Sourdough Donuts

Fluffy sourdough donuts with vanilla bean glaze is exactly the vibe we need for a pre-holiday fall day. Grab a cup of coffee or hot chocolate, and let’s create an enriched, super-soft donut.

Yield: about 12 donuts (plus holes)

Method: Overnight cold proof, fry in the morning

Baker’s Notes

• Use a strong, active starter that has peaked within the last few hours to create your sweet levain. A sweet levain will produce a milder tang, making it suitable for an enriched, sweet dough. Adding sugar to the levain feeds the yeast, stabilizes fermentation, and contributes to a better rise and a softer, more tender crumb. 

• The dough should feel soft, slightly tacky, and silky, not stiff.

• Cold-proofing overnight makes the flavor deeper and the dough easier to handle.

Step 1 — Build the Sweet Stiff Starter (Night Before Mixing or Early Morning)

A stiff starter is low hydration and behaves like a little dough ball.

Sweet Stiff Starter (50% hydration)

• 30 g active sourdough starter (your regular one)

• 60 g bread flour

• 25 g whole milk

• 10 g sugar

Directions:

1. Mix together until it forms a firm, kneadable dough ball.

2. Cover and let rise at room temp 8–12 hours, until it’s puffy, domed, and smells sweet and yeasty.

Step 2 — Donut Dough (Evening)

Dough Ingredients

• All of the sweet stiff starter

• 320 g bread flour

• 80 g all-purpose flour

• 70 g sugar

• 6 g fine sea salt

• 2 large eggs (about 100 g)

• 160 g whole milk (start with 145 g, add more only if needed)

• 60 g unsalted butter, very soft (room temp)

Mixing & Kneading

1. Combine base dough:In a mixer bowl, add:

   • stiff starter (tear into pieces)

   • flours

   • sugar

   • salt

   • eggs

   • 145 g milk

   Mix on low until shaggy and cohesive.

2. Develop gluten (before butter):Mix on medium (speed 3–4) 8–10 minutes, until smooth and beginning to pull from the bowl.

3. Add butter slowly:With mixer on low, add butter in 3–4 additions.Then increase to medium and mix 5–8 minutes more.

   Dough should be:

   • super soft

   • glossy

   • stretchy

   • passes a soft windowpane

4. If dough still seems stiff, add milk 1 tsp at a time until it’s supple.

Step 3 — Bulk Ferment

1. Move dough to a lightly oiled or buttered bowl.

2. Ferment at 75–78°F for 2.5–3.5 hours.

3. Do two gentle stretch-and-folds or coil folds 30 minutes apart

You’re looking for ~40–60% rise — don’t let it double.

Step 4 — Overnight Cold Proof

Cover bowl well. Refrigerate 8–12 hours. This makes the dough firm for easier rolling.

Step 5 — Shape the Donuts

1. Flour your counter. Turn out the chilled dough.

2. Roll/pat to 1/2" thick

3. Cut donuts (3–3.5" donut cutter, or use a small round cookie cutter to make the center hole and a 3" round cookie cutter for the entire donut)

4. Place on parchment-lined trays.

5. Re-roll scraps once if needed.

Step 6 — Final Proof

Proof at warm room temp 1.5–3 hours until:

• noticeably puffy

• delicate

• when poked, the indent returns slowly but not fully

Underproofed = dense donuts.Properly proofed = fluffy.

Step 7 — Fry

• Heat neutral oil (ie: avocado or high-oleic sunflower) to 350°F (175°C).

• Fry donuts for 1–1.5 minutes per side.

• Remove to a cooling rack to drain with a spider strainer or a chop stick (I use a chop stick)

Note: Donut holes need ~1 minute total.

Step 8 — Vanilla Bean Glaze

Ingredients

• 300 g powdered sugar

• 60–75 g whole milk or cream

• 30 g melted butter (optional but recommended)

• Seeds from 1 vanilla bean or 2 tsp paste or 2 tsp extract

• Pinch of salt

Directions

1. Mash vanilla bean seeds into some powdered sugar.

2. Add rest of sugar + salt.

3. Whisk in butter.

4. Add milk slowly until thick but pourable.

5. Dip warm donuts, top or full dunk.

Enjoy!