Sourdough Donuts Recipe with Vanilla Bean Glaze

There is something extra special about pulling a batch of warm, homemade donuts from the fryer. These sourdough donuts have a light, airy center, a deep golden exterior, and a smooth vanilla bean glaze that sets into a sweet finish. The dough combines sourdough starter with instant yeast, giving it reliable lift while keeping the preparation simple.

Most of the work happens the night before, when the dough chills in the refrigerator for 8 to 12 hours. In the morning, let it rise briefly, roll and cut the rings, then fry them for just one minute per side. Dip each warm donut into the glaze, covering both sides, and let the excess drip onto the cooling rack. After 15 to 20 minutes, the glaze will set, leaving you with an impressive homemade treat that is perfect for dessert or a sweet snack.

The Secret to Light and Airy Donuts

Sourdough starter and instant yeast work together to create a dough that fries up light and airy. Chilling it overnight gives you a convenient head start, while the hot oil creates a deep golden exterior. A generous coating of vanilla bean glaze adds a smooth, sweet finish to every bite.

Homemade Sourdough Starter Donuts with Vanilla Bean Glaze

These deep-fried Sourdough Donuts are golden on the outside and soft and airy inside. The overnight dough makes morning preparation manageable, and the warm donuts are dipped on both sides in a simple three-ingredient vanilla glaze.

Ingredients

Donuts

• 227 grams sourdough starter
• 236 grams whole milk
• 500 grams all-purpose flour
• 120 grams granulated sugar
• 85 grams unsalted butter, melted
• 1 large egg
• 2 teaspoons instant yeast
• 1 teaspoon vanilla bean paste
• ½ teaspoon kosher salt
• 2-4 cups vegetable oil for frying

Vanilla Bean Glaze

• 2 cups powdered sugar
• ⅓ cup milk
• 1 teaspoon vanilla bean paste

Instructions

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine all the dough ingredients. Knead on medium-low speed for about 5 minutes. The dough should form a cohesive ball that pulls away from the sides of the bowl while remaining slightly sticky. If it does not come together, add more flour 1 tablespoon at a time until it pulls away from the sides.
2. Place the dough in a large, lightly greased bowl and cover it. Transfer it to the refrigerator and chill overnight for 8-12 hours.
3. In the morning, remove the dough from the refrigerator and let it rise at room temperature for 30 minutes.
4. When the dough has finished rising, lightly punch it down and turn it onto a lightly floured surface. Roll it into a large rectangle about ½ inch thick. Use a 3 ½ inch round cookie cutter to cut 12 circles. If you do not get 12 circles, reroll the scraps and cut additional rounds. Use a 1 inch or 1 ½ inch round cookie cutter to remove the center of each donut. Discard the scraps or fry them as donut holes. Lightly cover the donuts and let them rest while the oil heats.
5. Pour 2-4 cups vegetable oil into a large, heavy-bottomed pot or Dutch oven. The oil should be about 2 inches deep. Heat it over medium-high heat until it reaches 375°F. Place a cooling rack over a baking sheet and position it next to the stove.
6. While the oil heats, make the glaze. In a medium bowl, whisk the powdered sugar, milk, and vanilla bean paste until smooth and free of lumps.
7. Once the oil reaches 375°F, fry 2-3 donuts at a time for 1 minute on each side, until deep golden brown. Transfer them to the cooling rack so the excess oil can drain, then repeat with the remaining donuts and donut holes. While the donuts are still warm, dip them into the glaze, covering both sides. Return them to the rack and let the excess glaze drip off. Allow the glaze to set and harden for 15-20 minutes, then drizzle any remaining glaze over the donuts to create decorative designs.

Notes

• This recipe was developed specifically for deep-fried donuts. Use a recipe created for baked donuts when baking is preferred.
• The donuts are best eaten the same day, but they may be stored in an airtight container for up to 2 days.
• Reheat a donut in the microwave for 10-15 seconds for the best taste and texture.

Variations and Substitutions

The cut centers can be fried alongside the rings to make donut holes, and dough scraps may be rerolled to cut additional donuts. After the first glaze coating sets, vary the decorative finish by drizzling the remaining glaze in different patterns. This formula is intended for deep frying, so baked donuts require a recipe developed specifically for baking.

Pro Tips for Perfect Homemade Sourdough Donuts

• Check the dough texture: It should form a cohesive ball and pull away from the bowl while remaining slightly sticky.
• Add flour carefully: Only add more when needed, working 1 tablespoon at a time.
• Plan for the overnight chill: Refrigerate the covered dough for 8-12 hours.
• Keep the thickness even: Roll the dough to about ½ inch thick for consistent rings.
• Watch the oil temperature: Bring the oil to 375°F before frying.
• Work in small batches: Fry only 2-3 donuts at a time.
• Use the timing cues: Cook each side for 1 minute and look for a deep golden-brown color.
• Glaze while warm: Coat both sides before the donuts cool completely.
• Let the coating set: Allow 15-20 minutes before adding the decorative drizzle.

Storage and Reheating

These Sourdough Donuts are best eaten the same day, when the interior is light and the glaze is freshly set. Store any extras in an airtight container for up to 2 days. For the best taste and texture, microwave one donut for 10-15 seconds before serving.

FAQ

Conclusion

These sourdough donuts are worth planning for, with a light interior, deep golden fried exterior, convenient overnight preparation, and smooth vanilla bean glaze. Serve them after the coating has set, or enjoy one while it is still slightly warm.

Try these Sourdough Donuts, then leave a comment and rating to share how your batch turned out. You can also share it with someone who loves making homemade treats.

Sourdough Donuts with Vanilla Bean Glaze

Golden deep-fried sourdough donuts with soft, airy centers and a smooth vanilla bean glaze. The dough rests overnight for easy morning preparation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings: 12 donuts

Course: Dessert, Snack

Cuisine: American

Calories: 537

Ingredients Equipment Method Notes

Ingredients

  

Donuts

• 227 g sourdough starter
• 236 g whole milk
• 500 g all-purpose flour
• 120 g granulated sugar
• 85 g unsalted butter, melted
• 1 large egg
• 2 tsp instant yeast
• 1 tsp vanilla bean paste
• 1/2 tsp kosher salt
• 2-4 cups vegetable oil, for frying

Vanilla Bean Glaze

• 2 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla bean paste

Equipment

• Stand mixer with dough hook attachment
• Large mixing bowl
• Rolling Pin
• 3 1/2-inch round cookie cutter
• 1- or 1 1/2-inch round cookie cutter
• Large heavy-bottomed pot or Dutch oven
• Deep-fry thermometer
• Cooling rack
• Baking sheet

Method

 

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the sourdough starter, whole milk, all-purpose flour, granulated sugar, melted butter, egg, instant yeast, vanilla bean paste, and kosher salt.
2. Knead on medium-low speed for about 5 minutes. The dough should form a cohesive ball that pulls away from the sides of the bowl while remaining slightly sticky. If it does not come together, add more flour 1 tablespoon at a time until it pulls away from the sides.
3. Place the dough in a large, lightly greased bowl and cover it. Refrigerate overnight for 8 to 12 hours.
4. In the morning, remove the dough from the refrigerator and let it rise at room temperature for 30 minutes.
5. Lightly punch down the dough and turn it onto a lightly floured surface. Roll it into a large rectangle about 1/2 inch thick.
6. Use a 3 1/2-inch round cookie cutter to cut 12 circles. Reroll the scraps as needed. Use a 1- or 1 1/2-inch round cutter to remove the center of each donut. Discard the scraps or reserve them to fry as donut holes.
7. Lightly cover the shaped donuts and let them rest while the oil heats.
8. Pour 2 to 4 cups of vegetable oil into a large heavy-bottomed pot or Dutch oven. The oil should be about 2 inches deep. Heat over medium-high heat until it reaches 375°F (190°C).
9. Place a cooling rack over a baking sheet and position it next to the stove.
10. While the oil heats, make the glaze. In a medium bowl, whisk the powdered sugar, milk, and vanilla bean paste until smooth and free of lumps.
11. Once the oil reaches 375°F (190°C), fry 2 to 3 donuts at a time for 1 minute on each side, until deep golden brown.
12. Transfer the fried donuts to the cooling rack so the excess oil can drain. Repeat with the remaining donuts and donut holes.
13. While the donuts are still warm, dip them into the glaze, coating both sides. Return them to the rack and allow the excess glaze to drip off.
14. Let the glaze set and harden for 15 to 20 minutes. Drizzle any remaining glaze over the donuts to create decorative designs.

Notes

This recipe was developed specifically for deep-fried donuts. Use a recipe created for baked donuts when baking is preferred. The donuts are best eaten the same day but may be stored in an airtight container for up to 2 days. Reheat one donut in the microwave for 10 to 15 seconds for the best taste and texture.