Baked Sourdough Doughnuts
Golden, pillowy, and delightfully tangy — baked sourdough doughnuts offer the comfort of a classic without the deep fryer.
At a Glance
Loaf Style: Enriched yeasted batter
Skill Level: Intermediate
Total Time: ~12–18 hours (includes overnight ferment)
Prep Time: ~25 minutes
Yield: 10–12 doughnuts (standard doughnut pan)
Hydration: ~65%
Bake Temp: 350°F / 175°C
Baking Vessel: Doughnut pan or muffin tin
Ingredients
Doughnut Batter
100g active sourdough starter
240g all-purpose flour
100g whole milk, warm
60g granulated sugar
1 large egg
50g unsalted butter, melted
½ tsp salt
½ tsp vanilla extract
½ tsp ground cinnamon (optional)
Optional Coatings
Cinnamon sugar: 50g sugar + 1 tsp cinnamon
Vanilla glaze: 100g powdered sugar + 1–2 tbsp milk + ½ tsp vanilla
Powdered sugar for dusting
Instructions
Mix the Doughnut Batter
1. In a large bowl, whisk together sourdough starter, milk, egg, melted butter, sugar, and vanilla.
2. Add flour, salt, and cinnamon (if using). Stir until a thick, smooth batter forms.
3. Cover and let rest at room temperature for 4 hours, then refrigerate overnight (8–12 hours) for enhanced flavor and rise.
Prepare to Bake
4. The next day, remove batter from the fridge and let come to room temperature (about 1 hour).
5. Preheat oven to 350°F / 175°C. Grease a doughnut pan (or muffin tin, if using).
Bake the Doughnuts
6. Spoon or pipe batter into prepared pan, filling each cavity about ¾ full.
7. Bake for 12–14 minutes, or until golden and springy to the touch.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Add the Finishing Touch
9. While warm, brush doughnuts with melted butter and roll in cinnamon sugar.
10. Alternatively, drizzle with vanilla glaze or dust with powdered sugar once cool.
Visual Cues
Doughnuts should be lightly domed, golden at the edges, and soft to the touch.
Interior crumb should be tender, slightly chewy, and evenly baked throughout.
Why This Works
The sourdough starter brings levity and structure to the doughnuts, offering a slow rise that enhances depth of flavor. Baked instead of fried, these doughnuts are every bit as satisfying — soft, slightly tangy, and endlessly adaptable.
