I once had a friend who made sourdough donuts every Halloween. Truly, a pioneer … because clearly, mountains of candy just weren’t cutting it. But here’s the thing: you don’t need a spooky holiday or a calendar event to enjoy these golden rings of bliss. Honestly, Saturday is as good a reason as any to fry up a batch of homemade sourdough donuts! In fact, any day is a great excuse for donut joy.
If you’re craving a fluffy, sweet hug with glaze dripping down the sides … or want to impress your family and earn the “Best Chef Ever” crown… this is the recipe for you. Warning: once you taste one, you will be tempted to eat the entire batch. No judgment here.
Can You Make Sourdough Donuts?
Alright, so you’re intrigued. But maybe you’re wondering… can I actually make sourdough donuts? Is it possible that these sweet treats can come from my very own kitchen instead of a fancy bakery? Well, buckle up, my friend, because the answer is a resounding YES. Your sourdough starter is already cheering you on from the fridge, ready to transform into something magical. You’re only a few steps away from donut greatness and trust me, the reward is oh-so-worth it. Grab your apron, warm up that oil, and let’s make it happen!
Game-Changing Tools
Before you dive headfirst into donut nirvana, let’s make sure you’re armed with the right tools … because donuts, like superheroes, need their trusty gadgets:
- Dutch Oven – or other sturdy large pot to fry the donuts
- Thermometer – you want that oil just right (I swear by this one!)
- Donut Cutter – make those perfect circles
- Biscuit Cutter – for filled donuts
- Parchment Paper – to help get sourdough donuts into the oil
- Spider Skimmer – safely scoop
- Chopsticks – the secret weapon for flipping donuts
- Offset Spatula – glaze spreading magic
- Pastry Bag – for those fancy filled sourdough donuts
- Star Pastry Tip – helps with the filling
Step 1: Prepare the Dough
With your donut arsenal ready, it’s time to channel your inner baker and create some dough magic. Warning: things are about to get delightfully sticky.
Start by mixing the yeast with warm water and let it sit for 5-10 minutes until it’s all bubbly and happy.
Wait, yeast? In sourdough? Scandalous, I know. I wanted a recipe that was ready in just a few hours. If we relied on the sourdough alone, we could be waiting all day. Who has that kind of patience when donuts are on the line? They also are best eaten the day you make them … so you need to have as much of the day as possible to munch on them.
Next, add the sourdough starter (or discard), warm milk, sugar, salt, eggs, lard/shortening, and a bit of flour to your yeast mixture. Stir until combined.
Now you can gradually add more flour, a little at a time, until the dough gathers into a ball. You want the dough to come together, but still be slightly wet … slightly sticky dough equals fluffier donuts!
Knead the dough for 5 minutes, pop it into a greased bowl, cover it, and let it rise until doubled in size. This might take an hour … but it could be faster if your house is perfectly cozy … or take a little longer if your dough is just feeling sleepy.
Fresh Milled Flour Note
If you are choosing to make your sourdough donuts using fresh milled flour (which I have from reputable resources that the fresh milled flour negates any of the calories) … at this stage of the recipe when you add flour for the first time, let the dough rest for 30 minutes to allow the fresh milled flour to hydrate. Also, you will find a separate recipe card at the bottom for the fresh milled version (it’s not that much different … I just thought I would celebrate you). If you are using fresh milled flour, I have excellent results with hard white wheat berries. If you need help choosing the correct wheat berry for your various cooking adventures … this blog will guide you. If you are new to fresh milled flour … here are a few blogs to explore.
Step 2: Raspberry Jam for your Sourdough Donuts
While the dough doubles in size, let’s work on our filling game. Because what’s a donut without a surprise inside? (Answer: still good, but less fun.) Let’s whip up some raspberry jam. Come on, live a little! Stuffing the donuts with a tart raspberry jam takes it to the next level. Also, the jam is extremely easy to make and only takes about 10 minutes.
In a saucepan, combine the raspberries, water, sugar, and a pinch of salt. Bring this to a rolling boil. Let it boil for 7 minutes, stirring very often. I like to scrape down the sides and make sure it isn’t getting burned on the bottom of the pan.
Then, add the cornstarch-water mixture to thicken it up. Make sure that the raspberry mixture is moving while you add this so you don’t get lumps. You will find that the mixture thickens almost immediately.
