Dessert

Glazed Sourdough Donuts Recipe

ByLila Prescott January 31, 2026January 31, 2026

Introduction

These glazed sourdough donuts combine the tangy depth of sourdough with a light, airy texture and a sweet, delicate glaze. Perfect for a morning treat or afternoon indulgence, they offer a delicious twist on a classic favorite.

The image shows seven classic glazed donuts with a smooth, shiny glaze covering their golden-brown tops. One donut near the center right has a large bite taken out, revealing its soft, fluffy, and light yellow inside. The donuts have a slightly raised texture and a perfect round hole in the middle. They are placed close together on a crinkled parchment-like paper with a warm tone. The overall look is fresh and inviting, highlighting the donuts’ glossy finish and airy texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup 100% hydration sourdough starter (250g)
1/2 cup whole milk (115g)

1 large egg
1/4 cup raw cane sugar (55g)

1/4 cup melted unsalted butter (50g)
1 tsp vanilla (3g)

1 tsp salt (4g)
2 1/4 cup organic bread flour (290g)
2 cups powdered sugar

1/4 cup whole milk
1–3 cups coconut oil for frying

Instructions

Step 1: In a large bowl, whisk together the sourdough starter and whole milk until the starter is fully dissolved.

Step 2: Add the egg, raw cane sugar, melted butter, and vanilla; mix until well incorporated.
Step 3: Sift in the bread flour and salt, then mix until no lumps remain.
Step 4: Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 5: Knead the rested dough using a stand mixer with a dough hook on medium speed for 12 minutes, or perform stretch and folds if kneading by hand until the dough pulls away from the bowl sides.
Step 6: Cover with a damp cloth and allow the dough to rise overnight for 8–10 hours at 70°F (21°C), until it doubles in size and becomes light and airy.
Step 7: Turn the dough onto a floured surface and roll out to 1/2″ thickness. If the dough resists, let it rest 10 minutes before rolling again.

Step 8: Cut out donuts using a 2 3/4″ biscuit cutter. Gather scraps, rest for 30 minutes, then roll and cut more donuts as needed.
Step 9: Pierce the center of each cut donut with a chopstick or skewer, spinning to stretch the hole to about 1″ diameter.
Step 10: Place donuts on parchment-lined trays spaced 2″ apart. Cover with a damp cloth and let rise at room temperature for about 2 hours, until risen by 50%.

Step 11 (Fried Option): Heat 1″ of coconut oil in a deep pan over medium heat to 350°F (180°C). Fry donuts a few at a time for about 1 minute per side, until golden.
Step 12 (Fried Option): Transfer fried donuts to a rack lined with paper towels to drain excess oil.
Step 11 (Baked Option): Preheat oven to 350°F (180°C). Place risen donuts on parchment on a baking sheet and bake for 13–15 minutes until golden.

Step 13: Prepare the glaze by stirring together powdered sugar and whole milk until smooth and runny.
Step 14: Cool donuts slightly, then dip one side into the glaze. Place glaze side up on a rack and let set for 10 minutes before serving.

Tips & Variations

For a quicker second rise, place the donuts in a warm, humid spot or inside a turned-off oven with a bowl of hot water.

Use vegetable oil instead of coconut oil if a neutral frying oil is preferred.
Flavor the glaze with a splash of citrus juice or a pinch of cinnamon for added variety.
Try baking the donuts for a lighter, less oily option that still maintains great texture.

Storage

Store glazed sourdough donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, though texture may change. Reheat donuts briefly in a toaster oven or microwave to refresh softness before serving.

How to Serve

The image shows seven glazed donuts arranged closely on light brown crumpled parchment paper. Each donut has a smooth, shiny light golden glaze covering the soft, slightly puffy dough, with a round hole in the center. One donut near the top right has a visible bite taken out of it, revealing a fluffy, airy, pale yellow inside. The lighting highlights the glaze's slight gloss and the donuts' soft texture, all set against a neutral background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a sourdough starter that is not 100% hydration?

It’s best to use a 100% hydration starter (equal parts water and flour by weight) as the recipe is calibrated for this consistency. Using a starter with different hydration may require adjusting the liquid quantities.

What if I don’t have a stand mixer?

You can develop the dough’s gluten by performing stretch and folds by hand every 30 minutes during the first hour of resting. This method strengthens the dough without a mixer.