Best Sourdough Donut Recipe (Fried)
There is something truly special about homemade sourdough donuts—that light, airy crumb, the subtle tang from fermentation, and the perfectly golden brown exterior that only frying in hot oil can achieve. If you’ve been searching for the ultimate sourdough donut recipe, this is it. These sourdough doughnuts are soft, fluffy, and glazed with a simple vanilla glaze that has just the right amount of sweetness.
This recipe is a beautiful blend of traditional techniques and simple ingredients you likely already have in your kitchen. Whether it’s your first time making homemade donuts or you’re an experienced baker looking to expand your collection of sourdough recipes, this guide will walk you through every step for the best results.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sourdough Donut Recipe
Sourdough Donut Recipe
Equipment
- Artiste
- My Favorite Apron
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
Glaze
- 1/4 cup evaporated milk
- 1 tsp vanilla
- 2 cups powdered sugar
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.
Make the Glaze
- add milk to a small sauce pan and warm on low heat until steaming but not boiling. Remove from heat.
- Next, mix in sifted powdered sugar and use a whisk to mix!
- add in the vanilla
- dip each donut in the Glaze, flipping to cover both sides. Place on a wax or parchment paper lined baking tray to cool.
Notes
Why Make Donuts with Sourdough?
This recipe is a great way to use your active sourdough starter while creating a truly indulgent treat for the whole family. Unlike regular doughnuts made with commercial yeast, these donuts rely on a long fermentation process that enhances both flavor and texture.
- Made with simple ingredients
- Naturally leavened with a ripe sourdough starter
- Creates fluffy donuts with an airy crumb
- Perfect for breakfast, dessert, or a special weekend treat
- Easily adaptable with glazes like chocolate glaze or maple glaze
Ingredients for Sourdough Donuts
This recipe uses simple pantry ingredients and an active sourdough starter.
Dough Ingredients
- ½ cup whole milk, warmed (not hot)
- ¾ cup active sourdough starter (100% hydration)
- 1 large egg (room temperature ingredients are best)
- ⅓ cup organic cane sugar
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted butter and cooled
- 2¾ cups bread flour (or all purpose flour if needed)
- ¾ teaspoon fine mineral salt
- Oil for frying (tallow, lard, or avocado oil recommended over vegetable oil)
Glaze
- ¼ cup evaporated milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
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 your wet ingredients: warm milk, sourdough starter, egg, sugar, vanilla extract, and cooled melted butter.
Gradually add the dry ingredients—flour and salt—mixing until a soft dough forms. The dough should be slightly tacky but not overly sticky.
If using the bowl of a stand mixer, mix on low speed using a dough hook until combined.
2. Knead the Dough
Knead the dough by hand for 5–7 minutes or use your mixer on medium speed for 3–4 minutes. The dough should become smooth and elastic, pulling away from the sides of the bowl.
Form into a ball and place into a lightly greased bowl. Cover with plastic wrap.
3. Bulk Ferment Overnight
Let the dough rest in a warm place for 8–12 hours. This slow dough rise is what gives sourdough donuts their signature flavor and texture.
By the next day, your dough should be puffy and roughly doubled in size.
4. Roll and Cut
Turn the dough onto a lightly floured surface. Roll it to about ½-inch thickness.
Use a donut cutter to create classic donut shapes. Save the centers for donut holes—a delicious bonus!
5. Rest
Place the donuts on a baking sheet lined with a piece of parchment paper. Cover lightly and allow a second dough rest for 30–60 minutes.
6. Fry the Donuts
Heat oil in a heavy pot over medium heat until it reaches 350°F.
Carefully place 1–2 donuts into the hot oil at a time. Fry for 60–90 seconds per side until golden brown.
Use a slotted spoon to remove the donuts and transfer them to a plate lined with paper towels to absorb excess oil. You can also place them on a wire rack or cooling rack.
7. Make the Vanilla Glaze
In a small saucepan, warm the evaporated milk over low heat until steaming (not boiling).
Remove from heat and whisk in sifted powdered sugar until smooth. Add vanilla extract and mix well.
Dip each donut into the vanilla glaze, flipping to coat both sides. Place on a parchment-lined tray to set.
Tips for Perfect Sourdough Donuts
- Use a ripe sourdough starter for proper fermentation.
- Avoid adding too much flour—a slightly tacky dough gives the best texture of the donuts.
- Maintain consistent oil temperature for even frying.
- Let donuts cool slightly before glazing for better coating.
- For extra flair, use a piping bag to fill donuts with jam or cream.
Variations and Flavor Ideas
This sourdough donut recipe is incredibly versatile. Try these variations:
- Chocolate glaze: Add cocoa powder to your glaze.
- Cinnamon sugar: Toss warm donuts in a cinnamon-sugar mixture.
- Maple glaze: Replace milk with maple syrup for a cozy twist.
- Add chocolate chips to the dough for a sweet surprise.
Can You Bake These Instead?
While this recipe is designed for frying, you can adapt it using a donut pan or doughnut pan. Bake in a preheated oven at 350°F for 10–12 minutes. Note that baked versions will resemble cake doughnuts more than traditional fried donuts.
Storage Tips
Store your homemade donuts in an airtight container at room temperature for up to 2 days.
For longer storage:
- Refrigerate for up to 5 days
- Freeze (unglazed) for up to 2 months
Reheat gently in the oven for best texture.
Sourdough Donuts vs. Discard Doughnuts
If you have extra sourdough discard, you can also make sourdough discard doughnuts. These are quicker but lack the depth of flavor from a long fermentation.
This recipe uses an active sourdough starter for that signature tang and fluffy texture.
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.
These sourdough donuts are truly a perfect treat—soft, flavorful, and made with care. Whether you’re enjoying them fresh with coffee and an open Bible in the quiet morning hours or serving them to your family on a slow weekend, they’re sure to become a favorite sourdough recipe in your home.
If you love baking from scratch and working with your own sourdough starter, this recipe is a perfect way to bring something special to your kitchen.
Happy baking!
