Every Saturday morning, my kids wake up asking for donuts. Last year, I started folding my sourdough starter into a simple fried dough. Now this sourdough donut recipe is our family tradition.
This sourdough donut recipe turns active starter into light, fluffy donuts. I love that the same sourdough donut recipe uses pantry basics. Honestly, this sourdough donut recipe makes me feel like a hero in my own kitchen.
WHY YOU’LL LOVE THIS SOURDOUGH DONUT RECIPE
First, this sourdough donut recipe uses up your starter discard. Second, the donuts stay soft for hours. Moreover, this sourdough donut recipe needs no special equipment.
In addition, kids can help cut the dough. Finally, this sourdough donut recipe tastes better than store-bought. You will love every bite of this sourdough donut recipe.
INGREDIENTS YOU’LL NEED
| Ingredient | Amount |
|---|---|
| Active sourdough starter | 1 cup |
| All-purpose flour | 2 ½ cups |
| Granulated sugar | ¼ cup |
| Whole milk, warm | ½ cup |
| Egg | 1 large |
| Butter, melted | 3 tbsp |
| Salt | ½ tsp |
| Neutral oil, for frying | 4 cups |
SUBSTITUTIONS & VARIATIONS
Swap the milk
Use oat milk for a dairy-free sourdough donut recipe. For a richer sourdough donut recipe, try buttermilk.
Change the coating
Skip sugar and dip your sourdough donut recipe in cinnamon sugar. Try a vanilla glaze on this sourdough donut recipe.
STEP-BY-STEP INSTRUCTIONS
- 1. Mix starter, flour, sugar, milk, egg, butter, and salt.
- 2. Knead for 5 minutes. 3. Cover and let rise for 4 hours.
- 4. Roll the dough to ½-inch thick.
- 5. Cut circles and holes.
- 6. Heat oil to 350°F.
- 7. Fry 1 minute per side.
- 8. Drain and coat.
PRO TIPS FOR SUCCESS
First, keep the dough cold before frying. Also, test the oil with a small piece. Moreover, do not crowd the pan. Finally, coat the donuts while warm.
STORAGE & REHEATING TIPS
Store leftover sourdough donut recipe donuts in a sealed bag. Keep them 2 days at room temperature. Reheat in a 300°F oven for 5 minutes.
WHAT TO SERVE WITH THIS RECIPE
Serve this sourdough donut recipe with coffee. Add fresh fruit and eggs for balance. Kids love this sourdough donut recipe with milk.
FAQS
Are sourdough donuts healthier than regular donuts?
Slightly. While they are still fried or baked sweet pastries containing sugar and fat, sourdough donuts undergo a natural fermentation process that breaks down gluten and phytic acid, making them somewhat easier to digest than standard yeast or cake donuts.
Can you use sourdough bread dough for donuts?
Yes, but with modifications. Traditional sourdough bread dough lacks the high sugar and fat content needed for a true donut. To make good sourdough donuts, you need an enriched dough by adding butter, eggs, and sugar to your active sourdough starter or discard.
Is sourdough the hardest bread to bake?
Not necessarily the hardest, but it requires the most patience. It lacks commercial yeast shortcuts, relying instead on wild yeast timing, ambient temperature, proper hydration management, and intuition during bulk fermentation and shaping.
What is the secret ingredient in doughnuts?
Nutmeg: A tiny pinch of freshly grated nutmeg is the classic secret ingredient in old-fashioned cake donuts, giving them that signature bakery flavor.
Mashed Potato or Potato Starch: Used in commercial or Amish-style potato donuts to create an exceptionally moist, tender crumb that stays soft longer.
NUTRITION INFORMATION (PER SERVING)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 210 | 28g | 9g | 4g |
Sourdough donut recipe
- Total Time: 35 minutes
- Yield: About 12 donuts
- Diet: Vegetarian
Description
This sourdough donut recipe turns active starter into light, fluffy donuts using pantry basics. It uses up your starter discard, stays soft for hours, needs no special equipment, and tastes better than store-bought.
Ingredients
- Active sourdough starter: 1 cup
- All-purpose flour: 2 ½ cups
- Granulated sugar: ¼ cup
- Whole milk, warm: ½ cup
- Egg: 1 large
- Butter, melted: 3 tbsp
- Salt: ½ tsp
- Neutral oil, for frying: 4 cups
Instructions
- 1. 1. Mix starter, flour, sugar, milk, egg, butter, and salt.
- 2. 2. Knead for 5 minutes.
- 3. 3. Cover and let rise for 4 hours.
- 4. 4. Roll the dough to ½-inch thick.
- 5. 5. Cut circles and holes.
- 6. 6. Heat oil to 350°F.
- 7. 7. Fry 1 minute per side.
- 8. 8. Drain and coat.
Notes
Substitutions: Use oat milk for a dairy-free version or buttermilk for a richer dough. Skip sugar and dip in cinnamon sugar, or try a vanilla glaze.
Pro tips: Keep the dough cold before frying. Test the oil with a small piece of dough. Do not crowd the pan. Coat the donuts while warm.
Storage: Store leftovers in a sealed bag for up to 2 days at room temperature. Reheat in a 300°F oven for 5 minutes.
Serving: Serve with coffee, fresh fruit, eggs, or milk. Make ahead: Chill the dough overnight, then fry in the morning.
Dense donuts: Your starter may be weak; feed it and wait until bubbly. This version is fried for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 5g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: sourdough donuts, sourdough discard donuts, fried donuts, homemade donuts, sourdough starter recipe, family tradition