The Best Sourdough Donuts You’ll Ever Make (Crispy, Fluffy & Naturally Fermented!)

Homemade Sourdough Donuts That Are Light, Crispy & Rolled in Cinnamon Sugar

Fluffy sourdough donuts made with real butter, farm eggs, warm cinnamon, and sugar—crispy outside, soft inside, and packed with cozy flavor. Fluffy, crispy-edged, melt-in-your-mouth sourdough donuts dusted in warm cinnamon sugar. The kind that never make it to the plate.

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This Easy Sourdough Donut Recipe Uses Discard and Real Ingredients for Irresistible Flavor

If there’s one thing that makes homemade donuts better than anything you can buy in a box, it’s this: sourdough.

Not only does it give the dough a subtle tang and deeper flavor, it also makes your donuts lighter, airier, and (believe it or not) easier to digest.

Thanks to the long fermentation process, sourdough donuts have a more complex flavor profile than traditional yeast donuts.

And here’s a bonus: the natural bacteria in sourdough helps break down gluten and unlock nutrients like B vitamins, zinc, and iron. So yes—donuts can be delicious and functional. Who knew?

How to Use Sourdough Discard in Donut Recipes

Got sourdough discard hanging out in your fridge? Don’t toss it—turn it into donuts.

Sourdough discard is simply starter you remove before feeding the rest. It’s full of flavor and still has enough activity to boost rise and texture in baked goods.

And because donuts don’t need quite the same structure as bread, discard is perfect here.

Pro Tip: If your discard has been in the fridge for more than a week, give it a quick stir and smell. It should smell tangy, not funky. If it passes the sniff test, you’re good to go.

What Makes Sourdough Donuts So Special?

If there’s one thing my kids and I agree on, it’s donuts. And not just any donuts—homemade sourdough donuts rolled in warm cinnamon sugar. The kind you can’t stop eating while they’re still cooling.

I started making these as a way to use up my sourdough discard. One batch in and I knew: this wasn’t just a fun little weekend project—these were the real deal.

Golden on the outside, soft and tangy inside, and the house smelled like a bakery for hours. Not bad for a few simple ingredients and a little patience.

Even better? These sourdough donuts are made with real butter, fresh farm eggs, and naturally fermented dough—so they’re not just delicious, they’re easier on your gut too.

Whether you’re a sourdough pro or just tired of tossing your discard, this recipe is a fun, rewarding way to make something unforgettable.

How to Serve Sourdough Donuts

1. Fresh and Warm – Serve within 30 minutes of frying for ultimate crispiness and fluffy perfection. Roll in cinnamon sugar right after frying and stack them on a rustic wooden board or a cake stand for extra charm.
2. With a Dusting of Magic – Add a light snowfall of powdered sugar right before serving (optional but looks great in photos).
3. Fancy Donut Bar – Lay out little bowls of:
   • Whipped mascarpone or ricotta
   • Warm apple compote
   • Dark chocolate sauce
   • Vanilla bean glaze
     Let people mix and match. Trust me, it turns into a thing.

What to Serve Sourdough Donuts With

• Coffee or Espresso – Classic combo. Serve with a dark roast or even a cinnamon-spiced latte.
• Hot Chocolate – Especially if you’re making these for kids or around the holidays. Add a pinch of cayenne for grown-up flair.
• Chai or Spiced Tea – Compliments the cinnamon and brings in a cozy fall vibe.
• Fresh Fruit – Serve with sliced oranges, berries, or even roasted pears if you want to lighten it up (and impress someone).
• Vanilla Yogurt Dip – A healthy-ish balance that adds creaminess.

Equipment & Tools Checklist

• Mixing bowls – at least one large and one medium
• Measuring cups and spoons – accuracy matters here
• Digital kitchen scale (optional, but recommended for precision)
• Whisk – for mixing wet ingredients
• Stand mixer with dough hook (or strong arms + a wooden spoon if kneading by hand)
• Rolling pin – to flatten the dough evenly
• Donut cutter (or two round cutters: large + small for donut holes)
• Parchment paper – cut into squares to place donuts on before frying
• Damp towel or plastic wrap – to cover dough while rising
• Dutch oven or deep heavy-bottomed pot – for frying
• Deep-fry thermometer – crucial to keep oil at 350°F
• Slotted spoon or spider strainer – for safely lifting donuts from hot oil
• Cooling rack – to drain donuts after frying
• Paper towels – for blotting excess oil
• Shallow bowl – for tossing donuts in cinnamon sugar
• Tongs (optional) – for flipping donuts in oil

The Recipe: Cinnamon Sugar Sourdough Donuts

Get ready to fall in love at first bite! These golden, cinnamon sugar sourdough donuts are the perfect mix of crispy, fluffy, sweet, and tangy.

Made with real ingredients and that signature sourdough flavor, they’re the kind of donuts that disappear before they even hit the plate. Fire up the oil and let the magic happen—your kitchen is about to smell amazing!

The Best Sourdough Donuts

Recipe by dealiciousness.net

5.0 from 2 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

Donuts

Prep time

25

minutes

Cooking time

15

minutes

Calories

290

kcal

Fluffy sourdough donuts made with real butter, farm-fresh eggs, and a hint of cinnamon, then fried to golden perfection and rolled in a sweet cinnamon sugar coating. These donuts are soft inside, crisp on the edges, and bursting with cozy, nostalgic flavor.

Ingredients

• For the Dough:

• 1 cup (240g) whole milk – warm, not hot

• 1/2 cup (130g) active sourdough starter (fed and bubbly)

• 1/4 cup (50g) granulated sugar

• 1 large egg (room temp)

• 1 large egg yolk (extra richness!)

