Tangy Sourdough Donut Recipe: 5 Pro Tricks for Perfection

There’s something magical about biting into a warm, homemade donut – especially when it’s got that tangy sourdough twist! My first attempt at sourdough donuts was a happy accident (I had too much starter to discard), and now they’re my family’s favorite weekend treat. These golden, pillowy delights have that perfect chew you just can’t get from store-bought, plus that special depth of flavor only sourdough can deliver.

Why You’ll Love This Sourdough Donut Recipe

Trust me, once you try these sourdough donuts, there’s no going back to the grocery store bakery aisle. Here’s why this recipe will become your new favorite:

• That unbeatable sourdough flavor – The tangy depth makes these donuts way more interesting than your average fried dough
• Perfect way to use discard – No more wasting your sourdough starter! This recipe puts it to delicious use
• Endless topping options – Go classic with sugar, get creative with glazes, or toss them in cinnamon – they’re your canvas!
• So fun to make – There’s something magical about watching the dough puff up in the oil (kids love helping too!)

I promise, your kitchen will smell amazing and you’ll feel like a pastry pro when you pull these golden beauties out of the oil.

Sourdough Donut Recipe Ingredients

Gather these simple ingredients – you probably have most in your kitchen already!

• 1 cup active sourdough starter (bubbly and fed within 4-12 hours)
• 2 cups packed all-purpose flour (spooned and leveled, not scooped!)
• 1/4 cup granulated sugar (plus extra for coating if you want)
• 1/2 teaspoon fine sea salt
• 1/4 cup whole milk (room temperature)
• 1 large egg (straight from the fridge is fine)
• 2 tablespoons unsalted butter, melted and slightly cooled
• Vegetable oil for frying (about 4 cups – I use canola or peanut)

Ingredient Notes & Substitutions

That active sourdough starter is key – it should float in water if you’re not sure it’s ready. For milk, I’ve used almond milk in a pinch, but whole milk gives the best texture. Want to get fancy? Try rolling your warm donuts in cinnamon sugar or vanilla sugar instead of plain.

One warning: don’t swap the all-purpose flour for bread flour (too chewy) or whole wheat (too dense). This recipe works because of that perfect AP flour balance!

Equipment You Need for Sourdough Donuts

Don’t worry – you don’t need fancy gadgets to make amazing sourdough donuts! Here’s my simple toolkit:

• Heavy-bottomed pot (I use my trusty Dutch oven – keeps the oil temperature steady)
• Candy/fry thermometer (crucial for that perfect 350°F sweet spot)
• Slotted spoon or spider strainer (for flipping and removing donuts safely)
• Dough cutter or biscuit cutter (a glass works in a pinch for shaping)
• Paper towel-lined tray (for draining those golden beauties)

See? No stand mixer required – just good old-fashioned hands and a little patience!

How to Make Sourdough Donuts Step-by-Step

Ready to turn that bubbly starter into the most amazing donuts? Follow these steps – I’ll walk you through every detail to ensure fried perfection!

Preparing the Sourdough Donut Dough

First, in a big bowl, mix together your active starter, flour, sugar, and salt. Make a well in the center – this is where the magic happens! Pour in the milk, crack in the egg, and drizzle that melted butter around the edges. Now roll up your sleeves – we’re going old-school with hand mixing!

Start stirring from the center outward until a shaggy dough forms. Turn it out onto a lightly floured surface (don’t overdo the flour!) and knead for about 5 minutes. You’ll know it’s ready when the dough springs back slowly when poked – like a soft pillow. Too sticky? Add flour 1 tablespoon at a time, but resist the urge to make it too stiff!

Pop the dough back in the bowl, cover with a damp towel, and let it rest at room temp for 2 hours. This is when the sourdough works its flavor magic – you’ll see it puff up beautifully!

Shaping and Frying Sourdough Donuts

Okay, showtime! Roll the risen dough to about 1/2-inch thickness on a floured surface. Use a 3-inch cutter for the donuts and a smaller one (or bottle cap) for the holes – save those little guys, they fry up so cute!

Now, heat about 3 inches of oil in your heavy pot to 350°F (use that thermometer!). Test with a dough scrap – it should sizzle gently and float to the top. Too violent? Lower the heat. No bubbles? Give it another minute.

