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Here's how I get the most out of sourdough starter—these Glazed Sourdough Donuts are my favorite way to use up leftovers. That sour flavor mixed with sweetness is just a perfect combo. No one believes how good they are until they taste them.
Why These Stand Out
With these donuts, you get that classic donut vibe but jazzed up with the tang from sourdough. Letting the dough hang out for a long time makes them so airy and flavorful—so much lighter than your usual. Totally your choice if you want to bake or fry 'em.
All You’ll Need to Make The Dough
- Bread Flour: Makes each bite chewy and soft.
- Salt: Makes all those flavors pop.
- Vanilla: The better the vanilla, the more flavor you'll notice.
- Butter: Gotta be real—no fake stuff allowed.
- Sugar: Not too much, just to balance things out.
- Egg: Brings the dough together and adds richness.
- Milk: Go for full fat if you can.
- Sourdough Starter: Needs to be bubbly and ready to roll.
Dreamy Glaze Basics
- Milk: Add a splash at a time until the mix glides off your spoon.
- Powdered Sugar: Sift this so your glaze stays super smooth.
Getting the glaze to the right texture—that's the magic move. You want it drizzle-worthy, not gloopy or runny.
Putting Together The Dough
When I whip this up, I like to start off by melting the butter first. Then I pour in the vanilla for that amazing smell. Next, I mix in the egg, milk, and sourdough starter until everything’s totally blended.
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Getting That Dough Strong
Patience totally pays off here. You want to fold and stretch the dough gently, like giving it a mini workout. Each time, it bounces back with more strength. After that, it takes a big chill overnight—where it really gets good.
Time To Shape
Flattening that dough is super satisfying, especially seeing the airy poofs inside. I use an old handi-down cutter to punch out the circles. And don’t toss out the centers—they make the cutest donut holes.
Second Puff
While the donuts take their second nap, I get my glaze and oil prepped. Watching them plump up is half the fun. This step really makes them soft and fluffy.
How To Cook 'Em
Bake or fry, both ways are awesome. For frying, a good thermometer keeps oil temp perfect. If you toss them in the oven, just peek in till they look golden and happy.
Glaze Perfection
When they’re fresh out and still a bit toasty, I dunk them right away. The glaze hugs each donut and gets shiny as it sets. I usually double the glaze batch because taste testing is impossible to resist!
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Staying Fresh
If there’s ever a leftover, pop it into a sealed container. I nuke mine for a few seconds and it’s just as awesome as the first bite. But honestly, they barely last till the next day.
Switch Things Up
I’ll throw cinnamon in the dough sometimes or hit the tops with toasted nuts. The base never disappoints but changing up flavors is a good time too.
Vegan Twist
Using non-dairy milk and a flax egg keeps these just as tasty and plant-based friendly. Friends can never tell they’re vegan—the sourdough goodness shines through.
Gluten-Free Friendly
No gluten? No problem! It took me a bit to nail it, but with the right gluten-free flour combo, they still taste awesome. Not quite the same, just different and delicious.
Best Tips
Let your starter get extra bubbly before making your dough. Don’t rush—those slow rises make a difference and give you the best results.
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Tasty Pair Ups
Hot coffee and a warm donut? Yes please. They're also amazing with cocoa on a chilly day. My kids love dunking them in a glass of milk.
It's All About Timing
I mix up the dough before heading to bed if I want them fresh in the morning. Most of the wait is just sitting, not working. Nothing beats waking up with the hardest part already done.
Change Up The Fun
Try chocolate glaze, maple drizzle, or fill them with jam—the options keep things exciting. Still, nothing beats that simple shiny glaze for me.
FAQ
You can swap in all-purpose flour, though bread flour is my fav for texture. Freezing them works—just glaze them after defrosting so they’re perfect.
Why We Can’t Get Enough
These glazed sourdough treats are a serious favorite at my place. They’re a bit of a labor of love, and that’s exactly why we adore them. Make a batch—you’ll see why everyone raves.
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Recipe FAQs
- → What makes sourdough a good choice here?
- It gives the dough a distinct taste, helps it rise well, and makes the donuts extra soft and fluffy.
- → Is baking a good substitute for frying?
- Yes! While frying gives a more traditional texture, baking is a lighter alternative and still tastes amazing. Go for 350°F and bake 13-15 minutes.
- → Why’s the rise time so lengthy?
- Letting it rise overnight deepens the flavor and gives the donuts a great texture. Speed up the second rise with a slightly warm oven.
- → Why go with coconut oil for frying?
- Coconut oil holds a steady heat and adds a mild flavor. Plus, it works well for high-temperature frying.
- → Can I prep ahead of time?
- Sure! Make the dough the evening before. Once cooked, eat them fresh, as that’s when they’re at their best.