Baked Sourdough Doughnuts
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14
Baked sourdough doughnuts (no special pan required) with chocolate glaze.
  • For the sponge:
  • 229g all purpose unbleached flour
  • 8 fl oz. whole milk, warmed to 115F/46C
  • 2 Tbsp. active sourdough starter, 100% hydration
  • For the dough:
  • 1 large egg
  • ¼ cup (50g) granulated sugar
  • 1 tsp. salt
  • 2 tsp. vanilla extract
  • 133g all purpose unbleached flour, plus extra as needed
  • ½ cup (1 stick, 113g) unsalted butter, at room temperature, cut into cubes
  • ¼ cup (1/2 stick, 56.5g) unsalted butter, melted
  • For the glaze (makes ½ cup):
  • ½ cup (85g) chocolate chips
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. light corn syrup (or honey)
  • ¼ tsp. vanilla
  1. Mix the sponge ingredients together and let sit, covered, at room temperature until very bubbly. This may take 8-12 hours, depending on the temperature of the room and the activity of your starter.
  2. When the sponge is bubbly, mix the sponge together with the egg, sugar, salt and vanilla for the dough in a mixer with the paddle attachment. On low, add in the flour a bit at a time until combined and then beat until the dough is thick and starts to pull away from the sides of the bowl.
  3. Switch to the dough hook and, on medium speed, add the softened butter 1 chunk at a time,. Mix until the butter is fully incorporated, 3-5 minutes.
  4. Lower the speed to low and add additional flour as needed until the dough clings to the hook and cleans the side of the bowl. The dough should be soft but not too sticky.
  5. Remove the dough from the bowl and knead it a few times on a lightly floured surface to bring it together into a soft and smooth dough.
  6. Place the dough in a greased bowl and cover. Let it rise at room temperature until doubled or in the refrigerator overnight until doubled.
  7. Deflate the dough and roll it out ½" thick on a lightly floured surface. Using two round cutters (I used 3½" and 1" cutters) cut round shapes out with the larger cutter and then cut the middle out with the smaller cutter. If you want to make jelly doughnuts, do not cut out the centers.
  8. Place the doughnuts a few inches apart on parchment lined pans and cover loosely with greased plastic wrap. Let rise until doubled. This may take 30-90 minutes, depending on the temperature of your room, whether or not the dough has been refrigerated, and the strength of your starter.
  9. Preheat the oven to 400F/205C.
  10. Uncover the doughnuts and brush with melted butter. Bake for 8-10 minutes until light golden. Remove to a rack and glaze as desired or toss with powdered sugar or cinnamon sugar.
  11. To make the chocolate glaze, mix all the ingredients except the vanilla together in a small bowl. Melt in the microwave for 30 seconds or a little more until the ingredients can be stirred together smoothly. Stir in the vanilla. If the glaze is not shiny or loose enough, add a little extra corn syrup.
  12. Best eaten while still warm!
To make a non-sourdough version, omit the sponge step and the starter. Mix the wet ingredients and 1 Tbsp. of active dry yeast. Then add the dry ingredients and then add the butter.
Recipe by BakeNQuilt at