The Best Sourdough Donut Recipe

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This sourdough donut recipe makes the most delicious fluffy homemade sourdough donuts to enjoy over and over again guilt free. Top them with Chocolate and Sprinkles, Cinnamon Sugar, or Maple Glaze! YUM!

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Sourdough Donut Recipe

Sourdough donuts are so fun to make. They’re pretty easy to whip up, and absolutely delicious.

I never really liked donuts growing up, my mom would bring them home on occasion as a treat and I could never get through a single one. They were too sickly sweet and made me feel awful and tired.

I would have never thought to create a sourdough donut recipe had it not been for my own kids. We don’t eat refined sugars, meaning whenever they see or want a sweet treat while were out that we have yet to recreate at home and try, they get this little glimmer in their eye that suggests “lets do it!”.

Well this time it was donuts, and I’m so glad we did it! I actually like them a lot and totally see these being in the slow morning rotation right along with cinnamon rolls, pop-tarts and crepes.

We really hope you enjoy this sourdough donut recipe as much as we do!

Sourdough Donuts Three Ways!

Because we love variety, we’re going to give you this recipe with three different topping ideas. Maple Glaze, Chocolate with Sprinkles, and Cinnamon Sugar, and the best part is-none of them use refined sugars!

Maple Glaze:

It’s nearly impossible to find a Maple Glaze recipe out there that does not include powdered sugar. Ours doesn’t! Check it out below!

Chocolate with Sprinkles:

Chocolate donuts with rainbow sprinkles have to be one of the most joyful sights to see. For this topping I melted down some delicious HU chocolate chips made without refined sugar, and then used our favorite rainbow sprinkles by peoples keto with no added sugar.

Cinnamon Sugar:

Cinnamon Sugar donuts are definitely my favorite out of the three. We dipped them in melted butter and then in a bowl of coconut sugar mixed with cinnamon. So easy and so delicious!

Why Sourdough Donuts?

Sourdough is the preferred way to consume wheat products. The more time the grains spend fermenting with the active sourdough starter, the more digestible they become and the more the phytic acid breaks down.

People who are sensitive to wheat or gluten might be able to tolerate sourdough products that have undergone 24 hours of fermentation. These donuts can ferment for anywhere between 8 to 24 hours.

Learn all about making your own starter and the benefits of sourdough. I’ll warn you, it’s highly addictive! If you don’t want to make your own from scratch we have ours for sale in the Homestead Mercantile to purchase!

What you will need for sourdough donuts:

• Large bowl (we just use our mixer bowl)
• Cast Iron Pan for frying
• Tongs or Slotted Spatula for removing from oil
• Wire cooling rack
• Paper Towels
• Small bowls for toppings

The Best Sourdough Donut Recipe:

Ingredients:

• 1 1/4 cups milk
•  1/2 cup coconut sugar
•  1/4 cup butter
•  4 cups flour
•  2 eggs
•  1 cup active sourdough starter
•  1 teaspoon salt
•  Oil for frying like coconut, avocado, or lard

How to make the best sourdough donut ever:

Day 1:

1. In a saucepan over low heat, warm milk, coconut sugar and butter until dissolved
2. Add dissolved mixture to a mixer with a dough hook, and 2 cups of flour. Make sure the milk mixture has cooled down enough before adding in your starter.
3. Add starter, eggs, the rest of the flour, and salt. Knead on low in the mixer until the dough is smooth and elastic. This takes about 10 minutes for the dough to finally come together and pull away from the sides.
4. Cover the bowl with plastic wrap and leave in a warm place to rise for 5-6 hours. The top of the fridge is my favorite place.
5. Place dough in the fridge overnight to ferment.

Day 2:

1. The next day, roll out on a lightly floured surface to 1/2″ thickness.
2. Cut the donuts out and place them on a sheet. You can use a biscuit cutter or just a wide mouth mason jar lid. To cut the centers I use a bottle cap. Make sure to save your donut holes!! They are the best!
3. Cover with a damp tea towel or plastic wrap for 1.5-2 hours to do a second rise.
4. Add about 1/2 inch of oil to a cast iron skillet. Coconut oil is my favorite for this.
5. Heat the frying oil over medium heat. You want it to be hot enough to sizzle when something is added to the hot oil.
6. Fry 2-3 minutes, flip, and fry another 2-3 minutes on the other side until puffy and golden brown. Be careful not to overcrowd the pan.
7. Place on a wire rack over parchment paper to cool at room temperature before topping. A cooling rack isn’t necessary, but it does help with the overall texture. If you don’t have one you could just use paper towels on a cutting board or plate.

