After taking a bite of this sourdough donut, fresh from the fryer, I seriously thought to myself, why did I ever buy donuts when I could have been making these at home all along?! They are incredibly soft, not overly sweet, and have just the right amount of sourdough tang. Is it too much to congratulate myself for making the best donuts ever?? 😅
Don’t let the term “sourdough” intimidate you, these sourdough donuts are very simple to make. They do take a bit of patience waiting for the dough to rise and following the steps methodically, but you’ll be rewarded with the best batch of donuts of your life.
My husband took these to work the next morning and one of his coworkers ate 3!!!
Key ingredients
I use the exact same dough for my signature sourdough milk bread to make these, just 7 ingredients. If you’ve made my milk bread before, these donuts should be a breeze. One thing to note, if you would like your donuts to be slightly sweeter, I recommend increasing the amount of sugar in the dough to 50 grams. Though, the icing would add enough sweetness IMO.
I’ve been obsessed with Trader Joe’s guava fruit spread since I discovered it earlier this year so I had to make a guava glaze for these donuts. It’s a simple glaze with 4 ingredients that gets its flavor from the jam. You can swap out strawberry jam or your personal favorite.
Sample baking schedule
I think it makes sense to break this recipe into 2 days, especially if you want fresh donuts for brunch. Like I always say, this timeline is just to give you an idea how to plan your day, you can change the start time to whenever it is convenient for you.
| Day 1 | |
| 7:00 AM | Feed your sourdough starter |
| 7:00 PM | Scald milk + make tangzhong |
| 7:30 PM | Autolyse |
| 7:50 PM | Knead the dough |
| 8:10 PM | Continue bulk fermentation |
| 9:00 PM | Stretch and fold #1 |
| 9:45 PM | Stretch and fold #2 |
| 10:15 PM | Stretch and fold #3 + finish bulk + cold fermentation |
| Day 2 | |
| 6:00 AM | Divide + cut |
| 6:15 AM | Proof |
| 9:00 AM | Fry |
| 9:45 AM | Glaze + serve for brunch |
Let’s make sourdough donuts!
Below are step-by-step instructions with photos. If you don’t want to follow along, you can skip ahead, detailed instructions are in the recipe card at the end of this post.
Day 1
My sourdough starter typically peaks within 12 hours, so I will make sure to feed it in the morning (around 7-8 am ish) if I know I’m going to start a batch of dough at night (around 7 pm ish). So make sure you build this into your schedule to ensure your starter peaks at the right time, but you can give or take a few hours. It’s completely okay to use the starter before it peaks as well as after it peaks.
1. Scald the milk (7 pm)
Heat the milk with sugar until the sugar dissolves. You can take it off the heat, then add the butter to melt it while cooling the mixture down. But if the butter doesn’t melt completely, you may need to put it back on the heat. Transfer the mixture to your stand mixer bowl to cool – this will take about 20-30 minutes or so.
NOTE: Most recipes will tell you to incorporate room temp butter into the dough while kneading because fat inhibits gluten formation, and we want gluten formation in bread dough. However, I didn’t find much of a difference using melted butter from the start compared to incorporating room temp butter at the end. So I decided to simplify this step.
2. Make the tangzhong immediately
Using the same saucepan without washing, cook the milk with flour to make the tangzhong. Transfer it to a plate and spread into a thin layer to cool.
3. “Autolyse” (7:30 pm)
Mix together flour, salt and the cooled milk/butter mixture, cover and let this rest for 15-20 minutes.
NOTE: This is not a true autolyse since we are adding melted butter as well as salt to the mixture. However, I do find that this step, while short and non-traditional, helps with dough strength and extensibility in the stretch-and-fold steps. Without this “autolyse” step, the dough can break easily during stretch-and-fold.
4. Knead the dough (7:50 pm)
Add egg, tangzhong and sourdough starter and knead with the dough hook for 20 minutes.
5. Continue bulk fermentation (8:10 pm)
Use a bit of oil on your hand and your bowl scraper to prevent sticking and scrape the dough out of your mixing bowl. Form a smooth ball on a clean countertop or on top of a silicone liner. Oil your mixing bowl before putting the dough back into it. You can also choose to use a new clean bowl for your bulk fermentation.
6. Stretches and folds (9, 9:45, 10:15 pm)
During bulk fermentation, you will perform 3 sets of stretch-and-fold to add strength to your dough at 45-minute intervals. Once you are finish with your last set, cover and let the dough finish bulk fermentation in a warm spot before refrigerating overnight.
NOTE: When the dough has risen, perhaps double in size, feels puffy and airy, you can consider bulk fermentation to complete. But for whatever reason you don’t have time to wait, you can still refrigerate the dough and continue the next day.
Day 2
1. Roll and cut (6 am)
It is easier to work with cold dough in this step so roll it out and cut as soon as you take it out of the fridge.
2. Proof (6:15 am)
Each donut should be on its own piece of parchment paper. Proof them in a warm spot, covered, until super puffy.
3. Fry (9 am)
Transfer the proofed donuts to hot oil on the parchment. Fry 2-3 donuts at a time so you don’t crowd the fryer.
4. Make the glaze
Like I said, you can use any jam for this glaze. I just happen to be obsessed with the TJ’s guava jam at this moment. But the flavor is amazing and it will make the most unique donuts there are!
5. Glaze the donuts
You don’t have to wait for the donuts to cool completely before glazing them. These are actually best still slightly warm, so I recommend glazing and serving them as soon as you can after frying.
NOTES: For the donut holes, you can glaze them or just toss them in granulated sugar right after frying. I like them coated with sugar, simple and a bit less sweet.
Storage notes
These donuts are best the day of, but you can store them in an airtight container for up to 2 days.
