Fluffy Sourdough Glazed Donut Recipe

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This fluffy sourdough glazed donut recipe is perfectly dipped with a sweet glaze. The texture of the donuts is super fluffy with a lovely airy crumb.

a donut cut in half and a whole donut on a cutting board

This fluffy sourdough glazed donut recipe is perfectly dipped with a sweet glaze. The texture of the donuts is super fluffy with a lovely airy crumb. This wonderful texture comes from the well proofed natural yeast provided by a healthy sourdough starter. The enriched dough used for these donuts takes some patience to rise but the flavor is SO good. The glaze is simple to mix up, and the longest part of this recipe is the rise time. Have you ever had a sourdough donut? You are in for a treat! Sourdough donuts are the best donuts.

This recipe requires around a 30 minute knead time so it is much easier to mix up in a stand mixer, but it could also be done by hand if you are ready for an arm workout. I have my favorite tools to make these with ease linked below. I hope you enjoy these delicious, glazed sourdough donuts!

a bite out of a donut

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Fluffy Sourdough Glazed Donut Recipe

  • Sourdough Starter: you will want an active and bubbly starter for this recipe. You can grab some dehydrated sourdough starter in my farm shop or start your own sourdough starter with Learning Sourdough with Agnes.
  • Granulated Sugar: sugar is added to this dough for sweetness and to help the dough rise well.
  • Whole Milk: I use whole milk for the hydration in this recipe. The extra fat in the milk makes for a super lovely dough.
  • Unsalted Butter: butter added to this dough gives it the softness that you are looking for.
  • Bread Flour: all-purpose flour would probably work too if you don’t have bread flour but I would recommend bread flour with its potential for better gluten strength especially with wanting to achieve windowpane.
  • Sea Salt: salt is added to balance flavors.
making donuts on the kitchen table

Glaze Ingredients:

  • Powdered Sugar: is used to get that signature sweetness. I love weighing powdered sugar to get an exact and consistent result. I include both cups and grams in this recipe.
  • Cream: if you measure the cream in tablespoons, I suggest adding a little at a time until you get your desired consistency.
  • Whole Milk: also used to get the right thinner consistency to coat the glazed donuts well.
  • Vanilla Bean Paste (optional): If you would like to add another flavor element you can add a teaspoon of vanilla bean paste too the glaze.

Helpful Tools to Make Sourdough Glazed Donuts:

Baking Timeline for Sourdough Glazed Donuts:

1st Day

  • 9 PM feed your sourdough starter

2nd Day

  • 7-9 AM mix your dough
  • 8-10 PM cut the donuts and let rise overnight

3rd Day

  • 7-8 AM preheat your oil
  • 8-9 AM fry the donuts in preheated oil and glaze
  • NOTE: You could also set your timeline so that they are fried the night before. These donuts are so good still the next day so don’t be afraid to make them ahead of time and store them in a loosely covered container.

12 sourdough glazed donuts

Other Recipe for Sourdough Doughnuts (includes sourdough discard doughnuts too):

side view of sourdough donuts

Frequently Asked Questions:

Why are my donuts taking so long to rise?

When you use sourdough with enriched doughs the rise on the dough can take longer. Be sure you are using a healthy sourdough starter and have your dough in a warm place (72-80 degrees) when proofing.

Can I add commercial yeast to this sourdough donut recipe?

Yes, you can add 2 ¼ tsp of yeast with the milk. It won’t be as flavorful, but they will rise much faster.

How do I know when my donuts are ready to fry?

You will want the dough to be risen and puffy. If you aren’t sure, you can fry one and see if they are ready before frying them all.

