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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.
Prep Time20 minutes
Cook Time12 minutes
Fermentation Time12 hours
Total Time12 hours 32 minutes
Course: Dessert
Cuisine: American
Keyword: baked sourdough donuts, fried sourdough donuts, sourdough donuts
Servings: 12
Calories: 324kcal
Author: Ashley Nicole

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

  • Starter activity matters: Use an active, bubbly sourdough starter at peak for the best rise. A sluggish starter will result in denser donuts.
  • Dough texture: The dough should feel soft and slightly tacky, but not sticky. If it’s too wet, add 1 tablespoon of bread flour at a time.
  • Oil temperature is important: Keep oil between 350–360°F. Too cool and the donuts absorb oil; too hot and they brown before cooking through.
  • Don’t overproof: The second rise should make the donuts look puffy—not fragile. Overproofed donuts can collapse in the oil.
  • Best same day: These donuts are best enjoyed fresh, but leftovers can be reheated gently in a warm oven.
  • Frying oil choice: Tallow, lard, coconut or avocado oil give the best flavor and stability for frying.