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Sourdough Donuts: Fluffy, Fried, Naturally Leavened
Light, airy yeast-style donuts raised with sourdough. Fry them golden and glaze or sugar to taste.
Maria Esposito2 min read
Sourdough donuts are light, fluffy, fried rings leavened with starter instead of commercial yeast — they have a tender crumb with a hint of tang and take well to glazes, sugar, or filling. The enriched dough ferments slowly, so plan an overnight rise for the best texture.
Recipe (makes ~12)
- 400g bread flour
- 100g active starter
- 150g milk
- 1 egg
- 50g sugar
- 40g soft butter
- 8g salt
- Neutral oil for frying
Schedule
| Step | Time |
|---|---|
| Mix + knead | 15 min |
| Bulk ferment (warm) | 4–8 hrs |
| Or overnight in fridge | 8–12 hrs |
| Shape + proof | 1–2 hrs |
| Fry | 15 min |
Method
- Mix and knead to a smooth, soft dough.
- Bulk ferment until puffy (warm room temp), or retard overnight for flavor.
- Roll to 1/2 inch; cut rings.
- Proof until pillowy and jiggly.
- Fry at 350°F, ~1 minute per side, until golden. Drain.
- Glaze, sugar, or fill while slightly warm.
Frying tips
- Hold 350°F steady — too hot burns the outside raw inside; too cool makes greasy donuts.
- Fry only a few at a time so the oil temperature doesn't crash.
- A clip-on thermometer is your best friend here.
Toppings
| Style | Finish |
|---|---|
| Classic glaze | Powdered sugar + milk |
| Cinnamon sugar | Toss while warm |
| Chocolate | Dip in melted chocolate |
| Filled | Pipe jam or cream into rounds (no hole) |
Frequently asked questions
Can I bake them instead of frying?
Yes — bake at 375°F for 10–12 minutes, then brush with butter and sugar. Texture is more like a roll.
Why are my donuts greasy?
Oil too cool or donuts underproofed. Keep oil at 350°F and proof fully.
Can I proof overnight?
Yes — a cold overnight proof builds flavor and fits a morning fry.
Enriched, fried doughs need precise timing. SourdoughAI schedules the slow proof so your donuts come out light, not dense.