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pin image for sourdough donuts

Fluffy Sourdough Glazed Donut Recipe

Dough Ingredients:

  • 100g active sourdough starter
  • 100g granulated sugar
  • 200g whole milk, warmed to 100 degrees
  • 400g bread flour
  • 6 T (85g) unsalted butter, room temperature
  • 8g sea salt

Glaze Ingredients:

  • 1 cup + 2 T (160g) powdered sugar
  • 3T (53g) heavy whipping cream
  • 2T (30g) whole Milk
  • 1 tsp vanilla bean paste (optional)
  • Oil for frying (I like using canola oil)

Mixing the Dough:

  • In a large bowl or the bowl of a stand mixer fitted with the dough hook attachment, measure out the sourdough starter, sugar, and warm milk. Mix this into a slurry and then add the flour.
  • Mix this on low for a minute or until the dough just starts to come together. Let the dough rest for 20-30 minutes.
  • Next, with the mixer on low add the salt and the butter one tablespoon at a time. Adding each tablespoon of butter as the last is mostly mixed in.
  • After the butter has all been added continue to knead the dough for a total of 25-30 minutes. This is a long process but crucial to get the dough to the right consistency.
  • You will want the dough to be at windowpane or close before you stop kneading it.
  • Windowpane: to check to see if you have reached windowpane take a little bit of the dough and pull it apart until you can see through it without it ripping.

Proofing the Donuts:

  • Once the dough has finished kneading place it in a bowl with a lid and let rise on the counter for 12 hours (71 degrees). The dough should have risen some in this time.
  • NOTE: Remember that enriched sourdough dough takes a long time to rise so this process cannot be rushed!
  • After the dough has set for around 12 hours take the dough and place on a clean work surface.
  • Using a rolling pin roll the donuts to about a ¼ inch thickness, maybe slightly thicker. Cut out the donuts using a 3 ½ -inch donut cutter (I use a 3 ½ -inch cookie cutter and a 1 inch for the centers. You can reserve the donut holes and add them to the dough that will be rerolled or place them with the donuts on a parchment paper lined baking sheet.
  • Continue rolling and cutting out donuts until the dough has been all used. Sometimes I will just roll the last little bit and make it into a round donut.
  • Once all the donuts are rolled out, cover the donuts loosely with plastic wrap or with a cookie sheet lid like the one linked above. Let rise for 12-14 hours for the second rise.
  • About 30 minutes before you are ready to fry donuts start your oil (I use canola oil) in your heavy bottom pot. I use enough oil that it’s about 2-3” deep in the pot.  Heat on a medium heat until you reach 350-375 degrees.
  • NOTE: I find that right around 360 degrees is about perfect for frying. Leaving your thermometer on the side of the pan is a simple way to monitor the temperature to keep the oil within the right range.

Making the Glaze for the Sourdough Donuts:

  • While you are waiting for the oil to heat up you will want to make the glaze.
  • Combine all the ingredients in a small/deep bowl and whisk until well incorporated. Set aside.

Frying the Sourdough Glazed Donuts:

  • Add 2 donuts at a time to the hot oil adjusting the heat as needed to keep the oil hot enough but also not too hot.
  • Fry the donuts 2 minutes on each side for a total of 4 minutes or until golden brown. Using a slotted metal spatula or spoon, transfer the donuts to a plate that is lined with paper towels to soak up any excess oil. Continue frying the remainder of the sourdough donuts.
  • Dip the donuts on each side in the glaze while the next batch is frying. You want your donuts to be quite warm but not so hot you can’t hold them when you dip them in glaze. This makes for a beautifully coated donut.
  • Place the dipped/glazed donut on the cooling rack to cool and the glaze to dry.
  • Continue with the remaining donuts.
  • Serve with coffee or a glass of milk.

NOTES:

  • Store any leftovers in a loosely covered container for 2-3 days. You can also freeze them in a airtight container without glaze and then thaw and glaze them when you are ready to eat them.
donut cut in half

Fluffy Sourdough Glazed Donut Recipe

These Sourdough Glazed Donuts have a super fluffy and airy crumb, fried to golden brown perfection and are dipped in a sweet glaze.
By: Mariah Nienhuis
Serving Size: 12 sourdough donuts
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Ingredients
  

Dough Ingredients:

  • 100 g active sourdough starter
  • 100 g granulated sugar
  • 200 g whole milk warmed to 100 degrees
  • 400 g bread flour
  • 6 T (85g) unsalted butter, room temperature
  • 8 g sea salt

Glaze Ingredients:

