Sourdough Glazed Donut | Krispy Kreme Copycat You Will Love!
This glazed donut recipe is soft, fluffy, and melt-in-your-mouth delicious. Naturally leavened with sourdough starter and fried to golden perfection, they have that classic light bakery-style texture everyone loves. Whether you fry them for the ultimate donut shop experience, these homemade sourdough donuts are guaranteed to become a favorite.
FAQ
Why do you cook them in coconut oil and not vegetable oil?
Vegetable oil is super bad for your gut and body. I like to use coconut oil because it is a saturated fat and so good for your body and gut! You could also use beef tallow.
Why don’t you make a baked version of the sourdough glazed donut?
This recipe can be baked, although it will not be that classic Krispy Kreme texture and fluffiness. Bake it at 350°F (180°C) for 13–15 minutes, or until lightly golden.
What do you like to top the donuts with?
I like to do a thin cream cheese, honey glaze. I whip about 4 oz of cream cheese, 1/2c honey, 1/4c butter, and milk (depends on how thin you want it). Then I dip my donuts, and they tastes amazing!
Sourdough Donuts
These Krispy Kreme copycat sourdough donuts are soft, fluffy, and melt-in-your-mouth delicious. Naturally leavened with sourdough starter and fried to golden perfection, they have that classic light bakery-style texture everyone loves. Whether you fry them for the ultimate donut shop experience, these homemade sourdough donuts are guaranteed to become a favorite. 🍩✨
- Total Time: 13-18 hours
- Yield: 12 donuts
Ingredients
- 1 cup (250g) active sourdough starter
- ½ cup (115g) whole milk
- 1 large egg
- ¼ cup (55g) honey
- ¼ cup (50g) unsalted butter, melted
- 1 tsp (3g) vanilla extract
- 1 tsp (4g) salt
- 2¼ cups (290g) flour
Instructions
1. In a large bowl, whisk together the sourdough starter and milk until the starter is fully dissolved. Add the egg, honey, melted butter, and vanilla, then whisk until smooth and well combined. Add the flour and salt and mix until a shaggy dough forms and no dry flour remains.
2. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
3. In a stand mixer, or by hand, knead with a dough hook on medium speed for about 12 minutes, until the dough is smooth and pulls away from the sides of the bowl.
4. Cover the dough and let it rise for 8–10 hours, or until doubled in size, light, and airy.
Rise time may vary depending on the temperature of your home.
5. Turn the dough out onto a well-floured surface and roll to about ½-inch thickness. If the dough resists rolling, let it rest for 10 minutes before continuing.
Cut donuts using a 2¾-inch donut cutter. Gather scraps, let them rest for 30 minutes, then re-roll and cut additional donuts. To create the center hole use your fingers to gently stretch the center opening.
6. Place the donuts on a parchment-lined surface about 2 inches apart. Cover with a damp cloth and let rise for about 2 hours, or until puffed and roughly 50% larger.
Frying Instructions (Best Texture): Heat 1 inch of coconut oil to 350°F (180°C). Fry a few donuts at a time for about 1 minute per side, until lightly golden brown. Transfer to a cooling rack lined with paper towels.
7. While donuts are still warm, top with any frosting, powdered sugar, or toppings you would like. Enjoy!
Notes
- Fried donuts have the classic soft and fluffy donut texture.
- Best enjoyed fresh the same day, but they freeze well once completely cooled.
