sourdough donuts

Light and fluffy glazed sourdough donuts are the BEST morning treat (or any-time-of-day treat!) and they're so fun to make!

Light and Fluffy Glazed Sourdough Donut Recipe

milk (whole

sugar

butter,

active bubbly sourdough starter

salt

eggs

all-purpose flour

butter

vanilla

milk

Heat the milk, sugar, and butter in a small saucepan or microwave-safe container, just until the milk is warm and the butter is melted. If it gets overly hot, let it cool before using. You’ll want it to be only warm to the touch when adding it to your sourdough starter. If it’s too hot, it’ll kill your natural yeast, and your donuts won’t rise.

Add the milk mixture, the sourdough starter, salt, 2 eggs, and 2 cups of flour to the bowl of your stand mixer.

Mix with the dough hook on low speed until the mixture forms a very wet dough, and then mix on medium-low speed to knead very well for 4 to 5 minutes.

Let the dough rest for 10 minutes in the bowl with the mixer turned off.

After 10 minutes have passed, add a little more flour to the mixture, about 1/3 cup, and let the machine knead the mixture for another 4 to 5 minutes.

Turn the very soft dough out onto a lightly floured surface. Knead by hand until the dough is no longer sticky, but is still very tender, adding a little flour, as needed, as you knead. You may add up to another 1/3 cup of flour. Form the dough into a smooth ball.

Lightly grease the mixing bowl, and return the dough to the bowl.

Cover the dough with a damp kitchen towel, and let it rise for 3 to 6 hours at room temperature.

Gently remove the dough from the bowl onto a lightly floured work surface.

Roll dough so that it’s ¾- to ½-inch thick, adding a bit of flour as needed to prevent it from sticking.

Using a donut cutter or 3-inch and a ¾-inch circle cutters, cut out your donuts and donut holes.

Place the cut-out donuts on a baking sheet that is sprayed with cooking spray (you’ll need 2 baking sheets), so that they are at least 1 inch apart.

Re-roll any remaining dough, and repeat until you’ve cut all of the dough into donuts.

Cover the baking sheets with damp kitchen towels, and let them rest in a warm spot for 1 to 3 hours; they should be slightly puffy when ready.

Preheat oil in a large, heavy-bottomed pan or Dutch oven over medium to medium-high heat.

While the oil is heating up, make your glaze by melting the butter in a medium bowl. Add the vanilla and stir to combine. Add the powdered sugar and stir to form a thick paste. Thin out the paste with milk, one tablespoon at a time, until the mixture is about as thick as school glue. It’s ok if it’s a little on the thick side; the hot donuts will melt it, and it will coat them well.

To fry the donuts, when the oil reaches 350 to 375 degrees F. (use a thermometer), carefully add the donuts to the hot oil, and fry until golden-brown, about 1 1/2 minutes per side. The donut holes will only take about 30 seconds per side.

Use a slotted spoon to remove the donuts from the hot oil, and place them on a paper towel-lined baking sheet to remove extra grease.

Let them cool slightly. Dip the hot donuts in the glaze (I like to flip on both sides so it’s fully covered), and enjoy right away.

These soft, pillowy beignets are naturally leavened with sourdough starter and perfect for Mardi Gras! The dough is super easy and time flexible!

Sourdough Beignets

sourdough starter

all purpose flour

granulated sugar

buttermilk (substitute whole milk + 1 teaspoon lemon juice)

unsalted butter (melted)

canola oil (for frying)

sugar (for dusting)

In a stand mixer fitted with a dough hook, combine the sourdough starter, flour, granulated sugar, buttermilk, melted butter, and salt.

Knead on low speed for about 5 minutes until fully combined and smooth. The dough should form a nice ball but still be slightly sticky.

Cover the dough and let rest at room temperature for 4-6 hours or until doubled in size. Place the bowl in the fridge and let the dough continue to ferment overnight (or up to 48 hours).

When you&#39;re ready to make the beignets, heat about 2 inches of canola oil over medium-high heat in a large skillet or dutch oven. It should take 5-10 minutes for the oil to heat to 350°F.

Lightly flour the countertop and roll out the dough into a large rectangle, about 1/4 inch thick. Then cut the dough into 3 inch squares.

Fry 3-5 beignets at a time, making sure not to crowd the pan. Flip the dough often until they are puffed and golden brown on each side.

Transfer to a cooling rack for about 2 minutes to drain off the excess oil.

Dust very generously with powdered sugar and enjoy while still warm!

Indulge in the delightful fusion of tangy sourdough and classic donuts with these irresistible sourdough donuts, crafted using sourdough discard with no rise time required. These fluffy treats are coated in a layer of granulated sugar, delivering a perfect balance of sweet and tangy flavors in every bite. Dive into this heavenly combination, perfect for any occasion, and elevate your baking game with our easy-to-follow recipe.

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Top 3 sourdough donuts recipes from across the web

The most viewed sourdough donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sourdough Donuts

The most viewed sourdough donuts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine