Baked Sourdough Donuts Recipe

These baked sourdough donuts are soft, lightly sweet, and naturally leavened with sourdough starter. Instead of being deep fried, they are baked in the oven, which makes them easier to prepare, less messy, and pleasantly non-greasy. They still have the classic donut texture you expect, but with the subtle flavor and depth that sourdough brings to enriched dough.

Why You’ll Love This Recipe

Not greasy – Because these sourdough donuts are baked rather than fried, they are easier to handle and leave far less mess in the kitchen. You do not need a pot of hot oil, and the finished donuts have a clean, soft exterior.

Plenty of topping options – These donuts are delicious with a simple milk glaze, cinnamon sugar, chocolate glaze, or a strawberry glaze with sprinkles. You can keep them simple or dress them up for a special treat.

Naturally leavened – This baked sourdough donut recipe uses active sourdough starter for rise and flavor. There is no need for commercial yeast or baking powder when using an active, bubbly starter.

Ingredients

• Sourdough starter – This recipe is written for active sourdough starter. If you want to use sourdough discard, see the discard notes below.
• Bread flour – Bread flour gives the donuts a soft but structured texture. If using all-purpose flour, reduce the milk by 30 g so the dough does not become too wet.
• Whole milk – Use room-temperature milk so the dough mixes smoothly and ferments well.
• Egg – The egg enriches the dough and helps create a tender donut crumb.
• Butter – Melted butter is added to the dough, with extra melted butter used for brushing before baking.
• Sugar – Sugar lightly sweetens the dough and helps with browning.
• Salt – Salt balances the sweetness and improves flavor.
• Vanilla extract – Vanilla adds warmth and a classic donut flavor.
• Powdered sugar – Powdered sugar is used to make a simple glaze for dipping.

How To Make Baked Sourdough Donuts

This baked sourdough donut recipe is simple to prepare. A stand mixer makes kneading easier, but you can knead the dough by hand if you prefer. The most important step is allowing enough time for the dough to ferment and become light, elastic, and doubled in size.

Add the milk, sugar, vanilla extract, sourdough starter, bread flour, egg, melted butter, and salt to the bowl of a stand mixer fitted with a dough hook. Knead until the dough becomes stretchy and elastic and begins to pull away from the sides of the bowl. This usually takes 5 to 10 minutes, depending on your mixer.

Transfer the dough to a clean bowl and cover it with plastic wrap. Let the dough bulk ferment until doubled. Depending on the strength of your starter and the temperature of your kitchen, this can take up to 12 hours. Enriched doughs with lower hydration often take longer to rise, so be patient and watch the dough rather than the clock.

Once the dough has doubled, divide it into 12 equal pieces. Pieces between 60 g and 80 g work well. Roll each piece into a smooth ball, then poke your finger through the center. Gently stretch the dough to form a donut shape with a hole in the middle.

Place the shaped donuts into a donut tray or onto a large baking sheet lined with parchment paper. Cover them with a clean towel and let them proof until they look puffy and light.

Brush the proofed donuts with melted butter, then bake until golden brown. Let them cool slightly before adding toppings. For glazed donuts, use tongs to dip one side of each donut into the glaze, then place them on a wire rack so the excess glaze can drip away.

How To Make Toppings for Sourdough Donuts

These baked sourdough donuts are easy to customize. A simple glaze gives them a classic bakery-style finish, while cinnamon sugar makes them warm and cozy. If you prefer a thicker topping, reduce the amount of liquid in the glaze until it reaches a frosting-like consistency.

• Milk sugar glaze – Whisk together 250 g powdered sugar, a pinch of salt, and 60 g milk until smooth and runny. Add a splash of vanilla extract for a vanilla glaze.
• Strawberry glaze – Whisk together 250 g powdered sugar, a pinch of salt, 60 g milk, and 1 tablespoon strawberry jam. Add a small amount of pink coloring if you want a brighter color.
• Chocolate glaze – Whisk together 250 g powdered sugar, a pinch of salt, 60 g milk, and 1 tablespoon cocoa powder.
• Cinnamon sugar – Melt 100 g butter in a bowl. In a separate bowl, mix 150 g granulated sugar with 2 teaspoons cinnamon. Dip the donuts into the melted butter, then coat them in cinnamon sugar.

The glazes listed here are intentionally loose so the donuts can be dipped easily. For a thicker topping, add less milk and whisk until you reach your preferred texture.

Baking Timeline for Baked Sourdough Donuts

Sourdough timelines can vary because every starter and kitchen environment is different. Use this schedule as a guide, then adjust it based on how quickly your dough rises.

Day 1

8:00 am – Feed your sourdough starter using 50 g starter, 50 g flour, and 50 g water.

12:00 pm – Mix the donut dough and allow it to bulk ferment.

9:00 pm – Shape the donuts, then place them in the fridge for the second rise.

Day 2

7:00 am – Remove the donuts from the fridge and let them come to room temperature.

8:00 am – Preheat the oven.

9:00 am – Bake the donuts.

10:00 am – Once cooled slightly, the donuts are ready to glaze and enjoy.

How To Store and Freeze

Baked sourdough donuts are best enjoyed soon after they have cooled and been topped. If you need to store them, place them in an airtight container for a few days. For the best texture, store them without glaze, then warm them briefly before adding your topping.

These donuts can also be frozen. Freeze them unglazed in an airtight container or resealable bag. Thaw at room temperature, warm them slightly in the oven, and then dip them in glaze, melted butter, or cinnamon sugar.

Frequently Asked Questions