Raised Sourdough Donuts is one of those recipes you just want to make over and over again! Fluffy and drizzled with a sweetened glaze, these blueberry donuts are versatile and easy to make! For more sourdough starter recipes, be sure to visit my other Recipes For Discarded Sourdough Starter.
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Mmm, sourdough donuts. Soft, sweet, and slightly tangy with a crispy exterior– these donuts with sugar are irresistible and the best way to use up any extra sourdough discard. We like to bake these donuts during the summertime with freshly picked plump blueberries because the flavors are juicy and sweet. When we fry these donuts, the entire house fills with sourdough and blueberry aromas that are just so pleasant and joyful: perfection.
Since these light donuts are made with sourdough discard, the results are exceptionally fluffy and melt-in-your-mouth delicious. These donuts are perfect for breakfast, brunch, birthday parties, holidays, and so much more. This recipe is perfect for whenever you’re craving some delectably sweet treats during any time of the day.
Ingredients
Dry
- Flour, I used all-purpose flour
- Sugar, granuled and powdered
- Baking powder
- Spices, cinnamon and nugmeg
- Salt
Wet
- Soudough discard
- Butter, unsalted and melted
- Milk
- Eggs, large
- Vanilla extract
- Blueberries, freshly picked or frozen
What are Sourdough Donuts?
Sourdough donuts are simply donuts that have been made with sourdough discard or starter! The flavors of sourdough really shine through this easy donut recipe.
How to Make Raised Sourdough Donuts
First, in a large bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt together. In a smaller bowl, whisk the sourdough discard, room temperature eggs, milk, and vanilla extract.
Pour the melted butter into the flour mixture and stir until small crumbs form. Next, add the egg mixture into the flour mixture, then gently fold in the blueberries.
Place the dough on a heavily floured surface and sprinkle the top of the dough before rolling out.
Using a donut cutter, cut out the donuts.
Next, fold in the extra dough while gently bringing it together into a ball to roll out again.
Heat the oil in a dutch oven or large enough pot to fry two to three donuts at a time. Test the oil temperature with a donut hole first. The donut hole should sink and float within ten seconds.
Fry the donuts and allow them to drain on a wire rack, preferably over a baking sheet.
For the Glaze
Add the powdered sugar, vanilla extract, and milk to a bowl and whisk them together.
If the glaze is really thin, then you will have a light coating. The glaze can be thickened by adding more powdered sugar.
Finally, dip the donuts in the glaze or spoon the glaze onto the donuts.
Enjoy!
Tips
- Once the donuts touch the hot oil, they will expand and become fluffy.
- Be careful to not to overmix the dough.
- Feel free to make doughnut holes instead of donuts.
- Coat these sourdough donuts with a chocolate glaze for extra flavors.
- Substitute with any freshly cut fruit such as strawberries or apples.
- Lightly dust these donuts with powdered sugar once they have cooled off.
- A freshly fed starter will allow the donuts to have a much milder taste.
- Store the leftovers in an airtight container for up to four days.
- You can use a deep fryer if you have one on hand.
- These donuts are perfect for baked cake donuts as well. Perfect with a nice cup of coffee or hot cocoa!
- Lemon Zest: Add lemon zest for a classic combination of citrus and berry. Add in a tablespoon of lemon zest to the batter for a fresh and glorious combination.
- Cinnamon Sugar: Looking for something other than glazed donuts, try dipping the warm donuts in a combination of cinnamon and sugar. Use three parts sugar to one part cinnamon on a plate. Next, lay the donut on top and repeat until you have coated the tops of each donut.
FAQs about Sourdough Donuts
Are sourdough donuts gluten-free?
Since these sourdough donuts contain all-purpose flour, they are not gluten-free! We have not tested this recipe with gluten-free flour.
What is the difference between dough and sourdough?
The regular dough is just made with yeast and flour. Sourdough, on the other hand, is made with flour and a starter that consists of yeast and bacteria.
What is the difference between baked and fried donuts?
Well, baked donuts are baked in the oven with a cake pan and fried donuts are fried in hot oil! The results from the fried donuts are generally more fluffy and with a subtle crisp.
More Recipes You’ll Love
- Sourdough Crackers
- Moist Banana Bread Recipe
- Banana Bread French Toast
- Sourdough French Toast
- Strawberry Cream Cheese Sourdough Waffles
- Discard Pita Bread
Raised Sourdough Donuts
Equipment
- Donut Cutter
- Dutch Oven
- Joseph Rolling Pin
Ingredients
Dry
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Wet
- 1/2 cup sourdough discard visable bubbles
- 2 eggs large
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter melted
- 1 cup blueberries
- Vegetable oil about 3" deep in vessel
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt together. In a smaller bowl, whisk the egg, vanilla, and milk.
- Pour the melted butter into the flour mixture and stir until small crumbs form. Next, add the egg mixture, sourdough discard into the flour mixture, and lastly, fold in the blueberries.
- Place dough on a heavily floured surface and sprinkle the tops before rolling out. The dough will be soft, but it shouldn't be very sticky.
- Using a donut cutter, cut out the donuts.
- Fold the extra dough, gently bringing it in a ball to roll out again. Try not to overwork the dough. Heat the vegetable or canola oil in a dutch oven or large enough pot to fry two to three donuts at a time.
- Test the oil temperature with a donut hole first. The donut hole should sink, then float within ten seconds. Fry donuts and drain on a wire rack, preferably over a baking sheet.
Notes
- Once the donuts touch the hot oil, they will expand and become fluffy.
- Be careful to not overmix the dough.
- Feel free to make doughnut holes instead of donuts.
- Coat these sourdough donuts with a chocolate glaze for extra flavors.
- Substitute with any freshly cut fruit such as strawberries or apples.
- Lightly dust these donuts with powdered sugar once they have cooled off.
- A freshly fed starter will allow the donuts to have a much milder taste.
- Store the leftovers in an airtight container for up to four days.
- You can use a deep fryer if you have one on hand.
- These donuts are perfect for baked cake donuts as well. Perfect with a nice cup of coffee or hot cocoa!
- Lemon Zest: Add lemon zest for a classic combination of citrus and berry. Add in a tablespoon of lemon zest to the batter for a fresh and glorious combination.
- Cinnamon Sugar: Looking for something other than glazed donuts, try dipping the warm donuts in a combination of cinnamon and sugar. Use three parts sugar to one part cinnamon on a plate. Next, lay the donut on top and repeat until you have coated the tops of each donut.
Nutrition
Recipe Inspired By:
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