๐ฉ Sourdough Donuts | The Ultimate Fermented Donut Recipe for Tangy, Fluffy Perfection
Light, fluffy sourdough donuts with a slight tang that only natural fermentation can give
How To Make Donuts With Sourdough Starter
Sourdough Donut Recipes
Looking for a donut recipe thatโs just a little extra special? These Sourdough Donuts are light, fluffy, and have that irresistible slight tang that only natural fermentation can give. Whether baked or fried, these donuts are the perfect way to put your sourdough starter to delicious use.
Made without commercial yeast, these naturally leavened donuts are perfect for anyone wanting a homemade treat thatโs full of flavor, texture, and a little bit of that signature sourdough magic.
๐ฅ What Makes Sourdough Donuts Special?
Sourdough donuts use a natural sourdough starter instead of instant yeast for fermentation. This gives them: A mild tangy flavor. A softer, more tender crumb. Better digestibility due to long fermentation. A slight chew that mimics artisan bread but in donut form Plus, theyโre a great way to reduce food waste if youโre looking for creative uses for sourdough discard or active starter.
Scroll down to check out the ingredients needed for the Sourdough Donut Recipe with step by step instructions!
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Sourdough Donuts
Sourdough Donuts Ingredients
Glaze:
โฟ 115 Grams Powdered Sugar
โฟ 35 Milliliters Milk
โฟ 1 Tablespoon Melted Butter
โฟ Vanilla Extract
โฟ Pinch Of Salt
Tangzhong:
โฟ 180 Grams Milk
โฟ 38 Grams Bread Flour
Dough:
โฟ 200 Grams Sour Starter
โฟ 3 Eggs
โฟ 40 Grams Sugar
โฟ 375 Grams Bread Flour
โฟ Vanilla Extract
โฟ 12 Grams Salt
โฟ 100 Grams Butter
Sourdough Donuts INSTRUCTIONS | Click here for the recipe video
Make Dough
Knead Until A Dough.
Bulk Ferment
Refrigerate Overnight.
Shape
Rest Until Double In Size
Fry
Deep Fry Until Golden
Glaze
Glaze Or Coat With Sugar.
Activate sourdough starter. We will need 200G active sourdough starter.
*I fed mine 1:6:6 ratio. 16 sourdough starter, 96 water, 96 flour. Like this my starter will be ready the next morning.
Let's make the tangzhong. Cook on low heat until a paste forms. Cover and refrigerate until use
Next Day: Starter is ready when it's bubbly or doubled in size. *Took me 10 hours. Time varies for everyone.
Let's make the dough. Add everything into a stand mixer except the salt and butter. Attach dough hook. Mix on low speed until everything is combined. Remove the dough hook. Cover and let dough rest for 30 min. Add salt. Mix on low speed for 10 Min. Add in butter and mix until incorporated. Transfer to a bowl. Rest until almost doubled in size.
*Took me 5 hours. Wrap with plastic film and refrigerate overnight.
Transfer dough to a floured working area. Roll out approx. 1.5cm thick. Use donut or circle cutters to cut out the donuts. *This dough will make approx. 12 donuts. Transfer each donut to a piece of parchment paper. Cover and rest until doubled. It took me 3 hours.
Heat up oil approx. 360F. Carefully place donut in the oil. Remove the parchment paper. Fry donuts both sides until golden approx. 2 - 3 min.
Let it cool down.
Let's make the glaze. Add everything into a bowl. Whisk until clump free. Let's glaze the donuts! Donuts should be slightly warm. I made some with sugar as well ^-^
Enjoy! โฟโ โฟ โโฟ
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