Learn how to make irresistible sourdough donuts made with whole wheat flour and covered in cinnamon sugar. These donuts are soaked overnight and fried in coconut oil giving them an amazing flavor texture.
I’ve already confessed my love for fermented foods. We make Kefir and Sauerkraut on a regular basis, but there is usually one more ferment that hangs out on my countertop, happily collecting the yeasts of the air.
And that beloved ferment is called sourdough.
If you have been around here awhile, you may know that basically all bread products we make are sourdough. From cinnamon rolls, to flatbread, English muffins, and more.
We love this traditional way of fermenting grains to make them healthier and easier to digest. Plus, it just adds a depth a flavor that can’t be beaten.
It also makes breakfast simple since some of the prep work is done the night before.
Sourdough donuts are the perfect way to start a weekend morning, or really any morning. My kids absolutely devour them and I love that they contain fresh milled whole wheat and healthy fats.
You really can’t go wrong starting off the day with this tasty treat.
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What is sourdough?
Sourdough is a way to ferment grains so that the nutrients are more readily available for digestion. The “souring” process helps to break down the anti-nutrient called phytic acid that is found in the bran of the whole grain. The natural bacteria in sourdough helps to predigest the starches in the grains and the resulting product also usually has a lower glycemic index. Just like other fermented foods, sourdough is a gut-healing food, because it provides the body with beneficial bacteria.
Basically, if you’re going to eat grains, it is best if they are first soaked or fermented.
I learned how to make a sourdough starter on a website called GNOWFGLINS about 8 years ago and my starter has been thriving ever since, becoming better with age. We use it to make pancakes, English muffins, bread, cake, brownies, and even doughnuts!
Sourdough is the way Ma Ingalls made bread. Those handy little packets of yeast that you find in the store today weren’t available back then. She relied on the yeasts of the air to rise her baked goods. And if it’s good enough for Ma, it’s good enough for me.
UPDATE: You can make your own starter, if you’ve got that DIY spirit, using the directions from a post I wrote on how to make your own sourdough starter. You can also order it from a good company called Cultures For Health.
Tips for making sourdough donuts:
- If you are sensitive to wheat, try fermenting them for up to 24 hours. This can really help make those grains easier to digest.
- Use freshly milled wheat or whole grain flour.
- For this recipe, I topped the donuts with cinnamon sugar, but you could also make a homemade glaze.
- You don’t need fancy equipment to cut out the donuts. I usually just find whatever objects we have on hand. A wide-mouth mason jar and a bottle cap for the holes will work perfectly fine.
Whole Wheat Sourdough Donuts Ingredients
2 cups whole grain flour (We grind ours fresh in a Nutrimill.)
1/2 cup fed sourdough starter
1/2 cup water
1 egg
1/2 cup sugar (organic cane or coconut sugar)
1/2 cup melted coconut oil
1/4 teaspoon salt
Coconut oil for frying
Topping:
1/2 cup coconut sugar
2 teaspoons cinnamon
How To Make Sourdough Donuts:
- The night before you plan to make the donuts combine the flour, starter and water in a bowl. Cover with a tea towel and let sit overnight.
- The next morning add the sourdough mixture and the rest of the ingredients to a mixer and combine.
- Roll out on a lightly floured surface. Only use as much flour as needed because if you add too much these tend to get dense and bready.
- Next, use a doughnut cutter to cut them out. We used a cup and a smaller bottle type cup to cut the center since we don’t have a doughnut cutter.
- That little finger there is trying to point out which one he wants to eat.
- Cover the doughnuts with a tea towel and allow them to rise for an hour or two.
- Next, heat the frying oil over medium heat until it sizzles when something is added.
- Add the doughnuts and turn the oil down to low. The goal is for them to still sizzle, yet not cook so rapidly that they become done on the outsides and not the insides.
- Flip once and cook on the other side.
- Toss the freshly fried doughnuts in the cinnamon sugar topping mixture.
- Pour yourself a large mason jar of fresh milk and serve immediately. Enjoy!
Why long-fermented donuts?
The longer the grains are fermented with the active sourdough starter the more easily digestible they become and the more the phytic acid is broken down. Some people that are more sensitive to wheat or gluten can tolerate sourdough products where the grain has been fermented for 24 hours. These donuts can be fermented for 8-24 hours.
