Name: Sourdough Donut Recipe: Unbelievably Delicious
Prep time: 20 min
Cook time: 15 min
Total time: 515 min
Ingredients: 1 cup active sourdough starter (or sourdough discard); 2 ½ cups all-purpose flour; ½ cup granulated sugar; ½ cup whole milk (or almond milk); ¼ cup unsalted butter (melted); 2 large eggs; 1 teaspoon pure vanilla extract; 1 teaspoon salt; 1 teaspoon ground cinnamon (optional); ¼ teaspoon ground nutmeg (optional); 1 tablespoon baking powder; 1 cup powdered sugar (optional glaze ingredient); 2 tablespoons milk (optional glaze ingredient); ½ teaspoon vanilla extract (optional glaze ingredient)

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Have you ever wondered what delightful treat you could make with your leftover sourdough starter? Look no further! This unbelievably delicious sourdough donut recipe is the perfect way to transform your sourdough discard into mouthwatering baked donuts. Not only are these sourdough baked donuts a healthier alternative to fried ones, but they’re also incredibly fluffy, flavorful, and sure to become a family favorite.

Quick Facts

Prep Time: 20 minutes
Cook Time: 15 minutes
Fermentation Time: 8 hours
Total Time: 8 hours 35 minutes
Servings: 12 donuts
Difficulty: Intermediate

Why You’ll Love This Recipe

You’ll absolutely adore this sourdough donut recipe because it brings together the tangy goodness of sourdough with the sweet delight of donuts. These baked sourdough donuts are light, airy, and bursting with flavor. The use of sourdough discard not only reduces waste but also adds a unique depth of flavor that sets these donuts apart from the rest. Plus, since they’re baked rather than fried, you can enjoy them guilt-free. Whether you’re an experienced baker or just starting out, this recipe is straightforward and rewarding, making it a perfect addition to your baking repertoire.

Freshly baked sourdough donuts glazed with vanilla icing on a white plate.

Ingredient Overview

The magic of this recipe lies in its simple yet flavorful ingredients. You’ll need active sourdough starter or sourdough discard, which imparts a subtle tang and helps the donuts rise beautifully. All-purpose flour provides the structure for the donuts, while granulated sugar adds the perfect amount of sweetness. Eggs and melted butter contribute richness and moisture, ensuring your sourdough baked donuts are tender and fluffy. Whole milk binds everything together, but feel free to substitute it with almond milk or soy milk if you prefer. A touch of pure vanilla extract enhances the overall flavor, and optional spices like cinnamon and nutmeg add warmth and depth to these delightful treats.

Special Tips for This Recipe

Mastering the Perfect Sourdough Donut Recipe

Creating the perfect sourdough donut is all about patience and attention to detail. Ensure your sourdough starter is active and bubbly; this will significantly impact the rise and flavor of your donuts. Don’t rush the fermentation process—allowing the dough to ferment overnight develops a deeper, more complex flavor and a better texture. When rolling out the dough, aim for a consistent thickness to ensure even baking. Also, remember to let the cut donuts rest and rise again before baking; this step is crucial for achieving that light, airy texture that makes these sourdough baked donuts so irresistible.

Ingredients

For the Donuts:

1 cup active sourdough starter (sourdough discard works too)
2 ½ cups all-purpose flour
½ cup granulated sugar
½ cup whole milk (or almond milk for dairy-free option)
¼ cup unsalted butter, melted
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
¼ teaspoon ground nutmeg (optional)
1 tablespoon baking powder

For the Glaze (Optional):

1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Step-by-Step Directions

Step 1: Mix the Wet Ingredients

In a large mixing bowl, combine your active sourdough starter, melted butter, and milk. Stir until the mixture is smooth and well combined.

Step 2: Whisk the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and spices if you’re using them.

Step 3: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing thoroughly after each addition. Add the eggs and vanilla extract, and continue to mix until a soft dough forms.

Step 4: Knead the Dough

Transfer the dough onto a lightly floured surface. Knead gently for about 5 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.

Hands kneading sourdough donut dough on a floured surface.

Step 5: First Fermentation

Place the kneaded dough into a greased bowl. Cover it with plastic wrap or a damp kitchen towel, and let it ferment in the refrigerator overnight (approximately 8 hours). This slow fermentation enhances the sourdough flavor.

