Description
These Glazed Sourdough Donuts combine the tangy depth of a 100% hydration sourdough starter with a sweet, smooth glaze for a unique twist on a classic treat. The dough is carefully mixed, rested, and allowed to rise overnight for optimal flavor and texture. You can enjoy them either baked or fried in coconut oil, then finished with a simple powdered sugar glaze for the perfect balance of crispness and sweetness.
Ingredients
Scale
Dough
- 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 extract (3g)
- 1 tsp salt (4g)
- 2 1/4 cups organic bread flour (290g)
Glaze
- 2 cups powdered sugar
- 1/4 cup whole milk
For Frying
- 1–3 cups coconut oil (for frying)
Instructions
- Mix the Dough: In a large bowl, whisk together the sourdough starter and whole milk until the starter is fully dissolved, creating a smooth base.
- Add Wet Ingredients: Incorporate the egg, raw cane sugar, melted unsalted butter, and vanilla extract into the mixture until fully combined.
- Add Dry Ingredients: Sift in the organic bread flour and salt, then mix until there are no lumps and the dough forms.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for 30 minutes to hydrate and relax the gluten.
- Strengthen the Dough: Knead the dough using a stand mixer with a dough hook on medium speed for 12 minutes, or perform stretch and folds by hand if a mixer is not available, until the dough pulls away from the bowl sides and is elastic.
- Bulk Rise: Cover the dough again with a damp cloth and leave it to rise overnight (8-10 hours) at 70°F (21°C) until it doubles in size, becoming light and airy.
- Roll and Cut: Turn the dough onto a floured surface and roll it to 1/2-inch thickness. Use a 2 3/4-inch biscuit cutter to cut out donuts. Let scrap dough rest for 30 minutes before re-rolling to maximize yield.
- Shape the Donuts: Pierce the center of each cut donut with a chopstick or skewer and gently stretch the hole to about 1 inch to create the donut shape.
- Second Rise: Place the shaped donuts on parchment-lined surfaces about 2 inches apart, cover with a damp cloth, and allow them to rise at room temperature for about 2 hours until they are 50% larger.
- Prepare the Glaze: Near the end of the second rise, mix powdered sugar and whole milk in a small bowl until a thin, lump-free glaze forms.
- Cook – Baking Option: Preheat oven to 350°F (180°C). Transfer the risen donuts on the parchment paper to a baking sheet and bake in the oven for 13-15 minutes until lightly golden.
- Cook – Frying Option: Heat 1 inch of coconut oil in a deep-sided frying pan over medium heat to 350°F (180°C). Fry a few donuts at a time about 1 minute per side or until golden brown. Drain on a paper towel-lined cooling rack.
- Glaze the Donuts: Allow the cooked donuts to cool a few minutes, then dip one side into the glaze and place them glaze-side up on a drying rack. Let the glaze set for 10 minutes before serving.
Notes
- Resting the dough between steps ensures gluten development for a tender, chewy donut texture.
- If the dough resists rolling, allowing it to rest further helps it relax and roll out easier.
- Overnight fermentation develops a complex sourdough flavor unique to this recipe.
- The coconut oil imparts a subtle tropical flavor and high frying temperature tolerance.
- The glaze should be thin enough to coat without clumping; adjust milk quantity as needed.
- Donuts can be baked for a lighter, less oily version or fried for classic texture and flavor.
- Prep Time: 1 hour
- Cook Time: 15 minutes (baking) or 3-5 minutes (frying)
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: sourdough donuts, glazed donuts, fried donuts, sourdough starter recipe, homemade donuts, coconut oil frying
