Glazed Sourdough Donuts Recipe

If you’ve got a sourdough starter on your counter, here’s a tasty reason to use it: homemade glazed sourdough donuts. These donuts are light and fluffy. They have a slight tang from the sourdough. The classic vanilla glaze adds a shiny, bakery-level finish. They take a little time because of the rising, but the flavor payoff is absolutely worth it. Great for weekend baking or whenever you want to have fun with your sourdough starter—not just for bread.

Why you’ll love this recipe

You’ll love these sourdough donuts! They’re soft and airy, with a unique sourdough flavour that sets them apart. Long fermentation makes them taste richer and have a better texture than quick-rise donuts. The glaze adds perfect sweetness. They’re also a fun way to use up extra starter and make your kitchen smell like a bakery.

Kitchen Equipment You’ll Need

• Mixing bowls
• Stand mixer with dough hook (or hand kneading)
• Rolling pin
• Donut cutter or round cookie cutters
• Baking sheet
• Deep fryer or heavy pot
• Slotted spoon
• Cooling rack

Ingredients:

• 1 cup active sourdough starter
• ¾ cup warm milk
• ⅓ cup sugar
• 2 large eggs
• 4 tbsp unsalted butter, softened
• 3 ½ cups all-purpose flour (plus more for dusting)
• 1 tsp salt
• Oil for frying
• 2 cups powdered sugar
• 3–4 tbsp milk
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Make the Dough

Combine active sourdough starter, warm milk, sugar, eggs, butter, and flour in a mixing bowl. Knead until smooth and elastic, about 8–10 minutes with a mixer or 12–15 minutes by hand. The dough should be soft but not sticky.

2. First Rise

Place the dough in a greased bowl, cover, and let it rise at room temperature for 4–6 hours, or until doubled in size. For more flavor, you can let it rise overnight in the fridge.

3. Shape the Donuts

Roll the dough out on a floured surface to about ½-inch thick. Cut out donuts with a donut cutter (or use a large and small round cutter for the shape). Place them on a parchment-lined baking sheet.

4. Second Rise

Cover the shaped donuts and let them rise for another 1–2 hours until puffy.

5. Fry the Donuts

Heat oil in a heavy pot or fryer to 350°F (175°C). Fry 2–3 donuts at a time until golden brown, about 1–2 minutes per side. Remove with a slotted spoon and drain on a cooling rack lined with paper towels.

6. Make the Glaze

Whisk together powdered sugar, milk, and vanilla extract until smooth. Dip each warm donut into the glaze, letting the excess drip off, then place back on the rack to set.

Storage, reheating & serving tips

These donuts are best when fresh on the day you make them. If you have leftovers, you can store them in an airtight container for up to 2 days. To reheat, pop them in the microwave for 10 seconds or warm them in the oven at a low temperature. For serving, enjoy them plain with coffee. You can dust them with extra powdered sugar or add sprinkles to the glaze for fun.

FAQs

Can I make these donuts without frying?

Yes, you can bake them, but they’ll be more like soft rolls than donuts.

What type of oil is best for frying?

Neutral oils like canola or vegetable oil work best.

How do I know the oil is hot enough?

Use a thermometer, or drop in a small piece of dough — it should sizzle immediately.

Can I make the dough ahead of time?

Yes, refrigerate overnight after the first rise for deeper flavor.

How long do sourdough donuts stay fresh?

Best eaten the same day, but they’ll last up to 2 days in an airtight container.

Final Thought

These glazed sourdough donuts are proof that your sourdough starter isn’t for bread. They’re soft, golden, and a bit sweet. You can taste that classic sourdough flavour in every bite. The glaze gives them a classic bakery look.

The whole process feels rewarding, especially when you bite into one warm and fresh. These donuts will bring smiles, whether you make them for a weekend treat, a brunch, or because.