Prep Time: 30 minutes
Cooking Time: 15–20 minutes
Proofing Time: 8–12 hours
Total Time: About 9–13 hours
Yield: 10–12 doughnuts
Servings: 10–12
Difficulty: Intermediate
Light & Fluffy Sourdough Doughnuts
These homemade sourdough doughnuts are inspired by the soft, airy, melt-in-your-mouth style of classic glazed doughnuts. They have a tender interior, lightly crisp edges, and a sweet vanilla glaze that sets into a thin, shiny coating.
The dough uses an active sourdough starter for natural fermentation and extra flavor. An overnight rise makes these doughnuts convenient to prepare ahead and gives the dough plenty of time to develop.
Ingredients
Dough
- 120 g active sourdough starter
- 120 ml whole milk, lukewarm
- 50 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 60 g unsalted butter, softened
- 320 g bread flour
- 6 g fine salt
- Vegetable oil, for frying
Glaze
- 180 g powdered sugar
- 40 ml whole milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
1. Make the Dough
In a large mixing bowl, combine the active sourdough starter, lukewarm milk, sugar, egg, and vanilla.
Mix until reasonably smooth.
Add the bread flour and salt. Mix until a rough dough forms.
Cover and let the dough rest for 20 minutes.
2. Add the Butter
Gradually work the softened butter into the dough.
Knead for approximately 8–10 minutes, either by hand or using a stand mixer with a dough hook.
The finished dough should be smooth, soft, elastic, and slightly tacky.
Avoid adding excessive flour because a stiff dough can produce heavy doughnuts.
3. Bulk Fermentation
Place the dough in a lightly greased bowl and cover.
Leave at room temperature for approximately 4–6 hours, depending on the temperature of your kitchen.
The dough should become noticeably puffy and increase in volume.
For an overnight schedule, refrigerate the dough after a shorter room-temperature fermentation and continue the process the following day.
4. Roll Out the Dough
Lightly flour your work surface.
Turn out the dough and gently roll it to approximately 1 cm / ⅜ inch thick.
Use a doughnut cutter or two round cutters to cut out 10–12 doughnuts.
Place the doughnuts on individual parchment squares or a lightly floured parchment-lined baking sheet.
5. Final Proof
Cover the doughnuts loosely and let them proof for approximately 1½–3 hours at room temperature.
They should become noticeably puffy and light.
Do not rely only on the clock. The exact proofing time depends heavily on room temperature and starter activity.
A properly proofed doughnut should feel light and slightly springy when gently touched.
6. Heat the Oil
Pour vegetable oil into a deep, heavy saucepan or Dutch oven.
Heat the oil to 175°C / 350°F.
Use a kitchen thermometer to maintain a consistent temperature.
Oil that is too hot will brown the outside before the center cooks. Oil that is too cool can make the doughnuts greasy.
7. Fry the Doughnuts
Carefully place 2–3 doughnuts into the hot oil at a time.
Fry for approximately 60–90 seconds per side, turning once, until puffed and golden brown.
Do not overcrowd the pan.
Transfer the cooked doughnuts to a wire rack lined with paper towels.
Allow them to cool for several minutes before glazing.
8. Make the Glaze
Whisk together the powdered sugar, milk, vanilla, and salt until completely smooth.
The glaze should be thick enough to coat the doughnuts while still being easy to dip.
If it is too thick, add a few drops of milk.
If it is too thin, add a little more powdered sugar.
9. Glaze the Doughnuts
Dip the top of each slightly warm doughnut into the glaze.
Lift it out and allow the excess glaze to drip back into the bowl.
Place the doughnuts on a wire rack and allow the glaze to set for approximately 10–15 minutes.
For a thicker glaze, dip the doughnuts a second time after the first layer has partially set.
Nutrition Information
Estimated per glazed doughnut, based on 12 doughnuts:
- Calories: 315 kcal
- Protein: 5 g
- Carbohydrates: 45 g
- Fat: 13 g
- Saturated Fat: 4 g
- Fiber: 1.5 g
- Sugar: 20 g
- Sodium: 210 mg
Nutrition information is approximate and will vary depending on the amount of oil absorbed during frying and the size of the doughnuts.
Baker’s Tips
- Use a strong, active sourdough starter that is bubbly and recently fed.
- Keep the dough soft rather than adding too much flour.
- Allow enough time for the doughnuts to become visibly puffy during final proofing.
- Maintain the frying oil around 175°C / 350°F.
- Fry only a few doughnuts at a time so the oil temperature remains stable.
- Glaze the doughnuts while they are slightly warm for a smooth, even coating.
- For the lightest texture, avoid pressing or deflating the dough after final proofing.
Overnight Method
For an easy morning doughnut schedule, prepare the dough in the evening.
Mix and knead the dough, then allow it to begin fermenting at room temperature for approximately 2–3 hours.
Cover and refrigerate overnight.
The following morning, roll out and cut the cold dough. Allow the doughnuts to proof at room temperature until puffy, then fry and glaze.
This method develops a deeper sourdough flavor while making freshly fried doughnuts possible for breakfast.
Variations
Chocolate Glaze
Replace part of the powdered sugar with cocoa powder and add a small amount of melted chocolate.
Cinnamon Sugar
Instead of glazing, toss the freshly fried doughnuts in a mixture of granulated sugar and cinnamon.
Filled Sourdough Doughnuts
Cut the dough into rounds without making the center hole. After frying, fill the doughnuts with pastry cream, jam, lemon curd, or chocolate cream.
Maple Glaze
Replace some of the milk in the glaze with pure maple syrup for a warm maple flavor.
Storage
Sourdough doughnuts are best eaten the same day they are fried.
Store leftovers in an airtight container at room temperature for up to 2 days.
For the best texture, warm them very briefly before serving.
The unglazed doughnuts can also be frozen for up to 1 month. Thaw at room temperature and glaze shortly before serving.
Quick Recipe Summary
Mix & knead: 30 minutes
Bulk ferment: 4–6 hours
Shape: 15–20 minutes
Final proof: 1½–3 hours
Fry: 60–90 seconds per side
Glaze: 10 minutes
Yield: 10–12 doughnuts
Best result: Soft, airy sourdough doughnuts with a delicate golden crust and a smooth, sweet vanilla glaze inspired by classic glazed doughnuts.
Important: This recipe is inspired by the style of Krispy Kreme doughnuts; it is not the official Krispy Kreme recipe.
