If you have leftover sourdough starter and are wondering what delicious treat to make, this Sourdough Donuts Recipe is the answer you've been looking for. These donuts boast a perfect balance of lightness and rich flavor, thanks to the tangy sourdough discard mingling with warm spices and a delicate vanilla touch. With a tender crumb and a crisp golden crust from frying, these donuts deliver comfort and excitement in every bite. Whether you're a sourdough enthusiast or just love a good homemade sweet, this recipe brings joyous baking and satisfying results straight to your kitchen.

Ingredients You'll Need

The image shows eleven clear glass bowls arranged neatly on a white marbled surface. The largest bowl contains a heap of light beige flour with a slightly rough texture. To its right, a medium bowl holds a foamy brown sourdough discard covered with plastic wrap. Next to it, a smaller bowl has two cracked raw eggs with bright yellow yolks visible in the clear whites. Below the flour, a small bowl is filled with white granulated sugar. A medium bowl in the center contains pale yellow softened butter with a creamy texture. To the right of the butter, another small bowl holds white buttermilk, while a tiny bowl nearby contains fine white baking powder. A similar bowl near the bottom center has dark brown cinnamon powder. Below the butter, a tiny bowl has a small amount of vanilla extract with a dark brown color, and beside it, another tiny bowl holds white salt crystals. The bowls are spaced evenly on the smooth white marbled background, creating a clean and organized look. Photo taken with an iphone --ar 4:5 --v 7

Creating these tasty sourdough donuts requires simple but carefully chosen ingredients that each play an essential role in texture, flavor, and appearance. From creamy butter to gently spiced nutmeg, these basics transform into something extraordinary.

4 ounces unsalted butter (softened to room temperature): Adds richness and tenderness to the dough for a melt-in-your-mouth feel.
4 ounces granulated sugar: Sweetens the dough perfectly without overpowering the natural sourdough tang.
2 large eggs (room temperature): Help bind the dough and create a beautiful, airy structure.
8 ounces sourdough starter discard: The star ingredient that brings classic depth and a subtle tangy flavor to every bite.
2 ounces buttermilk (room temperature): Adds moisture and a slight acidity to balance the dough and activate leavening agents.
2 teaspoons vanilla: Infuses sweet warmth that complements the sourdough's natural flavor.
13 ounces all-purpose flour: Provides structure while allowing the dough to remain tender and soft.
½ teaspoon nutmeg: Offers gentle spice notes that enhance the overall taste without taking over.
2 teaspoons baking powder: Helps these donuts rise and stay fluffy during frying.
¼ teaspoon baking soda: Works with buttermilk to lighten the dough just right.
½ teaspoon salt: Balances sweetness and rounds out flavors beautifully.
32 ounces lard (or vegetable, canola, peanut oil, or shortening): Ideal frying fat to achieve that crispy, golden crust.
6 ounces powdered sugar: The base for the luscious glaze that crowns your donuts.
2 tablespoons milk (or water): Used to thin the glaze to your preferred consistency for dipping or drizzling.

How to Make Sourdough Donuts Recipe

Step 1: Prepare the Dough

Begin by saving your sourdough starter discard after feeding. Aim for about one cup, and if you’re short, add some buttermilk to make up the difference. This blend forms the heart of your dough, bringing wonderful tang and structure.

Step 2: Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar on medium-high speed until fluffy and light—about two minutes. This process aerates the fat and sugar, ensuring your donuts will have a tender crumb.

Step 3: Incorporate Eggs

With the mixer on low, add in the eggs one at a time. Make sure they’re room temperature to help them integrate smoothly. Mix on medium speed until everything blends seamlessly.

Step 4: Add Wet Ingredients and Leavening

Keep the mixer on low as you add the sourdough discard, buttermilk, vanilla, baking powder, baking soda, salt, and nutmeg. Stir gently just until everything is combined—avoid overmixing for the fluffiest texture.

Step 5: Add Flour and Form Dough

Gradually sprinkle in the all-purpose flour while mixing on low speed until the dough comes together. It will be sticky but hold its shape. This elasticity is what gives the donuts their soft, tender bite.

Step 6: Fold and Rest the Dough

Transfer the dough to a lightly floured surface. Press it to about 1 inch thickness, then fold it over itself three to four times to smooth the texture without toughening it. Press it down to ½ inch thickness, dust with a little flour, and let it rest for 5 to 10 minutes. Meanwhile, heat your oil to between 360º and 375º Fahrenheit.

