These old-fashioned vegan sourdough donuts are light, airy and fried to perfection.
Making Vegan Sourdough Donuts the Old-Fashioned Way
In the words of Homer Simpson, "Mmmmmmm, doooonuts". I haven't had real old-fashioned fried yeast doughnuts in ages. I've always wanted to make them from scratch and they seemed like the perfect weekend specialty sourdough recipe to try to create. (I like to try something new with my sourdough starter each week in addition to my weekly loaves.) Boy, was that a good idea. Oh my. These are dangerously good.
These doughnuts are fried up light and fluffy with a slight sourdough tang. The dough itself is not sweet. They rely on a sweet glaze, sugar dusting, or fillings to make them sweet and add different flavors. You can glaze or fill them with anything you'd like. The photos show a variety of donuts with classic vanilla bean glaze, chocolate ganache glaze, cinnamon sugar coating, and a rhubarb jam filling. This recipe made a big batch of about 18 doughnuts which is perfect for larger families or sharing with friends. We brought them to school for the teachers and staff to enjoy. You can halve this recipe if you want to make a smaller batch.
Doughnuts are best enjoyed the day they are made but I do have to say these were still pretty darn good on day 2. You can also freeze the plain doughnuts after they are fried and before adding any glaze, sugar coating or fillings then reheat them in the oven at a later date.
If you've been longing for a real old-fashioned doughnut that is vegan friendly, the time is here my friends!
Tips for Making Sourdough Doughnuts
Weigh the ingredients
I always recommend using a kitchen scale to weigh ingredients when making bread dough or baked goods. It is the most accurate way to bake and ensures that you will get the correct results from any recipe.
Use Active Starter
Make sure to feed your sourdough starter beforehand so that it is very active and bubbly when you are ready to make the dough.
Temperature Matters
Because this recipe relies solely on the sourdough starter as the leavening agent the time it takes the dough to bulk rise and proof depends greatly on the ambient temperature and humidity of the space. In general, the warmer it is the faster sourdough bread dough will rise. On top of that, this is an enriched dough, and the additions of milk, sugar, and fat tend to slow down the yeast activity and make the bulk rise time longer. If you want to speed up the rise time then you'll need to find a spot that is warm. A cold oven with the light on creates an ideal environment for this. On the other hand, if you want to slow down the rise time then you can always pop the dough into the fridge to slow down the yeast activity. The longer a dough takes to rise the more pronounced its sour flavor will be.
Do a Test Fry
Whenever I'm deep-frying something I like to start with a small tester, in this case, a small doughnut hole, before frying a whole batch up. This will help you judge the perfect temperature and time for frying the doughnuts. Don't overcrowd the pot and fry the donuts in small batches to ensure the best results.
Use a Thermometer
Use an instant thermometer to keep an eye on the oil temperature. Remember that as you add the doughnuts to the oil the temperature will drop and you may have to adjust the heat level throughout the frying process.
The Proper Tools
Have your station set up before you begin frying. Have the cooling rack and sheet pan ready to go to drain the doughnuts. Use a kitchen spider, slotted spoon or chopsticks to turn the doughnuts in the oil and remove them when they are done frying.
Frequently Asked Questions:
What is the best oil to use for frying?
I prefer extra-light olive oil for frying and that is what I used here. Other options include avocado oil, grapeseed oil, peanut oil, sunflower oil, canola oil or vegetable oil.
What is 100% hydration sourdough starter?
100% hydration sourdough starter means a starter that is fed with equal parts by weight of flour and water.
Can doughnuts be frozen?
Yes, the plain unglazed doughnuts can be frozen for up to 6 months. Reheat them in the oven then proceed with glazing or filling them.
Can I make donuts without a stand-mixer?
Yes, the dough can be kneaded by hand until it is smooth and elastic. It will take about 10-12 minutes.
For more delicious ways to use sourdough starter check out these recipes:
- Sourdough Hot Cross Buns - Bunny Buns
- Sourdough Soda Bread
- Sourdough Naan
- Sourdough Discard Crackers
- Artichoke Olive and Spinach Stuffed Sourdough Star Bread
- Vegan Sourdough Danish
- Sourdough Chai Spice Star Wreath - Vegan Friendly
- Sourdough Jam Sandwich Cookies
For more delicious doughnuts check out these recipes:
Check out my in-depth sourdough baking e-courses here:
- Free Mini E-Course: How to Make Your Own Sourdough Starter
- Create Artisan Sourdough Bread at Home
- Making Sourdough Bagels
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Vegan Sourdough Donuts
- Total Time: 9 hours 50 minutes
- Yield: 18 doughnuts 1x
- Diet: Vegan
Description
Old fashioned sourdough yeast-risen doughnuts. Light and airy and fried to perfection. Glaze ‘em, sugar ‘em, fill ‘em. Totally dunkable, completely delicious!
