Soft, airy, and lightly tangy sourdough donuts with a perfectly sweet glaze, these homemade treats bring a bakery-style experience right to your kitchen. The long fermentation process enhances the flavor and texture, making them irresistibly light and fluffy.

Why You’ll Love This Recipe

Unique Flavor – The natural fermentation gives these donuts a slight tang, balancing the sweetness.
Soft and Fluffy – The slow rise creates an incredibly airy and tender texture.
Perfectly Sweet Glaze – A simple vanilla glaze adds the right amount of sweetness without overpowering.
No Commercial Yeast Needed – Uses an active sourdough starter instead of store-bought yeast.
Make-Ahead Friendly – The overnight rise makes it easy to plan ahead for fresh donuts in the morning.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Dough:

all-purpose flour
active sourdough starter
whole milk, warmed
granulated sugar
large egg
unsalted butter, softened
salt
vanilla extract

For the Glaze:

powdered sugar
milk
vanilla extract

Directions

In a mixing bowl, combine flour, sugar, and salt.
Add the sourdough starter, warm milk, egg, butter, and vanilla extract. Mix until a sticky dough forms.
Knead for 8-10 minutes until smooth and elastic.
Cover and let rise for 8-12 hours, or until doubled in size.
Roll out dough to 1/2-inch thickness and cut out donut shapes.
Place on parchment paper, cover, and let rise for another 1-2 hours.
Heat oil in a deep pan to 350°F (175°C) and fry each donut for 1-2 minutes per side until golden.
Drain on paper towels and let cool slightly.
For the glaze, whisk together powdered sugar, milk, and vanilla.
Dip warm donuts into the glaze and let set before serving.

Servings and Timing

Servings: 10 donuts
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 12-14 hours (including fermentation)
Calories: 280 kcal per serving

Variations

Chocolate Glaze – Swap the vanilla glaze for a chocolate glaze by mixing cocoa powder into the icing.
Cinnamon Sugar Coating – Skip the glaze and roll warm donuts in cinnamon sugar for a classic touch.
Fruit-Infused – Add lemon or orange zest to the glaze for a citrusy boost.
Stuffed Donuts – Fill with jam, custard, or Nutella for a delightful surprise inside.
Baked Option – Instead of frying, bake at 375°F (190°C) for 12-15 minutes for a lighter version.

Storage/Reheating

Storing: Keep in an airtight container at room temperature for up to 2 days.
Freezing: Freeze unglazed donuts in an airtight container for up to 2 months. Thaw and glaze before serving.
Reheating: Warm in a microwave for 10-15 seconds or in an oven at 300°F (150°C) for a few minutes.

FAQs

Why do I need to let the dough rise for so long?

The extended fermentation enhances the flavor and helps create a soft, airy texture.

Can I use discard instead of active sourdough starter?

No, an active starter is needed for the dough to rise properly.

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

Use a thermometer to ensure the oil is at 350°F (175°C). If you don’t have one, drop a small piece of dough in—if it bubbles and rises quickly, it’s ready.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise and fry the donuts the next day.

What type of oil is best for frying?

Neutral oils like vegetable, canola, or sunflower oil work best for frying.

How do I prevent greasy donuts?

Make sure the oil is at the correct temperature and avoid overcrowding the pan.

Can I use a stand mixer to knead the dough?

Yes, knead the dough with a dough hook on medium speed for about 5-7 minutes.

Why are my donuts dense instead of light?

This can happen if the dough didn’t rise long enough or if too much flour was added during kneading.

Can I use whole wheat flour instead of all-purpose flour?

You can substitute up to half of the flour with whole wheat flour, but the texture will be denser.

How do I get a smooth glaze?

Sift the powdered sugar before mixing and add milk gradually until you reach the desired consistency.

Conclusion

Sourdough donuts offer a bakery-quality treat with a unique tangy flavor and a soft, airy texture. Whether enjoyed plain, glazed, or customized with different toppings, they make an irresistible homemade indulgence. Take your time with the fermentation process, and you’ll be rewarded with perfectly fluffy and flavorful donuts every time.

Sourdough Donuts

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Soft, airy, and lightly tangy sourdough donuts with a perfectly sweet glaze—ideal for a homemade bakery-style treat. The long fermentation enhances the flavor and texture, making these donuts truly special.

Author: Asma
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 12-14 hours (including fermentation)
Yield: 10 donuts 1x
Category: Dessert, Breakfast
Method: Frying
Cuisine: American
Diet: Vegetarian

Instructions

In a mixing bowl, whisk together flour, sugar, and salt.
Add the sourdough starter, warm milk, egg, butter, and vanilla extract. Mix until a sticky dough forms.
Knead for 8-10 minutes until the dough becomes smooth and elastic.
Cover the dough and let it rise at room temperature for 8-12 hours, or until doubled in size.
Roll out the dough to 1/2-inch thickness and cut out donut shapes using a cutter.
Place the donuts on parchment paper, cover, and let rise for another 1-2 hours.
Heat oil in a deep pan to 350°F (175°C). Fry each donut for 1-2 minutes per side until golden brown.
Drain the donuts on paper towels and let them cool slightly.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth.
Dip the warm donuts into the glaze, letting the excess drip off.

Allow the glaze to set before serving.

Notes

For extra flavor, try adding a pinch of cinnamon or nutmeg to the dough.
These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

You can also coat them in cinnamon sugar instead of glazing for a different twist.