My youngest, Leo, has a sixth sense for dough. The moment my sourdough starter bubbles on the counter, he pulls up a stool and asks the same question: “Donuts?” Honestly, he’s not wrong. This sourdough donut recipe turns my everyday starter into the softest, fluffiest donuts we’ve ever made.
The first time I fried a batch, my kitchen smelled like a weekend morning at grandma’s house. Now this sourdough donut recipe is a family tradition. If you’ve been nervous about fried dough, relax.
This sourdough donut recipe is forgiving, simple, and made with real ingredients. In fact, once you try this sourdough donut recipe, you’ll never reach for a boxed mix again. Let’s make some donuts.
WHY YOU’LL LOVE THIS SOURDOUGH DONUT RECIPE
First, it uses up your sourdough discard or active starter, so nothing goes to waste. Second, these donuts stay tender for hours thanks to the starter. Therefore, you can fry them early and still serve them warm.
In addition, this sourdough donut recipe uses pantry staples you already have. Finally, kids love helping with the shaping and the sugar coating. My three little helpers fight over who gets the first sourdough donut. This sourdough donut recipe brings everyone to the table.
INGREDIENTS YOU’LL NEED
| Ingredient | Amount |
|---|---|
| Active sourdough starter | 1 cup |
| All-purpose flour | 2 1/2 cups |
| Granulated sugar | 1/4 cup |
| Milk, warmed | 2/3 cup |
| Egg | 1 large |
| Butter, melted | 3 tbsp |
| Salt | 1/2 tsp |
| Neutral oil, for frying | 4 cups |
SUBSTITUTIONS & VARIATIONS
You can swap the milk for oat milk in this sourdough donut recipe. For a richer dough, use whole milk. Furthermore, add a teaspoon of cinnamon to the flour for a spiced version.
If you want chocolate sourdough donuts, fold in 2 tablespoons of cocoa powder. Meanwhile, a splash of vanilla makes a lovely sourdough donut recipe even better. Also, you can bake these donuts at 375°F for 12 minutes instead of frying.
STEP-BY-STEP INSTRUCTIONS
Mix the dough
First, whisk the starter, milk, egg, and melted butter in a large bowl. Then add the flour, sugar, and salt. Stir until a shaggy dough forms.
Let it rise
Next, cover the bowl and let the dough rise at room temperature for 4 to 6 hours. The dough should look puffy and doubled.
Shape and cut
After that, roll the dough on a floured surface to 1/2 inch thick. Cut rounds with a 3-inch cutter. Then cut small holes in the center.
Fry the donuts
Meanwhile, heat the oil to 350°F. Carefully fry each donut for 1 to 2 minutes per side until golden. Finally, drain on paper towels and coat in sugar.
PRO TIPS FOR SUCCESS
Keep your oil at a steady 350°F, or the donuts will soak up grease. Also, don’t overwork the dough, since tough dough makes dense donuts. Therefore, handle it gently.
In addition, let the cut donuts rest 20 minutes before frying. This small step makes this sourdough donut recipe extra fluffy every time.
STORAGE & REHEATING TIPS
Store cooled donuts in an airtight container for up to 2 days. For longer storage, freeze them for up to 2 months. To reheat, warm them in a 300°F oven for 5 minutes.
Consequently, they taste almost fresh. Skip the microwave, because it makes them rubbery.
WHAT TO SERVE WITH THIS RECIPE
Serve these donuts with strong coffee, cold milk, or hot cocoa. Also, fresh berries balance the sweetness. For brunch, pair them with scrambled eggs and fruit. Moreover, a drizzle of maple syrup makes this sourdough donut recipe a showstopper.
FAQS
Can I make this sourdough donut recipe without frying?
Yes. Bake at 375°F for 12 to 15 minutes and brush with melted butter.
Do I need active starter?
No. Discard works too, though the rise will be slower and the flavor milder.
Can I make the dough ahead?
Absolutely. Chill the dough overnight, then shape and fry the next morning.
NUTRITION INFORMATION (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Total Fat | 10g |
| Carbohydrates | 29g |
| Protein | 4g |
| Sugar | 8g |
Sourdough donut recipe
- Total Time: 30 minutes (includes 4-6 hour rise)
- Yield: 12-15 donuts
- Diet: Vegetarian
Description
Soft, fluffy sourdough donuts made with active sourdough starter or discard. A forgiving fried (or baked) donut recipe using pantry staples that brings the family to the table.
Ingredients
- Active sourdough starter: 1 cup
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1/4 cup
- Milk, warmed: 2/3 cup
- Egg: 1 large
- Butter, melted: 3 tbsp
- Salt: 1/2 tsp
- Neutral oil, for frying: 4 cups
Instructions
- 1. Mix the dough: Whisk the starter, milk, egg, and melted butter in a large bowl. Add the flour, sugar, and salt. Stir until a shaggy dough forms.
- 2. Let it rise: Cover the bowl and let the dough rise at room temperature for 4 to 6 hours, until puffy and doubled.
- 3. Shape and cut: Roll the dough on a floured surface to 1/2 inch thick. Cut rounds with a 3-inch cutter, then cut small holes in the center.
- 4. Fry the donuts: Heat the oil to 350°F. Carefully fry each donut for 1 to 2 minutes per side until golden. Drain on paper towels and coat in sugar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 8g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: sourdough donuts, sourdough discard donuts, homemade donuts, fried donuts, sourdough starter recipe, fluffy donuts