For a smoother jam, strain out the seeds (unless you like using a toothpick to flick out seeds from your molars). To do this, use a fine mesh strainer or cheesecloth. I do add a few seeds back into the jam for a little texture, but this might seem silly after just straining them out.
Put the jam in the refrigerator to chill, so it’s ready to use once the donuts are fried.
Step 3: Shape the Sourdough Donuts
Let’s turn our attention back to the dough. Now comes the fun part … shaping these beauties into actual donuts. Whether you’re going for classic rings or filled delights, this step brings you one step closer to pillowy goodness.
Lightly oil your counter and roll the dough out to ½” thickness. Wait, oil? Isn’t flour the go-to option for rolling out dough? Yes, most people do use flour … but I’ve discovered that oil works like a charm. It allows the dough to glide effortlessly across the surface, making it easy to transfer your cut-out piece to parchment paper. Plus no extra flour sneaks into your dough (or on your floor or the cat) … keeping the dough more moist (which equals fluffier donuts). If oil sounds a little out there … don’t worry, you wouldn’t be the first to think so … you’re more than welcome to stick with flour instead.
If you plan to fill these donuts, lightly flour a biscuit cutter and cut them out. You happen to be in the mood for a traditional donut … use a floured donut cutter to shape them. What happens if you don’t have a donut cutter … no problem! I don’t have a donut cutter, so I used my biscuit cutter and a small flower cookie cutter to cut out the middles. You can raid the kitchen drawer for something vaguely round. Creativity is just another ingredient, right?
Place each cut-out donut on an individual piece of parchment paper. This makes it easier to remove each donut when it’s time to cook while keeping the rest of the sourdough donuts undisturbed. I used parchment paper meant for smash burgers, but you can also cut your own pieces if needed.
Cover the donuts and let them rise again, but not to the point of fully doubling in size. Keep in mind that cooking all the donuts will take some time, depending on how many pots of oil you have or the size of your pot. To avoid overproofing the last batches, start cooking the donuts when they are almost doubled in size.
Step 4: Glaze for your Sourdough Donuts
While your dough is blossoming into its donut shapes, it’s time to prepare their wardrobe … because no donut is fully dressed without a shiny, sugary glaze. Make the glaze by whisking together the powdered sugar, salt, vanilla, coconut oil, and milk until it is smooth. Add the milk very sloooowly … like you are auditioning for a slow-motion cooking show. You want the glaze thin enough to drizzle but thick enough to cling to your donuts like they are new best friends.
Step 5: Prepare to Fry the Sourdough Donuts
We are about to get an award for “Most Prepared.” While you are waiting for your donuts to rise … also assemble your frying station:
- Heat the frying oil in a large pot to 350°F (175°C) – get that thermometer ready!
- Line 3 sheet pans with aluminum foil and top them with cooling racks for cooling and glazing.
- Have a spider skimmer (wire strainer) for donut fishing and chopsticks (for fancy flipping of the donuts).
- Set out an offset spatula (to help spread the glaze like a pro).
- Planning to fill the donuts? Prepare a pastry bag with a large star tip.
Hot oil waits for no one. Chaos and donuts don’t pair well, unless chaos is your secret ingredient (in which case … good luck).
Step 6: Fry and Glaze the Sourdough Donuts
Now that your little donut friends are big and puffy, it is time to fry them. Make sure your oil is 350°F, then carefully place a sourdough donut in the hot oil. I like to make sure that they have plenty of room to float without bumping into one of their friends. This will make it easier when you have to flip them.
Flip them after 1-2 minutes (unless you are into extra crispy donuts – no judgment). I like to use two chopsticks to flip them. They are weirdly perfect for this job. Somehow they manage to keep the donut’s shape while they flip.
As you pull the donuts from the oil with your spider skimmer (wire strainer with a long handle), place them on a cooling rack (remember those sheet pans that you prepped earlier?).
While the sourdough donuts are still piping hot, drizzle that glorious glaze over both sides of the donut. If the glaze is a little thick, use an offset spatula to spread it out or you could thin it out with a touch of milk.
Repeat cooking and glazing your donuts until your house smells like a donut paradise and your neighbors start “casually” showing up at your door.
