Glazed Sourdough Donuts

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If you’re looking for an indulgent yet unique treat, Glazed Sourdough Donuts are the perfect option! These donuts are soft, fluffy, and slightly tangy thanks to the magic of sourdough fermentation. With an airy texture and a sweet, glossy glaze, these homemade donuts will give traditional raised donuts a run for their money.

One of the best parts about this recipe is its versatility—you can either bake or fry the donuts, depending on your preference. Whether you’re a sourdough pro or just looking for a fun new way to use your sourdough starter, this recipe will quickly become a favorite in your home!

Why You’ll Love These Glazed Sourdough Donuts

✅ Soft, Fluffy & Airy – The sourdough fermentation process results in a light, airy texture. ✅ Slightly Tangy Flavor – The sourdough starter adds a unique depth of flavor. ✅ Customizable – Enjoy them plain, glazed, or with different toppings like cinnamon sugar or chocolate. ✅ Baked or Fried – Choose your cooking method based on your preference. ✅ Perfect for Using Sourdough Discard – A great way to reduce waste in your kitchen.

Ingredients for Glazed Sourdough Donuts

For the Dough:

• 1 cup 100% hydration sourdough starter (250g)
• ½ cup whole milk (115g)
• 1 large egg
• ¼ cup raw cane sugar (55g)
• ¼ cup melted unsalted butter (50g)
• 1 teaspoon vanilla extract (3g)
• 1 teaspoon salt (4g)
• 2 ¼ cups organic bread flour (290g)

For the Glaze:

• 2 cups powdered sugar
• ¼ cup whole milk

For Frying (If Choosing to Fry):

• 1-3 cups coconut oil (for frying, amount depends on pan size)

Step-by-Step Instructions for Glazed Sourdough Donuts

Step 1: Mix the Dough

1. In a large bowl, whisk together the sourdough starter and milk until fully combined.
2. Add the egg, sugar, melted butter, and vanilla extract, mixing until incorporated.
3. Sift in the bread flour and salt, then mix until no lumps remain. The dough will be sticky at this stage.

Step 2: Strengthen the Dough

1. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. After resting, knead the dough using a stand mixer with a dough hook on medium speed for 12 minutes, or until the dough becomes elastic and pulls away from the sides of the bowl.
   • Without a mixer? Use the stretch and fold method: stretch the dough, fold it over itself, rotate, and repeat.

Step 3: Bulk Rise (Overnight Fermentation)

1. Cover the bowl with a damp cloth and let the dough rise overnight for 8-10 hours at 70°F (21°C).
2. The dough is ready when it has doubled in size and is light and airy.

Step 4: Roll & Cut the Donuts

1. Turn the risen dough onto a well-floured surface.
2. Roll out the dough to about ½-inch thickness.
3. Use a 2 ¾-inch biscuit cutter to cut out donut shapes.
4. Gather any scraps, let them rest for 30 minutes, and re-roll to cut more donuts.
5. Pierce the center of each donut with a chopstick and spin to widen the hole to about 1 inch.

Step 5: Second Rise

1. Place donuts on a parchment-lined baking sheet, 2 inches apart.
2. Cover with a damp cloth and let them rise at room temperature for 2 hours, or until they have risen by 50%.

How to Cook Your Sourdough Donuts

Option 1: Baked Sourdough Donuts

1. Preheat your oven to 350°F (180°C).
2. Transfer the parchment paper with the donuts onto a baking sheet.
3. Bake on the center rack for 13-15 minutes, until lightly golden.
4. Let cool before glazing.

Option 2: Fried Sourdough Donuts

1. Heat 1-3 cups of coconut oil in a deep-sided frying pan over medium heat until it reaches 350°F (180°C).
2. Fry a few donuts at a time, about 1 minute per side, until golden brown.
3. Transfer to a cooling rack lined with paper towels to drain excess oil.

How to Make the Glaze

1. In a small bowl, mix together the powdered sugar and milk until smooth.
2. After cooking, allow the donuts to cool slightly, then dip one side into the glaze.
3. Place glazed donuts glaze-side up on a rack and let them set for 10 minutes before serving.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days, but warm before eating.
• Freezer: Freeze unglazed donuts for up to 2 months. Thaw and reheat before glazing.

Flavor Variations & Customizations

1. Chocolate Glazed Sourdough Donuts 🍫

• Replace ½ cup powdered sugar with cocoa powder for a rich chocolate glaze.

2. Cinnamon Sugar Donuts ✨

• Skip the glaze and coat warm donuts in cinnamon sugar instead.

3. Maple Glazed Donuts 🍁

• Substitute milk in the glaze with maple syrup for a warm, sweet flavor.

4. Stuffed Sourdough Donuts 🍓

• Fill fried donuts with jam, Nutella, or pastry cream using a piping bag.

Frequently Asked Questions

Can I Use Sourdough Discard for This Recipe?

Yes! If using sourdough discard, add ½ teaspoon instant yeast to help with the rise.

Can I Make the Dough Ahead of Time?

Yes! After the bulk rise, refrigerate the dough for up to 24 hours before rolling and cutting.

What’s the Best Oil for Frying?

Coconut oil, vegetable oil, or canola oil all work well for frying donuts.

Can I Make Mini Donuts Instead?

Absolutely! Use a smaller cutter and reduce baking/frying time by 2-3 minutes.

Final Thoughts

These Glazed Sourdough Donuts are a delightful fusion of classic donut texture and sourdough depth of flavor. Whether you bake or fry them, they will be a hit at breakfast, brunch, or as an afternoon treat.

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