Sourdough Donuts

5 from 1 vote

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!

Prep Time30

Cook Time20

Rising Times3

Total Time3 50

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings: donuts

Calories: 159kcal

Author: Nicole Durham

Cost: Recipe $2.33 / Serving $0.15

Equipment

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

Filled donuts: Cool slightly, pipe raspberry jam into the side, then roll in granulated sugar while warm.

Glazed donuts: Whisk glaze, dip donuts while slightly warm, and serve immediately.

Pro Tips for Bakery-Level Results.

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.

Topping Recipes.

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.

Nutrition