Description
This sourdough donut recipe creates soft, airy donuts with a slightly tangy depth, perfect for any homemade treat lover. These fried sourdough donuts are light, golden, and customizable with glazes or sugar coatings. A delicious twist on a classic, these are the best sourdough donuts for brunch, dessert, or a cozy breakfast moment.
Ingredients
240 g all-purpose flour
150 g active sourdough starter
120 ml whole milk
50 g granulated sugar
50 g unsalted butter (softened)
2 large eggs
1 tsp salt
1 tsp vanilla extract
Oil for frying (canola or vegetable)
Instructions
1. Combine the sourdough starter, flour, sugar, salt, eggs, milk, vanilla, and softened butter in a mixing bowl. Mix until the dough becomes smooth and slightly sticky.
2. Knead the dough for 8 minutes until it becomes elastic.
3. Cover and let the dough rise at room temperature for 4 to 6 hours until puffy, or refrigerate overnight for deeper flavor.
4. Roll the dough to about ½ inch thickness and cut into donuts using a donut cutter or two round cutters.
5. Place donuts on parchment-lined trays, cover, and let rise until airy (1 to 2 hours).
6. Heat oil to 350°F and fry the donuts in batches, flipping once until golden brown.
7. Drain on paper towels, then glaze or coat in sugar while still warm.
8. Serve immediately for best texture or store airtight for up to 24 hours.
Notes
Use a recently fed, active sourdough starter for best rise.
For a crispier edge, let the dough chill overnight before shaping.
Donuts are best eaten fresh, but can be reheated in the oven or air fryer.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 8 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg