How to Make the Perfect Sourdough Donut Recipe from Scratch

Sourdough donut recipe—these three words are enough to excite any home baker or donut enthusiast. Combining the timeless appeal of a classic donut with the unique tang and airy texture of sourdough fermentation, sourdough donuts offer a flavor experience that’s both nostalgic and innovative. In this post, you’ll discover how to harness the natural leavening power of a sourdough starter to create irresistibly light, fluffy donuts from scratch. Along the way, you’ll learn helpful tips for perfecting your dough, mastering the proofing process, and choosing the best frying and glazing methods. Whether you’re new to sourdough or an experienced baker looking to expand your repertoire, this sourdough donut recipe will soon become your go-to favorite for any sweet occasion.

Understanding the Sourdough Starter

A sourdough starter isn’t just another ingredient—it’s a living culture that can transform your baking. At its core, it’s simply a mixture of flour and water teeming with wild yeast and friendly bacteria, but this unassuming blend offers incredible depth of flavor and character. When nurtured properly, a sourdough starter lends a subtle tanginess to the dough and a light, airy crumb you’ll never achieve with commercial yeast alone.

Where It All Begins

Creating your starter starts with mixing equal parts flour and water, then letting nature take its course. Over a few days, wild yeast from the surrounding environment settles into the mixture and begins feeding on the carbohydrates. Bakers discard a portion daily and “feed” the remaining starter with fresh flour and water. This routine might initially sound tedious, but it’s the key to developing robust yeast activity and that distinctive sourdough aroma.

The Science Behind the Flavor

What sets sourdough apart is the symbiosis between yeast and lactic acid bacteria. As the yeast ferments the dough, these bacteria produce lactic and acetic acids, giving sourdough its trademark tang. This extra fermentation time also breaks down more of the flour’s gluten, resulting in a donut that’s easier to digest and full of nuanced flavors.

Keeping Your Starter Happy

Maintaining a starter is about finding the right balance of time and temperature. Keep it on the counter if you bake often, or stash it in the fridge to slow fermentation when you’re less active in the kitchen. Make sure to feed it on a predictable schedule—once a day for an active starter, or once a week if it’s chilled—so it remains lively and ready to give your donuts that perfect lift. Each bubbling jar of starter has its own personality, and as you get to know yours, you’ll recognize the subtle signs of health, like a slightly sweet and tangy smell and a gentle rise between feedings.

Essential Tools and Ingredients

The journey to creating outstanding sourdough donuts begins with assembling the right tools and selecting ingredients that complement the unique qualities of a sourdough starter. By preparing wisely, you’ll not only save time and energy but also ensure consistent, bakery-level results.

Must-Have Kitchen Tools

1. Stand Mixer or Sturdy Mixing Bowl
A reliable stand mixer can handle the thick, elastic dough that defines sourdough donuts. If a mixer isn’t in your arsenal, don’t worry—hand-kneading in a large, sturdy bowl works just as well, though it might require a bit more elbow grease.
2. Kitchen Scale
Accuracy can make or break a recipe, especially when working with live cultures like sourdough. Using a scale ensures precise measurements of flour, water, and starter, so you can maintain a consistent dough hydration level.
3. Candy Thermometer
Getting the frying temperature right is crucial. A candy thermometer helps you heat the oil to an even 350°F (175°C), giving your donuts a crisp exterior without overcooking the tender interior.
4. Donut Cutter
Though a drinking glass and a smaller cutter can work in a pinch, a dedicated donut cutter streamlines the process and provides that classic donut shape every time.

Key Ingredients for Dough Success

1. Sourdough Starter
The star of the show, your sourdough starter infuses each donut with subtle tang and lightness. Make sure it’s active and bubbly on a baking day to achieve the ideal rise.
2. Flour of Choice
All-purpose flour is a solid go-to, yielding a soft but sturdy dough. If you want added chew, bread flour can be used instead—just monitor your dough consistency to avoid dryness.
3. Sweeteners and Enrichments
Typically, a small amount of sugar or honey is used for both flavor and dough structure. A bit of melted butter or oil rounds out the richness, while eggs give the donuts a tender crumb.
4. Oil for Frying
Choose a high-heat oil like canola or vegetable oil to withstand prolonged frying without burning. Keep enough on hand to submerge at least half of each donut at a time.

