There is nothing more enticing than the aroma of freshly made sourdough doughnuts fresh out of the deep fryer! These golden brown rings of dough are immersed in a light vanilla glaze for a sweet contrast to the tang of sourdough.

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I love making sourdough recipes, There is something so fulfilling about watching that active sourdough starter bubble up and grow! These sourdough donuts are a great way to use some of that starter!

These homemade donuts are such a great recipe. I grew up with my Mom's Buttermilk Donuts and they are still a favorite of mine. However, I've been playing a lot with sourdough lately and these Sourdough Doughnuts are so fluffy, light, and delicious with a nice thick vanilla glaze (or no glaze!)

Ingredients

I made my own sourdough starter to make this recipe. Its quite easy to make and is the most important element of making these sourdough doughnuts. You only need a few basic ingredients to make this very simple doughnut recipe. Below is an image and list of what is needed.

This is an overview of the ingredients. See the recipe card below for amounts and instructions.

To make this recipe you will need:

• All-purpose flour: feel free to substitute white whole wheat flour if desired.
• Granulated sugar: you will use just enough to sweeten the doughnut.
• Large eggs: these should be brought to room temperature before adding to the sourdough mixture.
• Salt: balances out the flavor in the doughnuts.
• Butter: adds flavor to the doughnuts. 
• Active sour dough starter: gives these doughnuts their unique flavor.
• Powdered sugar: used to make the glaze.
• Vanilla extract: adds flavor to the vanilla glaze.
• Whole milk: feel free to substitute reduced fat milk or non-dairy milk if desired.

How to Make Sourdough Doughnuts

1. In a large saucepan over low heat, warm milk, sugar, and butter until butter has just begun to melt. Ensure mixture is warm, not hot, when mixed with sourdough starter to avoid destroying natural yeast. In a large bowl combine milk mixture, sourdough starter, salt, and eggs. Using an electric mixer on medium speed, blend until ingredients are combined.
2. Add 2½ cups flour to the sourdough batter and then mix until a tacky dough forms. Allow donut dough to rest for 10 minutes. Add a tablespoon or so of flour and knead for another 4-5 minutes. 
3. Transfer donut dough to a lightly floured surface, kneading by hand until no longer sticky, forming a smooth elastic ball.  Place donut dough in greased bowl, covering with a damp kitchen towel or plastic wrap.  Let dough rise in a warm place (room temperature ~ 70 degrees F) for 3-6 hours, or until doubled in size. 
4. Punch out fully proofed dough and transfer to a lightly floured surface, using a rolling pin.
5. Roll dough out until approximately 1 inch thick. Using a donut cutter dipped in flour, cut out donuts and donut holes. Place donut cut outs on a lightly floured surface, letting rest for 1 hour to become slightly puffy. 
6. Preheat oil in a deep dutch oven to 350ºF. Gauge the oil temperature by using a candy thermometer. While the oil is pre-heating, make the vanilla glaze. In a medium bowl, mix together the confectioner's sugar, whole milk, and vanilla extract until smooth. Set aside.
7. Once oil has reached desired temperature, gently place doughnut cut-outs and doughnut holes in hot oil and fry for 1½ minutes per side then using a slotted spoon, remove doughnuts from the oil and place on paper towels to drain. Once drained, transfer to a wire rack over a sheet pan lined with parchment paper. 
8. Cool donuts for 5 minutes, then dip donut in glaze, immersing it completely to coat. Place glazed donuts on cooling rack to dry.

Hint: I love to use this sturdy doughnut cutter that will cut both the ring and donut hole at the same time!

Sourdough Doughnut Variations

There are several ways you can enjoy different flavors with this sourdough doughnut recipe. Below are just a few ideas!

• Cinnamon sugar doughnuts: skip the vanilla glaze and place hot doughnuts in a paper bag with ½ cup granulated sugar and 1-2 teaspoons ground cinnamon. Shake the bag to coat the doughnuts and store as directed.
• Powdered sugar doughnuts: place 1-½ cups powdered sugar in a paper bag. Place warm doughnuts in bag and seal. Shake to coat doughnuts with sugar and store as directed.
• Maple Glazed: substitute maple syrup for the milk in the glaze ingredieints.

