If you have been searching for a treat that combines tangy fermentation with classic comfort, this Sourdough Donuts Recipe is your new best friend in the kitchen. These donuts are wonderfully fluffy with a delicate chew, delivering a subtle sourdough flavor that perfectly complements their soft, sugary coating. Taking the time to nurture the dough pays off with a batch of irresistible golden donuts that will have everyone asking for seconds and sharing the secret behind your delicious creation.
Ingredients You’ll Need
Getting the ingredients right is the first step toward enjoying these delightful sourdough donuts. Each component plays an essential role, ensuring the donut has the perfect balance of flavor, texture, and that inviting golden color.
- 0.5 cup active sourdough starter: The heart of the recipe, adding a mild tang and natural rise to the dough.
- 0.67 cup warm whole milk: Warms the dough and adds richness for tender texture.
- 0.25 cup granulated sugar: Sweetness that balances the tang and fuels browning during frying.
- 2 large eggs: Bind the dough and contribute to a light, airy crumb.
- 3 tablespoons unsalted butter, softened: Adds moisture and a lovely buttery flavor.
- 2.75 cups all-purpose flour: Provides structure and helps create a soft but sturdy dough.
- 0.5 teaspoon salt: Enhances all the flavors without overpowering.
- 0.25 teaspoon ground nutmeg: A subtle spice that adds warmth and depth.
- Vegetable oil for frying: Neutral oil that crisps the outside without affecting flavor.
- Optional glaze, powdered sugar, or cinnamon sugar for coating: Your choice to finish donuts with an extra touch of sweetness.
How to Make Sourdough Donuts Recipe
Step 1: Combine Wet Ingredients and Starter
Begin by mixing the active sourdough starter, warm whole milk, sugar, eggs, and softened butter in a stand mixer bowl until everything comes together smoothly. This initial mix sets the foundation for a dough that is rich yet flexible.
Step 2: Add Dry Ingredients and Knead
Slowly incorporate the flour, salt, and nutmeg. Knead the dough for 6 to 8 minutes until it feels soft and slightly tacky but not overly sticky — this signals the gluten has developed just right to create tender but chewy donuts.
Step 3: First Rise
Transfer your dough to a greased bowl, cover it, and let it sit at room temperature for 6 to 8 hours. This slow rise allows the sourdough to do its magic, doubling the dough and deepening the flavor with that signature tang.
Step 4: Roll Out and Cut Donuts
Once risen, lightly flour your surface and roll the dough out to about half an inch thick. Using a 3-inch cutter for the donut shape and a 1-inch cutter for the center hole, cut out 12 donuts. Don’t worry if your first cutouts are not perfect; they will puff up beautifully!
Step 5: Second Rise
Place the cut donuts on parchment-lined trays and cover them loosely. Allow them to rise again for 1.5 to 2 hours until puffy and ready to fry.
Step 6: Fry Until Golden
Heat vegetable oil to a steady 350°F (175°C). Fry the donuts for 1 to 2 minutes on each side until they turn an irresistible golden brown. Use a wire rack to drain excess oil and keep them crisp.
Step 7: Add Your Favorite Coating
While still warm, dip the donuts in glaze or toss them in cinnamon sugar or powdered sugar. This step adds the perfect finishing touch, making each bite a little sweeter and more indulgent.
How to Serve Sourdough Donuts Recipe
Garnishes
The joy of this Sourdough Donuts Recipe is how you can customize toppings to your liking. Classic powdered sugar creates a snowy dusting, cinnamon sugar adds a spicy sweetness, while a simple vanilla glaze can turn your donuts into a shiny, irresistible dessert.
Side Dishes
Serve these donuts alongside a cup of freshly brewed coffee or rich hot chocolate to enhance the cozy experience. For a brunch twist, pair them with fresh fruit or a smear of creamy mascarpone for a delightful contrast.
Creative Ways to Present
Think beyond just stacking donuts on a plate. Arrange them on a tiered stand for a festive touch or skewer a few for a playful donut kabob. Sprinkle extra toppings right before serving for a colorful, inviting look that says ‘dig in!’
Make Ahead and Storage
Storing Leftovers
If you happen to have any donuts leftover (which is rare), keep them in an airtight container at room temperature for up to two days. This will maintain their softness and prevent them from drying out.
Freezing
To enjoy these treats later, freeze the donuts after they’ve cooled completely by wrapping them individually in plastic wrap and placing them in a freezer bag. They keep well for up to one month without losing flavor or texture.
