Baked Sourdough Donuts

No ratings yet

Baked sourdough donuts are a fun and easy way to enjoy a classic treat with a sourdough twist. Whether you’re using sourdough discard or opting for a long fermentation process, you’ll end up with a batch of light, fluffy, and absolutely delicious donuts.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: Donuts, Sourdough, Sourdough Discard

Servings: Donuts

Author: Ashley Adamant

Equipment

1 Donut Pan

Ingredients

2 cups White Flour All Purpose
¾ cup sugar
¼ tsp salt
1 Tbsp baking powder
¼ cup butter melted
2 tsp vanilla extract
1 cup sourdough starter discard or freshly fed sourdough starter
1 cup milk
1 egg
1/2 cup powdered sugar optional, for coating

Instructions

Preheat your oven to 350°F (175°C). Grease your donut pan with butter or non-stick spray to ensure easy release after baking.
In a large bowl, whisk together the flour, sugar, salt, and baking powder. Set aside.
In a separate bowl, combine the melted butter, egg, sourdough discard, and milk. Stir until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix, as this can make the donuts dense. It’s okay if the batter is a bit lumpy.
(If making long fermented sourdough donuts, you can place the batter in the fridge for 8 to 12 hours, but that's optional. For a quicker sourdough discard recipe, simply continue with the recipe without the refrigerator rest.)
Transfer the batter to a piping bag or a zip-lock bag with the corner cut off. Fill each donut well about ¾ full—don't overfill to prevent spilling during baking.
Place the donut pan in the preheated oven and bake for 15-17 minutes. The tops of the donuts may not get as golden as you might expect, but the bottoms should be golden brown, and the donuts should spring back when lightly pressed. Be careful not to overbake!
Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Finish the donuts by either tossing them in powdered sugar or adding a vanilla glaze.
Coat in Powdered Sugar: Once the donuts are cool, place the powdered sugar in a shallow bowl. Gently toss each donut in the powdered sugar until evenly coated. You can add more sugar for a heavier coating if desired.
Vanilla Glaze: If you prefer a glaze instead of coating the donuts in powdered sugar, whisk together 1 cup powdered sugar, 1 tsp vanilla extract, and 2-3 tablespoons milk or cream (adjust for desired consistency). Dip the top of each donut in the glaze and allow any excess to drip off before setting them on a wire rack to set.

Notes

Discard or Fresh Sourdough Starter: You can use freshly fed sourdough starter. However, keep in mind that fresh starter is more active than discard, so it may result in a slightly different flavor and texture.

Long Fermented Sourdough Donuts: This doesn’t have to be a sourdough discard recipe. It can be a long fermented sourdough recipe just as easily, provided you’re willing to wait. You can ferment the dough for several hours or overnight in the fridge for extra health benefits and flavor. Just allow the dough to come to room temperature before baking for the best results.

Measuring the Flour: For the best results, use the “spoon and level” method when measuring flour. Scoop the flour into your measuring cup with a spoon and level it off with a knife to avoid packing too much flour into the cup, which can lead to dense donuts.

Don’t Overmix the Batter: Mix the wet and dry ingredients only until just combined. Overmixing can make the donuts tough, so don’t worry if there are a few lumps.
Don’t Overfill the Pan: This recipe makes exactly 12 donuts. Fill each donut well about ¾ full. Overfilling can cause the donuts to spill over the sides and lose their shape.

Check for Doneness: The tops of baked donuts may not appear very golden, but they’re done when the bottoms are golden brown and the donuts spring back when pressed. Be careful not to overbake them, as they can dry out.

Baked Donuts Without a Donut Pan: No problem! You can use a muffin tin, and they’ll make cute little pucks that are just as tasty. If you want them to look more like donuts, you can add a small ball of aluminum foil in the center to create the donut hole.

Nutrition