Sourdough Maple Glazed Donuts
Sourdough Maple Glazed Donuts are a crisp, yet chewy sweet donut dipped in a maple glaze for a delicious lightly sweetened donut.
On extra special mornings, we make homemade donuts. Or rather, I make them. They take a little planning ahead but in reality, they aren’t as difficult as you might imagine. Some enriched dough whipped up in the mixer, long fermented through the night, and fried up golden in the morning.
Made with an active sourdough starter, these donuts have incredible flavor and a healthier edge over donut shop donuts. I make them mostly on special occasions but honestly, I don’t feel the slightest bit guilty serving them. That is the beauty of a sourdough starter, it allows us to add a healthy component to even our worst foods. Pretty great, right?
These long ferment and normally I will prepare the dough the night prior and prepare the donuts the following morning. Which is perfect for having them as a morning treat. This not only gives the dough the time it needs to rise properly but also splits up the process.
I love coming into the kitchen, putting my apron on, and working while the coffee brews. For these mornings, I try getting up a little earlier than my daughter. This way I can avoid the occasional inquiry about their arrival coming from the next room. The feel of the incredibly soft dough in my hands is almost therapeutic.
For best results, use coconut oil as your frying oil. Frying these up in coconut oil is my secret ingredient for making the most delicious sourdough donut recipe you can imagine.
Sourdough Maple Glazed Donuts Are…
- Delicious long-fermented sourdough donuts.
- One of the most popular sourdough recipes.
- Made with an active starter, not sourdough discard.
- The perfect way to satisfy a maple bar craving.
- One of my favorite things to make with an active sourdough starter.
Ingredients
Flour- All-purpose flour work great for donuts. I like to use King Arthur unbleached all-purpose.
Sourdough Starter- Your starter should be bubbly and active before mixing up the dough. Feed it several hours prior to using so it is ready to go.
Honey- Honey adds a slight sweet richness to the dough. I use raw honey but regular filtered honey is fine for this.
Water- Standard drinking water is fine. Use room temperature if possible.
Salt- Sea salt is added to help balance out the flavors. You can use Kosher salt or standard table salt if you would like.
Egg- The egg in this recipe refers to a large egg. I use our chickens eggs but any good quality store bought egg will do.
Brown Sugar- Brown sugar adds a nice molasses essence to the dough which is perfect for these sourdough maple glazed donuts. I use light brown sugar but dark brown sugar will also work.
Baking Soda- Baking soda is added for a little lift when frying. It makes the donuts slightly airier than when not used. Don’t skip it.
Coconut Oil- This is the perfect oil to fry donuts in! Not only do they come out golden brown but the coconut oil gives these donuts a bit of extra flavor.
Maple Syrup- Use pure maple syrup, not imitation. A good flavored maple syrup will create a delicious glaze.
Butter- I use salted butter but you can also use unsalted. The butter in this recipe is for binding the glaze. It also adds a little flavor to the glaze as well. Use real butter not margarine.
Powdered Sugar- The fine powdered texture helps melt into the glaze without much work.
Milk- I use whole milk but 2% milk will work fine. Milk will help the glaze develop.
Tools
Dutch oven or cast-iron skillet
Directions
In the bowl of a stand mixer, mix together the sourdough starter, flour, water, and honey.
Knead on low for approximately 5 minutes with a dough hook attachment. If you don’t have a stand mixer you can mix the dough up in a large bowl and a wooden spoon. Then knead the dough with your hands consistently for 5- 7 minutes.
Once done, It is time for the bulk fermentation. Place the dough ball in a greased bowl and cover with a tea towel for 8-12 hours in a warm place if possible. This is perfect to do the night before.
The Next Day
The following morning, after the dough has risen. Place the dough back in to the bowl of your stand mixer then add the egg, brown sugar, baking soda, and melted coconut oil to the dough. You can use a paddle attachment to mix it. If you are not using a stand mixer, add the ingredients to the bowl and mix with your hands.
Once completely incorporated, place the dough on a well floured surface. Cut the dough into 10 pieces as shown.
Frying Donuts
You can fry them up just as they are or you can choose to form them into a donut shape as pictured.
Heat a Dutch oven or cast iron skillet with enough coconut oil to fill it about half way full. Make sure not to add the donuts to the skillet until the oil is all the way hot and sizzling when placing them in.
Slowly place each donut into the hot oil and cook them for about 2-3 minutes per side.
Note: If the oil goes over 375F, you can pour more oil in to cool the oil off. If the oil falls under 350F, you can remove the donuts from the oil temporarily which will allow the oil to heat back up.
Once a deep brown color, place them on an awaiting plate or baking sheet lined with a paper towel to catch any of the excess oil or allow them to slightly cool on a wire rack.