How do you store sourdough donuts?
If somehow you have a few leftover, you can store them in an airtight container (or bag), or wrap them in a napkin and place in a paper bag folding over the top. like to add a napkin to help absorb any extra oil and keep them fresh longer.
How do you eat leftover donuts?
I like to pop them in the oven for a few minutes just to warm them up without drying them out.
Check out my other sourdough recipes and posts
- Sourdough English Muffins
- Sourdough Pizza Crust
- Our Favorite Sourdough Pancake Recipe
- Healthy One-Pot Meal- Sourdough Skillet
- Sourdough Tortillas
Whole Wheat Sourdough Donuts Recipe Card
If you try this recipe and love it, make sure to come back and give it 5 stars. Thanks!
Whole Wheat Sourdough Donuts
Enjoy delicious and healthy whole grain sourdough donuts for breakfast or for dessert!
Ingredients
- 2 cup whole grain flour, We grind ours fresh in a Nutrimill.
- 1/2 cup sourdough starter, fed
- 1/2 cup water
- 1 egg
- 1/2 cup sugar, organic cane or coconut sugar
- 1/2 cup coconut oil, melted
- 1/4 teaspoon sea salt
- coconut oil for frying
Toppings
- 1/2 cup coconut sugar
- 2 teaspoons cinnamon, ground
Instructions
- The night before you plan to make the doughnuts, combine flour, sourdough starter, and water in a bowl. Cover with a tea towel and let sit overnight.
- The next morning add the sourdough mixture and the rest of the ingredients to a mixer and combine.
- Roll out the mixture on a lightly floured surface. Only use as much flour as needed because if you add too much these tend to get dense and bready.
- Cut out the donuts with a doughnut cutter or use a large cup and a small cup to make the donut shape.
- Cover the doughnuts with a tea towel and allow them to rise for an hour or two.
- Next, use a pan to heat the frying oil over medium heat until it sizzles when something is added.
- Add the doughnuts and turn the oil down to low. The goal is for them to still sizzle, yet not cook so rapidly that they become done on the outsides and not the insides.
- Flip once and cook on the other side.
- When done, take donuts out of the frying pan and place on plate
- Toss the freshly fried doughnuts in the cinnamon sugar topping mixture.
- Pour yourself a large mason jar of fresh milk and serve immediately.
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This post was updated in September 2019.
Gail says
Looks yummy…can you use Amish friendship bread starter?
farmhouseonboone says
I have heard of the amish friendship bread starter but I don’t know a whole lot about it. Doesn’t it use milk? People do pass it around and keep it going for years, right?
Terry Dewhurst says
Which Berkey water filtration system do you have. How often do you have to change the filters with your size of family. How many gallons of water to you probably go through a day. How long have you had yours . Do you think there worth the money.
Thank you so much I’m interested in your input .
Sincerely
Terry Dewhurst
Lisa says
I have this one: http://amzn.to/2CIgcS7 We have a family of seven. I have no idea how many gallons per day, but we all drink exclusively from it. The filters last a really long time, if you don’t break them. We have had ours seven years, and replaced them twice. Both times only because a kid knocked it over and broke one. Even if there is a hairline crack they won’t filter properly. You can test them to see if they are still working. You put food coloring in the top basin and put each filter over a clear glass. They should filter out all the color. We love our Berkey!
Eliza says
Good morning! I am making these donuts this morning and while they rise I wanted to ask if you have any advice for cutting them out. Is there a strategy? I used a circle cutter and a small cup for the middle but lifting it up made a mess despite the floured work surface. I eventually switched to donut sticks, and then small squares rolled into donut holes using my bench scraper. ? Thanks in advance! I love your posts!
Lisa says
Make sure what you are using to cut them is sharp/thin enough to cut. The donut sticks sound great though! 🙂
Eliza says
Is your dough on the sticky side? It stretched a lot when I tried to pick them up and transfer them to the pan. Square donut hole sized bites ended up working best for getting into the pan, flipped and back out of the pan. 😉
Bethany says
How does the water taste?
