan.
  • Cook Doughnuts. Once the oil is up to temperature, working in batches, add the doughnuts to the pot and allow to cook for 2-3 minutes or until the side of the dough in the oil is golden brown. Flip the doughnuts over and cook for another 2-3 minutes. (You want to keep an eye on the temperature of the oil so it doesn’t get too hot, as it can burn your doughnuts. Turn down the heat as needed.)
  • Cool. Once the doughnuts are golden brown, transfer them to the prepared baking sheet so the oil can drain off.
    overhead shot of fried doughnuts on cooling rack.
  • Glaze Doughnuts. Once the doughnuts have cooked, glaze them by dipping them in the prepared powdered sugar glaze. Then, flip them over and dip them again. Transfer them to the baking sheet lined with a cooling rack so the excess glaze drips off.
  • Optional: Cook Doughnut Holes. Follow the same steps for the doughnut holes. You may find it hard to flip them so they become golden brown on both sides. Using a wooden skewer helped flip them over and kept them flipped over.
    close up shot of fried and glazed doughnut holes in bowl.
  • Serve. Serve and enjoy!
    front shot of doughnut with a bite taken out.

Notes

  • Add 1 tbsp of rye flour to your sourdough starter to end up with a more active starter, which helps with rise time.
  • Instead of cutting doughnut holes out, you can make them filled doughnuts by piping in homemade jam or pudding in the center.
  • I recommend using vegetable oil or peanut oil for frying.

Nutrition

Calories: 285kcal | Carbohydrates: 54g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 164mg | Potassium: 82mg | Fiber: 1g | Sugar: 22g | Vitamin A: 156IU | Calcium: 38mg | Iron: 0.5mg