Sourdough Donuts with Vanilla Glaze Recipe

Introduction

Sourdough donuts offer a delightful twist on the classic treat, combining the tangy depth of sourdough with a soft, fluffy texture. Perfect for breakfast or an indulgent snack, these donuts are both flavorful and satisfying.

Ingredients

• 1 1/4 cups milk
• 1/2 cup sugar
• 1/4 cup butter
• 4 cups flour
• 2 eggs
• 1 cup active sourdough starter
• 1 teaspoon salt
• Oil for frying (coconut, avocado, or lard recommended)
• 1/4 cup butter (for glaze)
• 2 cups powdered sugar
• 2 teaspoons vanilla
• 2-3 tablespoons milk (for glaze)

Instructions

1. Step 1: In a saucepan, warm the milk, sugar, and 1/4 cup butter over low heat until the sugar and butter dissolve. Remove from heat and let cool.
2. Step 2: In a mixer fitted with a dough hook, combine the cooled milk mixture with 2 cups of flour. This helps ensure the mixture is not too warm for the yeast starter.
3. Step 3: Add the sourdough starter, eggs, remaining flour, and salt. Knead on low speed until the dough is smooth and elastic, about 10 minutes. It should pull away from the sides of the bowl.
4. Step 4: Cover the dough with plastic wrap or beeswax wrap and let it rise in a warm place for 5-6 hours.
5. Step 5: After rising, place the dough in the refrigerator overnight to slow ferment.
6. Step 6: The next morning, roll out the dough on a lightly floured surface to about 1/2 inch thickness and cut out donut shapes.
7. Step 7: Place the cut donuts on a sheet, cover with a damp tea towel or plastic wrap, and allow them to rise for 1.5 to 2 hours, depending on your room temperature.
8. Step 8: Pour about 1/2 inch of oil into a cast iron skillet and heat it over medium until it sizzles when a small piece of dough is added.
9. Step 9: Fry the donuts 2-3 minutes on each side until puffy and golden brown. Avoid overcrowding the pan.
10. Step 10: Transfer the fried donuts to a wire rack set over parchment paper to cool slightly before glazing.
11. Step 11: To make the glaze, combine 1/4 cup butter, 2 cups powdered sugar, 2 teaspoons vanilla, and 2-3 tablespoons milk in a saucepan over low heat.
12. Step 12: Stir occasionally until the glaze has melted and come together. Remove from heat and set aside.
13. Step 13: Dip each warm donut into the glaze and return to the wire rack to allow the glaze to set before serving.

Tips & Variations

• Make sure your sourdough starter is active and bubbly for the best rise and flavor.
• You can substitute the frying oil with neutral oils like vegetable or canola if preferred.
• Try adding cinnamon or nutmeg to the dough for a warm spice twist.
• For a chocolate glaze, add 1/4 cup cocoa powder to the glaze mixture.

Storage

Store sourdough donuts in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days and warm before serving. Glazed donuts taste best when eaten the same day but can be gently reheated in a microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yeast instead of a sourdough starter?

Yes, but the flavor and texture will differ. Using commercial yeast will result in a less tangy donut and faster rise times.

How do I know when the oil is ready for frying?

Heat the oil over medium heat until it sizzles gently when a small piece of dough is added. Keeping the oil too hot can burn the donuts before they cook through.

Sourdough Donuts with Vanilla Glaze Recipe

---

★★★★★

4.6 from 67 reviews

• Author: Hugo
• Total Time: 6 hours 35 minutes (including rises and overnight refrigeration)
• Yield: 12–16 donuts 1x

Pin Recipe

Print Recipe

Description

These Sourdough Donuts combine the tangy flavor of sourdough starter with a rich, tender fried dough, then topped with a smooth vanilla glaze. They are a perfect homemade treat that balances the rustic taste of fermentation with sweet, buttery goodness, ideal for breakfast or dessert.

---

Ingredients

Scale 1x2x3x

Dough

• 1 1/4 cups milk
• 1/2 cup sugar
• 1/4 cup butter
• 4 cups flour, divided
• 2 eggs
• 1 cup active sourdough starter
• 1 teaspoon salt
• Oil for frying (such as coconut, avocado, or lard)

Glaze

• 1/4 cup butter
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 2–3 tablespoons milk

---

Instructions

1. Warm Milk Mixture: In a saucepan, gently warm the milk, sugar, and butter over low heat until the sugar has dissolved and the butter is melted. Allow the mixture to cool slightly.
2. Start Dough Mixing: Transfer the cooled milk mixture to a mixing bowl fitted with a dough hook. Add 2 cups of flour and mix to combine, ensuring the mixture is not too hot before adding the starter.
3. Add Remaining Ingredients: Incorporate the active sourdough starter, eggs, the remaining 2 cups of flour, and salt. Knead on low speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, which should take about 10 minutes.
4. First Rise: Cover the dough with plastic wrap or beeswax wrap and leave it in a warm place to rise for 5-6 hours until it has noticeably expanded.
5. Refrigerate Overnight: Place the dough in the refrigerator overnight to develop flavor and cool down.
6. Roll Out Dough: The next morning, roll the dough out on a lightly floured surface to a thickness of 1/2 inch.
7. Cut Donuts: Use a donut cutter or round cutters to cut out the donuts and holes.
8. Second Rise: Set the cut donuts on a baking sheet, cover with a damp tea towel or plastic wrap, and let them rise in a warm location for 1.5-2 hours until puffed.
9. Prepare for Frying: Pour about 1/2 inch of your chosen frying oil into a cast iron skillet and heat over medium until shimmering and sizzling upon contact.
10. Fry Donuts: Fry the donuts in batches, cooking 2-3 minutes on each side until they are golden brown and puffy. Avoid overcrowding to ensure even cooking.
11. Drain and Cool: Transfer fried donuts to a wire rack set over parchment paper to cool slightly before glazing.
12. Make the Glaze: In a saucepan over low heat, combine butter, powdered sugar, vanilla extract, and milk. Stir occasionally until all ingredients have melted and blended into a smooth glaze. Turn off heat and keep warm.
13. Glaze Donuts: Dip each cooled donut into the glaze, then place it back on the wire rack to allow the glaze to set.

Notes

• Make sure your sourdough starter is active and bubbly for best results.
• Temperature during rises can affect rise time; warmer environments speed up the fermentation process.
• Use an oil with a high smoke point like coconut, avocado, or lard for frying to avoid burning.
• Donuts can be stored in an airtight container for up to 2 days but are best enjoyed fresh.
• The glaze thickness can be adjusted by adding more or less milk to achieve your preferred consistency.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Keywords: sourdough donuts, fried donuts, sourdough starter recipe, homemade donuts, vanilla glaze donuts, breakfast donuts