Sourdough Donuts
Lightly sweet, soft on the inside, and perfectly golden on the outside, these sourdough donuts are naturally leavened with sourdough starter instead of commercial yeast. The slow fermentation gives them a depth of flavor you simply can’t get from a quick-rise dough!
If you’ve ever wondered whether sourdough donuts are worth the extra time, the answer is a wholehearted yes. This recipe walks you through every step, from fermentation to frying, with tips for baking instead of frying and even filling the donuts with creamy or fruity fillings.
Whether you’re making these for a weekend breakfast, a special celebration, or just because you love baking with sourdough, this recipe is one you’ll come back to again and again.
More Sourdough Recipes!
- Brown Butter Sourdough Chocolate Chip Cookies
- Sourdough Pigs in a Blanket
- Sourdough Banana Muffins
- Soft Sourdough Pretzels
- Overnight Sourdough Pancakes
- Beginner Sourdough Sandwich Bread
- Sourdough Granola
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sourdough Donuts Recipe (Fried)
Sourdough Donuts (Fried)
These fluffy fried sourdough donuts are naturally leavened with an overnight sourdough ferment and lightly sweetened for a classic bakery-style texture.
Ingredients
- ½ cup whole milk, warmed (not hot)
- ¾ cup active sourdough starter (100% hydration)
- 1 large egg, room temperature
- ⅓ cup organic cane sugar
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, melted and cooled
- 2¾ cups bread flour
- ¾ teaspoon fine mineral salt
- Oil for frying (tallow, lard, or avocado oil recommended)
Instructions
Mix the Dough
- In a large bowl, whisk together the warm milk, sourdough starter, egg, sugar, vanilla, and melted butter until smooth.
- Add the bread flour and mineral salt. Mix until a soft dough forms. The dough should be slightly tacky but not wet.
Knead
- Knead by hand for 5–7 minutes (or 3–4 minutes in a stand mixer with a dough hook) until smooth and elastic. Form into a ball.Bulk Ferment (Overnight)
- Place the dough in a lightly greased bowl, cover, and ferment at room temperature for 8–12 hours, until puffy and roughly doubled.
Roll & Cut
- Turn the dough out onto a lightly floured surface. Roll to about ½-inch thickness. Cut donuts using a donut cutter or two round cutters.
- Place donuts on parchment-lined baking sheets, cover lightly, and rest for 30–60 minutes until slightly puffy.
Fry
- Heat oil to 350°F (175°C).
- Fry donuts 1–2 at a time for about 60–90 seconds per side, until golden brown. Avoid overcrowding.
- Remove and drain on paper towels.
Finish
- Dust with powdered sugar, cinnamon sugar, or glaze as desired.
Notes
Recommended Products
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Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 324Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 27mgSodium 244mgCarbohydrates 58gFiber 2gSugar 8gProtein 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Why Make Donuts with Sourdough?
Sourdough donuts are different from traditional yeast donuts in the best way. Instead of relying on instant yeast, this dough ferments slowly using active sourdough starter. That longer fermentation time develops flavor, improves texture, and creates delicious old fashioned donuts.
Benefits of sourdough donuts:
- Naturally leavened (no commercial yeast)
- Rich, slightly tangy flavor
- Soft and fluffy texture
- Great use for active sourdough starter
- Can be fried or baked
- Perfect base for fillings and glazes
Baking Schedule: Sourdough Donuts Ready for Breakfast
This timeline ensures your sourdough starter is active and bubbly right when you need it, without rushing in the morning.
In the morning (7-8 AM)
Feed Your Sourdough Starter
- If your kitchen runs cool, feed your starter a bit earlier
- Your starter should be doubled, bubbly, and pass the float test within 2–4 hours.
Evening (7–8 PM)
Mix & Knead the Dough
- Mix all dough ingredients.
- Knead until smooth and elastic (5–7 minutes).
- Place dough in a lightly greased bowl.
Bulk ferment overnight at room temperature for 8–12 hours, until puffy and doubled.
Morning (6–7 AM)
Roll, Cut & Second Rise
- Roll dough to ½-inch thickness.
- Cut donuts and place on parchment-lined trays.
- Cover lightly and let rise for 30–60 minutes, until slightly puffy.
Breakfast Time (7:30–8 AM)
Fry & Serve
- Heat oil to 350–360°F.
- Fry donuts until golden brown (about 60–90 seconds per side).
- Drain, finish with sugar or glaze, and serve warm.
☕ Fresh, naturally leavened sourdough donuts—ready right on time for breakfast.
Ingredients for Sourdough Donuts
This recipe uses simple pantry ingredients and an active sourdough starter.
