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One bite of these Sourdough Donuts, and you’ll be hooked! Light, fluffy, and topped with a rich vanilla glaze, they’re the ultimate treat for a cozy weekend morning or a snowy day treat.
Made with plenty of sourdough discard and instant yeast, these donuts are surprisingly quick to whip up, taking just a few hours from start to finish. A perfect alternative to weekend discard cinnamon rolls, these sourdough donuts are as much fun to make as they are to eat!
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Why You’ll Love Sourdough Donuts
- Soft and Fluffy – The texture of these donuts is perfection. This sourdough discard recipe is based off my Homemade Snow Day Donuts recipe, and makes a great sourdough alternative to that family favorite!
- Fried to Perfection – These donuts are fried in coconut oil, which makes a big difference in their light and sweet taste, just like my Sourdough Berry Donut Fritters and Sourdough Apple Fritters.
- Melt in Your Mouth – The flavor and texture of these donuts is just as soft and perfect as my favorite Cinnamon Roll Sourdough Focaccia and Sourdough King Cake.
- Easy Discard Recipe – Just like my favorite Chocolate Chip Sourdough Scones, this recipe is so easy to make and is the perfect breakfast recipe to use up sourdough discard!
Important Ingredients
- Whole Milk – Enriched donut dough is made by incorporating whole milk into the dough. You can substitute whole milk for 2% milk or a dairy free alternative.
- Coconut Oil –I love the mouthfeel of the donuts fried in coconut oil – they are not super oily and greasy, and they don’t taste like coconut. While you can use a different light-tasting oil, coconut oil is my preferred oil.
See the recipe card for full information on ingredients and quantities
Substitutions
- Coconut Oil: Substitute vegetable oil, canola oil, lard or shortening.
- Milk: Use a dairy free alternative or a 2% milk.
- Instant Yeast: Substitute dry active yeast for the instant yeast or completely leave out the instant yeast and substitute active sourdough starter for sourdough discard.
- Flour: You can substitute an all-purpose flour with 11.5% protein for the bread flour.
- Unsalted Butter: Substitute salted butter and decrease the salt in the recipe to about 1 teaspoon.
Make this recipe 100% Sourdough by leaving out the instant yeast and substituting active, bubbly sourdough starter for the sourdough discard. Allow ample time for the dough to rise for the first and second rise – many hours depending on the temperature of your dough and the activity of your sourdough starter.
If you are new to sourdough, learn how to make a sourdough starter from scratch and how a sourdough starter works in my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
How to Make Sourdough Donuts
Step 1: Mix & Knead the Dough: Combine warmed milk, sourdough discard, and sugar. Add instant yeast and then the rest of the ingredients and mix (Images 1 & 2). Knead in a stand mixer with a dough hook until the dough is smooth, tacky, and doesn’t cling to side of the bowl (Images 3 & 4).
First Rise
Step 2: First Rise/Proof. Let dough rise in a warm place for about 1-2 hours. I like to use my Bakehouse Essentials Dough Mat to help keep the dough warm (Images 5 & 6)
Roll and Cut out Donuts
Step 3: Roll & Cut the Donuts: Use a rolling pin to roll out the dough and two biscuit cutters to cut out donuts and donut holes. (Images 7, 8, 9, 10, 11, & 12)
Proof/Second Rise
Step 4: Second Rise: Let donuts and donut hole rise on a parchment-lined baking sheet, covered and in a warm place until doubled in size (Images 13 & 14).
Fry and Glaze Donuts
Step 5: Fry Donuts: Heat coconut oil to 350ºF and fry donuts by placing 2-3 donuts in the hot oil at a time. Fry for about 1-2 minutes on each side. Place donuts on a cooling rack immediately (Images 15, 16, 17, & 18).
Step 6: Glaze Donuts (and fry donut holes): Prepare glaze and dunk warm donuts in glaze. Top with optional sprinkles. Fry and glaze donut holes (Images 19, 20, 21, & 22).
How to Store Leftovers
There’s no way around this – these sourdough donuts are best eaten warm and hot, freshly glazed. BUT, you can let the donuts cool completely and then freeze them in an air-tight container or ziplock bag. When you want a donut, thaw it out and warm it back up for a few seconds in the microwave and enjoy.
Amy’s Recipe TipS
- Coconut Oil: My favorite oil to fry donuts is coconut oil. It’s been a game-changer for me and homemade donuts. I also like using a smaller pot because you don’t need as much oil – especially because coconut oil (or any oil these days) can be pricy!
- Sprinkles: We love using the jimmy sprinkles for a fun topping for our donuts. Dump the sprinkles in a shallow pan and after you dunk the donut in the glaze, dunk it into the pan of sprinkles and move the donut around in a circle just a bit. This helps cover the whole donut with sprinkles.
Frequently Asked Questions
I don’t worry about it too much and just pick them up gently with my fingers, stick them on slotted spoon, and drop them gently into the hot oil. But, I have seen some people use individual small sheets of parchment paper to ease them into the oil – remove the parchment once the donut releases from it if you want to try that.
Donuts are a treat – there’s no way around that! They are indulgent and fun and we make them about once or twice a year. With that said, I like that I can control the oil I’m frying them in and you do get some fermentation benefits from the sourdough discard in the dough, though you would want to use a 100% sourdough version for the full fermentation benefits (see the recipe notes for this substitution). You can also check the recipe card for the nutrition facts.
Yes! Don’t cut a hole in the donuts. Instead, let them rise and fry for about 1.5-2 minutes per side. Let them cool and then add your filling to a piping bag. Stick the nozzle of the piping bag into the center of the donut and fill (usually 1-2 Tablespoons of filling). Glaze if desired.
I also like to use the scraps of leftover donuts and roll them together into small balls. Let the balls proof, fry them and add filling if desired.
Sourdough Breakfast Recipes
If you tried these Sourdough Discard Donuts or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Donuts (Discard Recipe)
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Equipment
- stand mixer optional – or knead by hand
- 2 baking sheet for rising
- 8 inch saucepan or larger for frying donuts
- cooling rack for donuts after frying
- thermometer to check oil temperature
- slotted spoon
Ingredients
Sourdough Discard Donuts
- 100 grams whole milk, warmed, about 1/4 cup plus 3 Tablespoons
- 200 grams sourdough discard, heaping 3/4 cup, (cold is fine) see recipe notes for active starter
- 60 grams granulated sugar, scant 1/3 cup
- 9 grams instant yeast, about 1 Tablespoon, see recipe notes for dry active yeast
- 1 large egg, about 50 grams
- 80 grams unsalted butter, melted, about 6 Tablespoons
- 8 grams salt, about 1 1/4 teaspoons
- 375 grams bread flour, about 2 1/2 cups
- 750 ml coconut oil, about 3 cups for frying, see recipe notes
Vanilla Donut Glaze
- 270 grams powdered sugar, about 2 1/3 cups
- 65 grams whole milk, about 1/4 cup
- 5 grams vanilla extract, 1 teaspoon, see recipe notes
- a pinch of salt
- Assorted sprinkles, optional
Instructions
- Mix Dough: Warm the milk in the microwave (about 1 ½ minutes full power) or on the stove. To the bowl of a stand mixer with a dough hook, add the warmed milk, sourdough discard and sugar. Mix together lightly. The mixture should be warm so it can activate the instant yeast but NOT hot. Sprinkle the instant yeast on top of the mixture. Look for the yeasty smell that tells you the yeast is activating (should happen within 10-20 seconds) and then continue adding ingredients – egg, melted butter, salt and most of the bread flour. Reserve about 60 grams (half a cup) of flour for adding in while the dough mixes so you don't over-flour the dough. Note: If the sourdough discard is straight from the refrigerator, it can bring down the temperature of the dough making the dough take longer to rise – use warmer milk or account for more rising time.
- Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 8-10 minutes until the dough is smooth.
- First Rise: Move dough to a large bowl or container and cover. Set in a warm place to rise for about 1-2 hours. How fast the dough rises will depend on how warm the dough is. I like using a dough warming mat or my oven with the light on to keep the dough warm.
- Roll and Cut the Donuts: Dump the risen dough on the countertop. Use a rolling pin to roll the dough into a 10 by 16-inch rectangle. Cut about 12 4-inch donuts out of the dough using a biscuit cutter, placing the donuts as close together as possible to get the most donuts out of the rolled-out dough. Use a 1-inch round cutter to cut a hole in the middle of each circle and continue cutting little 1-inch holes out of the remaining dough – these are the donut holes. If you don't have a 1-inch round cutter, the cap of a plastic water bottle works well too. Scraps of Dough: Re-roll the extra scraps of dough – you can either cut them as donut holes or shape them into balls to make filled donuts (pipe frosting or jelly into the middle of the balls). The donuts made from the scraps may not rise quite as high or look quite as pretty, but they will still be tasty and delicious – so don't toss them!
- Second Rise: Place the cut donuts and donut holes on a parchment-lined baking sheet, leaving a little room to rise in between each donut. Cover the donuts with plastic wrap or a baking sheet pan cover. Set in a warm place and let rise until just about doubled in size and light and airy when touched.
- Prepare Oil: Melt coconut oil in an 8-inch saucepan. Use a thermometer to keep an accurate temperature. The goal is for the oil to be right around 350ºF the entire time. This is tricky and it can easily get too hot or cool down, so continue checking the oil as needed. Once it reaches 350ºF, it's time to fry the donuts.Note: The temperature of the oil can fluctuate throughout the frying process. If your oil is too hot, remove it from the heat and add a little more room temperature oil to the saucepan to help bring the temperature down. If it's too cold, gradually warm it back up on the stove. I use a small 8-inch saucepan to fry about 3 donuts at a time. This allows me to use less oil than I would if I was using a larger pot. If you want to use a larger pot, you can and fry more donuts at once.
- Fry Donuts: Prepare a cooling rack next to the stove. I like to place the cooling rack on top of a baking sheet so it will catch any oil drippings. Place 2-3 donuts in the pot of hot oil. Fry for about 1-2 minutes until browned and then use a slotted spoon or long skewer to flip the donut over and fry on the other side for about 1 minute. Remove donuts from the oil onto the cooling rack. Repeat with remaining donuts. Note: Sometimes I will see big bubbles forming on the un-cooked part of the donut while it is frying. If you see this, flip the donut over immediately and fry on the other side. This keeps the donut uniform in shape. Donut Holes: For donut holes place about half of the donut holes in the pot at the same time, stir them with a slotted spoon a few times while they cook for 2-3 minutes. Then remove to the cooling rack.
- Whisk Glaze: Whisk together powdered sugar, milk, vanilla extract and salt until it forms a smooth and thick glaze. If you want the glaze a little thicker, add a little more powdered sugar. For a thinner glaze, add a little more milk.
- Glaze Donuts: Dunk each donut into the glaze. Top with colorful sprinkles if desired. Enjoy warm! For donut holes I like to put them in a bowl all together and drizzle the glaze all over the top. Toss them in the glaze and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! What thickness am I going for when I cut the donuts out? I only got 8, 4 inch donuts with the biscuit cutter and I felt like they were kinda thin. Not sure how to get 12 out of them! Thanks!
I don’t measure the thickness exactly, but once it’s rolled out, it should be about a 10 x 16-inch rectangle.
About how long for the second rise?
That will depend on temperature. I’d plan for about an hour.
Have you made these donuts without frying them. Do you think you could make this in a donut pan and bake them?
I have not. I’ve heard from other commenters that they weren’t quite as good baked, but I think you can definitely use a donut pan and see if you like the way they turn out that way!