sourdough donuts

Light and fluffy glazed sourdough donuts are the BEST morning treat (or any-time-of-day treat!) and they're so fun to make!

Light and Fluffy Glazed Sourdough Donut Recipe

milk (whole

sugar

butter,

active bubbly sourdough starter

salt

eggs

all-purpose flour

butter

vanilla

milk

Heat the milk, sugar, and butter in a small saucepan or microwave-safe container, just until the milk is warm and the butter is melted. If it gets overly hot, let it cool before using. You’ll want it to be only warm to the touch when adding it to your sourdough starter. If it’s too hot, it’ll kill your natural yeast, and your donuts won’t rise.

Add the milk mixture, the sourdough starter, salt, 2 eggs, and 2 cups of flour to the bowl of your stand mixer.

Mix with the dough hook on low speed until the mixture forms a very wet dough, and then mix on medium-low speed to knead very well for 4 to 5 minutes.

Let the dough rest for 10 minutes in the bowl with the mixer turned off.

After 10 minutes have passed, add a little more flour to the mixture, about 1/3 cup, and let the machine knead the mixture for another 4 to 5 minutes.

Turn the very soft dough out onto a lightly floured surface. Knead by hand until the dough is no longer sticky, but is still very tender, adding a little flour, as needed, as you knead. You may add up to another 1/3 cup of flour. Form the dough into a smooth ball.

Lightly grease the mixing bowl, and return the dough to the bowl.

Cover the dough with a damp kitchen towel, and let it rise for 3 to 6 hours at room temperature.

Gently remove the dough from the bowl onto a lightly floured work surface.

Roll dough so that it’s ¾- to ½-inch thick, adding a bit of flour as needed to prevent it from sticking.

Using a donut cutter or 3-inch and a ¾-inch circle cutters, cut out your donuts and donut holes.

Place the cut-out donuts on a baking sheet that is sprayed with cooking spray (you’ll need 2 baking sheets), so that they are at least 1 inch apart.

Re-roll any remaining dough, and repeat until you’ve cut all of the dough into donuts.

Cover the baking sheets with damp kitchen towels, and let them rest in a warm spot for 1 to 3 hours; they should be slightly puffy when ready.

Preheat oil in a large, heavy-bottomed pan or Dutch oven over medium to medium-high heat.

While the oil is heating up, make your glaze by melting the butter in a medium bowl. Add the vanilla and stir to combine. Add the powdered sugar and stir to form a thick paste. Thin out the paste with milk, one tablespoon at a time, until the mixture is about as thick as school glue. It’s ok if it’s a little on the thick side; the hot donuts will melt it, and it will coat them well.

To fry the donuts, when the oil reaches 350 to 375 degrees F. (use a thermometer), carefully add the donuts to the hot oil, and fry until golden-brown, about 1 1/2 minutes per side. The donut holes will only take about 30 seconds per side.

Use a slotted spoon to remove the donuts from the hot oil, and place them on a paper towel-lined baking sheet to remove extra grease.

Let them cool slightly. Dip the hot donuts in the glaze (I like to flip on both sides so it’s fully covered), and enjoy right away.

These soft, pillowy beignets are naturally leavened with sourdough starter and perfect for Mardi Gras! The dough is super easy and time flexible!

Sourdough Beignets

sourdough starter

all purpose flour

granulated sugar

buttermilk (substitute whole milk + 1 teaspoon lemon juice)

unsalted butter (melted)

canola oil (for frying)

sugar (for dusting)

In a stand mixer fitted with a dough hook, combine the sourdough starter, flour, granulated sugar, buttermilk, melted butter, and salt.

Knead on low speed for about 5 minutes until fully combined and smooth. The dough should form a nice ball but still be slightly sticky.

Cover the dough and let rest at room temperature for 4-6 hours or until doubled in size. Place the bowl in the fridge and let the dough continue to ferment overnight (or up to 48 hours).

When you&#39;re ready to make the beignets, heat about 2 inches of canola oil over medium-high heat in a large skillet or dutch oven. It should take 5-10 minutes for the oil to heat to 350°F.

Lightly flour the countertop and roll out the dough into a large rectangle, about 1/4 inch thick. Then cut the dough into 3 inch squares.

Fry 3-5 beignets at a time, making sure not to crowd the pan. Flip the dough often until they are puffed and golden brown on each side.