Step 7: Fill the Donuts
Your donuts are glazed, golden, and glorious … but if you’re feeling fancy, it’s time to take things up a notch. Let’s stuff these beauties with some raspberry happiness. Grab your chilled raspberry jam. Put a large star tip on the end of a pastry bag. The star tip helps you poke the tip into the side of the donut … making it easier to get the filling inside. Move the tip around inside the donut and gently squeeze to get the inside filled with that delicious jam.
Other Toppings and Filling?
If you are looking to jazz up your donut a different way, there are plenty of ways to elevate your creation. Here are a few ideas …
What TOPPINGS can I put on my sourdough donuts?
- Sprinkles – instant fun!
- Chocolate Frosting – or my sneaky secret … hot fudge
- Powdered Sugar – dust it on … or put it in a bag to shake it on
- Cinnamon Sugar – ½ cup sugar and 1 tablespoon of cinnamon; put in bag, shake to coat
- Maple Frosting – hello, fall vibes
- Drizzles – caramel or white chocolate
- Crushed Toppings – oreo crumbs, nuts, Halloween candy
What FILLINGS can I put in my sourdough donuts?
- Any jam or jelly! I am going to make a rhubarb jam next time … wish me luck!
- White Fluffy Frosting – ½ cup shortening, ½ cup butter, 1 tsp vanilla, dash of salt – mix until smooth. Then add 4 cups powdered sugar and milk to desired consistency … boom!
- Custard – vanilla, chocolate, or coffee flavor for the fancy-pants donut lover
- Nutella – because … Nutella
- Pastry cream – donut love
- Lemon curd – for your zesty friend
Conclusion
And there you have it, folks—sourdough donut brilliance achieved! Homemade sourdough donuts might take a little time, but they deliver big rewards. Whether you stick with a classic glaze or go wild with creative fillings … every bite will remind you why homemade is always better. Plus, you’ll have bragging rights … how many people can say they’ve made sourdough donuts from scratch? So roll up your sleeves, grab your sourdough starter, and get frying. Your taste buds (and anyone lucky enough to snag one) will thank you! And hey, if you decide to make this a Saturday tradition, no one’s going to complain. Happy donut-making!
Sourdough Donuts
These donuts are soft, fluffy, and perfectly sweet ... with a hint of sourdough's signature flavor. Follow along for step-by-step instructions to make your sourdough donuts truly unforgettable!
Ingredients
Donuts
- ¼ cup sourdough starter (or discard)
- 2 envelopes active dry yeast (substitute: 4½ teaspoons of yeast from a jar)
- ¼ cup or 60 grams warm water (105 to 115 degrees)
- 1 ½ cups or 370 grams warm whole milk (105 to 115 degrees)
- ½ cup or 100 grams sugar
- 1 teaspoon salt
- 2 eggs
- ¼ cup or 47 grams lard (substitute: shortening or 59 grams of butter)
- 5 cups or 600 grams all-purpose flour
- 1 quart of vegetable oil for frying (substitute: beef tallow)
Raspberry Jam Filling
- 3½ cups or 430 grams raspberries (fresh or frozen)
- 3 tablespoons water
- 1½ cups or 300 grams sugar (this makes a tart filling .... add up to 3 cups for a sweet filling)
- dash of salt
- 1 tablespoon cornstarch
- 2 tablespoons water
Glaze
- 5 cups or 600 grams powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons or 30 grams of coconut oil, melted
- ½ - ⅔ cups or 150 grams whole milk
- pinch of salt
Instructions
Sourdough Donuts (prepare the dough)
1. In a bowl, mix yeast and warm water. Let sit for 5-10 minutes until bubbly.
- 2 envelopes of yeast, ¼ cup warm water
2. Add the sourdough starter, warm milk, sugar, salt, eggs, shortening/lard and 2 cups of flour.
- ¼ cup sourdough starter, 1½ cups warm milk, ½ sugar, 1 tsp. salt, 2 eggs, ¼ cup shortening/lard, and 2 cups of flour.
3. Mix ingredients just until they are combined.
4. Gradually add the remaining flour, a little at a time, until the dough gathers into a ball but is still slightly wet (don't let it get too dense—we want pillowy donuts).
5. Knead dough for 5 minutes.
6. Place the dough in a greased bowl ... cover ... allow it to double in size (about 1 hour-ish).
Raspberry Jam
(optional - but HIGHLY recommended) ... will yield 1 cup of jam
7. While your dough is doubling, it's the perfect time to make the raspberry jam—especially if you want to fill your donuts... and let's be honest, you totally do!