Ingredients
Donuts
- 100g active bubbly sourdough starter (100% hydration)
- 650g - 700g all-purpose flour
- 4g (1 teaspoon) kosher salt
- 113g (8 tablespoons or 1 stick) vegan butter alternative
- 300g (1-¼ cups) unsweetened non-dairy milk
- 60g (¼ cup) water
- 2 tablespoons canned coconut milk
- 50g (¼ cup) granulated sugar
- 6-8 cups (1.5-2 liters) neutral oil for frying, plus more for the bowl
Vanilla Bean Glaze
- 130g (1 cup) powdered sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla paste or the seeds scraped from 1 vanilla bean
Chocolate Glaze
- 100g (½ cup) chocolate chips
- 75g (⅓ cup) canned coconut milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- optional: sprinkles or orange zest curls
Cinnamon Sugar
- 200g (1 cup) granulated sugar
- 2 tablespoons ground cinnamon
Instructions
Donuts
- In a small pan, melt the vegan butter over medium heat. Once melted, remove the pan from heat and stir in the non-dairy milk, water, coconut milk, and sugar until dissolved.
- In the bowl of a stand mixer fitted with the dough hook blade, combine the mixture with the sourdough starter and salt on low-medium speed to combine, about 1-2 minutes.
- Reduce the speed to the lowest setting and add half of the flour (325g), and mix until the flour is incorporated. Repeat with another 325g of flour until the dough comes away from the sides of the bowl. Add more flour as needed, 2 tablespoons at a time. Mix for a total of 5-6 minutes until a soft smooth dough forms.
- Turn the dough out onto a floured surface and knead it into a smooth ball, about 30 seconds. Put the dough into an oiled bowl and bulk rise until it is puffy and has doubled in volume, about 8-10 hours at room temperature. Make the dough in the evening to rise overnight and fry doughnuts in the morning. You can also refrigerate the dough once it has risen until you are ready to to proceed to shaping and proofing.
- Turn dough out onto a lightly floured surface and roll it to about ½” thickness. Cut doughnuts using concentric circle cutters, about 2.5” circle for outer edge and 1“ circle for the center. Save centers to make doughnut holes. If making filled doughnuts do not cut out centers. Rework, roll and cut the dough scraps until all of the dough is used up.
- Transfer doughnut cut-outs onto floured baking sheets. Cover with kitchen towels and proof in a warm spot for about 1 hour until puffy.
- About 10-15 minutes before doughnuts are done proofing heat up the frying oil in a deep-sided 8” cast iron or enameled heavy-bottomed pan to 375˚F/190˚C.
- Fry doughnuts in small batches until they are deep golden in color, about 45 seconds per side. If they are too delicate to pick up by hand, use a spatula to help pick them up and slide them into the oil. Use a slotted spoon, spider strainer or chopsticks to turn and lift doughnuts.
- Transfer the fried doughnuts to cooling racks (or paper towels) set over sheet pans to allow the excess oil to drain. USE CAUTION when working with hot oil.
Make Vanilla Bean Glaze:
- Sift powdered sugar into bowl and whisk in milk and vanilla paste or vanilla bean seeds to create a smooth glaze.
- Dip doughnuts into glaze and return them to the cooling racks to let the glaze drip and set.
Make chocolate glaze:
- Warm coconut milk in a small saucepan, but do not boil. Remove from heat and whisk in chocolate chips, maple, and vanilla until the chocolate melts into a smooth glaze.
- Dip doughnuts into glaze and return them to cooling racks. Add sprinkles or orange zest for decoration. Glaze will set as it cools.
Make cinnamon sugar:
- Whisk together sugar and cinnamon in a bowl.
- Roll warm doughnuts in cinnamon sugar, coating all sides.
To make filled doughnuts:
- Pipe your choice of filling such as jam, custard or curd into the doughnuts and dust with powdered sugar.
Notes
Doughnuts are best enjoyed the day they are made but will keep covered at room temperature for several days.
You can also freeze plain unglazed doughnuts for up to 6 months. Reheat them in the oven first and then glaze them.
100% hydration sourdough starter means a starter that is fed with equal parts by weight of flour and water.
