Baked Sourdough Donuts Recipe

Baked sourdough donuts bring a unique twist to the classic treat. With their light and fluffy texture, a hint of tangy sourdough flavor, and options for quick discard recipes or long fermentation, these donuts are a delightful dessert or snack. Whether coated in powdered sugar or topped with a vanilla glaze, they’re sure to impress!

Why You’ll Love This Recipe

• Sourdough Twist: Adds depth of flavor with sourdough starter or discard.
• Baked, Not Fried: A lighter alternative to traditional fried donuts.
• Quick or Long Fermentation: Choose between a quick sourdough discard version or a long fermentation for added health benefits.
• Customizable Toppings: Finish with powdered sugar, glaze, or sprinkles.
• Easy and Fun: Simple steps make these a joy to bake and share.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups all-purpose flour
• ¾ cup sugar
• ¼ teaspoon salt
• 1 tablespoon baking powder
• ¼ cup butter, melted
• 2 teaspoons vanilla extract
• 1 cup sourdough starter (discard or freshly fed)
• 1 cup milk
• 1 egg
• ½ cup powdered sugar (optional, for coating)

Optional Vanilla Glaze

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk or cream (adjust for consistency)

Directions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a donut pan with butter or non-stick spray for easy release.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, salt, and baking powder. Set aside.

3. Mix Wet Ingredients

In a separate bowl, combine melted butter, egg, sourdough starter, and milk. Stir until smooth and well mixed.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients. Stir until just combined; don’t overmix. The batter may be slightly lumpy, which is fine.

5. Optional Long Fermentation

For long-fermented donuts, refrigerate the batter for 8–12 hours. Bring the batter to room temperature before proceeding.

6. Fill the Donut Pan

Transfer the batter to a piping bag or a zip-lock bag with the corner cut off. Fill each donut cavity about ¾ full to prevent overflow during baking.

7. Bake

Bake in the preheated oven for 15–17 minutes. The donuts should spring back when lightly pressed, and the bottoms will be golden brown. Avoid overbaking to keep the donuts light and moist.

8. Cool and Add Toppings

Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

• Powdered Sugar Coating: Toss cooled donuts in powdered sugar for a sweet finish.
• Vanilla Glaze: Whisk powdered sugar, vanilla extract, and milk or cream until smooth. Dip the tops of the donuts in the glaze and let excess drip off. Allow the glaze to set before serving.

Servings and Timing

• Servings: 12 donuts
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Chocolate Glaze: Add 2 tablespoons of cocoa powder to the glaze for a rich chocolate flavor.
• Spiced Donuts: Mix ½ teaspoon of cinnamon or nutmeg into the batter for a warm, spiced twist.
• Vegan Option: Use plant-based milk, a flax egg substitute, and vegan butter.
• Add Mix-Ins: Fold in mini chocolate chips or dried fruit for extra flavor.
• Cinnamon Sugar Coating: Toss donuts in a mix of cinnamon and granulated sugar instead of powdered sugar.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 2 days.
• Reheating: Warm in a microwave for 10–15 seconds to refresh the texture.
• Freezing: Freeze baked donuts without toppings in an airtight container for up to 2 months. Thaw at room temperature before adding toppings.

FAQs

1. Can I use sourdough discard?

Yes, sourdough discard works perfectly and adds a subtle tangy flavor.

2. Do I need a donut pan?

A donut pan is ideal, but you can also use a muffin tin and shape foil rings for a makeshift donut mold.

3. Can I make these gluten-free?

Yes, substitute all-purpose flour with a gluten-free baking blend for gluten-free donuts.

4. Can I use a different type of milk?

Yes, almond milk, oat milk, or coconut milk are great substitutes.

5. How do I prevent the donuts from sticking?

Grease the donut pan thoroughly with butter or non-stick spray.

6. Can I fry these donuts?

This recipe is designed for baking. For frying, use a yeast-based dough.

7. Can I skip the glaze?

Yes, you can enjoy the donuts plain, dusted with powdered sugar, or with cinnamon sugar.

8. How do I know when the donuts are done?

The donuts should spring back when gently pressed, and the bottoms will be golden brown.

9. What’s the difference between discard and freshly fed starter?

Discard has less active yeast, resulting in a milder flavor. Freshly fed starter may produce a lighter texture and stronger tang.

10. Can I double the recipe?

Yes, double the ingredients and bake in batches as needed.

Conclusion

Baked sourdough donuts are a delightful twist on a classic treat. Whether you opt for a quick sourdough discard version or a long fermentation, these donuts are light, fluffy, and irresistible. Perfect for breakfast, dessert, or a sweet snack, they’re easy to customize with your favorite toppings. Try this recipe today for a batch of homemade goodness!

Print