Fluffy Sourdough Donuts (old-fashioned style)
Fluffy, old-fashioned sourdough donuts made with a sweet stiff starter for incredible depth of flavor, soft texture, and that classic bakery-style taste right from your kitchen.
Servings: 12 donuts
Equipment
- Mixing bowl
- Food scale
- Baking sheet
- Parchment paper
- donut cutter or a glass jar with a 3-5 inch opening
- Rolling Pin
- Slotted spoon
- shallow pan for frying
Ingredients
For the sweet stiff starter
- 20 grams active sourdough starter
- 45 grams filtered water
- 20 grams sugar
- 90 grams all-purpose flour
For the donut dough
- 150 grams (2/3rd cup) sweet starter
- 65 grams (1/3rd cup) sugar
- 120 grams (1/2 cup) whole milk
- 57 grams (1/4 cup) unsalted butter melted
- 1 large egg
- 5 grams (1 teaspoon) vanilla extract
- 300 grams (2 & 1/2 cups) all-purpose flour
- 5 grams (1 teaspoon) salt
- 4-5 cups refined avocado oil for frying (vegetable oil can be used)
For the glaze
- 240 grams (2 cups) powdered sugar
- 50 grams (1/4 cup) milk
- 1 teaspoon vanilla extract
Instructions
Make the sweet stiff starter
- To a clean jar add 15 grams of active sourdough starter (it is recommended the starter has been fed within the past 12 hours).
- Next, add the sugar and water and stir until it becomes milky.
- Lastly, add the flour and mix until a dough-like ball is formed. You can knead it on a clean surface to ensure all of the flour has been absorbed.
- Cover the jar loosely and allow it to rest for 10-12 hours.
Mix the dough
- Ensure your sweet stiff starter has at least doubled in size before mixing the dough.
- In a small saucepan warm the milk and butter together until the butter is melted. Let it cool for 5-10 minutes.
- Once the mixture has cooled, add it to a mixing bowl and whisk in the sweet stiff starter and sugar using a fork or dough whisk. *It is okay if the stiff starter does not fully dissolve, it will break down during kneading.
- Whisk in the egg & vanilla extract, then add the flour and salt, mixing until a shaggy dough forms
- Cover the dough with plastic wrap and let it rest in a warm spot for 30 minutes.
Knead the dough
- After the dough has rested, knead it on a lightly floured surface for 5–7 minutes, or until smooth and cohesive. Use as little extra flour as possible to keep the texture soft and tender.
- Once the dough is smooth and elastic, place it in a buttered bowl and allow it to rest for 30-45 minutes. Perform 1 stretch and fold after its rest for optimal gluten development.
- Let it rest at room temperature (around 68°F) for 8-12 hours or until doubled. If your home is warmer than 72°F, make the dough earlier in the day and refrigerate it overnight to prevent overproofing.
Roll & Shape the Sourdough Donuts
- The following morning ensure the dough has risen. If pulling the dough from the fridge allow it to rest 1 hour to take the chill off.
- Line a baking sheet with parchment paper and spray some non-stick oil on it.
- Place the dough on a lightly floured surface and roll it out to where it is 1/2 an inch thick. Tip: flour your rolling pin to avoid sticking.
- Cut out as many donuts as possible, gathering and re-rolling the dough as needed until it’s all used. This recipe makes about 12 donuts (3.5 inches wide) plus 12 donut holes (munchkins).
- Place each donut and munchkin on your baking sheet and cover with oiled plastic wrap or a large proofing bag for 2-3 hours until they puff up a bit.
Fry the sourdough donuts
- **Check out "Tips for perfectly fried sourdough donuts" in this blog post if you need help troubleshooting"While the donuts rest, cut the parchment paper into squares. This helps transfer them cleanly into the hot oil and preserves their shape.
- Pour about 2–3 inches of oil (4-5 cups) into a heavy-bottomed pot or Dutch oven. Heat to 350°F (175°C) and maintain the temperature between 340–355°F while frying. You can test it by placing one of the munchkins in to see if it floats.
- Carefully lift each donut (parchment and all) and place it into the hot oil. After a few seconds, the parchment will release, use tongs to remove and discard it. Fry 2–3 donuts at a time to avoid crowding the pot.
- Fry each side for about 1–1½ minutes, or until golden brown. Adjust the heat as needed to keep the oil steady.
- Use a slotted spoon to transfer the donuts to a wire rack with paper towels or parchment paper underneath to catch any excess oil. Let them cool slightly before glazing or coating in sugar.
Glaze the fluffy sourdough donuts
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add a splash more milk, a teaspoon at a time, until you reach a silky, pour-able consistency.
- Once the donuts have cooled, dip the tops (or whole donut) into the glaze, letting the excess drip off. Place them on a wire rack so the glaze can set beautifully.
- For the munchkins, toss them in a bowl of powdered sugar while still slightly warm, the sugar will cling perfectly for that soft, sweet coating.
- The glaze is completely optional! These sourdough donuts are so flavorful on their own that they’re just as lovely plain, or simply brushed with melted butter and dusted with sugar.
- These donuts are best enjoyed the day they’re made, that’s when the texture is at its fluffiest. If you have leftovers, store them in an airtight container at room temperature for up to 1–2 days. To refresh, warm them briefly in the microwave or oven just until soft again.
Notes
Baker's schedule option 1:
-Make the sweet stiff starter the morning of, and mix the dough in the evening (around 7 pm) to bake for the following morning.Baker's schedule option 2:
-Make the sweet stiff starter the evening before you mix the dough. Mix the dough in the morning, allow to proof, refrigerate overnight, and shape & bake the following morning. Stiff starter: There will be 5-10 grams of leftover sweet starter, it is better to have more than less! The glaze is optional. You can simply use powdered sugar, cinnamon sugar, or keep them plain!