Transfer to a cooling rack for about 2 minutes to drain off the excess oil.

Dust very generously with powdered sugar and enjoy while still warm!

Indulge in the delightful fusion of tangy sourdough and classic donuts with these irresistible sourdough donuts, crafted using sourdough discard with no rise time required. These fluffy treats are coated in a layer of granulated sugar, delivering a perfect balance of sweet and tangy flavors in every bite. Dive into this heavenly combination, perfect for any occasion, and elevate your baking game with our easy-to-follow recipe.

Sourdough Donuts

+ 2 tbsp all-purpose flour

tsp baking powder

tsp baking soda

greek yogurt

unfed sourdough starter

butter, melted,

Light, fluffy and oh so tender, these sourdough discard donuts are melt-in-your-mouth delicious. Lightly fried sourdough donut dough topped with a rich vanilla glaze, there&#039;s no better way to start your weekend!

Sourdough Donuts (Discard Recipe)

whole milk, warmed (about 1/4 cup plus 3 Tablespoons)

sourdough discard (heaping 3/4 cup, (cold is

granulated sugar (scant 1/3 cup)

instant yeast (about 1 Tablespoon, see recipe notes

egg (about 50 grams)

unsalted butter (melted, about 6 Tablespoons)

salt (about 1 1/4 teaspoons)

bread flour (about 2 1/2 cups)

ml coconut oil (about 3 cups for frying, see recipe notes)

powdered sugar (about 2 1/3 cups)

whole milk (about 1/4 cup)

vanilla extract (1 teaspoon, see recipe notes)

Assorted sprinkles (optional)

Mix Dough: Warm the milk in the microwave (about 1 ½ minutes full power) or on the stove. To the bowl of a stand mixer with a dough hook, add the warmed milk, sourdough discard and sugar. Mix together lightly. The mixture should be warm so it can activate the instant yeast but NOT hot. Sprinkle the instant yeast on top of the mixture. Look for the yeasty smell that tells you the yeast is activating (should happen within 10-20 seconds) and then continue adding ingredients - egg, melted butter, salt and most of the bread flour. Reserve about 60 grams (half a cup) of flour for adding in while the dough mixes so you don&#39;t over-flour the dough. Note: If the sourdough discard is straight from the refrigerator, it can bring down the temperature of the dough making the dough take longer to rise – use warmer milk or account for more rising time.

Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 8-10 minutes until the dough is smooth.

First Rise: Move dough to a large bowl or container and cover. Set in a warm place to rise for about 1-2 hours. How fast the dough rises will depend on how warm the dough is. I like using a dough warming mat or my oven with the light on to keep the dough warm.

Roll and Cut the Donuts: Dump the risen dough on the countertop. Use a rolling pin to roll the dough into a 10 by 16-inch rectangle. Cut about 12 4-inch donuts out of the dough using a biscuit cutter, placing the donuts as close together as possible to get the most donuts out of the rolled-out dough. Use a 1-inch round cutter to cut a hole in the middle of each circle and continue cutting little 1-inch holes out of the remaining dough - these are the donut holes. If you don&#39;t have a 1-inch round cutter, the cap of a plastic water bottle works well too. Scraps of Dough: Re-roll the extra scraps of dough - you can either cut them as donut holes or shape them into balls to make filled donuts (pipe frosting or jelly into the middle of the balls). The donuts made from the scraps may not rise quite as high or look quite as pretty, but they will still be tasty and delicious - so don&#39;t toss them!

Second Rise: Place the cut donuts and donut holes on a parchment-lined baking sheet, leaving a little room to rise in between each donut. Cover the donuts with plastic wrap or a baking sheet pan cover. Set in a warm place and let rise until just about doubled in size and light and airy when touched.

Prepare Oil: Melt coconut oil in an 8-inch saucepan. Use a thermometer to keep an accurate temperature. The goal is for the oil to be right around 350ºF the entire time. This is tricky and it can easily get too hot or cool down, so continue checking the oil as needed. Once it reaches 350ºF, it&#39;s time to fry the donuts.Note: The temperature of the oil can fluctuate throughout the frying process. If your oil is too hot, remove it from the heat and add a little more room temperature oil to the saucepan to help bring the temperature down. If it&#39;s too cold, gradually warm it back up on the stove. I use a small 8-inch saucepan to fry about 3 donuts at a time. This allows me to use less oil than I would if I was using a larger pot. If you want to use a larger pot, you can and fry more donuts at once.

