Sourdough Donuts—The Sweet Treat You Didn’t Know You Needed

Okay, confession time: How many people jumped on the sourdough trend during lockdown? (Be honest, this is a safe space!) I, for one, was rolling up my sleeves, reviving a neglected starter, and baking everything from tangy loaves to pancakes. But as much as I love a crusty sourdough bread with butter (chef’s kiss), I had a rude awakening when I realized I was missing out on one glorious avenue: Sourdough Donuts.

Yes, sourdough donuts. Think airy, chewy, melt-in-your-mouth decadence with a sophisticated tang that plays beautifully against sugary goodness. Whether you’re the type to dunk them in coffee (hi, soulmate) or savor them plain, donuts made from sourdough starter are about to be the VIP of your dessert game.

And don’t worry—it’s not as daunting as it sounds. Stick with me till the end, and you’ll not only be making these bad boys, but you’ll understand why sourdough and donuts are a match made in pastry heaven. Plus, I’ll throw in some pro tips, because everyone deserves donuts that are next-level amazing. Let’s do this!

What Are Sourdough Donuts and How Are They Different?

So here’s the scoop: Sourdough donuts are donuts that use a sourdough starter as their leavening agent instead of commercial yeast. You know that bubbly jar of magic sitting on your countertop or tucked away in your fridge? Yup, that’s the star of the show.

Here’s what sets sourdough donuts apart:

• Tangy Flavor Profile: The natural fermentation lends a slight tanginess that balances the sweetness like a boss. It’s subtle but makes all the difference.
• Airy and Chewy Texture: Thanks to fermentation, these donuts are pillowy yet structured in a way store-bought donuts can’t compete with.
• Better for Your Belly: Sourdough fermentation breaks down gluten and phytic acid, which can make it easier to digest. (Bonus: You’ll feel less guilty going for a second… or third.)
• No Yeast Needed: Forget the store-bought packets of yeast. This is all natural, baby.

In short, sourdough donuts are like the sophisticated cousin of regular yeast donuts—fancier, more textured, and full of character.

Why Should You Try Sourdough Donuts?

Let’s keep it real: The world doesn’t need more donuts, but we absolutely deserve better donuts. Making donuts from sourdough starter elevates (oops, ignore that buzzword) the humble donut to epic levels of flavor and texture.

Still not convinced? Here are some reasons to give these beauties a shot:

1. They’re Surprisingly Easy: While sourdough recipes have a reputation for being tricky, sourdough donuts are beginner-friendly. Seriously! If you’ve got a starter and some patience, you’re golden.
2. They’re Versatile: Not in the mood for fried donuts? Bake them! Want them glazed, powdered, or filled? Go wild—you’re the boss here.
3. They Save Your Starter Waste: Instead of tossing out discard during feedings, you can use it to whip up an irresistible batch of donuts. Win-win.
4. They Freeze Like a Dream: Make a big batch, freeze them, and enjoy stress-free donuts whenever the craving hits.

Ingredients You’ll Need

Before we dive into the recipe, here’s your shopping list. Most of this is probably already sitting in your pantry (cue happy wallet dance).

For the Dough:

• 120g active sourdough starter (fed and bubbly—about ½ cup for my non-metric pals)
• 240g all-purpose flour (roughly 2 cups)
• 30g granulated sugar (about 2 tablespoons, give-or-take)
• 60ml whole milk (1/4 cup, warmed slightly)
• 1 large egg
• 40g unsalted butter (softened)
• 1 teaspoon salt

For Frying:

• Neutral cooking oil (like vegetable or canola oil)

Optional Glaze (Highly Recommended):

• 150g powdered sugar (about 1 cup)
• 2 tablespoons whole milk (adjust for desired consistency)
• 1 teaspoon vanilla extract

What You’ll Need in Your Kitchen

Prep-wise, you don’t need a ton of fancy gadgets to make sourdough donuts. Here are the basics:

• A stand mixer with a dough hook (optional but recommended!)
• Mixing bowls
• Rolling pin
• Bench scraper or sharp knife
• Circular cutters (or, let’s be real, a glass if you don’t have one handy)
• Heavy-bottomed pot or deep fryer
• Tongs or a slotted spoon
• Wire rack for cooling

How to Make Sourdough Donuts

Let’s get into the nitty-gritty of donut-making. Prepare yourself for some serious dough magic.

1. Feed Your Sourdough Starter: You want to work with an active, bubbly starter. Feed it 6-8 hours before starting (or the night before, if morning donuts are your vibe).

2. Make the Dough: Combine all the dough ingredients in a large bowl. Mix, then knead for about 8-10 minutes (stand mixer or by hand). The dough should be soft and slightly tacky but not sticky.

3. First Rise: Place the dough in a greased bowl, cover with a towel, and let it rise at room temperature for 4-6 hours (or overnight in the fridge). It should double in size.

4. Shape the Donuts: Roll the dough to about 1/2-inch thickness on a floured surface. Cut out circles using a donut cutter (or improvising with a glass and a smaller cutter for the centers).

5. Second Rise: Lay donuts and donut holes on parchment-lined trays, cover loosely, and let them rise for another 1-2 hours until puffy.

6. Heat the Oil: In a deep pot, heat oil to 375°F (190°C). Fry 2-3 donuts at a time, flipping once, until golden brown (about 1-2 minutes per side).

7. Cool and Glaze: Let donuts cool slightly on a wire rack before dipping in the glaze. For the glaze, whisk powdered sugar, milk, and vanilla together until smooth. Dunk, drizzle, or completely drown your donuts—no judgment.

Sourdough Donut FAQs

Can I bake sourdough donuts instead of frying them?

Yes! Bake them at 375°F (190°C) for 8-10 minutes. They’ll be a little less crispy but still delicious.

Do I have to make a glaze?

Nope! Dust them with powdered sugar, roll them in cinnamon sugar, or leave them plain. They’re fabulous either way.

Can sourdough donuts be frozen?

Totally. Freeze them unglazed in an airtight container. When ready to eat, warm them up in the oven and glaze fresh.

Can I use sourdough discard?

You bet. The flavor might be less tangy, but it works just fine.

Wrapping It Up: Why You’ll Love Sourdough Donuts

If you’ve been looking for a new way to show off your sourdough skills (step aside, bougie loaves), these donuts are your moment. They’re fun, forgiving, and just downright delicious. Plus, nothing beats the satisfaction of saying, “Yeah, I made these from scratch.”

So what are you waiting for? Dust off that jar of starter, grab your apron, and join the sourdough donut revolution. And if you get a taste before they’re cool (we’ve all been there), just know I’m cheering you on.

Here’s to airy, tangy, sugary bites of perfection. Go forth and donut! 🍩

Psst… Don’t forget to share your sourdough donut creations with me in the comments or tag me on Instagram (@Sourdoughlovers4u)! I wanna drool over your masterpieces.