Glazed Sourdough Donuts – Soft, Fluffy & Homemade

Glazed Sourdough Donuts are soft, fluffy, and wonderfully sweet, with a slight tang from the sourdough starter. Made with whole milk, butter, vanilla, and a simple powdered sugar glaze, these homemade donuts bring a delicious twist to traditional raised donuts.
One of the best things about this recipe is that you can choose to bake or fry the donuts, depending on your preference. The dough rises overnight, giving the sourdough plenty of time to develop its flavor and texture. Finish each donut with a thin, sweet glaze, and you have a lovely homemade treat for weekend breakfasts, brunch, or a special family baking day.

Why You’ll Love These Glazed Sourdough Donuts

• Two cooking options: You can bake the donuts in the oven or fry them in coconut oil.
• Soft and fluffy texture: The sourdough dough develops through an overnight rise and a second proof before cooking.
• Delicious sourdough flavor: The starter adds a slight tang that complements the sweetness of the glaze.
• Simple powdered sugar glaze: A mixture of powdered sugar and whole milk creates a thin, sweet coating.
• Make-ahead dough: The overnight bulk rise makes it easier to plan your baking schedule.
• Homemade donut experience: From mixing and shaping the dough to dipping each donut in glaze, every step helps create a special homemade treat.

Glazed Sourdough Donuts Ingredients

This recipe uses simple ingredients to create the dough and a sweet glaze for finishing.

Sourdough Donut Dough

• 100% hydration sourdough starter: The main ingredient responsible for fermenting the dough and contributing its characteristic sourdough flavor.
• Whole milk: Adds moisture and richness to the dough.
• Egg: Helps bind the ingredients together.
• Raw cane sugar: Adds sweetness to the donuts.
• Unsalted butter: Provides richness and contributes to the soft texture.
• Vanilla: Adds a pleasant flavor that complements the sweet glaze.
• Salt: Balances the sweetness and enhances the overall flavor.
• Organic bread flour: Provides the structure needed for the donut dough.

Powdered Sugar Glaze

• Powdered sugar: Creates the sweet base of the glaze.
• Whole milk: Helps turn the powdered sugar into a thin, smooth mixture suitable for dipping.

For Frying

• Coconut oil: Used when choosing the fried version of the donuts. The amount depends on the size of your frying pan.

Helpful Tips for Making Sourdough Donuts

• Check your starter: Use a 100% hydration sourdough starter as specified in the recipe.
• Allow enough time for fermentation: The bulk rise takes approximately 8–10 hours at 70°F, although the timing can vary depending on your home’s temperature.
• Look for visual signs of readiness: The dough should become light, airy, and double in size during the bulk rise.
• Let resistant dough relax: If the dough resists rolling, allow it to rest for 10 minutes before trying again.
• Rest the scraps: After cutting the donuts, let the remaining dough scraps rest for 30 minutes before rolling and cutting again.
• Don’t skip the second rise: Allow the shaped donuts to rise for approximately 2 hours or until they have increased in size by about 50%.
• Prepare the glaze at the right time: Mix the powdered sugar and milk at the end of the second rise, just before cooking the donuts.
• Choose your cooking method: Baking and frying are both included in the recipe, so you can decide which method works best for you.

How to Make Glazed Sourdough Donuts

Step 1: Mix the Dough

In a large bowl, whisk together the sourdough starter and whole milk until the starter is fully dissolved.
Add the egg, raw cane sugar, melted unsalted butter, and vanilla. Whisk until everything is well incorporated.
Next, sift in the bread flour and salt. Mix until no lumps remain.

Step 2: Rest and Strengthen the Dough

Cover the bowl with a damp cloth and allow the dough to rest for 30 minutes.
After resting, uncover the dough and knead it in a stand mixer fitted with a dough hook on medium speed for 12 minutes, or until the dough pulls away from the sides of the bowl.
If you don’t have a stand mixer, use stretch and folds to develop the gluten and strengthen the dough.

Step 3: Let the Dough Rise Overnight

Cover the bowl with a damp cloth and allow the dough to rise overnight for 8–10 hours at 70°F.
The exact time will depend on the temperature of your home.
The dough is ready when it looks light and airy and has doubled in size.

