Sourdough Donuts
Soft, fluffy sourdough donuts made from scratch using natural fermentation for a lightly tangy, old-fashioned treat that are perfect fried or baked.
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Servings: 10 donuts
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Equipment
- 1 Large bowl
- 1 medium pot or skillet (for frying)
- 1-2 baking sheet lined
Ingredients
- 1 cup active sourdough starter or discard*
- ¾ cup warm milk
- ¼ cup honey or maple syrup
- ¼ cup melted butter or coconut oil
- 1 large egg
- 1 teaspoon sea salt
- 3–3½ cups all-purpose flour or fresh milled soft wheat flour
For Frying (optional)
- Neutral oil tallow, lard, or avocado oil
Optional Toppings (see notes below)
- Cinnamon sugar
- Powdered sugar
- Honey glaze
- Maple glaze
- Chocolate drizzle
Instructions
- In a large bowl, whisk together sourdough starter, warm milk, honey, melted butter, egg, and salt.
- Gradually add flour until a soft, slightly tacky dough forms.
- Cover and allow to ferment at room temperature for 6–8 hours, or refrigerate overnight.
- Turn dough onto a lightly floured surface and roll to about ½-inch thickness.
- Cut dough into 10-12 pieces and form into donut shapes. Let rest 30–45 minutes until slightly puffy.
To Fry:
- Heat oil to 350°F (175°C). Fry donuts 1–2 minutes per side until golden brown. Remove to paper towels.
To Bake:
- Preheat oven to 375°F (190°C). Place donuts on a parchment-lined baking sheet and bake 12–15 minutes until lightly golden.
- While warm, coat or glaze donuts as desired.
Notes
Discard starter works well but may need a longer fermentation.
Fresh milled flour may require extra liquid and rest time.
Donuts are best enjoyed fresh but can be gently reheated in the oven.
Simple Honey or Maple Glaze
In a small bowl, whisk together 1 cup powdered sugar with 2–3 tablespoons honey or maple syrup and 1–2 tablespoons milk until smooth. Add milk a teaspoon at a time until the glaze is thick but pourable. Dip warm donuts into the glaze and let set for a few minutes.Classic Vanilla Glaze
Whisk together 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Adjust the milk as needed for your desired consistency, then glaze donuts while they’re still slightly warm.Cinnamon Sugar Coating (No Glaze)
While donuts are warm, brush lightly with melted butter and toss in a mixture of ½ cup sugar and 1 teaspoon cinnamon until evenly coated. Each of these finishes adds just the right touch of sweetness without overpowering the gentle sourdough flavor. Love this recipe?Mention @keepingitholistic or tag #keepingitholistic!