These sourdough doughnuts are an absolute treat, combining a perfectly soft and fluffy inside with a golden, slightly crisp exterior. The subtle tang from the sourdough starter is balanced by their rich, buttery flavor, and you can finish them with a sweet glaze or a cozy cinnamon sugar coating. Trust me, once you’ve had these, you’ll never go back to store-bought doughnuts.
This recipe holds a special place in my heart because I’ve spent years fine-tuning it to perfection. Inspired by my grandmother’s traditional doughnut recipe and my own love of sourdough baking, these doughnuts bring together the best of both worlds. Whether it’s for a family brunch or just because you’re craving something sweet, these are sure to wow everyone.
Why This Sourdough Doughnuts Recipe Stands Out
- Incredible Texture: The long fermentation creates an airy yet soft doughnut that melts in your mouth.
- Subtle Tang: The sourdough starter adds complexity to the flavor profile you won’t get from commercial yeast.
- Customizable Coating: Whether you love a classic sugary crunch or prefer drizzle icing, these doughnuts adapt to your cravings.
- Make-Ahead Option: Prepare the dough the night before and fry fresh in the morning!
- Perfect for Sharing: Yields enough for 15 servings, making them ideal for gatherings or weekend treats.
Essential Ingredients for Perfect Sourdough Doughnuts
While the full ingredient list is below, here are the MVPs that make these doughnuts shine:
- Active Sourdough Starter: This gives the doughnuts their signature tang and airy texture. If you don’t have one, you’ll need to create a starter about 7 days in advance (don’t worry, it’s worth it!).
- All-Purpose and Bread Flours: The combination provides structure and softness to the dough, ensuring it’s easy to handle and fry while providing that light, fluffy interior.
- Unsalted Butter: Adds richness and depth to the dough’s flavor. Be sure it’s room temperature for easier incorporation.
- Milk: Balances the dough’s moisture and enhances tenderness. Whole milk works best!
Need substitutions? You can swap out the milk for a non-dairy alternative (like almond or oat milk), and use coconut oil instead of butter if you’d like a dairy-free version.
Sourdough Doughnuts Recipe Details
- Servings: 15 servings
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 10 hours 35 minutes
Ingredients for Sourdough Doughnuts
- 1 cup water plus 2 tablespoons, room temperature, divided
- 2 cups unbleached all-purpose flour, divided, plus more for dusting
- 2 cups bread flour, divided, plus more for dusting
- 200 grams active sourdough starter
- 1/4 cup whole milk
- 1/4 cup (4 tablespoons) unsalted butter, room temperature
- 1/4 cup granulated sugar, fine white baker’s sugar is best
- 3 large eggs
- 1 teaspoon salt
- Canola or vegetable oil, for frying
- Glaze of your choice or cinnamon sugar
Step-by-Step Sourdough Doughnuts Instructions
- Mix 1 cup of water, 1 cup all-purpose flour, 1 cup bread flour, and the sourdough starter in a large bowl until well combined. Form into a ball, cover, and let it rest for 1 hour.
- In a small saucepan, warm the milk, butter, and sugar over medium heat until the butter melts and sugar dissolves. Cool to 85°F.
- Transfer the dough to a stand mixer equipped with a dough hook. Slowly pour in the milk mixture and knead.
- Add eggs one at a time, followed by the remaining flours. Knead for 8 minutes, then hand-knead as needed until the dough is smooth and only slightly sticky.
- Transfer to a greased bowl; let rest for 30 minutes.
- Add salt and 2 tablespoons of water. Knead again for 10 minutes until soft. Rest for 5 hours or refrigerate overnight.
- Roll the dough to a 1/2-inch thickness, cut doughnuts, and proof for an additional 3 hours (or refrigerate overnight).
- Fry at 360°F until golden, about 1-2 minutes per side. Cool and coat with glaze or cinnamon sugar.
Expert Tips for the Best Sourdough Doughnuts
- Don’t rush fermentation—this slow rise is what creates flavor and texture.
- Use a thermometer to ensure your oil stays at 360°F for perfectly cooked doughnuts.
- If cutting the doughnuts is tricky, chill the dough briefly in the fridge to firm it up.
- Prep your glaze or cinnamon sugar while the doughnuts proof, so you can coat them while warm.
- Store leftovers in an airtight container and warm in the oven before serving.
Delicious Sourdough Doughnuts Variations
- Chocolate Glaze: Dip warm doughnuts in melted chocolate mixed with a splash of cream and vanilla.
- Maple Bacon: Drizzle with maple syrup glaze and top with crispy bacon bits.
- Spiced Fall Flavors: Add ground cinnamon, nutmeg, and ginger to the dough for a seasonal twist.
- Vegan-Friendly: Use almond milk and coconut oil instead of butter and milk.
Sourdough Doughnuts FAQs
Why is my dough too sticky?
Sourdough dough can be naturally sticky. Add flour 1 tablespoon at a time during kneading until it’s smooth yet tacky.
Can I bake these instead of frying?
Yes, but they’ll lack the signature crispiness of frying. Bake at 375°F for 12-15 minutes until golden.
How long does it take to make sourdough doughnuts?
This recipe takes about 10 hours 35 minutes because of the fermentation time, but most is hands-off.
What’s the best way to store sourdough doughnuts?
Keep them in an airtight container for up to 3-4 days, or freeze for longer storage. Reheat in the oven before serving.
Why use sourdough starter instead of yeast?
The starter adds a tangy depth of flavor and a silky texture you can’t get with standard yeast.
There you have it—a foolproof guide to mastering sourdough doughnuts. If you give these a try, I’d love to hear how they turned out for you! What glaze or topping did you choose? Let me know in the comments below and don’t forget to share a photo!
Sourdough Doughnuts
Ingredients
- 1 cup water plus 2 tablespoons, room temperature, divided
- 2 cups unbleached all-purpose flour, divided, plus more for dusting
- 2 cups bread flour, divided, plus more for dusting
- 200 grams active sourdough starter
- 1/4 cup whole milk
- 1/4 cup (4 tablespoons) unsalted butter, room temperature
- 1/4 cup granulated sugar, fine white baker’s sugar is best
- 3 large eggs
- 1 teaspoon salt
- Canola or vegetable oil, for frying
- Glaze of your choice or cinnamon sugar
Instructions
- Mix 1 cup of water, 1 cup all-purpose flour, 1 cup bread flour, and the sourdough starter in a large bowl until well combined. Form into a ball, cover, and let it rest for 1 hour.
- In a small saucepan, warm the milk, butter, and sugar over medium heat until the butter melts and sugar dissolves. Cool to 85°F.
- Transfer the dough to a stand mixer equipped with a dough hook. Slowly pour in the milk mixture and knead.
- Add eggs one at a time, followed by the remaining flours. Knead for 8 minutes, then hand-knead as needed until the dough is smooth and only slightly sticky.
- Transfer to a greased bowl; let rest for 30 minutes.
- Add salt and 2 tablespoons of water. Knead again for 10 minutes until soft. Rest for 5 hours or refrigerate overnight.
- Roll the dough to a 1/2-inch thickness, cut doughnuts, and proof for an additional 3 hours (or refrigerate overnight).
- Fry at 360°F until golden, about 1-2 minutes per side. Cool and coat with glaze or cinnamon sugar.
