If you’ve never tried sourdough donuts before, you’re in for a wildly delicious surprise. These donuts bring a bakery-level flavor right into your kitchen, with a slight tang from the sourdough starter that makes every bite extra special. They’re light, fluffy, and golden with a crisp edge that gives way to a soft, pillowy center.

What sets sourdough donuts apart from the regular kind is their depth of flavor. Fermented dough creates not only a rich taste but also a beautiful texture that’s hard to replicate any other way. Whether you coat them in cinnamon sugar or dip them in glaze, they’ll disappear fast once you serve them.

Why You’ll Love This Sourdough Donut

These sourdough donuts are a brilliant way to use up your starter discard while baking something that feels luxurious. They require a bit of patience due to the fermentation time, but the payoff is unbeatable. You get all the benefits of a yeast-raised donut with an added layer of flavor complexity. Plus, they fry up beautifully, golden and crisp on the outside, tender and airy inside.

Make them for a cozy weekend brunch, a bake sale, or simply because you want to treat yourself to something homemade and special. With just a few pantry staples and your starter, you’ll be biting into something unforgettable.

What Kind of Sourdough Starter Should I Use?

Any active, bubbly sourdough starter will do the job. You can even use your discard if it’s within a few days old and has been stored in the fridge. It should smell pleasantly tangy, not overly sour or harsh. A white flour-based starter works best here for the lightest texture, though whole wheat or rye can bring interesting flavor if you’re into experimenting.

Ingredients for the Sourdough Donut

This donut recipe uses familiar ingredients, with your sourdough starter as the star. Everything else enhances the flavor and texture, from the softness of milk to the richness of butter.

Sourdough starter
All-purpose flour
Granulated sugar
Whole milk
Unsalted butter
Eggs
Salt
Vanilla extract
Ground nutmeg
Baking powder (for optional lift if needed)
Neutral oil for frying

The sourdough starter brings tang and lift, while flour forms the structure. Sugar sweetens the dough, milk adds softness, and butter gives richness. Eggs help with binding and fluffiness. A pinch of nutmeg gives it that nostalgic donut-shop flavor.

How To Make the Sourdough Donut

Step 1: Mix the Dough

In a large bowl, combine the sourdough starter, milk, eggs, sugar, vanilla, and melted butter. Stir until smooth. Add in the flour, salt, nutmeg, and baking powder if using. Mix until the dough comes together but isn’t sticky.

Step 2: Let It Rise

Cover the bowl and let the dough rest at room temperature for 4 to 6 hours, or until it doubles in size. If you prefer, refrigerate the dough overnight for a slow ferment. This deepens the flavor and gives the best texture.

Step 3: Roll and Cut

On a lightly floured surface, roll out the dough to about ½ inch thickness. Use a donut cutter or two different sized round cutters to make donut shapes. Place on a parchment-lined tray, cover, and let them rest for 30 to 45 minutes.

Step 4: Fry the Donuts

Heat your oil to 350°F in a deep pan. Fry the donuts in small batches, about 1 to 2 minutes per side, until golden brown. Transfer to a wire rack lined with paper towels to drain.

Step 5: Add Toppings

While still warm, toss the donuts in cinnamon sugar or dip them into your favorite glaze. Let them set before serving (if you can wait!).

How to Serve and Store These Sourdough Donuts

Fresh is always best when it comes to donuts, and sourdough donuts are no exception. Serve them warm on the day you fry them. They make an irresistible brunch centerpiece or an indulgent afternoon treat alongside coffee or chai.

This recipe yields about 12 regular-sized donuts, enough to serve 6 to 8 people. You can double the batch for a crowd or halve it for a small weekend craving.

To store, keep them in an airtight container at room temperature for up to 2 days. To reheat, a quick 10-second zap in the microwave brings back the softness. Avoid refrigeration, which dries them out. You can also freeze unglazed donuts for up to a month and reheat them in the oven.

What to Serve With Sourdough Donuts?

Fresh Berries and Whipped Cream

A scoop of lightly sweetened whipped cream and fresh berries turns these donuts into a plated dessert.

Hot Coffee or Cold Brew

Pairing with a strong brew makes the donut’s sweetness shine.

Chai Latte

The spiced notes of chai complement the warm nutmeg in the dough.

Salted Caramel Sauce

Drizzle a little over warm donuts for an indulgent twist.

Yogurt Parfait

A lighter side that still feels special, great for brunch spreads.

Maple Glazed Bacon

The sweet-savory combo will be a show-stopper alongside these donuts.

Warm Apple Compote

Apple and cinnamon were made for each other—top your donuts with warm spiced apple for a fall-inspired plate.

Fresh Fruit Smoothie

Balance out the fried treat with a fruity, vibrant smoothie on the side.

Want More Donut Ideas with a Twist?

If you loved making these sourdough donuts, here are more creative treats to check out next:

Old-Time Oven Peach Cobbler for that classic fruit-filled comfort.
Cherry Topped Coconut Macaroons to try something sweet and chewy.
Ooey Gooey Bars if you love desserts that melt in your mouth.
Mini Cinnamon Roll Cheesecakes for a spiced and creamy bite.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add your own twist to the glaze? Did you go the cinnamon sugar route or something more daring?

I love hearing how others make these recipes their own. Questions are welcome too – let’s help each other bake smarter.

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