Step 6: Bring Dough to Room Temperature

The next day, remove the dough from the refrigerator and let it sit at room temperature for about an hour. This makes the dough more pliable for rolling.

Step 7: Roll Out the Dough

On a floured surface, roll out the dough to about ½-inch thickness. Maintaining an even thickness ensures consistent baking.

Step 8: Cut Out Donut Shapes

Use a donut cutter or two round cutters of different sizes to cut out donut shapes. Dip the cutters in flour to prevent sticking. Place the cut donuts on a baking sheet lined with parchment paper.

Step 9: Second Rise

Cover the donuts with a clean kitchen towel and let them rise in a warm, draft-free place for 1-2 hours, or until they’ve doubled in size. This step is essential for achieving a light and fluffy texture.

Step 10: Preheat the Oven

While the donuts are rising, preheat your oven to 375°F (190°C). Ensure the oven reaches the correct temperature before baking.

Step 11: Bake the Donuts

Bake the sourdough donuts for 12-15 minutes or until they are golden brown. Be careful not to overbake them, as this can dry out the donuts.

Step 12: Prepare the Glaze

While the donuts are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Step 13: Glaze the Donuts

Once the donuts are baked, allow them to cool slightly. Dip the tops of the warm donuts into the glaze and place them on a wire rack to set. For an extra touch, sprinkle with chopped nuts or colorful sprinkles.

Nutrition Facts (Per Serving)

Calories: 265
Fat: 8g
Carbohydrates: 40g
Protein: 5g
Sugars: 15g
Cholesterol: 50mg
Sodium: 220mg

Tips for Success

To make sure your sourdough baked donuts turn out perfectly every time, consider these additional tips:

Keep Ingredients at Room Temperature: Using eggs and milk at room temperature helps the dough come together more smoothly.
Don’t Skip the Second Rise: This step is crucial for achieving that airy, soft texture in your sourdough donuts.
Customize Your Donuts: Feel free to add mix-ins like chocolate chips or dried fruit to the dough for a unique twist.

How to Store

Refrigerator:

Place any leftover donuts in an airtight container and store them at room temperature for up to two days. If you live in a humid environment, it’s better to refrigerate them to prevent mold.

Freezer:

To freeze, wrap each donut individually in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to three months.

To Reheat:

When you’re ready to enjoy, thaw the donuts at room temperature if frozen. Warm them in a preheated oven at 350°F (175°C) for about 5 minutes or microwave for 15-20 seconds.

Substitutions and Variations

Make It Vegan:

Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use plant-based milk, and substitute butter with coconut oil or vegan butter.

Add a Flavor Twist:

Incorporate lemon zest or orange zest into the dough for a citrusy flavor. You can also add cocoa powder to make chocolate sourdough donuts.

Experiment with Toppings:

Instead of the vanilla glaze, try dipping your donuts in melted chocolate or caramel sauce. Toppings like crushed nuts, coconut flakes, or even sprinkles can add exciting textures and flavors.

Sourdough donuts dipped in chocolate glaze and sprinkled with chopped nuts.

Frequently Asked Questions (FAQ)

Q: Can I use sourdough discard instead of active starter?

A: Yes, sourdough discard works well in this sourdough donut recipe. It adds flavor, although the donuts may not rise as much as with active starter.

Q: What if I don’t have time for an overnight fermentation?

A: If you’re short on time, you can let the dough ferment at room temperature for 4-6 hours instead. The flavor may be less developed but still delicious.

Q: How do I know when the donuts are done baking?

A: The donuts are ready when they’re golden brown on the outside. You can also tap them lightly; they should sound hollow.

Q: Can I make mini donuts with this recipe?

A: Absolutely! Use a smaller cutter to make mini donuts. Adjust the baking time to 8-10 minutes.

Q: Is it possible to make these donuts gluten-free?

A: You can try using a gluten-free all-purpose flour blend, but results may vary as gluten is important for the dough’s structure.

Conclusion

Now that you’ve discovered this unbelievably delicious sourdough donut recipe, it’s time to roll up your sleeves and start baking. These baked sourdough donuts are not only a fantastic way to use your sourdough discard but also a delightful treat that everyone will enjoy. We’d love to hear how your donuts turned out, so please share your experiences and any creative variations you’ve tried in the comments below. Happy baking!