• 4 tbsp (56g) unsalted butter – softened

• 3 1/4 cups (390g) all-purpose flour

• 3/4 tsp sea salt

• 1/2 tsp ground cinnamon (just a hint in the dough)

• For Frying:

• Neutral oil (like avocado, sunflower, or grapeseed) – for frying
  (You’ll need about 4 cups depending on your pot)

• Cinnamon Sugar Coating:

• 1 cup granulated sugar

• 2 tsp ground cinnamon

• Tiny pinch of salt (optional but makes the sugar pop)

Directions

• Make the Dough (Morning or Night Before):
• In a large bowl or stand mixer, combine warm milk, sourdough starter, sugar, egg, and yolk. Mix well.
• Add in the softened butter and mix until mostly incorporated.
• Add the flour, salt, and cinnamon. Knead on low speed (or by hand) for 8–10 minutes until smooth, elastic, and just slightly tacky.
• Cover the bowl with a damp towel and let rise at room temp for 6–8 hours, or overnight until doubled.
  🔁 Want to speed things up? Let rise in a slightly warm oven (proof setting or light on) for 3–4 hours.
• Shape the Donuts:
• Lightly flour your work surface. Roll out dough to about ½-inch thickness.
• Use a donut cutter or two round cutters (about 3½” and 1″ for holes). Reroll scraps once.
• Place donuts on parchment squares and cover loosely with a towel. Let rise 30–45 min, until slightly puffy.
• Fry the Donuts:
• In a deep pot or Dutch oven, heat oil to 350°F (175°C).
• Carefully lower donuts into the oil 2–3 at a time. Fry 1–2 minutes per side until golden brown.
• Transfer to a wire rack or paper towel-lined tray.
• Coat with Cinnamon Sugar:
• Mix cinnamon, sugar, and a pinch of salt in a shallow bowl.
• While donuts are still warm (not hot), toss them in the cinnamon sugar mix until coated on all sides.
• If you tried this recipe and loved it, do me a quick favor—give it a 5-star rating and leave a comment below! It really helps more people find the recipe, and I’d love to hear how it turned out for you!

Notes

• For extra flavor, use pasture-raised eggs and the best butter you can find.
• Don’t skip the salt in the coating – it makes the cinnamon sugar sparkle with flavor.
• These donuts are best eaten the same day (warm is heavenly) – but you can reheat them in a toaster oven the next morning.

Did you make this recipe?

Tag @Dealiciousness on Instagram and hashtag it with #Dealiciousness

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Follow @Dealiciousness on Pinterest

How to Make Cinnamon Sugar Stick Like a Pro

Timing is everything. Toss the donuts in cinnamon sugar while they’re still warm (but not too hot to touch). If they cool down too much, the sugar won’t stick.

Sugar-to-cinnamon ratio: 1 cup sugar + 2 tsp cinnamon + a pinch of salt = perfection.

Want to take it up a notch? Add orange zest, cardamom, or even a touch of nutmeg for a flavor twist.

Storage Tips & Freezing Instructions

Donuts are best eaten fresh, but here’s the trick: if you must store them, wrap in parchment and keep in an airtight container for up to 2 days. Reheat in a toaster oven.

Want to freeze them? Skip the cinnamon sugar step and freeze plain. When ready to eat, thaw, warm, and coat in fresh cinnamon sugar.

Final Thoughts (And a Friendly Warning…)

If you’ve made it this far and your kitchen doesn’t smell like a warm cinnamon-sugar hug, what are you waiting for?

These sourdough donuts are soft in the middle, crispy on the outside, and loaded with that subtle tang only a long ferment can deliver.

They’re the kind of treat that disappears faster than you can say, “Wait, I made these?!”

Whether you’re baking for your family, feeding your inner donut snob, or trying to win the bake-off at your kid’s school (hey, no judgment), this sourdough donut recipe has you covered.

And yes—they really are better than the boxed stuff. Way better.

Making these was such a hit in my house that my 7-year-old called dibs on the last one before it even left the cooling rack. My 5-year-old? She snuck two donut holes and blamed the dog. And honestly? I didn’t even care.

Because when your kids are licking cinnamon sugar off their fingers and saying “Can we make these again tomorrow?”—you know you’ve nailed it.

If you try this recipe, I’d love to see your donuts! Tag me on Instagram @dealiciousness so I can drool over your creations. You can also find more behind-the-scenes kitchen fun, quick tips, and health-forward recipes on our Facebook page, Pinterest boards, and on our growing YouTube channel. New reels, food hacks, and wild sourdough experiments drop every week!

And if you want to rep that cinnamon-sugar energy in style, check out our cozy, pun-filled gear at the official Dealiciousness merch shop—it’s like wearing a donut hug.

Until next time—keep your starter happy, your donuts fluffy, and your kitchen smelling amazing.

FAQs: Sourdough Donuts

1. Can I use sourdough discard straight from the fridge?

Yes! Cold discard works just fine. Just make sure it doesn’t smell overly sour or funky. Let it come to room temp before mixing for best results.

2. Can I freeze the dough or the finished donuts?

Yes. Freeze the raw dough after shaping or freeze the fried donuts without sugar coating. Thaw, warm, and toss in cinnamon sugar just before serving.

3. My donuts aren’t rising much—what went wrong?

It might be due to an inactive starter or a cold environment. Make sure your discard is still somewhat active and your kitchen is warm enough for rising (around 70°F+).