sourdough donuts

Sourdough Donuts Recipe

Sourdough Doughnuts

Today I’m sharing a recipe for sourdough doughnuts that will quickly become your favorite. If you’re in the mood for some delicious and cozy doughnuts. These sourdough doughnuts will not disappoint. These donuts are amazing, chewy, fluffy, and melt in your tongue. And, yes, these are egg-free.

What makes these sourdough doughnuts unique?

This recipe for sourdough doughnuts produces the ideal yeast doughnuts with a highly fluffy texture.
Because of the sourdough, these doughnuts are very fluffy, airy, and light!
These sourdough doughnuts are chewy for the first two bites, then melt in your tongue. Doughnuts come in a variety of flavors, but the two most common are yeast and cake doughnuts. Both sorts appeal to me. Baked doughnuts are delicious, whether they are old-fashioned or any other variety. But nothing beats the classic yeast doughnut. And here’s a recipe for sourdough donuts for you. And there are no eggs in this recipe. It includes a recipe for overnight doughnuts, which is optional. Let’s get this party started.


Sourdough starter in the deliciousness of these doughnuts

You might think that starter is simply used to replace commercial yeast in this sourdough doughnuts recipe. That, however, is not the case. Sourdough is considerably more than just a leavening agent. Because of the extended fermentation period and more trapped air, it makes these doughnuts considerably fluffier and lighter. However, it also offers a moderate sourness that helps to balance the sweetness of the dough and the sugary toppings or glaze. And believe me, these sourdough doughnuts are wonderful.

Ideas for sourdough doughnut shapes

I’m making ordinary round-shaped doughnuts with a hole for these sourdough doughnuts. The remaining holes may be used to make small hole doughnuts. If you don’t want to make hole doughnuts, just mix the cutout holes with the leftover dough and roll and cut ordinary doughnuts.

Do not cut the center holes if you intend to make round, cream, or jelly-filled doughnuts. Fry as normal, then fill with cream and glaze to your heart’s content.

You may also shape them like beignets into diamond or rectangular shapes.

Ideas for donut toppings

You may dress these doughnuts as you like. I’m keeping things simple. For this recipe, I’m just covering my sourdough doughnuts with sugar and cinnamon. When it comes to glazed doughnuts, I like a light glaze rather than thick ones. Let us add a couple topping alternatives to the list of pointers:

Rolling donuts in a mixture of sugar and cinnamon is the most basic and easiest donut topper. Simple, delicious, and soothing!
Glaze: For glazing, use the following doughnut glaze recipe:

255 g powdered sugar( about 2 cups)
55 g butter( 4 tbsp)
1 tsp vanilla extract
4 tbsp whole milk ( more or less depending on how thick or thin you like your glaze)


If you like a thick glaze, reduce the amount of milk in the glaze recipe. You may always do additional coats to produce a thick glaze layer if you want it that way.

Coating with chocolate: For coating these sourdough Doughnuts, use sweet brown chocolate or white chocolate. To produce a multicolored coating, use gel colors in white chocolate. Sprinkle with sprinkles, chopped nuts, smashed cookies, or anything you like.

Sourdough Doughnuts Ingredients

Sourdough starter: For sourdough starter doughnuts, start with a fed starter. If you store your starting in the fridge, take it out and feed it ahead of time. We want to use it when it is at its best, before it begins to decrease or deteriorate. The starter in the decline stage is significantly sourer than the started in the ripe stage.

All-purpose Flour: For this sourdough doughnut recipe, I used ordinary all-purpose flour. Any sort of unbleached all-purpose flour will do. If feasible, go for an organic type. I’ve prepared them using a 50:50 mix of whole wheat and bread flour and had good results.
Whole milk: Because there are no egg yolks or eggs in this recipe, milk and a little butter are the only tenderizers. As a result, use only whole milk. It is not possible to use skim or low fat milk in this recipe. Also, be certain that the milk is not directly from the refrigerator. Warm it up a little if necessary. The optimal milk temperature is between 75 and 85 degrees Fahrenheit. So, if you have an instant-read thermometer, now is a good moment to use it.

Unsalted butter: is used in the sourdough doughnuts recipe. If you prefer to use salted butter, leave off the salt. Use regular butter, not low-fat butter.

