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Sourdough Donuts

Updated: Aug 8, 2021

The fun weekend family activity involved baking together! These adorable donuts are extra special because my kids and hubby made it together with me.

After months of procrastination, I finally took the time to research and create an easy method for producing homemade sourdough donuts. I hope you will enjoy making these donuts as much as we do!


  • Active Levain or Cold Sourdough Discard 200g

  • Japanese Bread Flour 250g

  • 1 Large Fresh Egg (Preferably cold egg from the fridge)

  • Water 40g

  • Sugar 40g

  • Sea Salt 4g

  • Grounded Nutmeg 2g

  • Unsalted Butter 35g

  • Coconut Cooking Oil 700-1000ml


  • In a stand mixer, add active levain/sourdough discard, bread flour, egg, sugar, salt, water, and nutmeg into the mixing bowl except for butter and knead until combined, approx. 3-5 minutes

  • Add butter, knead until windowpane, pause and stop along the way to scrap down the sides of the bowl, approx. 18-20 minutes

  • Cover with cling wrap and proof for 2 hours, thereafter cold retard in the fridge overnight or at least 3 hours

  • Punch down the dough to deflate the air

  • Flour worktop, using a rolling pin and roll the dough into a circle with 60cm diameter

  • Using a round cutter (6cm diameter) to cut out donuts

  • Transfer cut-out donuts onto parchment paper and let it proof for 2 hours, or double in size

  • Heat coconut cooking oil in a large pot until 160-165°C

  • Using a spatula, gently slide donuts into the hot oil and fry until golden brown for both sides

  • Remove donuts from the pot and place them onto a kitchen towel to remove excess oil

  • Pour caster sugar onto a tray, while the donuts are still warm, roll and coat the donuts with sugar

  • Serve immediately, ENJOY!


  • Nippon Genie is used as Japanese Bread Flour (Protein 11.2%), the product can be found at our shop, simply click "Order Form" to find out

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