🍩 Sourdough-Infused Fluffy Donuts

Soft, golden, and lightly tangy donuts made with fresh-milled flour, sourdough, and a touch of tangzhong for lasting softness.

Think melt-in-your-mouth, Krispy Kreme-style donuts. This recipe is my creation after years of our annual family donut-dinner tradition.

Prep: 1 hr | Rise & Rest: 2 hrs | Fry: 2 min per side | Yield: 2 dozen donuts

Yeast Mixture

• 3 tsp yeast
• ¼ cup sugar
• ½ cup warm water

Bloom the yeast until foamy (about 5–10 minutes).

Tangzhong (Roux)

• ¼ cup flour
• ½ cup water

Whisk together in a small saucepan over medium heat until thickened and pudding-like. Cool completely before using.
(This step helps create a pillowy, moist texture that stays soft for days.)

Dough

• ⅔ cup milk, slightly warm
• 150 g sourdough starter (active or discard)
• Prepared yeast mixture
• Cooled tangzhong
• 2 eggs
• ⅔ cup melted butter
• 2 tsp vanilla
• ⅔ cup sugar
• 1 tsp salt
• 5 cups sifted fresh-milled flour (Hard White or Tevah Bread Mix)

Note: Tevah Bread Mix is a blend of Hard Red, Hard White, and Red Fife — perfect for this recipe.

Directions

1. Combine milk, starter, yeast mixture, tangzhong, eggs, melted butter, vanilla, sugar, and salt in a large bowl or mixer.
2. Add flour gradually, mixing until a soft dough forms.
3. Knead 8–10 minutes, until smooth and elastic. Dough should be soft and slightly tacky but not sticky.
4. Cover and proof for 1 hour, until puffy and light.
5. Roll out to 1–1.5 cm thickness and cut with a donut cutter.
6. Place each donut on its own small square of parchment for easy handling.
7. Let rise again for 1 hour, until airy and visibly risen.

Frying

• Heat oil to 350 °F (175 °C).
• Test-fry one donut first to confirm the centre cooks through and turns golden within 1–2 minutes per side. Adjust heat as needed.
• Fry remaining donuts in small batches, turning once.
• Drain on paper towels or a wire rack.

Icing Glaze

• 6 cups icing sugar
• 2 Tbsp melted butter
• 2 Tbsp cream cheese (softened)
• Pinch of salt
• 2 tsp vanilla
• 2 Tbsp lemon juice
• 2 Tbsp honey
• ~½ cup milk + water (to thin)

Whisk until smooth and runny. Dip warm donuts, flip to coat fully, and set on parchment to dry.
(This balanced glaze has depth and creaminess without being too sweet — a simple milk-vanilla or dark-chocolate glaze also works beautifully.)

Storage & Freezing

These donuts keep well for a day or two at room temperature — just pop them in the microwave for 10 seconds to restore that “just-fried” softness.

1. Arrange glazed donuts on a tray and freeze until solid.
2. Transfer to bags or containers once frozen (this prevents the icing from clumping).
3. Thaw at room temperature or warm gently before serving.

They stay soft and flavourful — almost as delicious as straight from the frying pan.

🌾 Baked with fresh-milled flour from Tevah Flour Co. |Shop our Flour here