There is genuinely something magical about Sourdough Donuts. The tangy, complex flavor of sourdough starter brings incredible depth to these delightfully fluffy pillows, creating a bakery-worthy treat entirely in your own kitchen. Not only do these donuts have a tender crumb and irresistible golden exterior, but the journey to making them is just as satisfying—the waiting game rewards you with a bite that’s simultaneously nostalgic and utterly unique. If you’re a fan of homemade yeast donuts, you’ll absolutely fall head-over-heels for the flavor payoff sourdough delivers. Let’s roll up our sleeves and make a batch of these unforgettable Sourdough Donuts together!

Ingredients You’ll Need

Every ingredient in this recipe has a starring role—together, they create the signature texture and nuanced flavor of Sourdough Donuts. From the richness of eggs to the velvetiness of whole milk, these simple staples build both structure and crave-worthy taste.

Whole Milk: Adds moisture and richness, ensuring a soft, tender crumb in each donut.
Active Sourdough Starter: The secret to bold, tangy flavor and airy rise—use a bubbly, recently-fed starter for best results.
Large Eggs (Room Temperature): Help bind and enrich the dough, yielding perfect texture after frying.
Granulated Sugar: Sweetens the dough and helps with browning for a gorgeous golden crust.
Vanilla Extract: Infuses both dough and glaze with irresistible aroma and flavor depth.
All-Purpose Flour: The backbone of the dough—measure with care for light, fluffy donuts.
Table Salt: Enhances every other flavor beautifully—never skip it!
Unsalted Butter (Very Soft): Brings tenderness, flakiness, and extra flavor to each bite.
Neutral Cooking Oil (Vegetable, Canola, or Avocado): Essential for frying—to guarantee a crisp, light finish without extra flavor.
Powdered Sugar: Forms the base of the classic donut glaze, delivering the perfect sweetness and smoothness.
Salted Butter (Melted): Adds a rich, buttery kick to the glaze that’s just unbeatable.
Vanilla Extract (for Glaze): Doubles up on flavor, heightening every bite.
Hot Water: Makes the glaze perfectly pourable and easy to dip.

How to Make Sourdough Donuts

Step 1: Plan for Success

Before you even grab your mixer, know that Sourdough Donuts ask for patience! Their slow rise is crucial for both texture and that unmistakable tanginess. Start in the morning or early afternoon, giving yourself plenty of time for the long, slow fermentation—your future self will thank you.

Step 2: Combine Starter and Milk

Begin by adding your active sourdough starter to the bowl of your stand mixer with the paddle attachment in place. Gently warm your whole milk to about 100–110°F and pour it over the starter, mixing to blend. This sets the stage for pliable, flavorful dough.

Step 3: Mix in Eggs, Sugar, Vanilla, and Flour

Add the eggs, granulated sugar, vanilla extract, and about two cups of all-purpose flour to the bowl. Sprinkle the salt over the flour, then mix everything together until smooth and cohesive—this is where the magic starts to form!

Step 4: Add the Butter

With your mixer running on low, add the very soft unsalted butter one tablespoon at a time. The dough will look a bit richer and glossier after each addition; don’t rush this step, as slow incorporation makes for the softest donuts.

Step 5: Switch to Dough Hook and Finish Flour

Swap out the paddle for the dough hook and slowly mix in the remaining flour as needed, being careful not to over-flour. The dough should clear the sides of the bowl and form a slightly tacky, cohesive ball—use your judgment, adding a bit more flour if it’s too sticky, or holding back if it comes together earlier.

Step 6: Knead Until Smooth and Elastic

Keep kneading with the dough hook on low (speed 2 works well) for 7 to 10 minutes. Aim for a smooth, elastic texture that’s just a touch tacky—poke it gently; if it doesn’t cling to your finger, you’re good to go.

Step 7: Bulk Rise and Overnight Fermentation

Transfer your finished dough into a lightly oiled large bowl, cover tightly with plastic wrap, and leave it somewhere warm and draft-free. When doubled in size (about 6–8 hours), stash it in the fridge overnight. This slow, cold fermentation builds flavor and a delicate crumb like nothing else.

