Fresh Milled Sourdough Infused Donuts

Fresh Milled Sourdough Infused Donuts

 🍩 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 and years of our annual family donut dinner tradition. 

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

Note: Use Hard White or Tevah Bread Mix — a blend of Hard Red, Hard White, and Red Fife.

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 for 8–10 minutes, until smooth and elastic. The 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 paper for easy handling.
  7. Let rise again for 1 hour, until airy and visibly risen.

Frying

  • Heat oil in a deep pan or cast-iron pot to 350 °F (175 °C).
  • Test-fry one donut first to confirm the centre cooks through and the colour turns golden within 1–2 minutes per side. Adjust heat as needed.
  • Fry remaining donuts in small batches, turning once.
  • Drain briefly 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 (combined, to thin)

Whisk until smooth and runny. Dip warm donuts in, flip to coat fully, and place on parchment to set.
(This balanced glaze has depth and creaminess without being too sweet. A simple milk-and-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.

They also freeze beautifully:

  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.

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