Sourdough Glazed Donuts
These naturally leavened sourdough glazed donuts are light, fluffy, and melt-in-your-mouth delicious! Fry these donuts in coconut oil or another neutral oil and dip them in a simple homemade glaze for truly the best naturally leavened donuts ever!
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Servings: 12 donuts
Ingredients
Levain
- 30 grams sourdough starter
- 60 grams all-purpose flour
- 60 grams filtered water
Brioche Sourdough Donut Dough
- 2/3 cup active sourdough starter 150 g
- 1/2 cup whole milk warm (100–110°F) (122 g)
- 2 3/4 cups all-purpose flour 390 g
- 2 large eggs room temperature (105 g)
- 1/4 teaspoon salt 2 g
- 1/4 cup granulated sugar 53 g
- 1 teaspoon vanilla bean paste or vanilla extract 5 g
- 8 tablespoons salted butter softened (113 g)
Vanilla Glaze
- 2 cups powdered sugar (240 g)
- 1/3 cup heavy cream (80 g)
- 1 teaspoon vanilla bean paste or vanilla extract (5 g)
Instructions
Make the Levain
- In a small bowl, mix together the sourdough starter, flour, and water.
- Cover loosely and let rest at room temperature until bubbly and active, about 4–6 hours.
Prepare the Dough
- Add all dough ingredients except the butter to the bowl of a stand mixer fitted with a dough hook.
- Mix until the ingredients come together into a shaggy dough.
- With the mixer running on low, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next.
- Increase speed to medium to medium-high and knead for about 10 minutes, or until the dough is smooth, elastic, and pulling away from the sides of the bowl.
Bulk Fermentation
- Transfer the dough to a large, lightly greased bowl.
- Cover with plastic wrap and let bulk ferment 6–10 hours, depending on kitchen temperature.
- The dough should rise about 50–60%. (Brioche doughs are known to rise more slowly.) Move on to the shaping and second rise next, or you can cover the bowl of dough tightly and let chill in the fridge overnight.
Shape the Donuts
- In the morning, turn the dough out onto a lightly floured surface.
- Roll the dough to about 1/2-inch thickness.
- Use a donut cutter to cut 12 donuts and 12 donut holes.
- Place each donut onto an individual square of parchment paper and transfer to a baking sheet.
Final Rise
- Cover loosely and let the donuts rise in a warm place until puffy, about 2–3 hours. To test if the dough is done rising, press your finger against a donut. If the indentation slowly springs back, the dough is fully fermented. If it springs back quickly, it needs more time.
Fry the Donuts
- Add coconut oil (or another neutral oil) to a heavy-bottomed pan, filling it 2–3 inches deep.
- Heat oil to 340–360°F, making sure to keep it within that range to avoid burning the donuts.
- Fry donuts in batches for 1–2 minutes per side, until golden brown.
- Transfer to a wire rack with parchment paper underneath to catch excess oil.
Glaze the Donuts
- In a medium bowl, whisk together powdered sugar, heavy cream, and vanilla extract until smooth.
- Dip the warm donuts into the glaze, then return to the wire rack to set. Allow the glaze to set before enjoying (or don't--they are that good!).
Notes
Storage
- Store at room temperature in an airtight container for up to 2 days.
- For the best texture, reheat unglazed donuts for 5–8 seconds in the microwave before glazing.
- Freezing is best done before frying (after shaping).
Nutrition
Serving: 1donut | Calories: 339kcal | Carbohydrates: 54g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 126mg | Potassium: 71mg | Fiber: 1g | Sugar: 25g | Vitamin A: 386IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 2mg
Calories: 339kcal
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