Make The Toppings:

Maple Glaze Recipe (Without Powdered or Refined Sugar)

Ingredients:

• 1 cup pure maple syrup
• 1/4 cup coconut cream (or heavy cream)
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Instructions:

1. Heat the Maple Syrup: In a small saucepan, heat the maple syrup over medium heat until it starts to simmer.
2. Add Coconut Cream: Stir in the coconut cream (or heavy cream) and continue to simmer, stirring constantly.
3. Simmer and Thicken: Allow the mixture to simmer gently for about 10-15 minutes, or until it thickens to your desired consistency. Stir frequently to prevent burning.
4. Add Vanilla and Salt: Remove from heat and stir in the vanilla extract and sea salt.
5. Cool Down: Let the glaze cool slightly before using it. It will thicken more as it cools.

Application:

• Drizzle the maple glaze over your donuts or dip your donuts into a wide shallow bowl of it.
• Store any leftover glaze in an airtight container in the refrigerator. Reheat gently before using.

Chocolate Glaze Recipe (Without Refined Sugar)

Ingredients:

• 1 cup dark chocolate chips (sweetened with natural sweeteners like coconut sugar, stevia or monk fruit)
• 1/4 cup coconut milk (or other dairy-free milk)
• 1 tablespoon coconut oil
• 1 teaspoon vanilla extract
• Pinch of sea salt

Instructions:

1. Melt the Chocolate Chips: Place the dark chocolate chips in a heatproof bowl.
2. Heat the Coconut Milk: In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer. Do not let it boil.
3. Combine and Melt: Pour the hot coconut milk over the chocolate chips. Let it sit for a minute to soften the chocolate.
4. Stir to Combine: Add the coconut oil and stir the mixture until the chocolate chips are completely melted and smooth.
5. Add Vanilla and Salt: Stir in the vanilla extract and a pinch of sea salt.
6. Cool Slightly: Allow the glaze to cool slightly before using it to glaze your baked goods.

Application:

Store any leftover glaze in an airtight container in the refrigerator. Reheat gently before using.

Pour or drizzle the chocolate glaze over your sourdough donuts, or pour into a shallow wide bowl and dip them in. Top with rainbow sprinkles… these ones are our favorites!

Cinnamon Sugar Donut Topping (Without Refined Sugar)

Ingredients:

• 1/2 cup coconut sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons melted coconut oil (or melted butter)

Instructions:

1. Prepare the Cinnamon Sugar Mix: In a small bowl, combine the coconut sugar and ground cinnamon. Mix well until evenly distributed.
2. Melt the Coconut Oil: In another bowl or pan, melt the coconut oil (or butter) and let it cool slightly.
3. Apply the Topping: After frying, drain the excess oil and let the donuts cool slightly, then dip into a pan or shallow bowl with melted coconut oil (or butter).
4. Coat with Cinnamon Sugar: Dip each donut into the cinnamon sugar mixture, ensuring that all sides are well coated.

Application:

Enjoy your cinnamon sugar donuts with a hint of natural sweetness from coconut sugar!

Serve the donuts immediately or store them in an airtight container for later.

How to Store and Enjoy Leftover Sourdough Donuts

If you find yourself with a few extra sourdough donuts, storing them properly will ensure they stay fresh.

Place the donuts in an airtight container or bag to keep them from drying out. Alternatively, you can wrap each donut in a napkin and place them in a paper bag, folding over the top to seal it. The napkin helps absorb any excess oil, keeping the donuts fresher for longer.

To enjoy leftover donuts, a quick reheat can bring them back to their original deliciousness. Simply pop the donuts in the oven for a few minutes, just enough to warm them through without making them dry. This gentle reheating method preserves their soft texture and delightful flavor.

If you love this recipe, check out some of our other sourdough recipes:

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