Whisk together the glaze until the ingredients are fully incorporated.
Take each donut and dip it in to the sweet glaze. The heat from the donut will make the glaze spread over them.
Note: If you want more of a maple frosting. You can mix double to amount of powdered sugar (1 cup) to 1/3 maple syrup and 2 tbsp. of butter using the milk to thin it if needed. This will make up a maple frosting instead of the glaze in the above recipe.
Cooking Notes
- If using a candy thermometer to check the oil, the oil temperature should be between 360F and 375F, any higher and the donuts will burn.
- Turn donuts halfway through frying to make sure both sides are golden brown and they are cooked through.
- Allow the donuts to cool slightly before dipping them in the maple glaze.
How To Store
Store leftover sourdough maple glazed donuts in an airtight container at room temperature or you can place them on a platter and cover with plastic wrap. I like to also use my cake platter with a cover to house and display them. Donuts will be good for up to 4 or 5 days.
FAQ’s
Why the use of coconut oil?
Coconut oil is one of my favorite oils to cook or fry foods in. Not only is it a much healthier option but the results are always golden and crisp. For these donuts, it also provides just a hint of sweetness to the dough.
Can I make these gluten free?
You can. By swapping out the all-purpose flour used in this recipe for a gluten-free all-purpose flour. I like King Arthurs gluten-free all-purpose.
Benefits Of Sourdough
Of course we love the taste but sourdough is actually a healthier alternative to eating regular breads such as white or wheat loaves. The lower phytate levels in sourdough makes for an easier to digest food and results in a better more nutritious bread.
It is a good alternative for those who are sensitive to gluten as the sourdough is a fermented food that has a bacteria to yeast composition that works on breaking down the starches found in the grain before it’s even eaten. Sourdough is also known as a prebiotic food that simply put, will help keep your gut bacteria healthy.
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Cast Iron Skillet Set of 2 (10 in and 12 in)
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Sourdough Maple Glazed Donuts
A crispy, chewy centered sweet donut topped with a delicious maple glaze.
Ingredients
- 2 cups all-purpose flour
- ¾ cup water
- ½ cup fed starter
- 1 tbsp honey
- 1/4 tsp of salt
- 1 egg
- ¼ cup brown sugar
- ¼ cup coconut oil plus more for frying
- 1 tsp baking soda
- Maple Glaze
- 1/4 cup organic real maple syrup
- 1 tbsp salted butter room temp
- 1 tbsp milk
- 1/2 cup powdered sugar
Instructions
- In the bowl of a stand mixer, mix the sourdough starter, flour, water, and honey.
- Knead on low for approximately 5 minutes with a dough hook. If you don't have a stand mixer you can mix the dough up in a large bowl and a wooden spoon. Then knead the dough with your hands consistently for 5- 7 minutes.
- Once done, set it in a greased bowl and cover it with a tea towel for 8-12 hours.
- Once done, It is time for the bulk fermentation. Place the dough ball in a greased bowl and cover with a tea towel for 8-12 hours. This is perfect to do the night before.
- The following morning, after the dough has risen. Place the dough back in to your stand mixer then add the egg, brown sugar, baking soda, and melted coconut oil to the dough. You can use a paddle attachment to mix it. If you are not using a stand mixer, add the ingredients to the bowl and mix with your hands.
- Once completely incorporated, place the dough on a well-floured surface. Cut the dough into 10 pieces as shown.
- Heat a Dutch oven or cast iron skillet with enough coconut oil to fill it about halfway full.
- Make sure not to add the donuts to the skillet until the oil is all the way hot and sizzling when placing them in.
- Slowly place each donut into the hot oil and cook them for about 2 - 3 minutes per side
- Once a deep brown color, place them on an awaiting plate or baking sheet lined with a paper towel to catch any of the excess oil or allow them to slightly cool on a wire rack.
- Whisk together the glaze until the ingredients are fully incorporated.
- Take each donut and dip it into the sweet glaze. The heat from the donut will make the glaze spread over them.
Notes
- If using a candy thermometer to check the oil, the oil temperature should be between 360F and 375F, any higher and the donuts will burn.
- If the oil goes over 375F, you can pour more oil in to cool the oil off. If the oil falls under 350F, you can remove the donuts from the oil temporarily which will allow the oil to heat back up.
- Turn donuts halfway through frying to make sure both sides are golden brown and they are cooked through.
- Allow the donuts to cool slightly before dipping them in the maple glaze.
- If you want more of a maple frosting. You can mix double to amount of powdered sugar (1 cup) to 1/3 maple syrup and 2 tbsp. of butter using the milk to thin it if needed. This will make up a maple frosting instead of the glaze in the above recipe.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 22mgSodium: 205mgCarbohydrates: 39gFiber: 1gSugar: 19gProtein: 3g