  • 1 cup + 2T (160g) powdered sugar
  • 3 T (53g) heavy whipping cream
  • 2 T (30g) whole Milk
  • 1 tsp (6g) vanilla bean paste optional

Ingredients for Frying

  • Oil for frying I like using canola oil

Instructions
 

Mixing the Dough:

  • In a large bowl or the bowl of a stand mixer fitted with the dough hook attachment, measure out the sourdough starter, sugar, and warm milk. Mix this into a slurry and then add the flour.
  • Mix this on low for a minute or until the dough just starts to come together. Let the dough rest for 20-30 minutes.
  • Next, with the mixer on low add the salt and the butter one tablespoon at a time. Adding each tablespoon of butter as the last is mostly mixed in.
  • After the butter is all added continue to knead the dough for a total of 25-30 minutes. This is a long process but crucial to get the dough to the right consistency.
  • You will want the dough to be at windowpane or close before you stop kneading it.
  • Windowpane: to check to see if you have reached windowpane take a little bit of the dough and pull it apart until you can see through it without it ripping.
  • Once the dough has finished kneading place it in a bowl with a lid and let rise on the counter for 12 hours (71 degrees). The dough should have risen some in this time.
  • NOTE: Remember that enriched sourdough dough takes a long time to rise so this process cannot be rushed!
  • After the dough has set for around 12 hours take the dough and place on a clean work surface.
  • Using a rolling pin roll the donuts to about a ¼ inch thickness, maybe slightly thicker. Cut out the donuts using a 3 ½ -inch donut cutter (I use a 3 ½ -inch cookie cutter and a 1 inch for the centers. You can reserve the donut holes and add them to the dough that will be rerolled or place them with the donuts on a parchment paper lined baking sheet.
    dough rolled out
  • Continue rolling and cutting out donuts until the dough has been all used. Sometimes I will just roll the last little bit and make it into a round donut.
    cut out donut
  • Once all the donuts are rolled out, cover the donuts loosely with plastic wrap or with a cookie sheet lid like the one linked above. Let rise for 12-14 hours for the second rise.
    donuts ready to fry
  • About 30 minutes before you are ready to fry donuts start your oil (I use canola oil) in your heavy bottom pot. I use enough oil that it’s about 2-3” deep in the pot.  Heat on a medium heat until you reach 350-375 degrees.
  • NOTE: I find that right around 360 degrees is about perfect for frying. Leaving your thermometer on the side of the pan is a simple way to monitor the temperature to keep the oil within the right range.

Making the Glaze for the Sourdough Donuts:

  • While you are waiting for the oil to heat up you will want to make the glaze.
  • Combine all the ingredients in a small/deep bowl and whisk until well incorporated. Set aside.

Frying the Sourdough Glazed Donuts:

  • Add 2 donuts at a time to the hot oil adjusting the heat as needed to keep the oil hot enough but also not too hot.
  • Fry the donuts 2 minutes on each side for a total of 4 minutes or until golden brown. Using a slotted metal spatula or spoon, transfer the donuts to a plate that is lined with paper towels to soak up any excess oil. Continue frying the remainder of the sourdough donuts.
  • Dip the donuts on each side in the glaze while the next batch is frying. You want your donuts to be quite warm but not so hot you can’t hold them when you dip them in glaze. This makes for a beautifully coated donut.
    dipped and fried donuts
  • Place the dipped/glazed donut on the cooling rack to cool and the glaze to dry.
  • Continue with the remaining donuts.
  • Serve with coffee or a glass of milk.
    donut and coffee cup

Notes

Store any leftovers in a loosely covered container for 2-3 days. You can also freeze them in a airtight container without glaze and then thaw, and glaze them when you are  ready to eat them.

I love how sourdough elevates the flavor on a traditional glazed donut. If you like the original yeasted donut, you will love these! Let me know if you get a chance to try this recipe out and any questions you may have!

Happy Baking!

Mariah Nienhuis | TheFarmChicken

Then spake Jesus again unto them, saying, I am the light of the world: he that followeth me shall: not walk in darkness, but shall have the light of life.

John 8:12

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