Sourdough-Yeast Doughnuts

Aug 6, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

Fresh sourdough-yeast doughnuts on a wire cooling rack, one broken open to show the tender inside

These sourdough-yeast doughnuts combine wild sourdough flavor and yeast lightness, enriched with vanilla and butter, fried to golden perfection and finished with a smooth vanilla glaze.

Prep 30 min

Cook 15 min

Cooling 1 hr

Total 3 hr 15 min

Yield 14 doughnuts

Diet —

Ingredients

Adjust yield

doughnuts

3.0 cups (360.0 g)all-purpose flour
¼ cup (50.0 g)sugar
¼ cup (60.0 g)active sourdough starter (100% hydration)
1.0 tsp (3.0 g)instant yeast
½ tsp (3.0 g)fine sea salt
1.0 large (50.0 g)egg
¾ cup (180.0 ml)whole milk, warmed to 90°F (32°C)
2.0 tbsp (28.0 g)unsalted butter, melted and cooled
1.0 tsp (5.0 ml)pure vanilla extract
neutral frying oil (such as vegetable or canola oil), for frying
1 ½ cups (180.0 g)powdered sugar, for the vanilla glaze
3.0 tbsp (45.0 ml)whole milk, for the vanilla glaze
1.0 tsp (5.0 ml)pure vanilla extract, for the vanilla glaze

Make it at home

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Instructions

In a large mixing bowl, combine the all-purpose flour, sugar, instant yeast, and salt. Stir to distribute evenly.
In a separate bowl, whisk together the warmed milk, egg, melted butter, and vanilla extract.
Add the active sourdough starter to the dry ingredients, then pour in the milk mixture. Stir with a wooden spoon or dough hook until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and slightly elastic, or knead using a stand mixer fitted with a dough hook for 6-8 minutes on medium speed.
Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel. Let it ferment at room temperature (70–75°F / 21–24°C) for about 1.5 hours, or until it has roughly doubled in size.
Transfer the dough to the refrigerator and chill for 1 hour to firm it up, which makes it easier to shape.
Roll the dough out on a lightly floured surface to about 1/2 inch (1.25 cm) thickness. Use a doughnut cutter or two round cutters (about 3 inch / 7.5 cm diameter for the outer ring, 1.5 inch / 4 cm for the hole) to cut doughnuts. Re-roll scraps once and cut more doughnuts.
Place the doughnuts on a parchment-lined baking sheet, cover lightly with plastic wrap or a kitchen towel, and proof at room temperature for 45–60 minutes until puffed but not overly risen.
Heat the frying oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Use a thermometer to maintain consistent temperature.
Carefully fry the doughnuts in batches, 2-3 at a time, for about 1 to 1.5 minutes per side, or until golden brown. Avoid overcrowding the pan.
Using a slotted spoon, transfer the fried doughnuts to a wire rack set over paper towels to drain excess oil.
To make the vanilla glaze, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth.
Dip the top of each warm doughnut into the vanilla glaze, allowing excess to drip off, then place back on the rack to set for 10 minutes before serving.

Tips

Use a kitchen thermometer to maintain oil temperature at 350°F for even frying and to prevent greasy doughnuts.
For stronger vanilla flavor, substitute vanilla bean paste for the extract in the dough and/or add a vanilla glaze.

Recipe FAQ

How long does it take to make sourdough-yeast doughnuts?

Plan on 30 minutes of prep and 15 minutes of cooking, plus 2 hours 30 minutes to rise and chill. The recipe makes about 14 doughnuts.

How should I store sourdough-yeast doughnuts?

Store cooled doughnuts in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven or microwave.

Can I make sourdough-yeast doughnuts ahead?

The dough can be prepared and refrigerated overnight after the first proof for enhanced flavor.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

These sourdough-yeast doughnuts combine wild sourdough flavor and yeast lightness, enriched with vanilla and butter, fried to golden perfection and finished with a smooth vanilla glaze.

Made with VanillaGoods

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