Glazed Sourdough Donuts


So this happened yesterday! We had donuts until our hearts content and then some…the neighbors benefited from our over abundance. =) I’ve been a little crazy about sourdough the last few weeks. I love trying new things and sourdough has been so fun…artisan bread and sourdough waffles are some of our favorite things and last week I made sourdough Naan that was a hit. I have so many more things I want to try converting to sourdough! I’m far from an expert but I’m learning.

Sourdough brings such a deep, rich flavor to baked things…and adds a bit of chewiness. You actually feel like you’re eating something rather than just fluff. The texture in these was even better than I hoped. If I can do it you can too! We love these and I wish you could try them too. Good luck!

Glazed Sourdough Donuts

  • Servings: approx. 4 dozen
  • Difficulty: moderate
  • Print

  • Night before:
  • 185 grams white bread flour
  • 185 grams water
  • 2 tbsp active sourdough starter
  • Mix ingredients. Cover with plastic wrap and set at room temperature for the night.
  • In the morning:
  • 1 1/2 cups milk (heated until lukewarm)
  • 1 1/2 cups warm water
  • 3/4 cup oil
  • 3/4 cup sugar
  • 3 eggs, beaten
  • 4 cups bread flour
  • In mixing bowl, add leaven that you made the night before and above ingredients. Mix until smooth and let rest for 30 minutes. 
  • 1 tbsp salt
  • 4-6 cups bread flour
  • Add salt and flour-one cup at a time until reaches a soft consistency. Knead for 5 minutes. Place in greased bowl and cover. Let rise in warm place for 3-5 hours or until doubled in size.
  • Transfer to floured surface. Roll out to 1/2″-3/4″ thick. Cut out rounds (I use a regular jar ring and a smaller lid such as my half n half lid but I’m sure you can probably buy something a little more sophisticated than that!) Let rest on floured surface for 1.5-2 hrs. 
  • Preheat oil in fryer until hot. Meanwhile prepare glaze. The glaze is just a guessing game. Powdered sugar, milk, and a dash of vanilla. Whisk and pour until you feel like its the right consistency, adding more milk or sugar as needed. If you like lots of glaze then keep it thicker but if you want less, add more milk so that the glaze will run off the donuts.
  • Fry donuts in hot oil, turning once. Place on paper towels.
  • Dip into glaze and set on wire cooling racks (with baking sheet underneath) to dry and allow excess glaze to run down.
  • Store in airtight container and freeze any extra donuts until serving! Enjoy!

6 thoughts on “Glazed Sourdough Donuts

  1. I would love to make these – I have no idea how to make a sourdough starter – I scoured your website looking for directions but couldn’t find any – would you mind sharing how to make one?! Thanks!


    1. Good afternoon! Sorry I do not have a post with directions to make your own starter but if you google it there are a lot of really great websites with information on this subject. Thanks for stopping by!


    1. I would say the yeast version of these, made with yeast instead of sourdough would be considered an Amish donut! If you start in the morning rather than evening, add 2 cups warm water and 1 Tbsp yeast, 1/2 cup oil, 1/2 c sugar, 2 eggs, 2 tsp salt.
      Mix and add 2 cups flour. Let rise 30 min and add approx. 4 more cups of flour. Knead. Let rise until double in size. Continue with recipe directions to cut out, fry, and glaze! These are delicious!


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