Sourdough Doughnuts should be stored at room temperature:

Unless you live in a tropical climate, these sourdough doughnuts will stay nicely at room temperature for around 3 days. If this is the case for you, don’t keep them at room temperature for more than a day.

They should be stored in an airtight container coated with tissue or parchment paper.

Sourdough doughnuts have the best shelf life. The sugar-cinnamon doughnuts should be kept in an airtight bag or container in a cold, dry area. Because sugar is hygroscopic, the sugar crystals should not come into touch with damp air.

Commonly Asked Questions

Can I freeze the dough for sourdough doughnuts?

The formed and proofed doughnuts can alternatively be frozen and fried later.
Yes, the sourdough doughnut dough can be frozen. Follow the shaping and cutting steps outlined in the post. Also, place the cut out donuts on a baking sheet coated with parchment paper to prove. When you notice that they have swelled up, place them in the freezer to freeze. Remove them from the freezer after they have firm. Lift them up and place them in a freezer-safe plastic bag. Place a piece of parchment paper between two doughnuts as well. This will keep them from sticking together and make thawing easier.
I’ve had good luck freezing them for a month. Allow them to defrost at room temperature for 3-4 hours before frying.

But what is the issue with my dark donuts?

The donuts will get brown and hard if the oil is too hot. In the case of doughnuts, this is not the intended personality. The doughnuts should be golden brown. Maintain an oil temperature of 320-330 0 F. Allow enough time to cook the doughnuts. They must be cooked gently. We want them to be cooked all the way through, not just on the exterior. If the oil is really hot, they will only brown on the exterior while remaining raw in the inside.

Can I create filled doughnuts using this recipe?

Yes, you can create filled doughnuts using this recipe. Two things will be different: while shaping, roll it a little thicker and do not cut the middle of the circle.
Allow the round to proof until it gets fuller (a bit dome-shaped) before cooking.
Also, when frying, avoid using deep oil. Oil around 2.5- 3 inches deep should sufficient.
Bake these baked sourdough doughnuts at 350 0 F after coating generously with melted butter, and bake until a golden brown crust forms.

Can I use this recipe to create vegan sourdough donuts?

Yes, you can simply create vegan sourdough doughnuts with this recipe. Because there are no eggs in this recipe, all you need to do is replace the butter and milk with equivalent plant-based replacements. You should be OK with some vegan butter and coconut milk (because to its high fat content). If you don’t want the coconut flavor, use any neutral-flavored milk.

Is it possible to produce baked sourdough doughnuts?

You can, however, prepare these sourdough doughnuts. I produced them by baking (though they are just not the same).
There are various things you can do to bake them as near to the fried ones as possible. Begin by preheating the oven to 350°F and liberally brushing the doughnuts with melted butter. Place a tray with a few ice cubes in the lower rack to prevent the doughnut crust from becoming firm. Also, spritz them with warm water shortly before putting them in the oven. Also, make sure to move the tray between batches so that all of the doughnuts bake uniformly and have a consistent color. And there you have it… cooked sourdough doughnuts!

How do you glaze sourdough doughnuts?

These are excellent for glazed doughnuts. My kids prefer glazed doughnuts than cinnamon sugar doughnuts, therefore I always glaze half the batch. My go-to glaze recipe:
255 g sugar, powdered ( about 2 cups)
55 g of butter ( 4 tbsp)
1 tablespoon vanilla extract
4 tablespoons milk ( more or less depending on how thick or thin you like your glaze)
However, if you intend to glaze them, place them on a cooling rack or plate lined with tissues and allow them to cool slightly before glazing or covering them with chocolate, etc.
Allow the doughnut to cool somewhat before adding the glaze. The doughnuts should be warm but not hot at this point. If you wait until the donuts are entirely cold before frosting them, they will soak up the glaze.

Can I make sourdough donuts using the leftover sourdough?

Yes, I frequently make sourdough discarded doughnuts. I remove the discard and allow it to reach room temperature. You should see some movement in your garbage. By activity, I mean that air bubbles should be present in the trash. Do not utilize extremely old waste because it is likely to be sour. As a result, I strongly advise utilizing the fresh trash within 1-2 days of discarding.

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