Step 7: Cut Out Donuts

Use a 4-inch donut cutter or metal ring to cut out donuts, making sure to cut out the centers. For best results, place donuts close together with minimal dough scraps. Save the holes for frying too! Bring scraps back together to cut additional donuts. You should get roughly 10 to 12 donuts.

Step 8: Fry the Donuts

Gently lower the donuts into the hot oil with a slotted spatula or skimmer. Initially, they will bubble vigorously, then calm as a crisp crust forms. Fry the donuts for about 2 minutes on one side, flip, and fry for an additional minute. Remove and place on a cooling rack over a sheet pan to drain. At the end, fry the donut holes for about one minute, stirring occasionally.

Step 9: Glaze the Donuts

Whisk together powdered sugar and water (or milk) until smooth, adjusting for desired glaze thickness. Dip the top of each cooled donut into the glaze or drizzle it on for a sweet, shiny finish that perfectly complements the sourdough base.

How to Serve Sourdough Donuts Recipe

A clear glass bowl sits on a white marbled surface filled with three visible layers of mixing ingredients: a pale yellow creamy batter on the bottom and sides, a darker brown cocoa powder mixture on one side, and a thin layer of white liquid that looks like milk or cream resting on top of the brown mixture. A metal hand mixer is held above the bowl with some pale yellow batter stuck to the beaters. The background shows a person wearing a light pink shirt. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the classic glaze is divine, don’t hesitate to sprinkle your sourdough donuts with cinnamon sugar, crushed nuts, or colorful sprinkles for an extra visual and flavor pop. Fresh berries or a dusting of powdered sugar makes a simple, elegant touch.

Side Dishes

Serve your donuts alongside a warm cup of coffee, a creamy latte, or fresh tea to create a cozy morning or afternoon treat. For a brunch spread, offer fresh fruit salad or scrambled eggs to balance sweetness with savory flavors.

Creative Ways to Present

Try stacking glazed donuts on a rustic wooden board or placing them on a tiered cake stand to impress guests at your next gathering. You can also make mini sandwich-style treats by adding a dollop of pastry cream, flavored jam, or Nutella between two donuts for a playful twist.

Make Ahead and Storage

Storing Leftovers

Your homemade sourdough donuts stay fresh at room temperature for up to three days when stored in a plastic or paper bag. Keep in mind that the crispy outer layer will gradually soften, but the flavors remain just as delightful.

Freezing

If you want to enjoy these donuts later, freeze them individually wrapped in plastic wrap and placed in an airtight container. They will keep well for up to one month without losing their charm.

Reheating

To revive frozen or leftover donuts, warm them briefly in a toaster oven or conventional oven at low heat for a few minutes. Avoid microwaving, which can make them soggy. This method refreshes that lovely crispy exterior and soft interior.

FAQs

Can I use active sourdough starter instead of discard for this sourdough donuts recipe?

While you can use an active starter, it’s best to stick with discard for this recipe to maintain the right balance of acidity and texture. Active starter may cause unpredictable rising and affect the donut's tenderness.

What oil is best for frying sourdough donuts?

Lard is traditionally preferred for frying because it gives a wonderful flavor and crispiness, but vegetable, canola, or peanut oil also work well for a lighter taste and good frying temperature stability.

Can I bake these donuts instead of frying?

This particular sourdough donuts recipe is designed for frying to achieve its signature crispy crust and tender inside. Baking will result in a different texture, more like cake, but you can experiment with baking powder adjustments if preferred.

How do I know when the oil is the right temperature for frying?

Use a kitchen thermometer to heat your oil to between 360º and 375º Fahrenheit. At this range, the donuts cook quickly and evenly, getting golden brown without absorbing too much oil.

What if I don’t have buttermilk on hand?

If you’re out of buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for five minutes to mimic the acidity and thickness of buttermilk for this recipe.

Final Thoughts

There is something truly special about making and sharing these sourdough donuts right from your own kitchen. This Sourdough Donuts Recipe combines the coziness of homemade comfort with a touch of gourmet flair that will delight anyone who tastes them. I encourage you to try this recipe soon—you’ll find yourself reaching for that discard container with a big smile, ready for your next batch of perfect, tender, and delicious donuts.

Sourdough Donuts Recipe