Sourdough Donuts

Sourdough Recipes

Donuts are one of life’s most irresistible indulgences. Soft, golden, and just the right amount of sweet, they’re a guilty pleasure that few can resist. But what if you could enjoy them with a sourdough twist—less sugary, more complex in flavor, and easier to digest?

Thanks to sourdough baker Anita Sumer, you can. Her sourdough donut recipe brings together the best of both worlds: the rich, fermented depth of sourdough and the pillowy softness of a perfectly fried donut. And yes, they’re also great for making Berliners or Krapfen.

Start with a sweet sourdough starter

This recipe begins with a sweet starter, a method introduced by Stefan Cappelle at @thequestforsourdough. It’s a two-step build that gives your dough the strength and flavor it needs.

First mix:

• 20g active sourdough starter (80% hydration)

• 45g Manitoba flour

• 10g sugar

• 20g water

  
  

Let it rise until doubled, then feed it again with:

• 90g Manitoba flour

• 22g sugar

• 40g water

  
  

Let this second build rise until it reaches 2.5 times its original size. This is your sweet starter, ready to be used in the final dough.

Ingredients for the final dough

• 400g T500 flour

• All of the sweet starter

• 4 egg yolks (about 63g)

• 160g milk (or 150g if using more rum)

• 20–30g rum (30g gives more flavor)

• 35g sugar

• ½ tsp ground vanilla

• 6g salt

• Finely grated peel of 1 lemon

• 30–40g soft butter

  
  

Mix everything except the butter until a smooth, well-developed dough forms (about 10 minutes). Then add the butter and continue mixing until the dough is shiny and elastic—another 10 minutes or so. The dough will be soft, not stiff. Let it rest overnight in the fridge.

Shaping and proofing

The next day, divide the dough into 14 equal portions (about 65g each). Roll each into a ball and place them on a lightly floured cloth or couche. Gently flatten them, cover with cling film, and let them proof at 21–22°C for 7–8 hours, or until puffy and doubled in size.

Frying the donuts

Heat 3.5 cm of oil in a pan to 165–170°C. Place the donuts seam-side up (the side that was on the cloth) into the oil. Cover the pan and fry for 3–4 minutes. Then uncover, flip, and fry the other side for another 3–4 minutes until golden brown.

Finishing touches

If you like your donuts a little sweeter, roll them in sugar while still warm or fill them with jam. The result? A soft, flavorful donut with a sourdough twist that’s lighter on the stomach and full of character.

Want to try Anita’s recipe? Don’t forget to tag her using #sourdough_mania—she’d love to see your version of this delicious bake.