Whip up a batch of these incredible overnight sourdough donuts and transform your morning into a truly special occasion.

Overnight Sourdough Donuts for a Sweet Morning Treat 16

This recipe takes your active sourdough starter and turns it into fluffy, delicious donuts, perfect for a sweet breakfast treat or even a delightful dessert.

It’s a fantastic way to use up sourdough discard, creating something truly delightful from scratch. Get ready to discover all the simple details for a truly memorable baking experience.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true gem for anyone who loves the tangy depth of sourdough but craves a sweet, comforting treat. It’s perfect for home bakers who want to elevate their breakfast game without a ton of fuss on the morning of. Because it’s an overnight recipe, most of the work happens while you sleep, leaving you with minimal effort for fresh, warm donuts when you wake up. It’s ideal for weekend brunches, special family breakfasts, or even as a unique dessert after dinner. The sourdough adds a wonderful complexity that balances the sweetness, making these donuts incredibly addictive and satisfying. It’s a fantastic way to introduce new bakers to the magic of sourdough without overwhelming them with complicated techniques.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you begin makes the entire process smooth and enjoyable. This recipe uses common pantry staples alongside your active sourdough starter, ensuring you won’t need to hunt for obscure items.

INGREDIENTS:

1 cup active sourdough starter (fed and bubbly)
1/2 cup warm milk (about 100-110°F)
1/4 cup granulated sugar, plus more for coating
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup unsalted butter, melted and cooled
Vegetable oil or canola oil, for frying

For the milk, whole milk works best for richness, but 2% will also do the trick. If you don’t have granulated sugar, you can use superfine sugar. When it comes to flour, unbleached all-purpose flour is generally preferred for its consistent results. For frying, any neutral-flavored oil with a high smoke point, such as canola, vegetable, or even sunflower oil, will work beautifully.

Time Needed From Start To Finish

The beauty of an overnight recipe is that it spreads the work out, making it feel less time-consuming overall.

Prep Time (Evening): 20 minutes
Rise Time (Overnight): 8-12 hours
Prep Time (Morning): 15 minutes
Cook Time (Morning): 15-20 minutes
Total Time: Approximately 8 hours 50 minutes to 12 hours 55 minutes (mostly inactive rising time)

How To Make It Step By Step With Visual Cues

Creating these delightful sourdough donuts is a straightforward process. Follow these steps for perfect results every time.

Combine Wet Ingredients for the Overnight Rise: In a large mixing bowl, whisk together your active sourdough starter, warm milk, 1/4 cup granulated sugar, egg, and vanilla extract until well combined and smooth. This creates the flavorful base for your donuts.
Add Dry Ingredients and Form the Dough: Gradually add the all-purpose flour and salt to the wet mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. It doesn’t need to be perfectly smooth at this stage.
Incorporate Butter and Knead Lightly: Pour the melted and cooled butter over the dough. Knead the dough gently in the bowl for about 2-3 minutes until the butter is mostly incorporated and the dough comes together. It will still be a bit sticky.
First Rise (Overnight): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in the refrigerator for 8-12 hours, or overnight. This slow, cold fermentation develops the sourdough flavor and texture. The dough should look slightly puffed and bubbly in the morning.
Prepare for Frying and Second Rise: The next morning, remove the dough from the refrigerator. On a lightly floured surface, gently roll out the dough to about 1/2-inch thickness. Use a donut cutter or two different-sized round cutters (one larger for the donut, one smaller for the hole) to cut out your donuts. Place the cut donuts and donut holes on a floured baking sheet.
Second Rise (Room Temperature): Cover the cut donuts loosely with plastic wrap or a clean kitchen towel. Let them rise at room temperature for 30-60 minutes, or until they look visibly puffy and light. They should spring back slowly when gently poked.
Heat Oil and Fry the Donuts: While the donuts are rising, heat about 2-3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat to 350-375°F (175-190°C). Use a thermometer to ensure the oil is at the correct temperature. Carefully lower 2-3 donuts into the hot oil, being careful not to overcrowd the pot.
Cook Until Golden Brown: Fry the donuts for 1-2 minutes per side, or until they are golden brown and puffed. Use a slotted spoon or spider to carefully flip them. Once cooked, transfer the donuts to a wire rack lined with paper towels to drain excess oil. Immediately toss them in extra granulated sugar or your desired topping while still warm. Repeat with remaining donuts and donut holes.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough donuts are delicious on their own, but a few simple additions can make them even more special. For a classic touch, a simple glaze made from powdered sugar and a splash of milk or lemon juice is always a hit. Kids often love sprinkles, so have a variety on hand for a fun decorating activity.

You could also make a chocolate glaze by melting chocolate chips with a little butter or coconut oil. For a more grown-up flavor, try a cinnamon sugar coating (1/2 cup sugar mixed with 1 tablespoon cinnamon) instead of plain sugar. Serve these warm with a cup of coffee or hot cocoa for a comforting breakfast. They also make a fantastic addition to a brunch buffet or a unique dessert for a family gathering. Donut holes are perfect for little hands and can be coated in powdered sugar for a quick bite.

Common Slip-Ups And How To Avoid Them

Even experienced bakers can make small mistakes, but knowing what to watch out for can save your batch of donuts. One common issue is over-kneading the dough. Sourdough donut dough doesn’t require extensive kneading; just enough to bring it together and incorporate the butter. Over-kneading can lead to tough donuts. Another frequent problem is frying at the wrong oil temperature. If the oil is too cool, the donuts will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside and remain raw in the middle. Always use a thermometer to maintain the ideal temperature between 350-375°F.

Overcrowding the pot while frying is another pitfall. This causes the oil temperature to drop significantly, leading to greasy donuts. Fry in small batches to maintain consistent heat. Finally, not letting the donuts rise enough during the second proof can result in dense, heavy donuts. Give them ample time to puff up and become light before frying. A gentle poke test should show a slow rebound.

How To Store It And Make It Ahead Without Ruining Texture

These sourdough donuts are definitely best enjoyed fresh and warm on the day they are made. However, if you have leftovers, you can store them at room temperature in an airtight container for up to 24 hours. They tend to lose some of their crispness and fluffiness over time. To revive them slightly, you can gently warm them in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes.

For making ahead, the overnight rise in the refrigerator is already built into the recipe, which is fantastic. You can prepare the dough the evening before, and then simply roll, cut, proof, and fry them the next morning. Freezing fried donuts is generally not recommended as it significantly impacts their texture. If you want to prepare further in advance, you could potentially freeze the un-fried donut dough after the first rise, tightly wrapped, but the results may vary. For the best experience, stick to the overnight method and fry them fresh.

Questions People Always Ask Before Making This Recipe

Can I use sourdough discard instead of active starter? While you can use discard, for the best rise and flavor, an active, fed, and bubbly starter is highly recommended for this recipe. Discard might result in a denser donut.

What if my dough is too sticky to handle? Sourdough dough can be a bit sticky. Lightly flour your hands and your work surface. Avoid adding too much extra flour to the dough itself, as this can make the donuts tough.

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FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.