Check out these Apple Cider Glazed doughnuts and give these Sourdough Doughnuts the cider glaze!

Equipment

When making sourdough doughnuts it is important to have a good doughnut cutter. I prefer this stainless steel cutter made by Winco. And, a good deep fry thermometer is important to keep the oil at the correct temperature during frying.

A cooling rack and parchment paper are handy for glazing and catching any drips from the vanilla glaze.

Storage

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

These ingredients do/don't stand up well to freezing for X days/weeks/months.

FAQ

Related

Looking for other recipes like this? Try these other donut recipes:

Pairing

These are my favorite dishes to serve with Sourdough Doughnuts:

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When you make these sourdough doughnuts, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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📖 Recipe

Sourdough Doughnuts with Vanilla Glaze

Shelby Law Ruttan

If you love the flavor of sourdough, then you will be obsessed with this Sourdough Doughnut recipe! Fluffy and delicious, with a sweet vanilla glaze, they are the perfect addition to your cup of coffee.

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Prep Time 30 minutes mins

Cook Time 3 minutes mins

Proof time 6 hours hrs

Total Time 6 hours hrs 33 minutes mins

Course Desserts

Cuisine American

Servings 20

Calories 227 kcal

Equipment

• Sourdough whisk
• Large bowl
• Electric mixer
• Large saucepan
• Measuring cups
• Rolling Pin
• Baking Sheet
• Cooling Rack
• Parchment Paper
• Doughnut cutter

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Ingredients

  

1x2x3x

Doughnut batter

• ¼ cup milk
• ¼ cup sugar
• 4 tablespoons butter
• ⅔ cup active bubbly sourdough starter
• 1 teaspoon salt
• 2 large eggs , room temperature
• 3 cups all-purpose flour
• 6 cups solid vegetable shortening , for frying

Glaze

• 4 tablespoons butter
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons whole milk

Instructions

 

• In a large saucepan over low heat, warm milk, sugar, and butter until butter has just begun to melt. Ensure mixture is warm, not hot, when mixed with sourdough starter to avoid destroying natural yeast.
• In a large bowl combine milk mixture, sourdough starter, salt, and eggs. Using an electric mixer on medium speed, blend until ingredients are combined.
• Add 2½ cups flour to the sourdough batter and then mix until a tacky dough forms.
• Allow donut dough to rest for 10 minutes. Add a tablespoon or so of flour and knead for another 4-5 minutes.
• Transfer donut dough to a lightly floured surface, kneading by hand until no longer sticky, forming a smooth elastic ball.
• Place donut dough in greased bowl, covering with a damp kitchen towel or plastic wrap. Let dough rise in a warm place (room temperature ~ 70 degrees F) for 3-6 hours, or until doubled in size.
• Punch out dough and transfer to a lightly floured surface, using a rolling pin. Roll dough out until approximately 1 inch thick. Usinig a donut cutter dipped in flour, cut out donuts and donut holes.
• Place donut cut outs on a lightly floured surface, letting rest for 1 hour to become slightly puffy.
• Preheat oil in a deep dutch oven to 350ºF. Gauge the oil temperature by using a candy thermometer.
• While the oil is pre-heating, make the vanilla glaze. In a medium bowl, mix together the confectioner's sugar, whole milk, and vanilla extract until smooth. Set aside
• Once oil has reached desired temperature, gently place doughnut cut-outs and doughnut holes in hot oil and fry for 1½ minutes per side then using a slotted spoon, remove doughnuts from the oil and place on paper towels to drain. Once drained, transfer to a wire rack over a sheet pan lined with parchment paper.
• Cool donuts for 5 minutes, then dip donut in glaze, immersing it completely to coat. Place glazed donuts on cooling rack to dry.

Notes

Note: cook time is approximately 3 minutes for each batch of doughnuts. I typically can cook 6 doughnuts at a time.

Nutrition

Calories: 227kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 162mgPotassium: 36mgFiber: 1gSugar: 15gVitamin A: 174IUCalcium: 13mgIron: 1mgNet Carbohydrates: 30g

Keyword Sourdough Doughnuts

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