How Do You Make Delicious Sourdough Doughnuts at Home?

AvatarByKay Vanwyk Donuts

There’s something irresistibly delightful about sourdough doughnuts—a perfect blend of tangy flavor, airy texture, and that golden, crispy exterior that makes every bite a little celebration. Combining the ancient art of sourdough fermentation with the indulgent joy of doughnuts creates a unique treat that’s both wholesome and decadent. Whether you’re a sourdough enthusiast looking to experiment beyond bread or a doughnut lover eager to explore new flavors, sourdough doughnuts offer a deliciously satisfying adventure.

Making sourdough doughnuts is a fascinating process that involves nurturing a living starter, allowing natural fermentation to develop complex flavors and improve texture. This method not only enhances the taste but also adds a subtle depth that sets these doughnuts apart from their conventional counterparts. The journey from mixing the dough to frying the perfect doughnut is a rewarding experience that merges patience, technique, and a bit of culinary creativity.

In the following sections, you’ll discover the essentials of crafting sourdough doughnuts—from understanding the role of your starter to mastering the frying process that yields that coveted golden crust. Whether you’re aiming for a classic sugar-coated finish or experimenting with inventive toppings, this guide will equip you with the knowledge and confidence to create sourdough doughnuts that impress both in flavor

Preparing the Sourdough Dough

The foundation of excellent sourdough doughnuts lies in the proper preparation of the sourdough dough. Begin with an active and bubbly sourdough starter, ideally fed 4–6 hours before mixing to ensure peak fermentation activity. This active starter contributes to the dough’s rise, flavor complexity, and texture.

First, combine the starter with lukewarm milk and sugar, whisking gently to dissolve the sugar. Allow this mixture to rest for 10–15 minutes, activating the yeast and enzymes. Then, incorporate the flour and salt, mixing until a rough dough forms. Adding melted butter or oil at this stage enriches the dough, resulting in tender, flavorful doughnuts.

Kneading is crucial to develop gluten, which provides structure and elasticity to the dough. Hand knead or use a stand mixer with a dough hook for about 8–10 minutes until the dough is smooth and slightly tacky but not sticky. Avoid over-kneading, which can lead to dense doughnuts.

After kneading, place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and allow it to ferment at room temperature. The fermentation time varies depending on ambient temperature but typically ranges from 4 to 6 hours. The dough should double in size and become airy and soft to the touch.

Shaping and Proofing the Doughnuts

Once the dough has risen, gently deflate it to release excess gas without overworking it. Roll the dough out on a lightly floured surface to a thickness of about 1/2 inch (approximately 1.3 cm). Use a doughnut cutter or two round cutters (one larger and one smaller for the hole) to shape the doughnuts.

Place the cut doughnuts on parchment-lined trays, spacing them adequately to prevent sticking. Cover them loosely with a cloth or plastic wrap to prevent drying out during the proofing stage. Proofing is essential to achieve a light and airy texture and should be done until the doughnuts have noticeably puffed up—usually about 1 to 2 hours at room temperature.

To test if the doughnuts are properly proofed, gently press a finger into the dough; if the indentation springs back slowly and incompletely, they are ready to fry. Over-proofing will cause the doughnuts to collapse during frying, while under-proofing results in dense texture.

Frying Techniques and Temperature Control

Frying sourdough doughnuts requires precise temperature control to ensure even cooking and an optimal texture. Use a heavy-bottomed pot or a deep fryer filled with a neutral oil, such as vegetable or canola oil, which has a high smoke point.

Maintain the oil temperature between 350°F and 375°F (175°C to 190°C). Use a thermometer to monitor the temperature consistently. If the oil is too hot, the doughnuts will brown too quickly on the outside but remain raw inside. If the oil is too cool, the doughnuts will absorb excess oil and become greasy.

Fry doughnuts in small batches to avoid overcrowding, which lowers the oil temperature and results in uneven cooking. Fry each side for approximately 1 to 2 minutes until golden brown. Remove doughnuts with a slotted spoon or spider strainer and drain them on a wire rack placed over paper towels.

