Name: Sourdough Donuts: Fluffy, Tangy, and Irresistibly Delicious!
Prep time: PT-483890H23M53S
Cook time: 15 min
Total time: PT-483890H23M53S
Cuisine: American
Ingredients: 1 cup sourdough starter (active or discard); 3 1/2 cups all-purpose flour; 3/4 cup warm milk; 2 large eggs; 1/4 cup unsalted butter, melted; 1/3 cup granulated sugar; 1 tsp salt; 1 tsp vanilla extract; 1 tsp dry yeast (optional, for faster rise); 1/2 tsp cinnamon (optional); 1/4 tsp nutmeg (optional); Vegetable oil (for frying); Powdered sugar or glaze ingredients (for topping)

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Why You’ll Love This Recipe

Sourdough donuts offer a delightful twist on traditional donuts, blending a subtle tanginess with an airy, fluffy texture. These donuts boast a naturally enhanced flavor thanks to the fermentation process, making them not only delicious but also easier to digest. Using sourdough starter gives these treats a slight complexity that balances perfectly with their sweet, melt-in-your-mouth softness. Whether glazed, dusted with powdered sugar, or enjoyed plain, these homemade sourdough donuts are bound to impress. Plus, they are an excellent way to use up excess sourdough starter without waste!

Ingredients

sourdough starter (active or discard)
all-purpose flour
milk
eggs
unsalted butter
granulated sugar
salt
vanilla extract
dry yeast (optional, for faster rise)
cinnamon (optional)
nutmeg (optional)
vegetable oil (for frying)
powdered sugar or glaze ingredients (for topping)

Directions

Prepare the Dough
In a large mixing bowl, combine the sourdough starter, warm milk, sugar, and yeast (if using). Stir well and let it sit for about 5 minutes until bubbly.
Mix the Ingredients
Add the eggs, melted butter, vanilla extract, salt, and spices (if using). Gradually mix in the flour until a soft, slightly sticky dough forms.
Knead and Rest
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a kitchen towel, and let it rise for 4-6 hours (or overnight in the refrigerator) until doubled in size.
Roll and Cut
Once the dough has risen, turn it out onto a lightly floured surface. Roll it to about ½-inch thickness. Use a donut cutter or a round cutter with a smaller cutter for the center hole. Place the cut donuts on a parchment-lined tray.
Second Rise
Cover the donuts with a towel and let them rise for another 1-2 hours until puffy and airy.
Heat the Oil
In a deep pan or Dutch oven, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature.
Fry the Donuts
Gently lower the donuts into the hot oil, frying them in batches for about 1-2 minutes per side until golden brown. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Cool and Glaze
Allow the donuts to cool slightly before glazing, dusting with powdered sugar, or coating with cinnamon sugar.

Variations

Chocolate Glaze: Dip the donuts in a smooth chocolate ganache for a decadent treat.
Maple Frosting: A maple glaze pairs beautifully with the slight tang of sourdough.
Stuffed Donuts: Skip the hole and fill them with jam, custard, or Nutella.
Baked Option: Instead of frying, bake the donuts at 375°F (190°C) for about 12-15 minutes until golden brown.

Servings and Timing

Prep Time: 6-8 hours (including rising time)
Cook Time: 15 minutes
Total Time: 6-8 hours 15 minutes
Servings: 12 donuts

Storage/Reheating

Storage: Store leftover donuts in an airtight container at room temperature for up to 2 days.
Refrigeration: For longer storage, refrigerate for up to 5 days.
Freezing: Freeze donuts in a single layer, then transfer them to a sealed bag for up to 2 months.
Reheating: Warm in a 300°F (150°C) oven for 5 minutes or microwave for 10-15 seconds to refresh.

FAQs

How does sourdough affect the texture of the donuts?

Sourdough creates a slightly chewier, airier texture with a mild tangy flavor, adding depth compared to traditional donuts.

Can I make these without yeast?

Yes! The sourdough starter alone can provide leavening, but the process will take longer.

What type of oil is best for frying?

Vegetable oil, canola oil, or peanut oil work best due to their neutral flavor and high smoke point.

Can I make the dough in advance?

Absolutely! You can prepare the dough and refrigerate it overnight, then proceed with rolling and frying the next day.

Do I need an active starter, or can I use discard?

Both work! Active starter gives a better rise, but discard still contributes flavor.

Why are my donuts greasy?

If the oil temperature is too low, the donuts absorb more oil. Ensure it stays around 350°F (175°C).

Can I bake these instead of frying?

Yes! While baked donuts won’t have the same crispy texture, they will still be soft and delicious.

What toppings work best?

Glaze, powdered sugar, cinnamon sugar, or even a simple drizzle of honey all work beautifully.

Can I use whole wheat flour instead of all-purpose?

Yes, but it will result in a denser donut. You can mix whole wheat with all-purpose for a balanced texture.

How can I make these donuts vegan?

Use plant-based milk, a vegan butter substitute, and an egg replacer like flax eggs.

Conclusion

Sourdough donuts bring together the best of both worlds—fluffy, deep-fried perfection with a hint of tangy complexity. Whether you’re a sourdough enthusiast looking to use up extra starter or simply in the mood for a homemade treat, these donuts are an irresistible choice. Try them with different glazes, fillings, or flavors to make them uniquely yours. Happy baking!

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