Sourdough Donuts Recipe with Guava Glaze
Equipment
- Kitchen scale
- Thermometer
- Stand Mixer
- Saucepan
- Spatulas
- Bowl scraper
- Silicone mat
- Vinyl gloves
- 3” cookie cutters
Ingredients
Tangzhong
- 20 grams all-purpose flour 11.7% protein
- 100 grams whole milk
Bread dough
- 60 grams whole milk
- 30 grams granulated sugar
- 57 grams unsalted butter sliced into thin pats
- 260 grams all-purpose flour 11.7% protein
- 6 grams kosher salt
- 1 large egg about 50 grams, room temperature
- 100 grams ripe starter 100% hydration
- Neutral oil for dough handling and frying
Guava glaze
- 165 grams powdered sugar
- Pinch of kosher salt
- 76 grams guava jam
- 39 grams whole milk
Instructions
Day 1
- Feed your starter (around 7 – 8 am) – Discard and feed your starter about 12 hours before you are planning to mix the dough. It should be ready within that time, give or take. Your starter should more than double in size, with bubbles distributed evenly throughout.
- Scald the milk (7 pm) – Heat 60 grams of whole milk with 30 grams of sugar in a small saucepan over medium heat, stirring constantly, until the milk is simmering and the sugar has fully dissolved. Add the sliced butter, and stir until completely melted. Take it off the heat, transfer to the stand mixer bowl and let cool.60 grams whole milk, 30 grams granulated sugar, 57 grams unsalted butter
- Make the tangzhong – Add 100 grams of whole milk to the same saucepan without washing, and sprinkle 20 grams of flour over it. Place over medium heat and stir constantly to incorporate the flour into the milk. Press out any lumps with a spatula and continue cooking until the mixture thickens into a paste. Transfer the tangzhong to a plate and spread into a thin layer to cool.20 grams all-purpose flour, 100 grams whole milk
- “Autolyse” (7:30 pm) – Once the milk/butter mixture has cooled to between 80 – 90°F (27 – 32°C), whisk together flour and salt in a separate bowl. Add this to the milk mixture. Use a spatula to mix until all the liquid is absorbed. The mixture will look dry and clumpy, that’s okay. Cover and let rest for 15 – 20 minutes.260 grams all-purpose flour, 6 grams kosher salt
- Knead the dough (7:50 pm) – Add the cooled tangzhong, egg and 100 grams of ripe starter to the “autolysed” dough. Knead with the dough hook on speed 2 for 20 minutes. The dough will still feel tacky but should mostly pull away from the sides of the bowl.1 large egg, 100 grams ripe starter
- Continue bulk fermentation (8:10 pm) – Oil your hands, a bowl scraper, and your clean countertop. Scrape the dough out and shape it into a ball on the oiled surface. Lightly oil the mixing bowl, then return the dough to the bowl. Cover and place in a warm spot. You will perform 2 – 3 sets of stretch and fold at 45-minute intervals. Set a timer for 45 minutes.Neutral oil for dough handling and frying
- Stretch and fold #1 (9 pm) – With oiled hands, lift the dough from the center. It will stretch as you lift it up and out of the bowl. If it’s too sticky, use your bowl scraper to help release it. Stretch the dough into a long strip and fold in thirds like you’re folding a letter. Turn it 90 degrees, stretch it out into a long strip again and fold in thirds. Place it seam-side down back into the mixing bowl, cover, and set the timer for another 45 minutes.
- Stretch and fold #2 (9:45 pm) – Repeat the same process. At minimum, complete 2 sets if short on time.
- Stretch and fold #3 + cold fermentation (10:15 pm) – Repeat one final set. The dough should feel stronger and more elastic. Cover and allow it to sit in a warm spot for another 45 minutes or longer to finish bulk fermentation. The dough should have risen, feel puffy and perhaps double in size. Refrigerate overnight.
Day 2
- Roll and cut (6 am) – Remove dough from the refrigerator and roll it out to ½” thick while it is still cold. Cut with a 3” cookie cutter or a donut cutter. You should get about 12-14 donuts depending on the exact size of your cutter.
- Proof (6:15 am) – Place each donut and donut hole on its own square of parchment paper, then arrange them on a baking sheet. Lightly dust the tops with extra flour and cover with plastic wrap. Proof in a warm spot for 2 – 3 hours. The dough is ready when the donuts have risen and look very puffy. A gentle press should leave an indentation that slowly springs back, but doesn’t immediately return to its original shape.
- Fry (9 am) – Add about 2” of oil to a frying pan and heat over medium heat to 325 – 350°F (160 – 180°C). Fry 2 – 3 donuts at a time. Let them fry for a few seconds, just until the parchment paper releases easily, then carefully remove the parchment from the oil. Fry the donuts until golden brown, about 70 seconds per side. The donut holes will cook faster.Neutral oil for dough handling and frying
- Cool – Transfer the donuts to a cooling rack set over a baking sheet to catch any excess oil. Allow the oil temperature to return to 325 – 350°F before frying the next batch.
- Glaze the donuts – Whisk together powdered sugar, a pinch of salt, guava jam and milk until smooth. Dip the slightly warm donuts in the glaze, let the excess run off back into the bowl. Place them back on the cooling rack, add sprinkles if desired.165 grams powdered sugar, Pinch of kosher salt, 76 grams guava jam, 39 grams whole milk
Notes
- It is much easier to cut the donuts while the dough is still cold and stiff.
- If you don’t want a lot of donut holes, you can knead the dough back together and cut out more donuts.
- For the donut holes, you could just roll them in granulated sugar while they are still warm. They’re also very delicious with just a coating of sugar.
- Store them in an airtight container at room temp for up to 2 days.
- Nutrition values do not account for the absorbed oil from frying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