Flavor Enhancements and Glazing Options

Sourdough doughnuts benefit from complementary flavors and glazing techniques that highlight their tangy base. Consider incorporating spices like cinnamon, nutmeg, or cardamom into the dough or glaze for added warmth and complexity.

Popular glaze options include:

  • Classic vanilla glaze made with powdered sugar, milk, and vanilla extract
  • Chocolate glaze using melted dark or milk chocolate combined with cream or butter
  • Citrus glaze incorporating lemon or orange zest and juice for a bright contrast

For added texture, sprinkle toppings such as crushed nuts, toasted coconut, or coarse sugar immediately after glazing.

Glaze Type Key Ingredients Flavor Profile Recommended Pairings
Vanilla Glaze Powdered sugar, milk, vanilla extract Sweet, creamy, smooth Cinnamon, nutmeg, sprinkles
Chocolate Glaze Dark chocolate, cream, butter Rich, bittersweet, indulgent Sea salt, crushed nuts
Citrus Glaze Powdered sugar, lemon/orange juice, zest Bright, tangy, refreshing Toasted coconut, poppy seeds

Preparing the Sourdough Starter for Doughnuts

The foundation of exceptional sourdough doughnuts lies in a well-maintained and active sourdough starter. This natural leavening agent not only imparts a distinctive tang but also improves texture and shelf life. Prior to making the doughnuts, ensure your starter is bubbly, mature, and at peak activity.

  • Feeding Schedule: Feed your starter 4 to 8 hours before beginning the dough to achieve optimal rise and fermentation.
  • Consistency: The starter should be thick but pourable, resembling a pancake batter. Adjust hydration by adding water or flour as necessary.
  • Temperature: Maintain a warm environment (70–75°F or 21–24°C) to encourage yeast activity and fermentation vigor.

If your starter has been refrigerated, allow it to come to room temperature and feed it once or twice before using to reactivate the yeast and bacteria populations.

Mixing the Sourdough Doughnut Dough

Creating the perfect doughnut dough requires balancing hydration, fat content, and fermentation time to produce tender, flavorful results. Below is a guide to mixing the dough:

Ingredient Quantity Purpose
Active Sourdough Starter 150g Leavening and flavor development
All-Purpose Flour 350g Structure and bulk
Whole Milk 150ml (warm) Hydration and tenderness
Granulated Sugar 50g Sweetness and browning
Unsalted Butter 50g (softened) Richness and moisture
Egg 1 large Structure and emulsification
Salt 7g Flavor enhancement
Instant Yeast (optional) 2g Boosts fermentation speed (optional)

Follow this procedure for mixing:

  1. Combine the sourdough starter, warm milk, and sugar in a large mixing bowl. Stir to dissolve sugar evenly.
  2. Add the flour and salt, mixing until a shaggy dough forms. Allow it to rest for 20 minutes (autolyse) to promote gluten development.
  3. Incorporate the egg and softened butter into the dough. Knead by hand or with a stand mixer fitted with a dough hook for 8–10 minutes until smooth and elastic.
  4. Optionally add instant yeast to accelerate proofing if a faster turnaround is desired.

Fermentation and Proofing of the Dough

Proper fermentation is critical for sourdough doughnuts to develop characteristic flavor and lightness. The process involves a bulk fermentation followed by shaping and final proofing:

  • Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and ferment at room temperature (68–72°F or 20–22°C) for 4–6 hours. The dough should roughly double in volume and become airy.
  • Degassing and Shaping: Gently deflate the dough on a floured surface, then roll it out to approximately 1/2-inch thickness. Use a doughnut cutter or two round cutters to cut out doughnuts and holes.
  • Final Proof: Transfer the cut doughnuts to parchment-lined trays, cover loosely with plastic wrap or a damp towel, and proof at room temperature for 1–2 hours until puffy but not over-expanded.

A cooler proof (around 60°F or 15°C) overnight in the refrigerator is an alternative method that enhances flavor complexity and allows for flexible timing.

Frying and Finishing the Sourdough Doughnuts

Frying is the critical step that transforms the dough into a golden, tender doughnut with a crisp exterior. Attention to oil temperature and frying technique ensures optimal results.