Reheating
Reheat frozen or leftover sourdough donuts by warming them in a preheated oven at 350°F for about 5 minutes or until heated through. This brings back their fresh-from-the-fryer appeal without sogginess.
FAQs
Can I use sourdough starter without feeding it first?
It’s best to use an active and well-fed sourdough starter for this recipe to ensure your dough rises properly and develops the perfect flavor. Using unfed starter might result in dense or overly sour donuts.
What if I don’t have a stand mixer?
No worries! You can mix and knead the dough by hand. It just takes a bit more arm power but the results will still be fantastic as long as you knead until the dough feels soft and elastic.
Are these donuts suitable for vegans?
This particular recipe includes eggs and butter, so it isn’t vegan as written. However, you could experiment with plant-based substitutes to create a vegan-friendly version, though texture and flavor will vary.
How do I know when the oil is the right temperature for frying?
Use a thermometer to keep the oil steady at 350°F. If you don’t have one, drop in a small piece of dough – it should bubble up quickly and float to the top without burning right away.
Can I add other spices or flavors to the dough?
Absolutely! While nutmeg is traditional here, cinnamon, cardamom, or even citrus zest can add exciting twists to your sourdough donuts. Just adjust quantities to taste for a perfectly balanced bite.
Final Thoughts
Making this Sourdough Donuts Recipe is like inviting a warm hug into your kitchen. The process is rewarding and the flavors truly unforgettable. Whether you’re a sourdough enthusiast or simply craving a unique donut, this recipe is an absolute must-try that will brighten up any day. Go ahead, whip up a batch and share the joy with loved ones – you won’t regret it!
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Sourdough Donuts Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 9 hours 30 minutes
- Yield: 12 donuts
- Category: Frying
- Method: Frying
- Cuisine: American
Description
Delight in these homemade Sourdough Donuts, featuring a naturally fermented dough that results in a light, fluffy texture and a subtle tangy flavor. Perfectly fried to a golden brown and coated with your choice of glaze or cinnamon sugar, these donuts are a delicious twist on a classic treat that require some patience for rising but are well worth the wait.
Ingredients
Dough Ingredients
- 0.5 cup active sourdough starter
- 0.67 cup warm whole milk
- 0.25 cup granulated sugar
- 2 large eggs
- 3 tablespoons unsalted butter, softened
- 2.75 cups all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon ground nutmeg
Frying & Coating
- Vegetable oil, for frying
- Optional glaze, powdered sugar, or cinnamon sugar for coating
Instructions
- Mix Wet Ingredients: In a stand mixer bowl, combine the active sourdough starter, warm whole milk, granulated sugar, eggs, and softened unsalted butter until the mixture is smooth and uniform.
- Add Dry Ingredients and Knead: Gradually add the all-purpose flour, salt, and ground nutmeg to the wet mixture. Knead the dough using the stand mixer for 6 to 8 minutes until it becomes soft, elastic, and slightly tacky to the touch.
- First Rise: Transfer the dough to a greased bowl, cover it, and let it rise at room temperature for 6 to 8 hours or until the dough doubles in size, allowing the natural fermentation to develop flavor and texture.
- Shape Donuts: Lightly flour a clean surface and roll the risen dough out to about 1/2 inch thickness. Use a 3-inch round cutter and a 1-inch cutter for the donut hole to cut out 12 donuts.
- Second Rise: Place the cut donuts on parchment-lined trays, cover loosely with a cloth or plastic wrap, and let them rise again for about 1.5 to 2 hours or until they become puffy and slightly risen.
- Fry Donuts: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully fry the donuts for 1 to 2 minutes per side, turning once, until they are golden brown and cooked through.
- Drain and Coat: Remove the donuts with a slotted spoon and place them on a wire rack to drain excess oil. While still warm, dip them in your preferred glaze or coat with cinnamon sugar or powdered sugar. Let the coating set before serving.
Notes
- Ensure your sourdough starter is active for the best rise and flavor development.
- The long fermentation time enhances the dough’s taste and texture but plan ahead for the rising periods.
- Maintain the oil temperature around 350°F for even frying and to avoid greasy donuts.
- You can customize the coating by using chocolate glaze, vanilla glaze, or simply dusting with powdered sugar.
- Store leftover donuts in an airtight container and consume within 2 days for optimum freshness.
