Light, airy, and perfectly fried, these raspberry filled sourdough donuts are a homemade treat you can enjoy for breakfast or dessert. Quick, frugal, and irresistible!
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If you've been hunting for the ultimate sourdough donuts recipe, your search ends here. These light, airy, and perfectly fried sourdough fried donuts are filled with sweet, tangy raspberry jam, making them the ideal treat for breakfast, brunch, or a cozy afternoon snack.
Soft on the inside, golden on the outside, this recipe is simple, frugal, and guaranteed to impress anyone who tastes them.
These raspberry filled sourdough donuts can be made with a variety of fillings, I used store-bought raspberry jam, but you can also try them with our Lemon Curd Donuts for a zesty twist.
Or, for a different shape, cut your sourdough donuts into circles with holes in the center like we did in our Dairy Free Donuts and top with your favorite glaze. The versatility of this recipe makes it perfect for experimenting with flavors and styles.
For more fun variations, check out our Air Fryer Biscuit Donuts and Applesauce Fritters, both bring something unique to the table.
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💛 Why You'll Love This Recipe
- Quick & Frugal: These sourdough donuts use basic ingredients. No fancy tools are required.
- Flexible Fillings: Raspberry jam, lemon curd, or any favorite filling.
- Soft & Airy Texture: Sourdough discard and proper kneading create donuts with the perfect crumb.
🛒 Ingredients
- Active sourdough discard: Adds tang and lift while keeping donuts soft.
- Warm milk & yeast: Activates yeast for a light, airy dough.
- Sugar & butter: Sweetness and richness for flavor and tender crumb.
- Bread flour: Provides strength for a fluffy yet resilient donut.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
- Flour: All-purpose can replace bread flour, though the texture will be a bit softer.
- Milk: Non-dairy milk works fine, just warm it to activate the yeast.
- Butter: Swap with coconut oil or margarine, keeping in mind the flavor will change slightly.
- Yeast: Use instant or active dry; just proof if using active dry.
- Filled Donuts: Add jam, lemon curd, or custard for fun flavor twists.
- Shaped Donuts: Cut with a hole and glaze like our Dairy Free Donuts.
- Baked Option: Skip frying and bake for a lighter version.
💰 Budget-Friendly Tips
Here are a few ways to enjoy homemade sourdough donuts without overspending:
- Fry smart: Use a neutral oil like vegetable or canola, both are budget-friendly and work perfectly for frying. Strain and reuse the oil for another batch to stretch your dollar further.
- Use what you have: Sourdough discard makes this recipe frugal by putting your starter waste to good use. No need for specialty ingredients.
- Skip the bread flour: Bread flour gives a chewier texture, but all-purpose works fine and is usually cheaper. Your donuts will just be a little softer. Homemade Bread Flour can be another cost-effective choice.
- Stretch the filling: Instead of filling every donut, fill half and leave the rest as glazed or sugar-dusted. You'll use less jam while still having variety.
- Butter swaps: Butter adds great flavor, but margarine or coconut oil can be more affordable alternatives.
🥄 Instructions for Sourdough Donuts
Step 1: Warm the milk in the microwave until it's warm but not too hot. About 110°F is good. Pour milk into large mixing bowl. (Image 1)
Step 2: Add the yeast and 1 tablespoon of sugar (Image 2), let it rest for about 5 minutes until frothy.
Step 3: Add in the remaining sugar, egg, sourdough discard and melted butter. (Image 3) Mix until well combined. (Image 4)
Step 4: Add in most of the flour, reserving 50g to use to adjust the texture. (Image 5)
Step 5: Mix on low until dough comes together, (Image 6) then knead 8-10 min until smooth, elastic, and slightly tacky (not sticky). (Image 7) If needed, add reserved flour gradually.
Step 6: Transfer to a lightly oiled bowl, (Image 8) cover, and let rise at warm room temp (75-78°F) until doubled, about 1½-2 hours. (Image 9)
(For overnight: refrigerate after 30 min at room temp; it will finish rising slowly in the fridge over 8-12 hrs.)
Step 7: Turn dough onto lightly floured surface, roll to ½ inch thick. (Image 10)
Step 8: Cut using a 3-4 inch donut cutter (or 3-inch cutter + small cutter for the hole). (Image 11)
Step 9: Place on parchment-lined baking sheet, (Image 12) cover loosely with plastic. Let rise at warm room temp until puffy and light, 45-60 minutes.
(If refrigerated overnight, bring to room temp before this proof, about 45-90 minutes depending on your kitchen temp.)
Step 13: Heat oil in a heavy pot to 350°F. Fry 2-3 donuts at a time, (Image 13) 1-1½ min per side until golden brown. (Image 14) Remove to a wire rack over a baking sheet or a paper towel lined plate. (Image 15)
Step 14: Whisk together a glaze (recipes included in note card below) or stuff your sourdough donuts with raspberry preserves for a raspberry filled finish. (Image 16)
Serve and Enjoy!
👩🏻🍳 Expert Tips
- Small batches. Fry in small batches to prevent overcrowding.
- Glazing timing. Let donuts cool slightly before glazing for the best coating.
