These light, fluffy sourdough donuts have a pillowy texture with a delicate golden crust and a sweet vanilla glaze that melts into every bite. They’re naturally leavened for incredible flavor and are best enjoyed while still slightly warm.
Prep Time: 45 minutes (plus overnight rise)
Rise Time: 10–14 hours + 2–3 hours
Cook Time: 15–20 minutes
Total Time: About 14–17 hours
Servings: 12 donuts
Ingredients
For the Dough
- 1 cup (240g) active sourdough starter (fed and bubbly)
- ¾ cup (180ml) whole milk, warmed
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- ¼ cup (56g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 cups (500g) all-purpose flour
- Vegetable oil, for frying
For the Classic Glaze
- 2 cups (240g) powdered sugar
- 3–4 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter
- Pinch of salt
Step-by-Step Instructions
Step 1: Mix the Dough
In a large mixing bowl, combine the active sourdough starter, warm milk, sugar, eggs, vanilla, and softened butter. Stir until everything is well mixed.
Add the flour and salt, then mix until a shaggy dough forms.
Step 2: Knead Until Smooth
Transfer the dough to a lightly floured surface.
Knead for about 8–10 minutes until the dough becomes soft, smooth, and slightly elastic. It should feel slightly tacky but not sticky.
If using a stand mixer, knead with the dough hook on medium speed for about 6–7 minutes.
Shape the dough into a smooth ball.
Step 3: First Rise (Overnight)
Lightly grease a large bowl.
Place the dough inside, cover with plastic wrap or a damp towel, and let it rise overnight at room temperature for 10–14 hours.
By morning, the dough should have nearly doubled in size and look airy.
Step 4: Roll Out the Dough
Gently punch down the dough to release excess air.
Transfer it to a lightly floured work surface.
Roll it to about ½ inch thick.
Avoid rolling it too thin, as thicker dough creates fluffier donuts.
Step 5: Cut the Donuts
Using a 3-inch donut cutter (or a large and small round cutter), cut out the donuts.
Place each donut on individual parchment paper squares.
Gather and reroll scraps only once to keep the donuts tender.
Step 6: Second Rise
Cover the donuts loosely with a clean kitchen towel.
Let them rise for 2–3 hours, or until they become noticeably puffy and light.
They should nearly double in size.
Step 7: Heat the Oil
Pour about 2–3 inches of vegetable oil into a heavy-bottomed pot.
Heat the oil to 350°F (175°C).
Use a thermometer to keep the temperature steady throughout frying.
Step 8: Fry the Donuts
Carefully lower one or two donuts into the hot oil.
Fry for about 45–60 seconds per side, until lightly golden.
Avoid overcrowding the pot, as it lowers the oil temperature.
Transfer the fried donuts to a wire rack lined with paper towels.
Let them cool for about 5 minutes.
Step 9: Make the Glaze
In a medium bowl, whisk together:
- Powdered sugar
- Milk
- Vanilla
- Melted butter
- Pinch of salt
Mix until smooth and pourable.
If it’s too thick, add a little more milk.
If it’s too thin, add more powdered sugar.
Step 10: Glaze the Donuts
While the donuts are still slightly warm, dip each one completely into the glaze.
Lift it out and allow the excess glaze to drip off.
Place the donuts on a wire rack for 10–15 minutes until the glaze sets into a shiny finish.
Tips for Perfect Sourdough Donuts
- Use a bubbly, recently fed sourdough starter for the best rise.
- Keep the oil close to 350°F (175°C) for evenly cooked donuts.
- Fry only a couple at a time to maintain the oil temperature.
- Glaze the donuts while they’re still warm so the coating adheres beautifully.
- Avoid adding too much flour during rolling to keep the donuts light and tender.
Storage
- Enjoy the donuts the same day for the softest texture.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Warm for 8–10 seconds in the microwave before serving to restore their softness.
- The unglazed donuts can also be frozen for up to 2 months. Thaw completely, warm slightly, and glaze just before serving.
