The Best Sourdough Doughnuts with Sourdough Starter
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If you’ve never had a homemade sourdough doughnut, get ready. These are rich, pillowy, and packed with the kind of deep flavor you only get from a long ferment and browned butter glaze. The dough comes together with a sourdough starter and needs several hours to rise and proof, so it’s a project, but it’s totally worth it. You can start it the night before and fry in the morning, or do it all in one day if you time it right. Fry them until golden, dunk them in a warm vanilla glaze, and try not to eat three before they even hit the rack. These are bakery-level doughnuts you can pull off from your own kitchen, whether you’re into the tahini glaze variation or keeping it classic.
Why You’ll Love Sourdough Doughnuts
- Deep Flavor from Sourdough Starter: The long fermentation gives these doughnuts a rich, slightly tangy flavor that beats anything store-bought.
- Buttery, Fluffy Texture: The dough turns out super soft inside with a light, golden crust from frying.
- Perfect for Weekend Baking Projects: It’s a great slow recipe for when you want to really enjoy the process and end up with something special.
- Crisp Outside, Melt-in-Your-Mouth Inside: Frying at the right temp gives you that ideal contrast in texture.
- Homemade Vanilla Glaze: The buttery vanilla glaze sets up just right and makes every bite feel like a treat.
Ingredients Needed To Make Sourdough Doughnuts
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour
- Active sourdough starter
- Vanilla extract
- Granulated sugar
- Milk
- Salt
- Eggs
- Unsalted butter
- Oil for frying (beef tallow, vegetable oil, or canola oil)
- Powdered sugar
How To Make Sourdough Doughnuts
- Feed the starter 4-6 hrs prior to making the dough. It should be active and bubbly before starting the recipe!
- Warm the milk, sugar, and butter together just until melted, then let it cool a bit.
- Mix the eggs, vanilla, sourdough starter, and the cooled milk mixture in a bowl.
- Add the flour and salt, then mix everything with a dough hook until the dough is smooth.
- Let the dough rise in a covered bowl at room temperature until it doubles in size.
- Roll out the dough, cut into doughnut shapes with a cutter, form the donut holes, and place them on baking sheets.
- Cover and let the doughnuts rise again until they look puffy.
- Heat oil in a skillet and fry the doughnuts until they’re golden brown on both sides. Remove with a slotted spoon onto a lined paper plate to remove excess oil. I used beef tallow for frying!
- Mix up the glaze ingredients in a bowl until smooth.
- Dip the warm doughnuts in the glaze and let them set for a few minutes.
Variations
- Add 2 tbsp cocoa powder with powdered sugar for a chocolate fix.
- Dip the doughnuts in cinnamon and sugar mix for a classic flavor.
- Serve with dipping sauce like chocolate or caramel for extra indulgence.
Commonly Asked Questions
How do I know when the dough has proofed long enough?
The dough should roughly double in size and feel soft and puffy when gently pressed. During the second rise (after shaping), the doughnuts should look airy and slightly jiggle when you move the pan.
What’s the best oil for frying?
Use a neutral oil with a high smoke point like beef tallow, vegetable, canola, or avocado oil. Avoid strongly flavored oils like olive oil, which can affect the taste of the doughnuts.
Can I make the dough ahead of time?
Yes, after the first rise, you can refrigerate the dough overnight. Just make sure to let it come back to room temperature and finish proofing before frying.
Why is my dough too sticky or hard to work with?
If the dough feels sticky, chill it for 15–20 minutes before rolling it out. Lightly flour your surface and hands to keep things manageable. If it’s too dry, double-check that you measured your flour correctly.
How do I store leftover sourdough donuts?
Once cooled and glazed, store them in an airtight container at room temperature for up to two days. They’re best eaten fresh but can be briefly warmed in the microwave for about 10 seconds to soften them up again.
Can I bake these instead of frying?
Technically yes, but the texture will be more like a soft roll than a true doughnut. Frying gives them that classic golden exterior and fluffy interior.
How thick should I roll the dough?
Roll it to about ¾-inch thick for a light, pillowy center. Too thin and they’ll fry too fast without puffing up properly. Too thick and they might end up doughy inside.
Can I double the glaze?
Definitely. If you like a thicker coating or plan to dip both sides, just double the glaze ingredients and keep it warm while dipping.
Can I swap the glaze for another kind?
Absolutely! I also have a tahini glaze recipe that’s just as delicious but with a nuttier flavor. It’s super delicious on these doughnuts.
The Best Sourdough Doughnuts
Equipment
- Stand mixer (or mixing bowl and spoon)
- Medium pot (for glaze)
- Large glass bowl (for proofing)
- 2 baking sheets
- 3” and 1” round cookie/biscuit cutters
- Tea towel and plastic wrap
- Large deep skillet or Dutch oven (for frying)
- Candy or deep-fry thermometer
Ingredients
Doughnuts
- 2 ½ cups all-purpose flour
- ½ cup active bubbly sourdough starter
- 1 tsp vanilla extract
- 3 tbsp granulated sugar
- ⅓ cup milk
- 1 tsp salt
- 2 eggs
- ¼ cup unsalted butter
- Oil for frying beef tallow, vegetable oil, or canola oil
Vanilla Glaze
- ¼ cup unsalted butter
- 3 tsp vanilla extract or vanilla bean paste
- 1 ½ cups powdered sugar
- 4 tbsp milk
Instructions
Make the Dough
- In a pot over medium-low heat, add butter, sugar, and milk.
- Heat until butter is mostly melted and milk is just barely scalding—do not boil. Remove from heat and let cool slightly.
- In a mixing bowl, whisk eggs and vanilla extract. Add sourdough starter and cooled milk mixture. Mix well.
- Add flour and salt. Mix using a stand mixer on medium-low (speed 2–3) for about 5 minutes until smooth.
- Lightly oil a large glass bowl and place the dough inside. Cover with plastic wrap and a towel. Let rise at room temperature for 4–8 hours, until doubled in size.
Shape the Doughnuts
- Line two baking sheets with parchment paper.
- Lightly flour your work surface and roll dough to ¾” thick.
- Use a 3” cutter for the outer circle and 1” cutter for the hole. Place cutouts on baking sheets.
- Cover with plastic wrap and a tea towel. Let proof for 2–3 hours until puffy.
Fry the Doughnuts
- In a deep skillet, heat oil to 350–375°F.
- Carefully add 2–3 doughnuts at a time. Fry each side for 1–2 minutes until golden brown.
- Transfer to a rack-lined baking sheet to cool slightly.
Make the Glaze
- Combine melted butter, vanilla, powdered sugar, and milk in a bowl. Stir until smooth.
Glaze and Enjoy
- Dip warm doughnuts in the glaze. Let set for a few minutes or enjoy immediately!
Every time I make these, I forget how good homemade doughnuts really are until that first bite. The crisp edges, the soft center, and that warm vanilla glaze? Totally worth the time. If you’ve got a sourdough starter hanging out in your fridge, this is the recipe that’ll make you feel like a professional baker.