Pillowy softness of donuts and the tangy goodness of sourdough creates the best sourdough donuts ever! With the signature chewiness and the classic glaze, everyone will be asking for more. Grab your apron and let’s begin. This recipe is a lot easier than it may seem. This recipe does not make the donuts cakey or too bready.
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Tools you might need:
Ingredients:
Dough:
- Milk: Milk adds moisture and richness to the donuts. It contributes to the soft and tender texture of the dough. The fat content in milk also enhances the flavor. I recommend whole milk.
- Egg: Eggs act as a binding agent and contribute to the structure of the donuts. They also add richness and help achieve a moist and tender crumb.
- Sourdough Starter: The sourdough starter is the heart of this recipe. It provides leavening, giving the donuts a light and airy texture. Additionally, the fermentation process in the sourdough starter imparts a distinct tangy flavor to the donuts. I recommend active and bubbly sourdough starter.
- Sugar: sugar sweetens the donuts, providing the characteristic sweetness we associate with this beloved treat. It also contributes to the browning of the donuts during baking.
- Butter: Butter adds flavor and richness to the donuts. It also contributes to the texture, making the donuts tender and moist. Melted butter works best or a really softened butter stick.
- Vanilla: Vanilla extract enhances the overall flavor profile of the donuts. It adds a warm and aromatic element, complementing the sweetness of the sugar.
- Salt: Salt is a flavor enhancer that balances the sweetness of the other ingredients. It also strengthens the gluten structure in the dough, contributing to a better texture.
- Flour: Flour provides the structure and foundation for the donuts. It contains gluten, which gives the dough its elasticity and strength. The type of flour used can affect the texture of the final product. I recommend King Arthur Bread Flour.
- Coconut Oil (for frying): Coconut oil adds a unique flavor and aroma to the donuts. It also contributes to the overall moisture content of the dough. In some recipes, it might be used for frying the donuts, imparting a subtle coconut flavor to the exterior.
Glaze:
- Powdered Sugar: Powdered sugar, also known as confectioners’ sugar, is used to make the sweet glaze that coats the donuts. It adds sweetness and a smooth texture to the glaze. The fine powder easily dissolves, creating a glossy and appealing finish on the donuts.
- Whole milk: Milk is a key ingredient in the glaze, helping to achieve the desired consistency. It thins out the powdered sugar, making it easy to coat the donuts evenly. Additionally, the milk contributes a subtle creaminess to the glaze.
How to make sourdough donuts:
Feed your starter:
- Make sure you have fed your sourdough starter at least 4-6 hours before using it.
- Mix 1 cup bread flour, 3/4 cup water, and 1/2 cup starter. Stir vigorously, making sure all of the flour has been hydrated.
- Leave the starter on top of your fridge until it has doubled (4-6 hours). This depends on how warm your house is. The warmer your house, the faster it will rise and double.
Make the dough:
- In a kitchen aid mixer bowl, combine milk, egg, sugar, salt, starter, vanilla, melted and cooled off butter, and flour. Knead on speed 3 with a dough hook attachment for about 3-5 mins, until well combined.
- Let the dough rest for about 10 mins.
- Then on medium speed, knead the dough for 10 mins.
- The dough will still be slightly sticky, do not add more flour.
Bulk Ferment:
- Cover the kitchen aid mixing bowl with plastic and leave the dough on your counter or on top of your fridge overnight.
Fridge Proof (optional):
- In the morning, place the dough in the fridge for about an hour or until you get to it. Placing it in the fridge makes it easier to work with. If you don’t have time you can skip this step.
Make the Donuts:
- Roll the dough out on your slightly floured counter. Using a rolling pin spread the dough out making sure the thickness of the dough will be about 1/2 in.
- Using a mason jar or a lid from a mason jar make your donuts. You can also use a donut cutter if you’re really fancy.
- I prefer making my donuts full circles instead of with the hole in the middle. They are easier to handle and easier to keep the shape. Or you can make the donut holes. If you make the donuts full circles, you can fill them with custard or jam.
