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Bird's-eye view of two glazed sourdough donuts with glossy white icing on a dark surface.

Glazed Sourdough Donuts

Fluffy sourdough donuts with a sweet glaze, made with a tangy starter and baked or fried for a soft, airy texture.
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Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 10 hours
Total Time 10 hours 45 minutes
Course Breakfast
Cuisine American
Servings 12 servings

Ingredients
  

Sourdough Donuts

  • 1 cup 100% hydration sourdough starter 250g
  • 1/2 cup whole milk 115g
  • 1 large egg
  • 1/4 cup raw cane sugar 55g
  • 1/4 cup melted unsalted butter 50g
  • 1 tsp vanilla 3g
  • 1 tsp salt 4g
  • 2 1/4 cups organic bread flour 290g
  • 1-3 cups coconut oil for frying 240-720g

Glaze

  • 2 cups powdered sugar 240g
  • 1/4 cup whole milk 60g

Instructions
 

Sourdough Donuts

  • Combine starter with milk:

    In a large bowl, combine the sourdough starter with milk, whisking until the starter is completely incorporated.

  • Mix wet ingredients:

    Mix in the egg, sugar, melted butter, and vanilla, stirring until uniform.

  • Sift and mix dry ingredients:

    Sift the flour and salt into the bowl, then mix until the batter is smooth and free of lumps.

  • Rest dough 30 minutes:

    Cover the dough with a damp cloth and allow it to rest for 30 minutes.

  • Knead dough 12 minutes:

    Using a stand mixer fitted with a dough hook, knead on medium speed for 12 minutes until the dough cleans the sides. Alternatively, develop gluten through stretch and folds.

  • Bulk rise overnight:

    Cover the bowl with a damp cloth and let the dough rise at 70°F (20°C) for 8-10 hours, or overnight, until doubled and airy.

  • Roll dough 1/2 inch:

    Transfer the dough to a well-floured surface and roll to a thickness of 1/2 inch. If the dough resists, let it relax for 10 minutes before continuing.

  • Cut donut shapes:

    Cut out donuts using a 2 3/4-inch biscuit cutter. Collect the scraps, rest them for 30 minutes, then re-roll and cut additional donuts.

  • Form donut holes:

    Make a hole in the center of each donut by piercing with a chopstick or skewer and spinning to enlarge to 1 inch. Alternatively, use your fingers to form the hole.

  • Proof donuts 2 hours:

    Arrange the donuts 2 inches apart on a parchment-lined surface, cover with a damp cloth, and let rise at room temperature for about 2 hours until increased by 50%.

  • Bake donuts 13-15 minutes:

    Preheat the oven to 350°F (175°C). Move the parchment with donuts onto a baking sheet and bake on the center rack for 13-15 minutes.

  • Fry donuts golden brown:

    In a deep-sided frying pan, heat 1 inch of coconut oil over medium heat to 350°F (175°C). Fry donuts in batches for 1 minute per side until golden brown. Drain on paper towels.

Glaze

  • Whisk glaze ingredients:

    In a small bowl, whisk together the milk and powdered sugar until smooth and pourable.

  • Glaze and set donuts:

    Let the donuts cool for a few minutes, then dip one side into the glaze. Set glazed side up on a rack and allow to set for 10 minutes before serving.
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