Simple Glazed Sourdough Donuts Recipe: Sweet Morning Magic

Sweet mornings start with a heavenly batch of glazed sourdough donuts that promise pure pastry perfection.

These golden rings of deliciousness combine tangy sourdough magic with a luscious sugary coating.

Crisp on the outside and pillowy soft within, each donut tells a story of careful craft and delightful flavor.

The secret lies in letting your sourdough starter work its fermentation charm before mixing the dough.

Precise temperature and timing create donuts with an unbelievably tender crumb that melts in your mouth.

A shimmering glaze adds the final touch of decadence, transforming simple ingredients into an irresistible treat.

You’ll want to share these donuts, or maybe keep them all to yourself.

Glazed Sourdough Donuts Flavor Experience

• Craft Sourdough Magic: Transform basic ingredients into gourmet donuts with simple techniques that make you feel like a professional baker.
• Quick Weekend Wonder: Prepare the dough overnight and finish in the morning, creating a delightful breakfast treat that impresses family and friends.
• Versatile Flavor Canvas: Customize with different glazes, toppings, or fillings to match your mood or seasonal celebrations like brunches, potlucks, or casual gatherings.
• Beginner-Friendly Challenge: Learn sourdough techniques with a forgiving recipe that teaches fundamental baking skills while delivering delicious results.

Ingredients for Glazed Sourdough Donuts

• Sourdough Starter: A fermented mixture that provides tangy flavor and helps with leavening.
• Milk: Adds moisture and helps create a soft, tender donut texture.
• Egg: Provides structure and richness to the donut dough.
• Sugar: Sweetens the donuts and helps with browning.
• Butter: Contributes to the rich flavor and tender crumb.
• Vanilla: Enhances the overall flavor profile of the donuts.

• Flour: The primary structural component that forms the base of the donut.
• Salt: Balances the sweetness and enhances the overall flavor.

• Powdered Sugar, Milk: Creates a smooth, sweet coating that adds a classic finish to the donuts.

How to Make Glazed Sourdough Donuts

Step 1: Blend Wet Ingredients

Grab a large mixing bowl and whisk your sourdough starter with milk until completely smooth.

Crack in a fresh egg, sprinkle sugar, melt butter, and add a splash of vanilla.

Stir everything together until the mixture looks creamy and well combined.

Step 2: Incorporate Dry Components

Sift flour and salt directly over the wet ingredients.

Gently fold and mix until the batter becomes uniform with zero lumpy spots.

The consistency should feel soft and slightly sticky.

Step 3: Develop Dough Structure

Allow the dough to rest for half an hour, letting the flour absorb moisture.

Use a stand mixer or hand-kneading technique to work the dough for 12 minutes.

Perform gentle stretch and fold motions to build strong gluten networks.

Step 4: Initial Fermentation

Cover the dough and let it rise in a warm spot around 70°F.

This slow fermentation will take 8-10 hours, during which the dough will double in size and develop complex sourdough flavors.

Step 5: Shape Delightful Rings

Roll out the dough to about 1/2 inch thickness.

Use a biscuit cutter to create perfect circular shapes.

Carefully cut out the donut holes, ensuring even sizing.

Step 6: Final Proofing

Place shaped donuts on a baking sheet.

Allow them to rise again for approximately 2 hours, expanding by roughly 50% in volume.

Step 7: Cook to Golden Perfection

Choose your cooking method: deep fry in oil at 350°F for one minute per side, or bake in the oven at 350°F for 13-15 minutes.

Aim for a beautiful golden-brown exterior.

Step 8: Create Irresistible Glaze

Whisk powdered sugar with milk until smooth and glossy.

Dip warm donuts into the glaze, letting excess drip off.

Allow them to set for 10 minutes, creating a beautiful, shiny coating.

Pro Tips for Sourdough Donuts

• Use active, bubbly sourdough starter at peak rise for optimal flavor and rise.
• Maintain consistent 70F during fermentation to support even gluten development and prevent over-proofing.
• Develop strong gluten structure through extended kneading or stretch-and-fold techniques for light, airy texture.
• Keep oil steady at 350F during frying to ensure golden-brown exterior and fully cooked interior without greasiness.
• Adjust milk quantity in glaze to create smooth, not too thick or thin coating that sets perfectly on warm donuts.

Glazed Donut Flavor Variations

• Whole Wheat Wonder: Replace half the all-purpose flour with whole wheat flour for a nuttier, more nutritious donut with added fiber and deeper flavor.
• Gluten-Free Delight: Use a gluten-free flour blend and xanthan gum to create donuts suitable for those with gluten sensitivities, maintaining a similar texture and taste.
• Vegan Version: Substitute milk with almond milk, egg with flax egg, and butter with coconut oil to create a plant-based alternative that's equally delicious and cruelty-free.
• Low-Sugar Option: Replace sugar with monk fruit sweetener or stevia, and use a sugar-free glaze made with almond milk and powdered erythritol for a diabetic-friendly treat.