Step 4: Roll and Cut the Donuts

Turn the dough out onto a well-floured surface.
Using a rolling pin, roll the dough to approximately ½-inch thickness.
If the dough resists rolling, let it relax for 10 minutes before continuing.
Use a 2¾-inch biscuit cutter to cut out the donuts. Gather the remaining scraps and let them rest for 30 minutes so you can roll the dough again and cut additional donuts.
To create the donut holes, pierce the center of each cut donut with a chopstick or skewer. Spin the dough around the chopstick until the hole stretches to approximately 1 inch wide.
Alternatively, pierce the center and use your fingers to stretch the dough into a donut shape.

Step 5: Complete the Second Rise

Place the shaped donuts on a parchment-lined surface, leaving approximately 2 inches between each one.
Cover with a damp cloth and let them rise at room temperature for about 2 hours, or until they have increased to approximately 50% of their original size.

Step 6: Choose How to Cook the Donuts

You can either bake or fry your sourdough donuts.

Option 1: Baked Sourdough Donuts

After the second rise, preheat the oven to 350°F.
Transfer the parchment paper and donuts onto a large baking sheet.
Bake on the center rack of the oven for 13–15 minutes.

Option 2: Fried Sourdough Donuts

Heat approximately 1 inch of coconut oil in a deep-sided frying pan over medium heat until it reaches 350°F.
Start with 1 cup of oil and add more if needed, depending on the size of your pan.
Add a few donuts at a time. Fry for approximately 1 minute, or until the bottoms begin to turn golden.
Flip the donuts and cook the other side for another minute, or until golden.
Transfer the cooked donuts to a cooling rack lined with paper towels to absorb excess oil.

Step 7: Prepare the Glaze

At the end of the second rise, just before cooking the donuts, prepare the glaze.
In a small bowl, combine the powdered sugar and whole milk.
Stir until the mixture is thin, smooth, and free of lumps.

Step 8: Glaze the Donuts

After cooking, allow the donuts to cool for a few minutes.
Dip one side of each donut into the prepared glaze.
Place the freshly glazed donuts on a drying rack with the glazed side facing up.
Allow the glaze to set for approximately 10 minutes before serving.

How to Speed Up the Second Rise

If you want to shorten the second proofing time, the original recipe provides an oven method.
Set your oven to its lowest temperature setting, typically 170°F. Place the donuts on a large baking sheet inside the oven with the door propped open.
Allow them to rest there for 15 minutes.

This method is suggested as a way to speed up the second rise significantly.

Frequently Asked Questions

Can I bake sourdough donuts instead of frying them?

Yes! This recipe includes both options. For baked sourdough donuts, preheat the oven to 350°F and bake for 13–15 minutes. For fried donuts, use coconut oil heated to 350°F.

How long does sourdough donut dough need to rise?

The bulk rise takes approximately 8–10 hours at 70°F, or until the dough doubles in size. After shaping, the donuts need another rise of approximately 2 hours at room temperature, until they increase in size by about 50%.

Why is my sourdough donut dough difficult to roll?

If the dough resists rolling, let it rest for 10 minutes before trying again. This gives the dough time to relax and makes it easier to continue shaping.

Can I make more donuts from the leftover dough?

Yes. Gather the dough scraps after cutting the first batch and allow them to rest for 30 minutes. You can then roll the dough again and cut additional donuts.

How long should the glaze take to set?

After dipping the cooked donuts in the glaze, place them glazed-side up on a drying rack. Allow the glaze to set for approximately 10 minutes before serving.

Make-Ahead and Preparation Tips

The overnight bulk rise makes these glazed sourdough donuts a good recipe to plan ahead.
After mixing and strengthening the dough, cover it with a damp cloth and allow it to rise for 8–10 hours at approximately 70°F.
The recipe also provides the option of speeding up the second rise using a low-temperature oven with the door propped open for 15 minutes.
For easier planning, prepare your baking schedule around the overnight fermentation, shaping, second rise, and final cooking time.

Final Thoughts

These Glazed Sourdough Donuts are a delicious homemade treat with a soft texture, slight sourdough tang, and sweet powdered sugar glaze. Whether you prefer them baked or fried, they’re a lovely way to turn sourdough starter into something special. Save this recipe for your next weekend baking project!

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