Essential Tools and Ingredients

As you prepare to make your batch of sourdough donuts, gathering the right equipment and stocking up on quality ingredients will save you time, streamline your workflow, and help produce consistently delicious results. Below, you’ll find an in-depth look at the items and pantry staples that will set you up for donut-making success.

Setting Up Your Workspace

  1. Sturdy Mixing Equipment
    A stand mixer is excellent for handling thicker doughs that need extra kneading power, particularly sourdough-based recipes. If you don’t have a stand mixer, a large mixing bowl and a strong wooden spoon or spatula can do the trick. Expect to use a bit more muscle if you’re kneading entirely by hand.
  2. Precision Measuring Tools
    While cups and spoons can work, a reliable kitchen scale ensures exact measurements and removes the guesswork. Sourdough doughs thrive on accuracy since even a slight adjustment in hydration can change the texture and rise.
  3. Donut Cutter or Alternatives
    A dedicated donut cutter streamlines shaping, so every donut fries evenly. If you don’t own one, you can improvise with two circular cutters of different sizes—one for the donut’s outer edge and another for the center hole.

Pantry Staples and Key Ingredients

  1. Active Sourdough Starter
    The backbone of your recipe, this fermented mixture of flour and water provides natural leavening and distinctive tangy undertones. Make sure it’s well-fed and bubbly on the day you plan to use it to achieve an optimal rise.
  2. Flour Selection
    All-purpose flour is a trusty option, offering a balance between softness and structure. If you enjoy a bit more chew, bread flour has a higher protein content that can add extra body to the final donut.
  3. Enriching Elements
    A touch of sugar or honey not only sweetens the dough but also helps with browning. Eggs, butter, or oil lend richness and tenderness, balancing the unique tang of sourdough.
  4. Seasoning and Flavorings
    Though simple recipes use just salt for seasoning, feel free to elevate the flavor with vanilla extract, warm spices like cinnamon, or even citrus zest. These add-ons can enhance or complement the natural sourdough notes.

Frying Essentials and Technique

  1. High-Heat Oil
    Whether you prefer canola or vegetable oil, pick one that can withstand temperatures around 350°F (175°C) without breaking down. The right oil ensures donuts turn golden brown rather than greasy or scorched.
  2. Accurate Thermometer
    A candy or deep-fry thermometer is indispensable. Keeping the oil at a consistent frying temperature prevents undercooked middles or over-crisp exteriors.
  3. Safety and Cleanup
    Line a tray or plate with paper towels to wick away excess oil once the donuts are fried. This step is crucial for maintaining a light and airy texture rather than a heavy, oily finish.

Step-by-Step Dough Preparation and Proofing

Once you’ve gathered your ingredients and readied your tools, it’s time to transform your sourdough starter into pillowy donut dough. By following a few deliberate steps—mixing, first proof, shaping, and a final rise—you’ll capture that signature light texture and mild tang in every bite.

Mixing the Dough

  1. Combine Wet and Dry Components
    Start by whisking together your sourdough starter, milk (or water), sugar, and any flavor extracts. In a separate bowl, stir the salt into the flour, then gradually add the flour mixture to the wet ingredients. This helps distribute the salt evenly, fostering balanced fermentation.
  2. Stir or Knead Until Uniform
    If using a stand mixer, opt for a dough hook attachment, working the mixture on low speed at first and slowly increasing to medium. If you’re kneading by hand, use the heel of your palm in a push-fold-turn motion. The goal is a dough that’s soft to the touch and slightly tacky, but not so sticky that it clings to your fingers.
  3. Add Fat (If Called For)
    Some recipes include melted butter or oil near the end of mixing to enrich the dough. Incorporate this gradually, allowing each addition to blend fully before pouring in more.

First Proof (Bulk Fermentation)

  1. Cover and Rest
    Transfer your dough to a clean, lightly oiled bowl. Loosely cover it with plastic wrap or a damp towel to maintain moisture.
  2. Ideal Conditions
    Sourdough thrives in warmer spots, around 75°F (24°C). If your kitchen is cooler, place the bowl inside a turned-off oven or microwave with the door closed to shield it from drafts.
  3. Watch for Growth
    Bulk fermentation generally takes a couple of hours, though exact timing depends on your starter’s vigor and room temperature. You’ll know it’s ready when the dough appears puffy and has roughly doubled in size.