Fry 2-3 donuts at a time (don’t crowd them!) for about 1-1.5 minutes per side. Watch for that perfect golden brown color – they’ll tell you when to flip by floating up slightly. Use your slotted spoon to gently turn them – listen for that happy sizzle! Transfer to your paper-towel-lined tray to drain.

Finishing Touches

While still warm (but not scorching hot), roll your donuts in sugar or cinnamon sugar. For glazes, wait until they’re just slightly cooled – about 5 minutes. I like to set up a little dipping station with bowls of different toppings so everyone can customize!

Let them rest on a cooling rack for another 5 minutes before serving – I know it’s hard to wait, but this helps the texture set. That first bite of warm, slightly tangy donut with the crisp sugar coating? Absolute heaven!

Pro Tips for Perfect Sourdough Donuts

After making countless batches (some glorious, some… well, learning experiences), I’ve gathered these foolproof tips to guarantee donut success every time:

• Oil temperature is everything – If it’s too hot, they’ll brown before cooking through. Too cold and they’ll soak up oil like sponges. Keep that thermometer handy and adjust the heat as needed between batches.
• Don’t overproof the dough – Unlike bread, we want these tender, not airy. If your dough doubles in size during the rise, it’s gone too far and might collapse when fried.
• Roll evenly – Inconsistent thickness means uneven cooking. I like to use two wooden dowels as guides on either side of my rolling pin.
• Fry small batches – Crowding the pot drops the oil temp fast. Three donuts max in a standard Dutch oven!
• Drain properly – Let them rest on a rack over paper towels, not directly on towels – this keeps bottoms crisp.

Remember, even “imperfect” homemade donuts still taste incredible – so don’t stress!

Sourdough Donut Variations to Try

Once you’ve mastered the classic sourdough donut recipe, it’s time to get creative! The tangy base pairs beautifully with so many flavors. My favorite way to mix things up is by adding a teaspoon of cinnamon or nutmeg to the dough for a warm, spiced twist. For glazes, try a simple vanilla one (powdered sugar + milk + vanilla) or go bold with a dark chocolate drizzle. Feeling fancy? Fill them with jam or pastry cream using a piping bag – just poke a hole in the side after frying. My kids love rolling them in crushed nuts or sprinkles for extra fun. The possibilities are endless with these sourdough donuts – they’re your blank canvas to play with!

Storing and Reheating Sourdough Donuts

Let’s be real – these sourdough donuts are best eaten fresh and warm! But if you must save some (I never have leftovers), here’s how: Store at room temp in an airtight container for 1 day max – the sugar coating helps keep them tender. Refrigerating makes them dense, but if you do, revive them with a 10-second microwave zap or quick toast. Pro tip: Freeze unfrosted donuts in a single layer, then thaw and reheat in a 300°F oven for 5 minutes when the craving hits!

Sourdough Donut Recipe FAQs

Can I bake these instead of frying?
Yes! Bake at 375°F for 10-12 minutes on parchment-lined sheets. They’ll be more like doughnut-shaped rolls than classic fried donuts, but still delicious with butter brushed on hot.

Why is my dough too sticky?
You probably added too much liquid. Next time, mix milk in gradually. For now, dust your hands and surface lightly with flour – but don’t overdo it!

How do I fix dense donuts?
Your starter might’ve been inactive or dough overproofed. Always do the float test with starter and don’t let dough rise more than 2 hours.

Can I make these gluten-free?
I’ve had mixed results with GF flour blends. If trying, use a 1:1 substitute and expect denser texture. The sourdough tang still shines through!

Why did my donuts absorb so much oil?
Oil was likely too cold or dough too thick. Maintain 350°F and roll dough to consistent 1/2-inch thickness for perfect golden donuts.

Nutrition Information

Now, let’s be honest – we’re not eating donuts for their health benefits! But since you’re curious, here’s the nutritional breakdown per donut (based on standard ingredients – your exact counts may vary slightly):

• Calories: 180
• Total Fat: 7g (2g saturated)
• Cholesterol: 30mg
• Sodium: 120mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugars: 8g
• Protein: 4g

Remember, these are estimates – your actual nutrition will depend on exact ingredient brands, how much oil gets absorbed during frying, and how generous you are with those sugar coatings! I always say one perfectly-made sourdough donut is worth every delicious calorie.

I’d love to hear how your sourdough donuts turn out! Did you try any fun variations? Run into any challenges? Drop your donut adventures (or disasters – we’ve all been there!) in the comments below. Happy frying, friends!

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