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Irresistibly Fluffy: The Ultimate Sourdough Donut Recipe

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4 from 32 reviews

Experience the perfect balance of tangy and sweet with our irresistibly fluffy ultimate sourdough donuts. Made with a 100% hydration sourdough starter and carefully crafted dough, these homemade donuts offer a light airy texture with a subtle sourdough flavor, finished with a classic powdered sugar glaze. Suitable for dairy-free options and customizable with various flour and milk substitutes, this recipe brings artisanal bakery quality right to your kitchen.

  • Total Time: 9 hours 25 minutes
  • Yield: 12 donuts

Ingredients

For the Dough

  • 250 g 100% hydration sourdough starter (active or discard if healthy)
  • 115 g whole milk (substitute with almond or coconut milk for dairy-free)
  • 1 large egg
  • 55 g raw cane sugar (brown sugar can be used for deeper flavor)
  • 50 g melted unsalted butter (or melted coconut oil for dairy-free)
  • 3 g vanilla extract
  • 4 g salt
  • 290 g organic bread flour (all-purpose flour can substitute)

For the Glaze

  • Powdered sugar (quantity as needed for glazing)
  • Milk (quantity as needed to mix with powdered sugar for smooth glaze)

For Frying

  • 1-3 cups coconut oil (or any neutral oil for frying)

Instructions

  1. Mix Wet Ingredients: In a large bowl, combine the sourdough starter and milk until fully dissolved. Add the egg, raw cane sugar, melted butter, and vanilla extract, stirring to combine thoroughly.
  2. Add Dry Ingredients: Sift in the bread flour and salt. Mix everything together until you achieve a smooth dough without lumps. Cover the bowl and let the dough rest for 30 minutes.
  3. Knead the Dough: Using a stand mixer on medium speed, knead the dough for 12 minutes until it pulls away from the sides of the bowl. Alternatively, use stretch and fold techniques by hand to develop the gluten and smooth the dough.
  4. First Rise: Cover the dough and allow it to rise at room temperature overnight for 8 to 10 hours until it doubles in size.
  5. Shape the Donuts: On a floured surface, roll out the risen dough to approximately 1/2 inch thickness. Cut out donut shapes with a cutter. Place shaped dough on a baking sheet, cover, and let rise for another 1 to 2 hours.
  6. Cook the Donuts: For frying, heat coconut oil or neutral oil in a frying pan or deep fryer to 350°F (180°C). Fry the donuts until golden brown, flipping halfway through cooking. For baked donuts, preheat the oven to 350°F (180°C) and bake donuts for 13 to 15 minutes until lightly golden.
  7. Prepare the Glaze: Mix powdered sugar with milk until smooth and pourable.
  8. Glaze the Donuts: Dip the cooled donuts into the glaze thoroughly, then place on a rack or paper to set for a few minutes before serving.

Notes

  • You can substitute whole milk with almond or coconut milk for a dairy-free version.
  • Use brown sugar instead of raw cane sugar to add a richer flavor to the dough.
  • Melted coconut oil can replace butter for a vegan-friendly dough option, though the egg presence means it’s not fully vegan.
  • Donuts can be fried or baked depending on your preference; frying yields a crispier outer texture, baking is lighter and less oily.
  • Ensure oil temperature stays consistent at 350°F (180°C) for even cooking during frying.
  • The dough requires a long fermentation period (8-10 hours) to develop flavor and texture.
  • Keep donuts cool before glazing to ensure the glaze sets properly and does not melt off.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://flavorhug.com/irresistibly-fluffy-the-ultimate-sourdough-donut-recipe/