Serving Sourdough Donuts Creatively

• Breakfast Bliss: Pair these golden sourdough donuts with a steaming cup of freshly brewed coffee for a morning treat that wakes up your taste buds.
• Dessert Delight: Serve these glazed beauties as a sweet finale to your dinner party, arranged on a elegant platter with a dusting of powdered sugar.
• Picnic Perfect: Pack these donuts in a cute container for an outdoor adventure, creating a delightful surprise for friends and family during a weekend outing.
• Afternoon Tea Twist: Complement your tea time with these donuts, offering a homemade touch that elevates your traditional afternoon snack moment.

Storing Glazed Sourdough Donuts

• Store glazed donuts in an airtight container in the refrigerator for up to 3 days. Keep them separated with parchment paper to prevent sticking.
• Wrap individual donuts tightly in plastic wrap, then place in a freezer bag. Freeze for maximum 2 weeks. Thaw at room temperature for best texture.
• Consume fresh donuts within 24 hours for optimal taste and softness. Keep in a cool, dry place away from direct sunlight.
• Gently warm refrigerated or frozen donuts in the microwave for 10-15 seconds to restore their soft, fresh-baked texture.

FAQs

• What is sourdough starter and how does it impact these donuts?

Sourdough starter is a fermented mixture of flour and water containing wild yeast and bacteria. It gives donuts a slightly tangy flavor, improved texture, and helps with better digestion compared to traditional donut recipes.

• Can I make these donuts without a stand mixer?

Yes, you can knead the dough by hand using stretch and fold techniques. This method takes more time and effort but will still develop the gluten and create a similar texture to mixer-kneaded dough.

• Why do these donuts need such a long first rise?

The extended fermentation (8-10 hours) allows the sourdough cultures to develop complex flavors, improve digestibility, and create a lighter, more airy texture in the final donut.

Glazed Sourdough Donuts Recipe

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4.7 from 16 reviews

• Total Time: 1 hour 27 minutes
• Yield: 12 1x

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Description

Homemade glazed sourdough donuts blend classic bakery charm with tangy fermented goodness. Crisp exterior and pillowy center promise a delightful breakfast treat you’ll savor with each delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup (250g) sourdough starter
• 1/2 cup (115g) whole milk
• 1 large egg
• 2 1/4 cups (290g) bread flour

Sugar and Sweeteners:

• 1/4 cup (55g) raw cane sugar
• 2 cups powdered sugar

Fats, Flavoring, and Frying:

• 1/4 cup (50g) melted butter
• 1 teaspoon (3g) vanilla
• 1 teaspoon (4g) salt
• 1/4 cup whole milk (for glaze)
• 1–3 cups coconut oil (for frying)

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Instructions

1. Combine sourdough starter with milk, thoroughly whisking until smooth and integrated.
2. Incorporate egg, sugar, softened butter, and vanilla extract into the liquid mixture, blending until uniform.
3. Gently sift flour and salt into the wet ingredients, stirring carefully to eliminate any potential lumps.
4. Allow dough to rest for half an hour, enabling gluten development and moisture absorption.
5. Knead the dough using a stand mixer for 12 minutes or perform deliberate stretch and fold techniques to enhance texture.
6. Transfer dough to a covered container, permitting fermentation at 70F for 8-10 hours until volume doubles.
7. Roll dough to approximately 12-inch thickness on a lightly floured surface.
8. Use a biscuit cutter to shape donuts, carefully creating central holes for traditional form.
9. Position shaped donuts on a parchment-lined tray, covering loosely to prevent surface drying.
10. Permit second proofing for 2 hours, watching for 50% volume increase.
11. Heat oil to 350F for frying, carefully submerging donuts for precisely 1 minute per side until golden brown.
12. Alternatively, bake donuts at 350F for 13-15 minutes if preferring a less oily preparation.
13. Craft glaze by whisking powdered sugar with milk until silky and smooth.
14. Dip warm donuts into glaze, allowing excess to drip before placing on cooling rack.
15. Allow glazed donuts to set for 10 minutes, enabling coating to harden and stabilize.

Notes

• Use room temperature ingredients to ensure smooth mixing and consistent dough texture.
• Allow sourdough starter to be active and bubbly before starting the recipe for best fermentation.
• Maintain consistent room temperature during long proofing periods to support proper dough development.
• Pat donuts dry after frying to help glaze adhere more effectively and prevent excess oil.
• Try alternative flour types like whole wheat or gluten-free blends for dietary variations.
• Use a deep-fry thermometer to maintain precise oil temperature and prevent uneven cooking.
• Cool donuts on a wire rack to preserve crispy exterior and prevent soggy bottoms.

• Prep Time: 1 hour 12 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg