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a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.
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The Best Sourdough Glazed Donuts

Sourdough Glazed Donuts



  • 1 c active sourdough starter
  • 1 c milk
  • 2 eggs
  • 2/3 c sugar
  • 2 tsp salt
  • 5-6 c all-purpose flour
  • 3/4 c butter, cut into cubes, and softened


  • 1/2 c whole milk
  • 2 tsp vanilla extract
  • 1 lb (4 c) powdered sugar

Cinnamon Sugar Topping:

  • 1 c sugar
  • 1 tsp ground cinnamon


dutch oven sourdough bread

For The Donuts:

  • In the bottom of your mixing bowl, add 5 c flour, milk, starter, eggs, sugar, and salt. Mix until combined and then cover and let rest for 20 mins. 

  • After rest period, turn on mixer to low speed, and add cubes of butter, one at a time. As the butter is incorporated it may be messy, stick with it, scrape sides if necessary. Complete for all of the butter, mixing the entire time. The dough will be very sticky at this point.
  • Knead for 8-10 mins.
  • At this point, the dough may still be sticky – but it should come together into a smooth, very soft lump of dough. When the dough is ready you should be able to grab it with minimal residue left on your fingers, it should also stretch easily. It may be sticking to the sides and middle of your mixer, but that’s okay.  *** If needed, add more flour, 1/4 c at a time – don’t add too much, only if the dough is extremely sticky and gets all over your hands when you grab it.

dutch oven sourdough bread
dutch oven sourdough bread
dutch oven sourdough bread
  • Move dough to a well-oiled container to rise. Cover with a lid or greased plastic wrap and a kitchen towel.
  • Allow dough to rise for 8-12 hours in the fridge or up to 24 hours.
  • Take the dough out of the fridge and allow to rest for 2 hours on the counter.
  • Roll dough out on a lightly greased countertop about 1/4” thick. 
  • Line sheet pans with parchment paper.
  • Using a donut or biscuit cutter (4” and 1” for the donut holes has been our favorite), cut out donuts, using as much of the space as possible (the second roll out of your dough won’t be the same, so really squeeze them in there the first time)
dutch oven sourdough bread
  • After the first round of cutting, form your scraps into a ball and let it rest 15 mins before rolling out a second time. It will be much easier to roll if you do this step. 
  • Place donuts on parchment-lined pans and cover lightly with greased plastic wrap to rise a second time until nice and puffy. *If your house is cold, turn the oven on to its lowest temperature for a few mins, then turn it off and have the donuts rise inside. On the counter it may take 2-3 hours for a good rise, depending on the temperature. 
  • After the second rise, place several layers of paper towel on a large platter or pan.
  • Heat avocado oil in a large pot – use 3” of oil in the pan – heat to 350 degrees.
  • When the temperature is reached, test the oil by placing a donut hole in using a slotted spoon to gently place them in so it doesn’t splash. You can remove them from the oil with the spoon as well.
  • It should quickly pop up to the surface and start bubbling and turn brown within 60-90 seconds. Flip it over, and finish cooking for another minute or so. *donut holes sometimes flip over, and sometimes they are stubborn. You may end up with some lighter bottoms, and that’s okay! 
  • When the oil is ready, gently move donuts 4-5 at a time, depending on the size of your pan, into the oil, soft side first (whatever the “bottom” was when they were rising on the parchment, goes in the oil first). 
  • Cook until golden brown on the bottom, 60-90 seconds. Flip and finish frying until golden brown on both sides.
  • Don’t overcrowd the donuts or the oil temperature will fall too quickly. 4-5 at a time in a large pan works really well. 
  • Transfer cooked donuts to the paper towel-lined pans using tongs.
  • Reheat the oil to 350 degrees, and repeat. I add a dozen or so donut holes at a time.
dutch oven sourdough bread
  • Prepare glaze or Cinnamon/Sugar mixture, or both 😉 


  • Combine the milk and vanilla in a medium saucepan on low heat until warm.
  • Sift the powdered sugar into the milk, whisking slowly as you go until well combined. Remove from heat and place over a bowl of warm water (or just make it right before you’re going to glaze).
  • When donuts are warm to the touch but not hot, dip them in the glaze one at a time, and place on cooling rack to set.
  • Once the glaze has set the donuts can be moved to a platter or plate. 

Cinnamon Sugar Topping:

  • Combine in a gallon size ziplock bag. When donuts are warm to the touch, put them in the bag, seal, and shake to coat. 

Best eaten fresh. 😉 We reheat the next day for 12 seconds in the microwave and they are delicious that way too! 

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about me

Hey, I'm Kels!

a homeschooling mom of four who used to blog about food, has a book about sourdough, and who is now walking through the grief of losing my dad.

I have lots of recipes and resources, but now it's just about me being real, walking through the messy and beautiful parts of life.


How to Make Your Own Sourdough Starter

I am so excited to take you, step by step, through the process of making your own sourdough starter. It might seem a little intimidating at first, but if you stick with it, your time and patience will be rewarded with a lifetime of sourdough goodies!

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