Shaping and Cutting

  1. Prepare Your Work Surface
    Lightly dust a countertop with flour to prevent sticking. Gently tip the proofed dough onto the floured area, being careful not to deflate it completely.
  2. Roll and Cut
    Use a rolling pin to flatten the dough to about half an inch thick. Press a donut cutter firmly into the dough, or improvise with a circular cutter and a smaller ring for the center hole. Once cut, gather scraps, reshape, and cut again until you’ve used up all the dough.
  3. Handle With Care
    Transfer the donut rounds and holes to parchment-lined baking sheets. Space them an inch or two apart so they don’t fuse as they rise. Cover them loosely to prevent drying.

Second Proof (Final Rise)

  1. Allow the Donuts to Puff Up
    At this stage, the shaped donuts need a shorter proof—typically 45 minutes to an hour. They should appear slightly airy when gently touched.
  2. Check for Over-Proofing
    If the donuts appear lifeless or collapse at the slightest nudge, they’ve likely over-proofed. While they may still taste fine, they’ll be more prone to absorbing excess oil during frying.
  3. Overnight Option
    For those who want fresh donuts first thing in the morning, place the shaped dough in the refrigerator overnight. This slower final proof will deepen flavor, and you’ll just need to bring them to room temperature before frying.

Frying, Glazing, and Serving Your Sourdough Donut Recipe

The moment has arrived to turn your carefully proofed dough into irresistible, golden-brown treats. Frying sourdough donuts demands close attention to temperature, timing, and technique, but the payoff—a crisp exterior and pillowy interior—is more than worth the effort. Then, with a few final flourishes in the form of glazes and toppings, you’ll have bakery-worthy donuts ready to share (or keep all to yourself).

Mastering the Frying Process

Begin by heating a neutral, high-smoke-point oil—such as canola or vegetable oil—in a deep, heavy-bottomed pot or Dutch oven. Aim for a steady temperature around 350°F (175°C); a deep-fry thermometer is invaluable here, helping you avoid oil that’s too hot (leading to burned exteriors and undercooked centers) or too cool (resulting in greasy donuts). To test if the oil is ready, drop in a donut hole or a small scrap of dough. If it sizzles gently and floats to the top within a few seconds, you’re in good shape.

Fry each donut for about 1–2 minutes per side, watching closely for a rich golden color. Use a slotted spoon or spider skimmer to flip them gently at the halfway point. As they finish, set them on a wire rack lined with paper towels to drain off excess oil—this step keeps them light and crisp rather than soggy. If you notice the donuts turning too dark too fast, reduce the heat slightly and wait until the oil returns to the correct temperature before frying the next batch.

The Art of Glazing and Toppings

Once your donuts have cooled just enough to handle, it’s time to add a layer of flavor and visual appeal. The classic glaze is as simple as whisking together powdered sugar, a splash of milk or water, and a touch of vanilla extract—yet it complements the sourdough tang beautifully. Dunk each donut into the glaze, letting any excess drip away, then return it to the rack so the glaze can set.

If you want to get creative, consider a chocolate ganache, maple frosting, or even a citrus-infused icing. Garnishes like toasted nuts, coconut shavings, or colorful sprinkles add both texture and personality. For a simpler approach, roll your warm donuts in cinnamon sugar or drizzle them with honey for a sweet finish that highlights the sourdough’s natural character.

Serving and Enjoying

Sourdough donuts reach peak taste and texture shortly after they’re fried and glazed. Serve them on a platter alongside fresh coffee or tea, and watch them disappear in record time. Thanks to the gentle tang of the sourdough, they also pair wonderfully with fresh berries or fruit compotes. If you plan to showcase them at a brunch or special gathering, consider arranging a variety of toppings—some glazed, some sugared, a few adorned with chocolate—so guests can choose their favorites.

Although best enjoyed the day off, sourdough donuts do keep reasonably well. If you must wait, store them in an airtight container at room temperature, and pop them in the oven or microwave for a brief reheat to revive that soft, freshly made appeal. By approaching each stage—frying, glazing, and serving—with thoughtfulness, you’ll craft donuts that satisfy both the eyes and the taste buds, leaving everyone craving another round.

