Introduction

Glazed sourdough donuts offer a delightful combination of tangy flavor and fluffy texture, perfect for breakfast or a sweet treat. Using a natural sourdough starter adds depth and complexity that sets these donuts apart from the ordinary. Whether you bake or fry them, these donuts are sure to impress.

The image shows seven glazed donuts with a shiny, smooth, light brown glaze covering their surface. Each donut has a perfectly round hole in the center, and they rest on crinkled parchment paper over a white marbled texture. One donut at the top right has a bite taken out, revealing a soft, fluffy, pale yellow interior with airy holes. The donuts are arranged closely, filling the frame with their warm golden tones. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup 100% hydration sourdough starter (250g)

1/2 cup whole milk (115g)

1 large egg

1/4 cup raw cane sugar (55g)

1/4 cup melted unsalted butter (50g)

1 tsp vanilla (3g)

1 tsp salt (4g)

2 1/4 cup organic bread flour (290g)

2 cups powdered sugar

1/4 cup whole milk (for glaze)

1-3 cups coconut oil for frying

Instructions

Step 1: In a large bowl, whisk together the sourdough starter and milk until the starter is fully dissolved.

Step 2: Add the egg, raw cane sugar, melted butter, and vanilla. Mix until everything is well incorporated.

Step 3: Sift in the bread flour and salt, mixing until no lumps remain.

Step 4: Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 5: Knead the dough using a stand mixer with a dough hook on medium speed for 12 minutes, or until it pulls away from the bowl sides. If kneading by hand, perform stretch and folds to develop gluten.

Step 6: Cover the dough and allow it to rise overnight for 8-10 hours at about 70°F (21°C), until it doubles in size and becomes light and airy.

Step 7: Turn the dough onto a floured surface and roll it out to 1/2″ thickness. If the dough resists, let it rest 10 minutes and try again.

Step 8: Use a 2 3/4″ biscuit cutter to cut out donuts. Gather scraps, re-roll, and cut more donuts. Let all cut dough rest for 30 minutes.

Step 9: Pierce the center of each cut donut with a chopstick or skewer. Twist or stretch to form a 1″ wide hole.

Step 10: Place donuts 2″ apart on parchment paper-lined surface, cover with a damp cloth, and let rise for about 2 hours until puffed by 50%.

Step 11 – For baked donuts: Preheat the oven to 350°F (180°C). Transfer donuts on parchment onto a baking sheet and bake for 13-15 minutes in the center of the oven.

Step 12 – For fried donuts: Heat 1″ of coconut oil in a deep pan to 350°F (180°C). Fry a few donuts at a time, cooking each side for about one minute until golden. Drain on paper towels.

Step 13: Mix glaze by stirring powdered sugar and 1/4 cup milk until smooth and thin.

Step 14: Dip cooled donuts one side into glaze, place glaze side up on a rack, and let set for 10 minutes before serving.

Tips & Variations

Use ambient room temperature around 70°F for best dough rise; warmer or cooler temps will affect timing.

To speed up the second rise, place donuts in a warm (not hot) oven with the light on.

Substitute coconut oil with vegetable or canola oil if preferred for frying.

Try adding a pinch of cinnamon or nutmeg to the dough for a spiced twist.

For a chocolate glaze, replace half the powdered sugar with cocoa powder and adjust milk accordingly.

FAQs

Can I use an unfed sourdough starter for this recipe?

It’s best to use a active, well-fed sourdough starter for proper fermentation and rise. Unfed starters may not provide enough leavening power.

What if I don’t have a stand mixer? How can I knead the dough?

You can perform stretch and folds by hand every 30 minutes during the bulk rise stage to develop gluten. This method also strengthens the dough without a mixer.