- Oil temperature. Use a thermometer to maintain a steady oil temperature.
- Overnight proofing. Proof the dough overnight in the refrigerator to enhance tang and flavor.
❄️ Storage and Make Ahead
Refrigerate dough. Unfried dough can be covered and stored in the refrigerator for up to 24 hours. For a longer rise, refrigerate after kneading for 8 to 12 hours, then shape and fry the next day.
Make ahead shaping. Donuts can be shaped in advance, covered tightly, and refrigerated for up to 24 hours. Fry just before serving for the freshest texture.
Storing cooked donuts. Keep glazed donuts in an airtight container at room temperature for 1 to 2 days.
Freezing. Freeze fried, unfilled donuts in a single layer, then transfer to a freezer bag for up to 1 month. Reheat gently in a warm oven or air fryer and glaze just before serving if needed.
🥗 Pairing Ideas
Raspberry filled donuts are delicious on their own, but they're even better with simple pairings. Try serving them alongside fresh fruit or a fruit salad to balance the sweetness of the jam. A hot cup of coffee, chai latte, or tea makes them perfect for breakfast or brunch, and adding whipped cream or Greek yogurt can turn them into a more filling plate.
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❓ Sourdough Donuts FAQs
Yes, you can use a straight yeast dough, but the sourdough adds a subtle tang and extra softness.
Absolutely. Bake at 375°F for 10-12 minutes until golden. Glaze after cooling slightly.
Fry in batches, maintain 350°F oil, and remove donuts when they float and are golden brown.
Yes! Try custard, Nutella, lemon curd (like in our Lemon Curd Donuts), or any jam you like. You can customize these sourdough donuts however you want!
Dip when the sourdough donuts are still warm but not piping hot, and let excess drip for best adhesion.
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🐝 If you tried this Sourdough Donuts, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Sourdough Donuts
Equipment
- Piping bag with fitted tip
- Donut cutter
Ingredients
Dough
- 180 grams whole milk, warmed to 100°F (about ¾ cup) - ($0.12)
- 7 grams instant yeast (about 2 ¼ teaspoons) - ($0.33)
- 60 grams granulated sugar, divided (about ⅓ cup) - ($0.11)
- 1 large egg - ($0.22)
- 200 grams sourdough discard, at room temperature (about ¾ cup) - ($0.18)
- 80 grams unsalted butter, melted and slightly cooled (about 6 tablespoons) - ($0.69)
- 375 grams bread flour, plus more for dusting (about 2 ½ cups) - ($0.67)
- 8 grams salt (about 1 ¼ teaspoons) - ($0.01)
Filling / Coating
- granulated sugar, for rolling
- ½ cup raspberry jam or preserves, optional
Instructions
- Activate yeast. Warm the milk to about 100-110°F. Pour into a large mixing bowl, add the yeast and 1 tablespoon of the measured sugar, and let sit until frothy, about 5 minutes.
- Mix wet ingredients. Add the remaining sugar, egg, sourdough discard, melted butter, and salt. Mix until well combined.
- Incorporate flour. Add most of the bread flour, reserving about 50 grams to adjust texture if needed. Mix on low speed until a dough forms.
- Knead. Knead for 8 to 10 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. Add reserved flour gradually if needed.
- First rise. Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm spot (75-78°F) until doubled in size, about 1 ½ to 2 hours.
- Overnight option. For an overnight rise, refrigerate the dough after 30 minutes at room temperature and allow it to rise slowly for 8 to 12 hours.
- Shape donuts. Turn the dough out onto a lightly floured surface and roll to ½-inch thickness. Cut using a 3 to 4-inch donut cutter (or a 3-inch cutter with a small cutter for the center). Place on a parchment-lined baking sheet.
- Second rise. Cover loosely and let rise until puffy and light, about 45 to 60 minutes. If refrigerated overnight, bring the dough to room temperature first, about 45 to 90 minutes.
- Fry. Heat oil in a heavy pot to 350°F. Fry 2 to 3 donuts at a time for 1 to 1 ½ minutes per side, until golden brown. Transfer to a wire rack set over a baking sheet or to a paper towel-lined plate.
- Finish. Fill, glaze, or coat donuts as desired. Serve warm.
Notes
- Tang control: Proof shaped donuts overnight in the refrigerator and fry the next day.
- Extra-soft crumb: Use bread flour but avoid over-flouring; dough should feel light and airy.
- Glaze adhesion: Dip donuts when warm, not hot, about 5 to 10 minutes after frying.
- Maple glaze: Whisk 1 cup powdered sugar, 2 tablespoons maple syrup, and up to 1 tablespoon milk.
- Strawberry glaze: Whisk 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon strawberry extract; add pink food coloring if desired.
- Chocolate glaze: Melt ½ cup chocolate chips with 1 tablespoon milk until smooth, then dip donuts.
- Cinnamon sugar: Mix ½ cup granulated sugar with 2 teaspoons cinnamon; brush donuts with ¼ cup melted butter, then roll.
- Powdered sugar coating: Toss warm donuts in 1 cup powdered sugar until evenly coated.
Nutritional Information
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Nicole Durham says
These sourdough donuts taste amazing no matter what you fill or top them with.