Name: Sourdough Doughnuts Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 cup (198 g) granulated sugar; 1 ½ tablespoons ground cinnamon; 2 ½ cups (312 g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup (113 g) unsalted butter (softened); ½ cup (100 g) granulated sugar; 2 (100 g) large eggs (room temperature); 2 teaspoons vanilla extract; 1 cup (227 g) sourdough starter (unfed/discard); ¼ cup (57 g) buttermilk (room temperature); 4 cups neutral oil (vegetable or canola, for frying)

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These sourdough doughnuts are fried cake-style donuts made with sourdough discard, buttermilk, vanilla, and a cinnamon sugar coating. They’re soft in the center, a little crispy around the edges, and a good way to use discard when you don’t want to waste it.

Stack of cinnamon sugar sourdough doughnuts on a black plate.

I don’t make doughnuts super often. When I do these are my absolute favorite to make. They don’t need yeast or a long rise, so the dough comes together faster than a classic yeast doughnut.

The texture is closer to an airy cake doughnut than a fluffy bakery-style glazed doughnut, which works really well with the cinnamon sugar. They’re best warm, right after frying.

Things to Know Before You Get Started

✓ Ready in 45 minutes
✓ Uses sourdough discard
✓ No yeast or rise time
✓ Freezer friendly
✓ Best served warm

My Tips for the Best Sourdough Doughnuts

The dough is a bit tacky and soft, so don’t keep adding flour until it feels like bread dough. A little flour on the counter helps with cutting, but don’t add too much. It can make the doughnuts tough.

The oil temperature matters here. Keep it around 350°F to 375°F so the doughnuts brown on the outside and cook through in the middle. If the oil is too hot, the outside gets dark before the center is done. If it’s too cool, the doughnuts will soak up oil and get greasy.

Coat them in cinnamon sugar while they’re still warm. That’s when the sugar sticks best.

If you have more sourdough discard to use, try my sourdough starter pancakes, sourdough waffles, sourdough cinnamon rolls, or sourdough pumpkin bread next.

How to Make Sourdough Doughnuts

Make the cinnamon sugar: Stir the sugar and cinnamon together in a shallow bowl, then set it aside. You’ll use this as soon as the doughnuts come out of the oil.

Flour, baking powder, baking soda, and salt combined in a bowl.

Mix the dry ingredients: Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. This helps everything blend evenly before it goes into the wet ingredients.

Sourdough doughnut dough in a glass bowl.

Make the dough: Cream the butter and sugar until light, then mix in the eggs and vanilla. Add the sourdough discard and buttermilk, then mix in the dry ingredients just until no dry streaks remain. The dough should be sticky and soft.

Cut the doughnuts: Turn the dough onto a floured surface, knead it a few times, and pat or roll it to about ½-inch thick. Cut the doughnuts and centers, then reroll the scraps as needed.

Fry: Heat the oil to 350°F to 375°F. Fry the doughnuts in batches for about 2 minutes on the first side and 1 minute on the second side, or until golden brown and cooked through.

Freshly made doughnut being dipped into cinnamon and sugar.

Coat and serve: Let the doughnuts drain for a minute or two, then toss them in the cinnamon sugar while they’re still warm. Serve right away for the best texture.