Troubleshooting and Storage Tips

Even with careful preparation and a lively sourdough starter, a few hiccups can arise when making donuts. Understanding common pitfalls—and how to fix or avoid them—will elevate your baking game, ensuring you end up with perfectly light, tangy treats every time. Once you’ve nailed the process, proper storage comes into play, especially if you want to keep those donuts fresh for as long as possible.

Common Sourdough Donut Challenges

  1. Dense or Gummy Texture
    • Possible Causes: Under-proofing, weak starter, or using flour that’s too heavy.
    • Solutions: Verify that your starter is active and bubbly before mixing the dough. Allow sufficient proofing time—particularly during bulk fermentation—so the dough can develop enough air pockets. If you’re consistently getting dense donuts, try switching to flour with a moderate protein content (like all-purpose) and ensure your dough is neither too dry nor too wet.
  2. Excessively Oily Donuts
    • Possible Causes: Frying at too low a temperature or over-proofed dough.
    • Solutions: Keep a close eye on your oil with a candy thermometer, aiming for 350°F (175°C). If you see the temperature dipping below 340°F (171°C), pause to let it heat back up. Over-proofed donuts soak up more oil and often collapse upon frying, so err on the side of slightly less proofing time if you’re unsure.
  3. Burnt Exterior, Undercooked Interior
    • Possible Causes: Frying oil too hot, or donuts that are rolled too thick.
    • Solutions: Test the oil with donut holes before committing to frying the entire batch. If they turn dark too quickly, reduce the heat and wait until the oil stabilizes at around 350°F (175°C). For consistent cooking, roll the dough to a uniform thickness—about half an inch—so everything fries evenly.
  4. Starter Not Rising the Dough
    • Possible Causes: Inactive or underfed starter, or a cold kitchen environment.
    • Solutions: Give your starter a few feedings to boost activity before use, and choose a warm spot (around 75°F/24°C) for proofing. If your kitchen runs cool, consider a proofing box or place the dough in a turned-off oven with the light on.

Proper Storage Techniques

  1. Short-Term Storage (1–2 Days)
    • Airtight Container: Place your donuts in a single layer in a container, ensuring that any glaze has set before stacking them. This helps maintain their soft interior and prevents them from drying out too quickly.
    • Room Temperature: Avoid the refrigerator unless you live in a very humid climate—cooler temperatures can accelerate staling in bread-like baked goods.
  2. Long-Term Storage (Up to 2–3 Months)
    • Freezing: Once the donuts have cooled completely, arrange them on a baking sheet (unglazed is best) and freeze until solid. Remove as much air as you can before transferring them to a freezer-safe bag.
    • Reheating: When you’re ready to indulge, thaw the donuts at room temperature, then warm them briefly in a low-temperature oven (around 300°F/150°C) or for a few seconds in the microwave. Glaze or top them after reheating for the freshest taste.
  3. Reviving Day-Old Donuts
    • Oven Refresh: Place donuts on a baking sheet and heat at 350°F (175°C) for about 3–5 minutes. This crisps the outside while reviving some of their soft, fluffy interior.
    • Microwave Caution: While a quick microwave zap makes them warm, it can also lead to a rubbery texture if overdone. Use short, 5- to 10-second increments and check frequently.

FAQ

Can I Use Starter Discard for This Recipe?

Absolutely. Starter discard can be a fantastic way to repurpose what might otherwise be thrown out.

Is It Possible to Bake Sourdough Donuts Instead of Frying Them?

Yes, baking is an excellent alternative if you want to cut back on oil or prefer a lighter donut.

How Long Will Sourdough Donuts Stay Fresh?

As with most yeast-based treats, sourdough donuts taste best within the first day or two.

Do I Need to Use a Stand Mixer, or Can I Knead by Hand?

A stand mixer simplifies the job, especially since sourdough donut dough can be on the sticky side.

Why Are My Donuts Dense Instead of Fluffy?

Dense donuts typically point to under-proofing, insufficient kneading, or a sourdough starter that isn’t at its peak activity.

Conclusion

Making sourdough donuts is all about combining a tangy, well-fed starter with simple ingredients for a fluffy, irresistible treat. By focusing on basic steps—prepping a bubbly starter, mixing a balanced dough, proofing just right, and frying at the proper temperature—you’ll end up with donuts that are crisp on the outside and pillowy on the inside. Don’t forget to get creative with glazes or fillings, and enjoy each delicious bite as you hone your sourdough skills.