Fry Donuts: Prepare a cooling rack next to the stove. I like to place the cooling rack on top of a baking sheet so it will catch any oil drippings. Place 2-3 donuts in the pot of hot oil. Fry for about 1-2 minutes until browned and then use a slotted spoon or long skewer to flip the donut over and fry on the other side for about 1 minute. Remove donuts from the oil onto the cooling rack. Repeat with remaining donuts. Note: Sometimes I will see big bubbles forming on the un-cooked part of the donut while it is frying. If you see this, flip the donut over immediately and fry on the other side. This keeps the donut uniform in shape. Donut Holes: For donut holes place about half of the donut holes in the pot at the same time, stir them with a slotted spoon a few times while they cook for 2-3 minutes. Then remove to the cooling rack.

Whisk Glaze: Whisk together powdered sugar, milk, vanilla extract and salt until it forms a smooth and thick glaze. If you want the glaze a little thicker, add a little more powdered sugar. For a thinner glaze, add a little more milk.

Glaze Donuts: Dunk each donut into the glaze. Top with colorful sprinkles if desired. Enjoy warm! For donut holes I like to put them in a bowl all together and drizzle the glaze all over the top. Toss them in the glaze and enjoy!

I have made this recipe three times and they are hands down the best doughnuts ever tasted. Anyone who has tasted them raves about them. One of my kids is very sensitive to sugar but can eat these. Thank you for sharing this recipe with us!

Best donuts I've ever tasted and I used to work in a bakery. I used heart shaped cookie cutters and they came out so cute and held the shape very well. Super light and fluffy and the taste is spot on, mild hints of sourdough, but definitely all the sweet you would expect from a donut.
I followed the recipe exactly and the only thing I would change is the glaze made a lot so now I have leftover glaze and I probably could have halved that part of the recipe. This one is a keeper without a doubt and you won't regret making these.

These were absolutely delicious! My kids can't stop sneaking more!

I made a triple batch of these and my family loved them!!! Love this recipe. I did substitute 1/4 cup applesauce for every egg that was called for and these can out great will make again.

https://content.jwplatform.com/videos/qhB8Kdz8.mp4

Sourdough Discard Donuts copy.mp4

Same-Day Sourdough Donuts made with an active sourdough starter and a touch of yeast for a light, pillowy fried donut you can make start to finish in one day. Dipped in a vanilla glaze that sets into a crisp, crackly shell. Better than any donut shop and proof that homemade fried donuts are absolutely worth it.

Same-Day Sourdough Donuts

500 g All Purpose Flour

g Sourdough Starter ((active))

g Active Dry Yeast

Milk

Sugar

57 g Butter ((room temp))

Eggs

Salt

g Vanilla Extract

500 g Powdered Sugar

Refined Coconut Oil ((MUST be refined, enough for 3" depth in your frying vessel))

Add the milk, sugar, and yeast to the bowl of a stand mixer. Allow the yeast to bloom for 5 minutes. Then, add the flour, starter, eggs, salt, and vanilla. Mix on low with the dough hook attachment for 5 minutes.

Then, increase the mixer speed to medium and add the butter 1 tbsp at a time. Allow the dough to mix for 10-15 minutes, until the dough begins pulling away from the sides of the bowl and it passes the window pane test.

When the dough is done mixing, form it into a uniform ball, cover the bowl, and allow it to rise until fully doubled. In a 72°F home, this should take around 6 hours.

Once the dough is perfectly proofed, add the refined coconut oil to a dutch oven or other frying vessel. Once melted, you want 2-3” of oil in the pan. Allow it to heat up to 350°F.

While the oil is heating, punch down the dough and roll it out onto a floured surface until it is around 1/2” thick. Use a donut cutter to begin cutting donut shapes. Take the excess dough and knead it back into a ball. Allow the extra dough to rest, and then you can re-roll it to cut out more donuts.

Prepare your donut icing by whisking together the milk, powdered sugar, salt, and vanilla until smooth. Set aside.

Once the oil hits 350°F, fry the donuts for around 2 minutes on each side, just until they reach a beautiful golden brown color. Remove the fried donuts and place them on a slotted tray to allow any excess oil to drip.

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