Jennifer Tingey says
Lisa,
I recently discovered your blog and have enjoyed reading your posts, especially regarding your sourdough recipes. My family has several members who have been diagnosed as living with food allergies, one of which is wheat (not gluten, but the grain itself.) Our doctor pointed out that the fermentation of sourdough often “processes” the wheat in a way that makes it digestible for many with wheat intolerance. There is sourdough developing in my kitchen as I write this. I like your recipes because they ferment over night giving the bacteria time to break down the wheat. Do you make loaf bread with a long fermentation too? If so, will you be sharing that recipe soon? Thank you, Jen
Sunshine Frans says
How do I start the sourdough starter from scratch?
Lisa says
I have a post all about it here: https://www.farmhouseonboone.com/farmhouse-on-boone/make-sourdough-starter-scratch/
Trista says
Hey there! I have been thoroughly enjoying your sourdough recipes!! I use a Nutrimill for my grains as well. I recently heard that the heat created in the milling process may damage the grain or have negative health benefits. Have you heard anything about this? Just curious as I haven’t had a moment to research it for myself!
Tanya Schroeder says
These were amazing, they were so soft and perfect!
Julie says
I am looking into the purchase of the NutriMill Classic 760200 High Speed Grain Mill. Which wheat berries do you use? Hard white, soft white, or hard red spring wheat berries?
Also, I just found a local farm here in Texas that sells raw milk. I am hooked! Delicious!
Thanks ever so much Lisa!
God bless,
Julie
Rachel >> Strangers on a Plain says
I’m always amazing at the things you do with sourdough and every time it’s something I have never thought of.
Ashley @ Wishes & Dishes says
Sourdough has a special place in my heart!
wilhelmina says
This was my first attempt at sourdough donuts and I am totally hooked! So good!
Lindsay Cotter says
Made these for my husband. He loved them!
Lisa says
Great!! Glad they are husband approved 😉
Toni says
They were so good! My kids can’t stop eating these!
Lisa says
Awesome! My kids love them too. 🙂
Kristen says
Lisa,
Have you tried these with Einkorn flour? If so, how did you alter the recipe?
Thank you,
Kristen
Lisa says
I haven’t tried this recipe specifically with einkorn, but I would just sub 1 for 1 and add a little flour if it is too sticky.
Rachel says
I love all of your sourdough recipes! We are trying this one for the first time today!!
Any suggestions or tips on rising? My sourdough stuff (or any yeast based breads that I make) never seems to rise like I think it should. It always tastes good but I am always worried about it during the rise time.
Thank you!!
Laura Krizan says
I’m attempting my first sourdough starter. I combined 1 C Bob Mill’s Artisan Bread flour and 1 C water. As I add some flour and water each day, can I add a different flour, such as a whole wheat, or should I stick with the same? Thank you.
Chasity says
Any suggestions?? Everything I make is heavy and doesn’t rise much.
Samantha says
Are you making sure your sourdough starter is active and fed when you put it in a recipe? Lisa has a couple podcast episodes specifically on sourdough and it has helped me a lot. I had a lot of fails before I listened to them and understood a lot more about sourdough.
Sherri says
I love your site and look at it frequently. All the sourdough recipes have become favorites in our home. Just tried the donuts and have a couple questions. The written directions mention 1/2 c of coconut oil, but the video doesn’t mention putting it in. So I didn’t put oil in mine.My dough ended up very soft and I had to add quite a bit of flour. Any ideas? typically I don’t have any problems with your recipes coming out perfect!
Rachel says
Hi Lisa, I love your recipes, but your print out sourdough donut recipe is quite different from your video instructions on the same post. I followed the directions on the printable version and not the video version. This did not work, the dough was way too wet. In the video you mention adding the oil the night before. You also mention adding brown sugar (not regular sugar) the next day. The printed recipe version does not mention these details as such. Just wanted to let you know. Thanks for sharing all your recipes! Rachel
Nicola says
I made the sourdough donuts today and although they tasted quite yummy, I found mine to be very oily inside after frying them in the coconut oil. Is this how they are supposed to turn out or did I do something wrong?
Ashlee Gadsby says
Hi, Could I bake these in the oven or do they need to be fried?