Sourdough Mini Donuts

The word “Sourdough” has been stuck in my head


My husband LOVES donuts


Why don’t you make Sourdough Donuts!?

I wanted to make donuts for a long time,

because my husband tends to go get donuts at SEVEN ELEVEN whenever  he craves donuts.

And, actually that makes me sad…

So, I decided to experiment to make some donuts with my sourdough starter while he travels for his job!

Since I was not sure how it turns out,

I made a very small amount of dough to keep the damage at a minimum, in case it doesn’t come out well ;-)

Yuko-Sourdough Donuts

I fried and fried and fried my donuts with grape seed oil!

Oh, I have to tell you an important thing.

You’ve got to FRY your donuts if you are looking for the soft, moist, fluffy and flavorful donuts!

Yuko-Sourdough Donuts

The fried-dough flavor and chocolate are to die for!

I am not a donut person, but these are super delish!!!

I bet my husband is not going to SEVEN ELEVEN any more!

Yuko-Sourdough Donuts

Submitting this post to YeastSpotting

Sourdough Mini Donuts

Makes 6-8 mini donuts




20.5 g AP flour

11 g Milk

6.5 g 100% Sourdough starter

Final dough 

101.5 g AP flour

80 g Milk

12.5 g  Brown Sugar

12.5 g Grape seed Oil

2 g Salt



122 g AP Flour (100%)

91 g Milk (74.6%)

12.5 g Sugar (10.2% )

12.5 g Oil (10.2% )

2 g Salt (1.64% )



  1. Making the Levain — In a mixing bowl, combine AP Flour, Milk and Sourdough seed starter / culture. Let it preferment at room temperature for 12 hours.
  2. Next day, mix all ingredients except salt and oil, and Autolyse 30 minutes.
  3. Add Salt and knead until gluten is developed.
  4. Add Oil and knead the dough until the gluten is VERY developed and you can see the window-pane.
  5. Rise at room temperature for 2-3 hours, punch down and put it in the fridge overnight.
  6. Roll the dough with rolling pin and cut with the cookie cutters into donut shape.
  7. Put them on the parchment paper and final proof until it grows about double in volume.
  8. Heat the vegetable / grape seed oil 325°F
  9. Fry donut until gets golden color.
  10. Place on the paper towel to remove the excess oil.
  11. Decorate with melted chocolate.
  12. Enjoy!
24 Responses to “Sourdough Mini Donuts”
  1. Sachiko says:


  2. Wow, you’re totally crushing my prejudices about sourdough, I never thought it was possible to make sourdough donuts! This looks delish!

    • Hi Yvonne,
      I just used a sourdough sandwich loaf recipe for my donuts! It totally works! I made super mini donuts this time, but the bigger size might be fluffier, I think :-)

  3. Reiko says:

    I love sourdough bread and I love donuts. This is a dream combination! They look perfectly fried!! Yum!

    • Reiko-san,
      Thank you for your kind words! Now I think I should’ve rolled the dough thicker than this, so that the donuts might be fluffier and yummier!

  4. Stefano says:

    Hmmmm…. These look delicious!!!
    Very nice photographs, too!
    Take care

  5. Stefano says:

    You too! :-)

  6. vinoinlove says:

    Just by looking at these very nice pictures I can almost taste how good they must be! :)

  7. bakeaffairs says:

    I love Donuts too and these look absolutely delicious!

  8. bentodays says:

    Sourdough donuts sounds like an interesting combination, but looks great!

    • Hi bentodays,
      Thanks for stopping by and your comment! Since it is the overnight fermentation method, you don’t taste any sourness from sourdough! I hope you will give it a try someday :-)

  9. narf77 says:

    Your blog is amazing! I am both excited and humbled that you decided to follow our little blog down on Serendipity Farm. I placed your blog reverantly in my rss feed reader so that I wouldn’t miss a single post. Every post is full of scrumptiousness and as a new convert to sourdough baking (I finally found a starter that doesn’t make vinegar bricks! ;) ) I am eager to learn and your site promises a wealth of learning opportunities :) Cheers for following us and I am sure that this will be a most mutually inclusive experience :)

    • narf77,
      Thanks you so much for your compliment and I am very happy I will be able to learn MORE about the natural starter through your blog :-)

      • narf77 says:

        I think we have a mutual admiration society going here :). Those doughnuts of yours look scrumptious and Steve is going to go nuts for them. I might even treat the dogs to one each :).

  10. thejoemoose says:

    Reblogged this on Ramblings, shamblings, and other grooves and commented:
    As much as I like making sourdough bread, I really want to try this one as well. (also, reblogging posts – amazing)

    • Thank yOu, thejoemoose!!! I am looking forward to see your post about the sourdough donuts :-)

    • Jeff Chesnut says:

      I too thought: Sour-dough-nuts would be a great idea about 20 years ago. I used a sour dough starter and made a up my own recipe and produced couple of dozen. They were entirely sourdough with no extra addition of yeast. I made and coated them with a simple glaze. When each person in my family ate their first one, it was like heaven. But I noticed that when starting a second doughnut, the tang or sourness combined with the deep fried grease was not a combination to be indulged in. I couldn’t finish the second doughnut. My son was about 8 years old and had no restraint. He ate a number of them and quickly ran to the toilet and threw up. I have never made another batch. (But I still say that the first one was great!)

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