Delicious Sourdough Donut Recipe for Irresistibly Fluffy Treats

Try this Delicious Sourdough Donut Recipe for Perfectly Fluffy Treats, a delightful fusion of tangy flavor and sweet indulgence that's hard to resist.

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Course: Dessert

Cuisine: American

Keyword: Dessert Recipe, donut recipe, easy donuts, fluffy donuts, homemade treats, sourdough donuts

Prep Time: 30

Cook Time: 20

Rising Time: 2

Total Time: 2 50

Servings: donuts

Calories: 220kcal

Equipment

donut cutter
deep pot
Whisk
Mixing bowl

Ingredients

For the Donuts

100 grams Whole Milk Activates the yeast; substitute with any non-dairy milk if needed.
200 grams Sourdough Discard Ensure it’s bubbly and active for optimal results.
60 grams Granulated Sugar Alternatives like coconut sugar can be used for a different flavor.
9 grams Instant Yeast Active dry yeast can be substituted but activation time may vary.
1 Large Egg A flax egg can be used for a vegan option.
80 grams Unsalted Butter, melted Use margarine for a dairy-free version.
8 grams Salt Essential for balanced taste.
375 grams Bread Flour Reserve 60 grams for kneading.
750 ml Coconut Oil For frying; can substitute with vegetable or canola oil.

For the Glaze

270 grams Powdered Sugar Sweetens the donuts; use sugar alternatives if needed.
65 grams Whole Milk Non-dairy milk can be swapped here too.
5 grams Vanilla Extract Recommended for optimal flavor.
Pinch of Salt Enhances glaze flavor.
Assorted Sprinkles Optional for decorative flair.

Instructions

How to Make Delicious Sourdough Donuts

Warm the whole milk gently, then mix with the sourdough discard and granulated sugar. Sprinkle in the instant yeast and let it sit until foamy, about 5-10 minutes.
Add the large egg, melted unsalted butter, salt, and 315 grams of bread flour to the yeast mixture. Mix until a shaggy dough forms.
Transfer the dough onto a floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. Incorporate reserved flour as needed.
Place the kneaded dough into a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot until doubled in size, about 1-2 hours.
Roll the risen dough into a rectangle about 10" x 16". Use a donut cutter to cut out 12 donuts along with holes.
Arrange the shaped donuts on a parchment-lined baking sheet, cover them with a towel, and let them rise again until doubled, about 30-45 minutes.
Heat the coconut oil in a deep pot to 350ºF. Fry 2-3 donuts at a time for 1-2 minutes, flipping halfway through.
Whisk together the powdered sugar, whole milk, vanilla extract, and a pinch of salt until smooth. Dip the cooled donuts into the glaze.

Notes

For optimal flavor, consider adding a sprinkle of cinnamon to the glaze. Store in an airtight container.

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