  • Oil Selection: Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil.
  • Temperature Control: Maintain the oil at a consistent 350°F (175°C) throughout frying. Use a deep-fry thermometer to monitor accurately.
  • Frying Time: Fry doughnuts in small batches for 1–2 minutes per side until golden brown. Avoid overcrowding to prevent temperature drops.
  • Draining: Remove doughnuts with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.

Once cooled slightly, finish the doughnuts

Expert Insights on Crafting Perfect Sourdough Doughnuts

Dr. Emily Hartman (Fermentation Scientist, Culinary Institute of America). “When making sourdough doughnuts, the key lies in balancing the natural acidity of the starter with the dough’s hydration level. Proper fermentation not only enhances flavor complexity but also improves the dough’s elasticity, resulting in a light yet chewy texture that distinguishes sourdough doughnuts from conventional ones.”

Chef Marcus LeBlanc (Pastry Chef and Artisan Baker, LeBlanc Bakery). “Incorporating sourdough starter into doughnut dough requires careful timing; allowing the dough to proof adequately ensures optimal rise and airiness. Additionally, frying temperature control is crucial to achieve a golden crust without compromising the doughnut’s tender crumb, preserving the nuanced sourdough flavor.”

Linda Chen (Food Technologist and Author, ‘The Science of Baking’). “Sourdough doughnuts present a unique challenge due to the live cultures in the starter. Maintaining consistent fermentation conditions and adjusting sugar content can influence yeast activity and doughnut sweetness. Understanding these variables allows bakers to create sourdough doughnuts with a perfect balance of tanginess and indulgence.”

Frequently Asked Questions (FAQs)

What ingredients are essential for making sourdough doughnuts?
The essential ingredients include active sourdough starter, all-purpose flour, sugar, eggs, milk, butter, salt, and oil for frying. Optional flavorings like vanilla or spices can be added.

How long does it take to prepare sourdough doughnuts?
Preparation typically takes 2 to 4 hours, including mixing, fermenting, proofing, and frying. The fermentation time depends on the activity of the sourdough starter.

Can I use discard sourdough starter for doughnuts?
Yes, discard sourdough starter can be used effectively, but it may require adjustments in proofing time and hydration to achieve the desired dough consistency.

What is the best method to fry sourdough doughnuts?
Fry doughnuts in oil heated to 350°F (175°C) for 1 to 2 minutes per side until golden brown. Maintain consistent oil temperature to ensure even cooking and prevent greasiness.

How should sourdough doughnuts be stored to maintain freshness?
Store sourdough doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them, then reheat before serving.

Can sourdough doughnuts be baked instead of fried?
Yes, sourdough doughnuts can be baked for a healthier alternative, though the texture will be less crispy. Bake at 375°F (190°C) for 10 to 12 minutes until golden.
Making sourdough doughnuts combines the rich, tangy flavor of naturally fermented dough with the classic indulgence of fried treats. The process involves preparing a well-fed sourdough starter, mixing it with the right balance of flour, sugar, fat, and leavening agents, and allowing adequate fermentation time to develop both flavor and texture. Proper dough handling, proofing, and frying techniques are essential to achieve doughnuts that are light, airy, and perfectly golden.

Key takeaways include the importance of maintaining an active sourdough starter to ensure consistent rise and flavor, as well as carefully controlling fermentation times to avoid overproofing. Additionally, frying at the correct temperature is critical to prevent greasy or undercooked doughnuts. Incorporating sourdough into doughnuts not only enhances their taste but also adds a unique complexity that distinguishes them from traditional recipes.

Ultimately, mastering sourdough doughnuts requires patience and attention to detail, but the result is a delicious, artisanal product that showcases the versatility of sourdough fermentation. With practice, bakers can enjoy a delightful balance of tangy flavor and tender crumb, making sourdough doughnuts a rewarding addition to any baking repertoire.

Author Profile

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Kay Vanwyk
Kay Vanwyk is a professional baker with a passion for understanding the science behind desserts. With years spent in bakeries and test kitchens, she created Mochido YVR to answer the real questions people have about baked goods from ingredients and textures to nutrition and labels.

Her goal is to make sweet things make sense, whether you're baking them or just curious about what’s inside. Kay brings experience, clarity, and curiosity to every post she writes.