I've been working on a recipe for sourdough donuts (or sourdoughnuts as I like to call them) for a while now and let me tell you, they are GOOD! Like Kyle and I ate a dozen in 2 days good. The donuts are light and airy and made with a combination of sourdough starter and instant yeast. They are deep fried to perfection and then dunked in the most amazing vanilla bean glaze. All of that is to say, you can expect sourdough donuts in a ton of different flavors coming soon! 🙂
Don’t have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks!
Tips & Tricks for Donuts at Home
For all of my sourdough recipes, I measure the ingredients in grams. If you don’t have a kitchen scale, I highly recommend getting one! They have tons of super affordable ones on Amazon* that work great!
To cut the donuts, you can use a legit donut cutter, or just different sized round cookie/biscuit cutters! I have a set of round biscuit/cookie cutters* that work great perfectly! I use the 3.5" circle for the donut and the 1.5 inch circle for the hole.
Use an instant read thermometer* to make sure the oil stays at around 375 degrees so that your donuts cook evenly!! Make sure you let them cook for a full minute on each side. The donuts will be a very dark golden brown but they look lighter in color after they've been glazed!
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The donuts are light and airy and made with a combination of sourdough starter and instant yeast. They are deep fried to perfection and then dunked in the most amazing vanilla bean glaze.
- 227 grams sourdough starter
- 236 grams whole milk
- 500 grams all purpose flour
- 120 grams granulated sugar
- 85 grams unsalted butter, melted
- 1 large egg
- 2 teaspoons instant yeast
- 1 teaspoon vanilla bean paste
- ½ teaspoon kosher salt
- 2-4 cups vegetable oil for frying
Vanilla Bean Glaze
- 2 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla bean paste
- In the bowl of a stand mixer fitted with the dough hook attachment, combine all of the dough ingredients and knead on medium low speed for about 5 minutes. The dough should come together in a cohesive ball that pulls away from the sides of the bowl but is still slightly sticky. If the dough does not come together, add in more flour 1 tablespoon at a time until the dough pulls away from the sides of the bowl.
- Place the dough in a large, lightly greased bowl and cover. Place the dough in the fridge and chill overnight (8-12 hours).
- In the morning, remove the dough from the fridge and allow it to rise at room temperature for 30 minutes.
- When the dough is finished rising, lightly punch it down and then turn it out onto a lightly floured surface. Roll the dough into a large rectangle about ½ inch thick. Using a 3 ½ inch round cookie cutter, cut the dough into 12 circles. If you don't quite get 12 you can re-roll the scraps and cut out more circles. Then using a 1 inch or 1 ½ inch round cookie cutter, cut the center out of each donut. You can discard the scraps or fry up some donut holes (I recommend the later). Lightly cover the donuts and let rest while the oil is heating.
- Pour 2-4 cups of vegetable oil (you want it to be about 2 inches deep) into a large, heavy bottomed pot or dutch oven and heat over medium high heat until the oil reached 375 degrees. Place a cooling rack on top of a baking sheet and position it next to your stove.
- While the oil is heating, whisk together the glaze and set aside. In a medium bow, whisk together the powdered sugar, milk, and vanilla bean paste until smooth and there are no more lumps.
- Once the oil reaches 375 degrees, fry 2-3 donuts at a time for 1 minute on each side. The donuts should be a deep golden brown. Remove from the oil and place on the cooling rack to allow excess oil to drain off. Repeat with the remaining donuts as well as the donut holes.
- While the donuts are still warm, dip them in the glaze making sure to cover both sides. Place the donuts back on the cooling rack to allow the excess glaze to drip off. The glaze will set and harden after about 15-20 minutes. After the glaze has set, you can drizzle any leftover glaze over the top to make fun designs.
Please note that this recipe was specifically designed for deep frying the donuts. If you would prefer baked donuts, I suggest looking up a different recipe.
Donuts are best eaten the same day but can be stored in an airtight container for up to 5 days.
- Category: Dessert, Snack
- Method: Frying
- Cuisine: American
- Serving Size: 1 donut
- Calories: 537
- Sugar: 31.1g
- Sodium: 156mg
- Fat: 25.7g
- Saturated Fat: 5.6g
- Carbohydrates: 70.5g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 33mg
Keywords: sourdough donuts, sourdough doughnuts, glazed donuts, vanilla bean doughnuts, vanilla bean donuts, classic glazed donuts, homemade donuts, vanilla glazed donuts, sourdough recipes
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