Dough Ingredients
- 1 cup (240g) active sourdough starter (100% hydration)
- ¾ cup (180g) warm whole milk
- ¼ cup (50g) granulated sugar
- ¼ cup (56g) unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 3½ cups (420g) all-purpose flour
- 1 teaspoon salt
For Frying
- Neutral oil such as avocado oil, tallow, or refined coconut oil
Optional Coatings
- Cinnamon sugar
- Vanilla glaze
- Chocolate glaze
Helpful Kitchen Tools for Making Sourdough Donuts
You can make these without anything fancy, but a few tools make the process much easier:
- Large mixing bowl
- Stand mixer (optional, but helpful)
- Donut cutter or round cutters
- Rolling pin
- Parchment paper
- Heavy-bottom pot or Dutch oven
- Thermometer (for oil temperature)
- Slotted spoon or spider strainer
- Wire cooling rack
- Piping bag (for filled donuts)
How to Make Sourdough Donuts
1. Mix the Dough
In a large bowl, whisk together the sourdough starter, warm milk, sugar, melted butter, egg, and vanilla until smooth.
Add the flour and salt. Mix until a shaggy dough forms, then knead for 5–7 minutes by hand or with a stand mixer until the dough is soft, smooth, and slightly tacky but not sticky.
2. Bulk Fermentation (Overnight Rise)
Cover the dough and allow it to ferment at room temperature for 8–12 hours, or until doubled in size. This slow rise is what gives sourdough donuts their signature flavor and texture.
If your kitchen is cool, the rise may take closer to 12 hours.
3. Roll and Cut the Donuts
Turn the dough out onto a lightly floured surface and roll to about ½-inch thickness. Cut donuts using a donut cutter or two round cutters.
Place the donuts and donut holes onto parchment-lined baking sheets.
4. Second Rise
Cover loosely with a towel and let rise for 1–2 hours, until puffy and airy. When gently pressed, the dough should slowly spring back.
5. Fry the Donuts
Heat oil in a heavy-bottom pot to 350°F (175°C).
Fry donuts one or two at a time for 60–90 seconds per side, until golden brown. Avoid overcrowding the pot.
Transfer to a wire rack or paper towels to cool slightly.
6. Coat or Glaze
While still warm, toss donuts in cinnamon sugar or dip into glaze. Serve fresh.
How to Bake Sourdough Donuts Instead of Frying
If you prefer baked sourdough donuts, this dough adapts well.
Baked Instructions:
- Preheat oven to 375°F (190°C)
- Place shaped donuts on parchment-lined baking sheets
- Bake for 12–14 minutes, until set and lightly golden
- Brush warm donuts with melted butter
- Toss in sugar or dip in glaze
Keep in mind: Baked sourdough donuts will be softer and more bread-like, while fried donuts have a crisp exterior and richer flavor.
How to Make Filled Sourdough Donuts
Filled sourdough donuts are easier than they look and absolutely worth the effort.
Step-by-Step Filling Instructions
- Do not cut holes in the donuts. Cut solid rounds instead.
- Fry or bake as directed. ( keep an eye on that temperature!)
- Allow donuts to cool slightly.
- Use a small knife or skewer to create a pocket in the side. (I like to use a straw to poke the hole for the filling.)
- Pipe filling into the center using a piping bag.
Filling Ideas for Sourdough Donuts
- Vanilla pudding or pastry cream – classic and creamy
- Chocolate pudding or chocolate pastry cream ( my favorite, sometimes I use instant pudding for this.)
- Nutella – rich and indulgent
- Jam or fruit preserves – raspberry, strawberry, or blueberry are popular
- Apple butter – perfect for fall
Finish filled donuts by dusting with powdered sugar or drizzling with glaze.
Tips for Perfect Sourdough Donuts
- Use active, bubbly starter for the best rise
- Keep oil temperature steady to avoid gooey centers and burnt outsides
- Avoid adding too much flour when rolling
- Donuts are best enjoyed the same day
Frequently Asked Questions About Sourdough Donuts
This recipe works best with active sourdough starter. Discard does not have enough strength to properly leaven donuts.
Dense donuts usually mean the dough was under-fermented or the starter wasn’t active enough.
This recipe makes 10–12 standard-size sourdough donuts, plus donut holes.
Yes. After the first rise, you can refrigerate the dough for up to 24 hours. Let it come to room temperature before rolling and cutting.
Avocado oil, tallow, and refined coconut oil are all excellent choices due to their high smoke points.
Sourdough donuts are best eaten the same day but can be stored at room temperature for up to 24 hours.
Final Thoughts on Homemade Sourdough Donuts
Making sourdough donuts from scratch is a slower process than using commercial yeast, but the results are well worth it.
Once you master the base dough, the variations are endless: glazed, filled, baked, fried, or dusted with cinnamon sugar.
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