Glazed Sourdough Donuts

Glazed Sourdough Donuts

Course: DessertDifficulty: Moderate


Prep time


Cooking time



Many people don’t think you can make donuts without using white flour. We are here to show you the way to make flavorful and fluffy sourdough (with a little help from yeast) donuts with our Organic Sifted All-Purpose Flour.


  • 400 grams Maine Grains Organic All-Purpose Flour

  • 240 grams whole milk (cold)

  • 10 grams salt

  • 5 grams instant yeast

  • 25 grams granulated sugar

  • 25 grams egg

  • 130 grams unsalted butter (cold)

  • 175 grams ripe sweet stiff levain (fed 100% flour, 60% water, 10g starter, and 15g granulated sugar) (see notes below)


  • In the bowl for a stand mixer, add the milk, eggs, and flour. Mix until evenly combined into a shaggy dough. Let it rest to autolyse for 25 minutes.
  • Add the salt, yeast, sugar, and levain, and mix until the ingredients are incorporated and the dough builds some strength.
  • Increase the speed to medium and mix until the dough becomes smooth and elastic.
  • Begin to add the butter roughly in thirds. Add each addition when it looks like the dough has absorbed the previous addition.
  • Once all the butter is in the dough, mix for about another minute until the dough is strong and can pass the windowpane test.
  • Line a sheet pan with parchment paper and spray the paper with pan spray.
  • Transfer the dough to the pan, wrap in plastic, and let the dough ferment until puffy.
  • Degas the dough and place in the refrigerator to chill, preferably overnight. Or at least a few hours until the dough has become firm and cold.
  • Turn the dough out onto a lightly floured surface, and roll it evenly to about ½ inch thickness.
  • Use a 3-inch circle cutter to cut the outer diameter of the donuts. Use a 1-inch circle cutter to cut out the centers. Save all the scrap dough. You can recombine it and re-roll later, or you can proof and fry the centers as donut holes.
  • Place the donuts onto a sheet pan with greased parchment paper and cover with plastic wrap.. You can proof them the same day, or preferably overnight to develop the most flavor.
  • When the donuts begin to increase in size, remove the plastic wrap and continue proofing until puffy and almost delicate to the touch.
  • While proofing, heat the oil to 350 degrees. Use a thermometer to keep close control of the temp. Too cool and the donuts will be very greasy. Too hot and they will be dark on the outside and possibly doughy inside. For frying we used a large cast iron dutch oven, which helps maintain a consistent temperature.
  • Once they are ready to fry, place the tray in the fridge until the donuts firm up, maybe 5-10 minutes.
  • Remove them from the fridge. Here’s the tricky part. Grab the corners of the parchment paper and flip the sheet over with the donuts attached. Then peel the paper from the upturned donuts (see photos). This makes it easier to separate the donuts from the paper without disfiguring them.
  • Carefully, place the donuts into the hot oil, leaving some room for them to expand. We fit four comfortably in the dutch oven.
  • Fry for about two minutes on each side, pressing them under the oil occasionally so the sides fry to the same color as the top and bottom.
  • Remove from the oil and place on a tray lined with paper towels.
  • Once cool, finish the donuts with your glaze or topping of choice.


  • If you don’t keep a sweet starter already, it is best to start feeding your starter with sugar a week in advance to develop its tolerance to a sweeter dough.

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