Neutral frying oil options: extra-light olive oil (this is what I use), avocado oil, grapeseed oil, peanut oil, sunflower oil, canola oil or vegetable oil.
Vegan butter alternative suggestions Country Crock plant butter, Earth Balance buttery sticks, Kite Hill European style butter, Miyoko's cultured vegan butter
The dough may also be kneaded by hand until it is smooth and elastic, about 10-12 minutes.
Granulated sugar in the dough may be swapped with whole cane sugar, maple sugar, coconut sugar, or any sweetener of your choice.
- Prep Time: 35 minutes
- Idle Time: 9 hours
- Cook Time: 15 minutes
- Category: Bread
- Method: Deep Fried
- Cuisine: American
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Lisa says
Those look awesome!!
Kaity Farrell says
Thank you Lisa!
xx Kaity
Sean Mahan says
These doughnuts seem great! I love trying new recipes, this will be my next one!
Kaity Farrell says
Thanks Sean! Let me know how they turn out. xx Kaity
Hannah says
Is there any way to do them faster? Maybe within a 1-3 hour time span?
Kaity Farrell says
Hi Hannah! It may be possible, depends if the dough can double in size that quickly. Sourdough usually takes longer to rise. You can try placing dough in a warm spot to rise and see if it happens faster. Or maybe add dry active yeast to help it rise. Thanks for your question! xx Kaity
Jodee Keskin says
These donuts are fantastic! My son is allergic to egg and has been asking for a while to have donuts. I was inspired by Sourdough September and found your recipe. I used coconut oil instead of coconut milk, and dairy milk and butter. Thank you.
★★★★★
Kaity Farrell says
Thank you Jodee! That is so wonderful to hear. xx Kaity
Jodee Keskin says
Hi Kaity. I’ve made these doughnuts a few times now and they seem to get better each time. I have also baked them as little milk buns to use in school lunches. Thanks again.
★★★★★
Kaity Farrell says
So happy to hear you love this recipe, Jodee! Those milk buns sound amazing. Lucky kiddos! xx Kaity
Tahmina says
I only have oatly milk at home. Can I omit the coconut milk or sub in more of the oat milk I have for this?
What does the coconut milk do?
Kaity Farrell says
Hi Tahmina! You can use oat milk. Coconut milk is richer but other milks will work. Thanks for your question! xx Kaity
Ravi says
Thank you for the lovely recipe. I followed it word-by-word. I mixed the dough by hand instead of using a standing mixer, and it came together nicely. The amount of dough seemed like a lot when I was in the middle of the kneading process, but I then re-read your post and saw that you mentioned it would be sufficient for a family portion. The recipe yielded about 16 donuts for me, and we managed to eat every one (no regrets!). Next time I make this, I'll probably opt for a half batch. The end result was a light, airy, not-super-sweet, donut, with only the smallest hint of sourdough. Well done!
Kaity Farrell says
Hi Ravi! So happy to hear that you liked the doughnuts! Yes it does make a large batch, but you can halve it if you like. Happy baking! xx Kaity
YMD says
Looks amazing but cB these be baked instead? I know it’s probably not as good, but just curious before I make them. Thanks!
Kaity Farrell says
Hi! Thanks for your question. Yes they can be baked I'm sure. They will be more like buns and not doughnuts though. xx Kaity
Simon says
Made these the other day- absolutely incredible- the dough really benefits from not being sweet - not greasy and nice and airy - wish i could share a crumb shot - will easily be making these again!
Kaity Farrell says
So glad to hear you enjoyed this recipe, Simon. Thank you!
Rebekah says
When letting the dough rise for 8-10 hours overnight, do you leave it at room temperature or put in the fridge?
Thanks!
Kaity Farrell says
Thanks for your question, Rebekah! Generally, you can leave it at room temp. The warmer it is the faster it will rise so the actual time it takes to rise will vary. If you live in a warm or hot climate you may want to refrigerate it to slow down the rise if you want to let the dough rise overnight.
Maeve says
I don't think I've ever commented on a food blog before but I made these today and they were great. It was my first time deep frying so I was a little intimidated but it turned out fantastic.
★★★★★
Kaity Farrell says
So glad you loved these Maeve! Thank you for taking the time to comment and leave a star rating - it really helps our recipes show up in searches. Cheers! Kaity
Kaity Farrell says
test
★★★★★
Candice says
Is there any chance you can skip the butter?
Kaity Farrell says
You can try replacing the vegan butter with oil, but reduce the amount by 25%, so 85g of oil, which is approximately 6 tablespoons. I have not tested this recipe with oil though.