These easy baked sourdough donuts are a delicious cake-like donut with a vanilla icing. The perfect special treat for a birthday or just a fun weekend. This recipe is super easy and fast to make, or you can do a long fermented version for more health benefits.

We love homemade donuts. Typically, I make this classic sourdough donut recipe that rises all night long, then gets fried in the morning. However, sometimes you just want super quick donuts without having to wait an entire day which requires less planning ahead.

That is where these baked sourdough donuts come in. You mix the ingredients together, pour into donut pans, bake, and glaze. Now if you are gluten sensitive or like the health benefits of long fermented grains (as healthy as donuts can be), this recipe can easily be adapted. 

If I am being honest, I actually like the long fermented version better. They are fluffier, yet chewier than the quick recipe. Either way works and both are delicious.

Why You Will Love This Recipe:

Super fast: This recipe takes just a few minutes to mix together and bake while using discard to make these sourdough discard donuts.

Delicious: These cake-like donuts are soft and chewy with a sweet vanilla glaze.

Special treat: Perfect for a holiday, birthday, and special occasion. They come together easily and you can top them with your favorite sprinkles for extra fun.

Tips: 

• To prevent dense donuts and get a nice and light texture, I suggest pouring the flour (or using a spoon to scoop) into the measuring cup and then leveling it off. Rather than scooping the flour right out of the bag. 
• Place the batter in a pastry bag or zip-lock bag to easily squeeze into a donut pan.
• Don’t have a donut pan? You can also use a muffin tin and add a small ball of aluminum foil in the middle. 
• The tops of the donuts will not get very golden, making you question if they are truly done, but they probably are. If you gently press the donut it should spring back a bit and the bottoms will be golden. 
• Be careful not to over bake.
• Don’t overfill the pan. There should be enough batter to perfectly fill 12 donuts.

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FAQ:

Can I bake my donuts instead of frying them?

Yes! Baked donuts are much quicker, easier, and less messy than fried. 

What is sourdough Bomboloni?

They are a naturally leavened (sourdough) donut that typically contains a cream or jelly filling. 

What are sourdough donuts made of?

All-purpose flour

Sugar – I use organic cane sugar

Salt

Leavening agent – This recipe relies on baking powder to give the donuts rise rather than relying on the wild yeasts in the sourdough starter or commercial yeast.

Butter – You could also substitute with oil (coconut oil or avocado oil) for a dairy free version. I suggest staying away from vegetable oil as this is a highly refined and unhealthy.

Vanilla extract – Homemade or store-bought

Sourdough discard – This recipe is a great way to use up extra sourdough discard. If you only have an active sourdough starter that will work as well. Learn how to make your own sourdough starter here.

Water – Using whole milk (or any other type of milk) will also work.

Egg

Glaze

Powdered sugar

Vanilla extract – Could also use another extract like lemon, almond, cherry, etc.

Milk – or cream 

Tools you may need: 

Donut pan

Large bowl

Whisk

Measuring cups and spoons

Stand mixer (if you are making the long fermented version)

Topping Ideas:

Vanilla glaze (recipe in the card below)

Chocolate glaze

Cinnamon sugar: I recommend tossing them in the cinnamon sugar when they are still warm so it sticks.

Powdered sugar

Plain: They do have a lovely sweetness about them without any extra frosting.

How To Make Sourdough Baked Donuts 

Preheat the oven to 350. Next, grease your donut pan.

Melt the butter and set aside.

Stir together flour, sugar, salt, and baking powder in a large bowl.

In a separate medium bowl, mix together melted butter, egg, sourdough starter and water.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Make sure you are scraping the sides of the bowl as you mix. Be careful not to over mix, you don’t want tough donuts.

Scoop the batter into a piping bag or zip-lock bag and clip the corner about 1/4-1/2 inch wide.

Squeeze the batter into each donut well. This should make 12 regular sized donuts.

Place filled pans in the preheated oven and bake for 15-17 minutes. The top of the donuts will not get very golden making you question if they are truly done, but they should be. If you gently press the donut it should spring back a bit and the bottoms will be golden. Be careful not to over bake.

Pop donuts out of the pan and place on a wire rack to cool.

Create The Glaze

Start creating the glaze once the donuts have pretty much cooled. Otherwise, the glaze may start to harden and dunking will be challenging.

In a medium bowl, whisk together powdered sugar, vanilla extract, and milk or cream.

Gently place the donuts in the glaze on one side, pick up and place the non-glaze side down on a cooling rack.

Sprinkle some sprinkles on top if desired.

Enjoy.

Long-Fermented Sourdough Baked Donuts:

Start by melting the butter and set it aside. The butter should be slightly cooled before mixing it with the sourdough starter to prevent killing the wild yeast. 

Stir together flour, sugar, and salt in a large bowl.

In a separate bowl, mix together melted butter, sourdough starter, and water.

Pour the wet ingredients into the dry ingredients. Stir until just combined.

Cover with a tight lid or plastic wrap and let the dough rest in a warm place for 8-24 hours.

After fermentation, preheat the oven to 350.

Add the dough to the bowl of a stand mixer and add baking powder and eggs. Mix on medium until completely combined. 

Scoop the batter into a piping bag or zip-lock bag and clip the corner about 1/4-1/2 inch wide.

Squeeze the batter into each donut well. This recipe should make 12 regular sized donuts.

Place in the preheated oven and bake for 15-17 minutes. Pop out of the pan and place on a wire rack to cool.

Glaze the donuts and enjoy.

Storage:

Place in an airtight container in the fridge for up to 6 days. They can also be kept at room temperature for 1-2 days.

Find More Sourdough Breakfast Ideas:

• Best Sourdough Banana Muffins
• Sourdough Pancakes Recipe
• Sourdough Dutch Baby Pancake
• Sourdough Waffles Recipe
• Sourdough Breakfast Sandwich

If you try this recipe and love it, I would love if you could come back and give it 5 stars!