Second rise:
- Place the cut out donuts onto a parchment paper and let it rise for about 2 hours. (If you are in a time crunch, you can place them in a warm oven 170°F). They should have doubled in size.
Make the glaze:
- Right before frying the donuts, make the glaze by mixing powdered sugar with whole milk to a creamy consistency.
Fry the donuts:
- In a small saucepan add and heat 1 cup of coconut oil.
- Place 1 – 2 donuts in at a time.
- They cook fast. Flip over once the color is to your liking. They will grow in the hot oil as well.
- Transfer cooked donuts to a paper towel line cooling rack for about 1 min.
- Then dip the donut in your glaze and leave on the cooling rack (with no paper towel).
Sample Bakers Schedule:
8 AM: Feed your sourdough starter.
8 PM : Mix your dough. strengthen your dough, and cover to rise overnight.
6 AM: Place into the fridge.
7-8 AM: Divide and shape the dough.
8:30 AM: Cover for second rise.
9:30 -10 AM: Assemble the buns.
10 AM: Bake.
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If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Donuts
Sourdough donuts are delightfully chewy and soft, offering a unique and flavorful twist to the classic treat.
Equipment
- Kitchen Aid Mixer
- Rolling Pin
- Mixing bowl
- Parchment Paper
- Saucepan
- Donut cutter
- Cooling rack
- Paper towels
Ingredients
- 1 cup sourdough starter active and bubbly
- 1/2 cup sugar
- 120 grams whole milk
- 1 egg
- 1/2 stick of butter 1/4 cup, 50 g
- 1 tsp vanilla
- 1 tsp salt
- 1 cup coconut oil
- 290 g bread flour
Glaze
- 2 cups powdered sugar
- 1/4 cup whole milk or half and half
Instructions
Feed your starter:
- Make sure you have fed your sourdough starter at least 4-6 hours before using it.
- Mix 1 cup bread flour, 3/4 cup water, and 1/2 cup starter. Stir vigorously, making sure all of the flour has been hydrated.
- Leave the starter on top of your fridge until it has doubled (4-6 hours). This depends on how warm your house is. The warmer your house, the faster it will rise and double.
Make the dough:
- In a kitchen aid mixer bowl, combine milk, egg, sugar, salt, starter, vanilla, melted and cooled off butter, and flour. Knead on speed 3 with a dough hook attachment for about 3-5 mins, until well combined.
- Let the dough rest for about 10 mins.
- Then on medium speed, knead the dough for 10 mins.
- The dough will still be slightly sticky, do not add more flour.
Bulk Ferment:
- Cover the kitchen aid mixing bowl with plastic and leave the dough on your counter or on top of your fridge overnight.
Fridge Proof (optional):
- In the morning, place the dough in the fridge for about an hour or until you get to it. Placing it in the fridge makes it easier to work with. If you don't have time you can skip this step.
Make the Donuts:
- Roll the dough out on your slightly floured counter. Using a rolling pin spread the dough out making sure the thickness of the dough will be about 1/2 in.
- Using a mason jar or a lid from a mason jar make your donuts. You can also use a donut cutter if you're really fancy.
- I prefer making my donuts full circles instead of with the hole in the middle. They are easier to handle and easier to keep the shape. Or you can make the donut holes. If you make the donuts full circles, you can fill them with custard or jam.
Second rise:
- Place the cut out donuts onto a parchment paper and let it rise for about 2 hours. (If you are in a time crunch, you can place them in a warm oven 170°F). They should have doubled in size.
Make the glaze:
- Right before frying the donuts, make the glaze by mixing powdered sugar with whole milk to a creamy consistency.
Fry the donuts:
- In a small saucepan add and heat 1 cup of coconut oil.
- Place 1 - 2 donuts in at a time.
- They cook fast. Flip over once the color is to your liking. They will grow in the hot oil as well.
- Transfer cooked donuts to a paper towel line cooling rack for about 1 min.
- Then dip the donut in your glaze and leave on the cooling rack (with no paper towel).
2 comments
Looks delicious!! Pinned!
Awesome! they are super delicious!