8. In a saucepan, combine raspberries, water, sugar, and salt.
- 3½ cups raspberries, 3 tablespoons water, 1½ cups sugar (unless you want it sweeter - up to 3 cups), dash of salt
9. Bring to a rolling boil. Boil for 7 minutes, stirring very frequently.
10. Mix cornstarch with water.
- 1 tablespoon cornstarch, 2 tablespoons water
11. Add the cornstarch mixture to the raspberry mixture while stirring vigorously. It should thicken immediately.
12. Strain the seeds using a fine mesh strainer, yielding about 1 cup of jam. For added texture, you could stir a few seeds back into the mixture. Let cool and refrigerate until ready to use.
Donuts (shape the sourdough donuts)
13. Lightly oil the counter and roll out the dough to ½" thickness.
14. Cut using a floured donut cutter (or biscuit cutter if you are filling the donuts). Place each donut on an individual piece of parchment paper for easy handling (I used the parchment that we use for smash burgers).
15. Cover and let rise until almost doubled (30-45 minutes). Start frying a little early, because you don't want the donuts at the end to be over-proofed.
Glaze
16. While your donuts rise, prepare your glaze by whisking together powdered sugar, salt, vanilla, melted coconut oil, and milk until smooth. Adjust the amount of milk to make the glaze able to drizzle over the donuts, but thick enough to hang on.
- 5 cups powdered sugar, 2 teaspoons vanilla extract, 2 tablespoons melted coconut oil, 1/2 cup whole milk, pinch of salt
Prepare for Frying
17. While the doughnuts rise ... also set up your frying station:
- Heat the vegetable oil in a large pot to 350°F (175°C).
- Line 3 sheet pans with aluminum foil and place a cookie rack on top for cooling and glazing.
- Have a spider skimmer (wire strainer) and chopsticks (for turning donuts in the oil) ready.
- Set out an offset spatula (to help spread the glaze).
- If filling donuts, prepare a pastry bag with a large star tip.
Fry/Glaze the Sourdough Donuts
18. Carefully place donuts in the hot oil (350°F). Fry in batches for 1-2 minutes per side until golden brown. Use the chopsticks to help you turn the donuts in the oil.
19. Use the spider skimmer to remove donuts and place on the cooling rack.
20. Glaze while still warm ... spoon or drizzle the glaze over the donuts. Use an offset spatula if needed to spread the glaze evenly.
21. After you cooked all the donuts, pipe the raspberry jam into the centers of the donuts using the prepared pastry bag. Wiggle it around to make sure you get them filled with lots of jam.
Serve and Enjoy
Enjoy your homemade donuts fresh, with their warm, fluffy texture and sweet glaze.
Notes
Store any leftovers in an airtight container at room temperature for up to 2 days.
Freshly made donuts are best enjoyed the same day!
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Please note that I did help calculate this nutritional information. I used a third party program.
Sourdough Donuts (with Fresh Milled Flour)
Sourdough donuts made with fresh-milled flour are an irresistible homemade treat! The fresh flour adds a rich, nutty flavor, while the sourdough starter gives them a light, airy texture. Follow along for step-by-step instructions to make your sourdough donuts truly unforgettable!
Ingredients
Donuts
- ¼ cup sourdough starter (or discard)
- 2 envelopes active dry yeast (substitute: 4½ teaspoons of yeast from a jar)
- ¼ cup or 60 grams warm water (105 to 115 degrees)
- 1 ½ cups or 370 grams warm whole milk (105 to 115 degrees)
- ½ cup or 100 grams sugar
- 1 teaspoon salt
- 2 eggs
- ¼ cup or 47 grams lard (substitute: shortening or 59 grams of butter)
- 700 grams or 2¾ cups hard white wheat berries
- 1 quart of vegetable oil for frying (substitute: beef tallow)
Raspberry Jam Filling
- 3½ cups or 430 grams raspberries (fresh or frozen)
- 3 tablespoons water
- 1½ cups or 300 grams sugar (this makes a tart filling .... add up to 3 cups for a sweet filling)
- dash of salt
- 1 tablespoon cornstarch
- 2 tablespoons water
Glaze
- 5 cups or 600 grams powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons or 30 grams of coconut oil, melted
- ½ - ⅔ cups or 150 grams whole milk
- pinch of salt
Instructions
Sourdough Donuts (prepare the dough)
1. In a bowl, mix yeast and warm water. Let sit for 5-10 minutes until bubbly.
- 2 envelopes of yeast, ¼ cup warm water
2. Add the sourdough starter, warm milk, sugar, salt, eggs, lard/shortening and 3½ cups of flour.
- ¼ cup sourdough starter, 1½ cups warm milk, ½ sugar, 1 tsp. salt, 2 eggs, ¼ cup lard/shortening, and 3½ cups of flour.