Step 8: Roll, Cut, and Proof the Donuts

The next morning, prep by cutting twelve squares of parchment—each donut will rest on its own square. Roll the cold dough to about 1/2 inch thick, then cut out your Sourdough Donuts with a donut cutter. Lightly flour both sides of each round and place them on the parchment squares. Cover and let them rise again, 1.5–2 hours, until puffed and pillowy—they’re ready when an indent springs back slowly.

Step 9: Fry with Care

Heat about two inches of neutral oil in a medium saucepan to 350°F. Fry 1–2 donuts at a time, flipping halfway, for about 45–60 seconds per side, until beautifully golden. Let each donut cool briefly on a rack or paper towel-lined plate—it’s time for the best part!

Step 10: Mix and Dip in Glaze

Whisk together powdered sugar, melted salted butter, vanilla extract, and just enough hot water to create a silky, dippable glaze. Dip your warm Sourdough Donuts right in, then return them to the rack so the glaze can set into that signature crackle. Pure bliss!

How to Serve Sourdough Donuts

Garnishes

Once your Sourdough Donuts are glazed, you can get creative! Sprinkle with rainbow or chocolate jimmies for a childhood flashback, dust with extra powdered sugar, or finish with a hint of flaky sea salt for a gourmet twist. A few shavings of lemon or orange zest can brighten up the glaze and really make the tangy sourdough flavor sing.

Side Dishes

Pair your fresh Sourdough Donuts with a big mug of hot coffee or a creamy chai latte—it’s a classic combo for good reason. For a brunch spread, serve alongside fresh berries, yogurt parfaits, or even a platter of artisan cheeses to balance the sweetness.

Creative Ways to Present

Stack Sourdough Donuts in a tower on a cake stand for an eye-catching centerpiece, or serve them nestled in a vintage basket lined with parchment for a cozy bakery vibe. For parties, thread donut holes onto skewers for a fun twist, or drizzle with chocolate ganache and top with crushed nuts for extra flair.

Make Ahead and Storage

Storing Leftovers

Leftover Sourdough Donuts can be stored in an airtight container at room temperature for up to two days, although they’re at their best within the first 24 hours. The glaze will soften over time, but the integrity of the donut stays lovely—just be sure to seal them up tightly to maintain that pillowy texture.

Freezing

If you want to keep donuts for longer, let them cool completely, then freeze (un-glazed is best) in a single layer on a baking sheet before transferring them to a freezer-safe bag. They’ll keep for up to two months. You can also freeze the pre-shaped, un-fried dough and let them thaw and proof before frying for nearly-fresh results anytime.

Reheating

To bring your Sourdough Donuts back to peak enjoyment, warm them in a 300°F oven for about five minutes. If reheating from frozen, let them thaw at room temperature first. The oven revives their lightness and makes the glaze, if already set, a little melty and divine.

FAQs

Can I make Sourdough Donuts without a stand mixer?

Absolutely! While a stand mixer makes mixing and kneading easier, you can knead the dough by hand—it will just take a bit more elbow grease. Mix until the dough is smooth and elastic, just as you would with the machine.

What if my sourdough starter isn’t very bubbly?

If your starter isn’t at peak activity, the donuts may take much longer to rise and can end up less airy. Try to feed your starter 4-8 hours before mixing the dough for the best results. You want visible bubbles and a slightly domed top.

How do I know when my donuts are proofed enough before frying?

Look for donuts that are puffed, pillowy, and respond to a gentle poke—if the indentation springs back slowly, they’re ready to fry. If it bounces back instantly, give them more time; if it doesn’t bounce back at all, they may be over-proofed but can still be cooked.

Can I flavor the glaze differently?

Definitely! Swap vanilla for almond extract, stir in a touch of ground cinnamon, or add a splash of lemon juice for a citrus punch. You could even dip the donuts in cinnamon-sugar after glazing for a churro-like finish.

Can I use discard starter instead of active?

It’s best to use active starter for this recipe to ensure proper rise, flavor, and texture. Discard starter won’t provide the necessary lift and the resulting donuts will be dense. Save your discard for pancakes or crackers instead!

Final Thoughts

If you’ve ever wanted to take your love of sourdough to new, utterly delicious territory, Sourdough Donuts are your ticket. Few things compare to the thrill of biting into a warm, tangy, freshly-fried donut made from scratch. Don’t be intimidated—this recipe is truly worth every minute. Once you taste that signature flavor, you’ll find yourself reaching for your starter again and again!