Glazed Sourdough Donuts
I’ve been completely hooked on sourdough lately, and these Glazed Sourdough Donuts are a beautiful result of that obsession. There’s something deeply satisfying about taking my sourdough starter and turning it into something so indulgent and comforting. The moment I saw the golden rings puffing up in hot oil, I knew I had struck gold. And that first bite? Soft, airy, just the right amount of chew with that glossy vanilla glaze melting slightly into the warm surface – I could hardly believe I made these at home.
Donuts have always been a nostalgic treat for me. Growing up, we had a small bakery nearby that made the most irresistible glazed donuts every Saturday. The idea of recreating that memory in my kitchen was daunting, but once I started experimenting with sourdough in my baking, it felt like the perfect excuse to try. It took a few batches to get the timing right, but now, these donuts are my weekend highlight.
There’s a magic in the slow fermentation of sourdough that gives these donuts such a delicate depth of flavor. The tangy notes balance perfectly with the sweetness of the glaze, making every bite addictive. If you’re looking for something to do with your sourdough discard or simply want a weekend baking project that rewards you with pillowy-soft perfection, this recipe is your new favorite.
Why You’ll Love This Glazed Sourdough Donuts Recipe
These donuts offer the perfect balance of tender interior and lightly crisp exterior, all wrapped in a sweet glaze that clings to every golden curve. Sourdough brings not only amazing flavor but also a texture that’s hard to beat. And since they rise slowly overnight, your morning starts with minimal work – just roll, cut, and fry. If you’re a fan of comfort baking, and especially if you loved my Cinnamon Donut Bread Recipe or the Irresistible Funnel Cake Bites, this is a must-try.
Let’s get started with how to bring these golden beauties to life.
How to Make the Glazed Sourdough Donuts
Step 1: Prepare the Dough
In the evening, combine sourdough starter, warm milk, sugar, eggs, melted butter, and vanilla extract in a large mixing bowl. Stir in flour and salt until a shaggy dough forms. Knead until the dough is smooth and elastic. Cover the bowl and let it rise overnight at room temperature.
Step 2: Shape the Donuts
In the morning, turn the dough out onto a floured surface. Roll it out to about ½ inch thick and use a donut cutter (or two round cutters) to cut out your donut shapes. Place the donuts on a parchment-lined baking sheet and cover lightly with a towel. Let them rise for 1-2 hours until puffy.
Step 3: Fry the Donuts
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully lower a few donuts into the oil at a time, frying each side for about 1 minute until golden brown. Transfer them to a paper towel-lined tray to drain.
Step 4: Glaze the Donuts
While the donuts are still warm, dip them into a simple glaze made of powdered sugar, milk, and a touch of vanilla. Let them set on a wire rack until the glaze is set.
Recipe Variations and Possible Substitutions
If you want to get creative, this dough works wonderfully with different flavors. You can add a hint of nutmeg or cinnamon to the dough for a warm spice profile. Swap the vanilla glaze with a chocolate version, or add maple extract for a fall-inspired twist. Don’t have sourdough starter? You can try a yeasted version with instant yeast for a quicker rise, though the flavor won’t be quite the same.
You can also fill the donuts instead of glazing them. Skip the hole, fry as whole rounds, and once cooled, pipe in your favorite jam, custard, or even Nutella. The dough is neutral enough to go sweet or slightly savory if you’re feeling adventurous.
Serving and Pairing Suggestions
There’s nothing quite like a warm glazed donut with your morning coffee or tea. These donuts are incredibly satisfying on their own, but they also pair beautifully with a cappuccino or a chai latte. For an indulgent breakfast spread, serve them alongside a fresh fruit salad and maybe a slice of Lemon Loaf to contrast the richness.
If you’re making these for brunch guests, plate them on a cake stand with some edible flowers or citrus slices for a stunning presentation. And don’t be surprised if they disappear in minutes!
Storage and Reheating Tips
Glazed Sourdough Donuts are best enjoyed the same day, but you can store leftovers in an airtight container at room temperature for up to 2 days. To refresh them, pop a donut in the microwave for about 10-12 seconds. This will soften it and slightly melt the glaze, making it almost as good as fresh.
If you want to freeze them, I recommend freezing without the glaze. Thaw at room temperature and glaze them right before serving. The texture holds up surprisingly well this way.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, the dough is designed to be made the night before and rise overnight. If needed, you can even refrigerate it after the first rise and shape/fry the donuts the next day.
Can I bake these instead of frying?
While you can technically bake them, the texture won’t be the same. Baking results in more of a bread-like bun, whereas frying gives that signature light and airy donut texture.
What kind of sourdough starter should I use?
A fed and active sourdough starter works best. If you’re using discard, make sure it’s from a recent feed and not too acidic.
Can I double the recipe?
Absolutely! Just make sure to fry in batches so the oil temperature stays consistent. You may also want to let the dough rise in two separate bowls.
Why did my donuts turn out greasy?
If your oil is too cool, the donuts absorb more oil and turn greasy. Keep the oil at a steady 350°F and avoid overcrowding the pot to maintain temperature.
Related Recipe You’ll Like
If you’re into donut-inspired treats, you’ll absolutely love my Cinnamon Donut Bread Recipe – it captures the cinnamon sugar magic of a donut in a sliceable loaf. For another deep-fried delight, don’t miss the Irresistible Funnel Cake Bites – they’re perfect for a fair-style dessert at home. And if you want a festive dessert twist, my Sopapilla Cheesecake Bars blend crispy layers and creamy filling with cinnamon sugar on top.
Save and Share This Glazed Sourdough Donuts Recipe for Later
If you enjoyed this recipe, don’t forget to pin it on Pinterest to your favorite breakfast or dessert board so you can find it easily next time you’re craving something sweet and satisfying. Share it with your friends and family on Facebook or Instagram too—you never know who might fall in love with homemade donuts just like I did!
Glazed Sourdough Donuts
Glazed Sourdough Donuts are a delightful twist on a classic favorite, featuring a fluffy, airy texture and a rich, deep flavor developed through slow sourdough fermentation. These homemade donuts are fried to golden perfection and dipped in a glossy vanilla glaze, making them a standout addition to any breakfast spread or dessert table. Whether you're looking to use up sourdough discard or planning a weekend treat, this sourdough donut recipe delivers bakery-level results right from your kitchen.
Ingredients
- 1 cup active sourdough starter
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Oil for frying
- For the glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the sourdough starter, warm milk, sugar, eggs, melted butter, and vanilla extract.
- Stir in the flour and salt until a shaggy dough forms. Knead by hand or mixer until smooth and elastic.
- Cover the bowl and let the dough rise at room temperature overnight (8-12 hours).
- The next morning, turn the dough onto a floured surface and roll out to about 1/2 inch thick.
- Cut out donut shapes and place them on a parchment-lined baking sheet. Cover and let rise 1-2 hours until puffy.
- Heat oil to 350°F (175°C). Fry the donuts in batches, about 1 minute per side, until golden.
- Transfer to a paper towel-lined tray to drain excess oil.
- Mix the glaze ingredients until smooth. Dip warm donuts into the glaze and set on a rack.
- Let glaze set before serving.
Notes
- Ensure your starter is active and bubbly for best rise.
- Don't overcrowd the frying pot to keep oil temperature steady.
- For a different flavor, try chocolate or maple glaze instead.
- Donuts taste best fresh but can be reheated briefly in the microwave.
- Freeze unglazed donuts for longer storage and glaze before serving.