3. Mix ingredients until they are combined. Allow to sit for 30 minutes to hydrate the fresh milled flour.
4. Gradually add the remaining flour, a little at a time, until the dough gathers into a ball but is still slightly wet (don't let it get too dense—we want pillowy donuts).
5. Knead dough for 5 minutes.
6. Place the dough in a greased bowl ... cover ... allow it to double in size (about 1 hour-ish).
Raspberry Jam
(optional - but HIGHLY recommended) ... will yield 1 cup of jam
7. While your dough is doubling, it's the perfect time to make the raspberry jam—especially if you want to fill your donuts... and let's be honest, you totally do!
8. In a saucepan, combine raspberries, water, sugar, and salt.
- 3½ cups raspberries, 3 tablespoons water, 1½ cups sugar (unless you want it sweeter - up to 3 cups), dash of salt
9. Bring to a rolling boil. Boil for 7 minutes, stirring very frequently.
10. Mix cornstarch with water.
- 1 tablespoon cornstarch, 2 tablespoons water
11. Add the cornstarch mixture to the raspberry mixture while stirring vigorously. It should thicken immediately.
12. Strain the seeds using a fine mesh strainer, yielding about 1 cup of jam. For added texture, you could stir a few seeds back into the mixture. Let cool and refrigerate until ready to use.
Donuts (shape the sourdough donuts)
13. Lightly oil the counter and roll out the dough to ½" thickness.
14. Cut using a floured donut cutter (or biscuit cutter if you are filling the donuts). Place each donut on an individual piece of parchment paper for easy handling (I used the parchment that we use for smash burgers).
15. Cover and let rise until almost doubled (30-45 minutes). Start frying a little early, because you don't want the donuts at the end to be over-proofed.
Glaze
16. While your donuts rise, prepare your glaze by whisking together powdered sugar, salt, vanilla, melted coconut oil, and milk until smooth. Adjust the amount of milk to make the glaze able to drizzle over the donuts, but thick enough to hang on.
- 5 cups powdered sugar, 2 teaspoons vanilla extract, 2 tablespoons melted coconut oil, 1/2 cup whole milk, pinch of salt
Prepare for Frying
17. While the doughnuts rise ... also set up your frying station:
- Heat the vegetable oil in a large pot to 350°F (175°C).
- Line 3 sheet pans with aluminum foil and place a cookie rack on top for cooling and glazing.
- Have a spider skimmer (wire strainer) and chopsticks (for turning donuts in the oil) ready.
- Set out an offset spatula (to help spread the glaze).
- If filling donuts, prepare a pastry bag with a large star tip.
Fry/Glaze the Sourdough Donuts
18. Carefully place donuts in the hot oil (350°F). Fry in batches for 1-2 minutes per side until golden brown. Use the chopsticks to help you turn the donuts in the oil.
19. Use the spider skimmer to remove donuts and place on the cooling rack.
20. Glaze while still warm ... spoon or drizzle the glaze over the donuts. Use an offset spatula if needed to spread the glaze evenly.
21. After you cooked all the donuts, pipe the raspberry jam into the centers of the donuts using the prepared pastry bag. Wiggle it around to make sure you get them filled with lots of jam.
Serve and Enjoy
Enjoy your homemade donuts fresh, with their warm, fluffy texture and sweet glaze.
Notes
Store any leftovers in an airtight container at room temperature for up to 2 days.
Freshly made donuts are best enjoyed the same day!
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Please note that I did help calculate this nutritional information. I used a third party program.
some sentences or ideas may be from chatgpt or other AI
2 responses to “Sourdough Donuts – Glorious (fresh milled flour optional)”
I made these donuts. Now I dream about these donuts. They are the perfect donut. Next time I am going to make all of them with the raspberry filling, because those were our favorite.
I’m so happy to hear you’re dreaming about the donuts … that’s how you know they’re really good! Thanks for sharing your donut love – happy frying!