If you’re looking to elevate your breakfast or snack times with a treat that’s both nostalgic and delightfully different, the Sourdough Donuts with Vanilla Glaze and Sprinkles Recipe is your new best friend. This recipe takes the tangy charm of sourdough discard and transforms it into fluffy, rich donuts with a sweet vanilla glaze that’s perfectly topped off with playful sprinkles. It’s a wonderful way to reduce waste by using sourdough discard, and the result is a batch of donuts that taste like they came straight from a cozy bakery, right in your own kitchen.

Ingredients You’ll Need

A ball of soft, light beige dough sits on a white marbled surface, with a smooth texture and slight folds on top. To the left of the dough, there is a wooden rolling pin with a light brown color and smooth finish. Above the dough, two round metal cutters are placed, one larger and one smaller, both shiny silver in color. The surface shows subtle grey and white patterns of marble. photo taken with an iphone --ar 4:5 --v 7

Getting started with these Sourdough Donuts with Vanilla Glaze and Sprinkles Recipe requires simple, pantry-friendly ingredients that each play a special role—from creating the perfect dough texture to delivering that irresistible flavor and finish.

Whole milk, warmed (100 grams): Warmer milk helps activate the yeast while keeping the dough tender.
Sourdough discard (200 grams): This adds the signature sourdough tang and reduces waste by repurposing starter.
Granulated sugar (60 grams): Sweetens the dough just right for a balanced flavor.
Instant yeast (9 grams): Gives the donuts that necessary rise, making them light and airy.
Large egg (1): Adds richness and structure to the dough.
Unsalted butter, melted (80 grams): Brings moisture and tenderness with a subtle richness.
Salt (8 grams): Enhances flavor and balances sweetness.
Bread flour (375 grams): Provides the right protein content for chewy, fluffy donuts.
Coconut oil (750 ml) for frying: Imparts a gentle flavor and crisp texture when frying.
Powdered sugar (270 grams): Base of the smooth vanilla glaze.
Whole milk (65 grams): Mixed into the glaze for softness and shine.
Vanilla extract (5 grams): Gives the glaze a warm, comforting aroma and flavor.
Pinch of salt: Balances the sweetness in the glaze.
Assorted sprinkles (optional): For that fun, colorful finishing touch.

How to Make Sourdough Donuts with Vanilla Glaze and Sprinkles Recipe

Step 1: Mix the Dough

Start by warming your milk until it’s pleasantly warm but not hot, creating the perfect environment to wake up your instant yeast. In your stand mixer bowl with a dough hook, stir together the warmed milk, sourdough discard, and granulated sugar. When the yeast is sprinkled on top, keep an eye out for that subtle yeasty aroma—an encouraging sign that it’s coming to life. Then add the egg, melted butter, salt, and most of the bread flour, saving a little flour to add gradually as you mix. The dough should feel tacky without getting sticky, just enough to cling slightly to one side of the bowl.

Step 2: Knead the Dough

Turn on your mixer and knead the dough for a good 8 to 10 minutes, adding the reserved flour as needed to reach the right texture. The dough should become smooth and elastic, indicating that gluten has developed beautifully. This step is crucial because it helps your donuts puff up with a soft but sturdy bite.

Step 3: First Rise

Transfer the dough to a large bowl, cover it, and place it somewhere warm. The rising time varies depending on how cozy you make the environment, but expect about 1 to 2 hours until the dough doubles in size. This is the magic moment when the flavors start developing and the dough becomes airy and light.

Step 4: Roll and Cut the Donuts

Once risen, gently tip the dough onto a floured surface and roll it out into a rectangle about 10 by 16 inches. Grab a 4-inch round cutter and cut out as many donuts as you can, placing them close together to maximize the yield. Use a smaller 1-inch cutter—or even the cap from a water bottle—to cut the donut holes from the center. Don’t discard the scraps; re-roll them to make more donut holes or fun little filled dough balls!

Step 5: Second Rise

Arrange the donuts and donut holes on a parchment-lined baking sheet, giving them space to grow. Cover with plastic wrap and let them rise again until nearly doubled. It’s this second rise that ensures those donuts will be light and airy inside once fried.

Step 6: Prepare the Oil

While the donuts rise, melt coconut oil in a small 8-inch saucepan and bring it to about 350ºF. Maintaining a steady temperature is key for golden, perfectly cooked donuts, so keep a thermometer handy and adjust the heat as needed.

Step 7: Fry the Donuts

Carefully place 2 to 3 donuts into the hot oil at a time, frying each side for 1 to 2 minutes until a deep, inviting golden brown forms. Use a slotted spoon to flip and remove them, then transfer to a cooling rack set over a baking sheet to catch any drips. Donut holes cook quicker — stir occasionally and remove after about 2 to 3 minutes. Keep your oil temperature steady for the best results.

Step 8: Whisk the Vanilla Glaze

Combine the powdered sugar, milk, vanilla extract, and a pinch of salt in a bowl, whisking until smooth and thick but still pourable. Adjust the consistency by adding more powdered sugar for thickness or milk for a thinner glaze that gently coats the donuts.

Step 9: Glaze and Decorate

Dunk each warm donut into the vanilla glaze, letting excess drip back into the bowl. Finish with vibrant sprinkles for that joyful pop of color and crunch. For donut holes, toss them in the glaze in a bowl until evenly coated for bite-sized bliss.

How to Serve Sourdough Donuts with Vanilla Glaze and Sprinkles Recipe

A stack of three donuts sits on a black wire cooling rack, each donut covered with a thick layer of white icing that drips slightly down the sides. The icing is topped with colorful rainbow sprinkles in blue, pink, orange, green, white, yellow, and red, creating a vibrant mix on each donut. The donuts have a golden-brown, soft texture beneath the icing. The scene is set on a white marbled surface with a light blue-gray background, and a blurred woman's hand is seen in the back left corner, reaching toward the stack. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The classic sprinkles are a delightful way to brighten up your Sourdough Donuts with Vanilla Glaze and Sprinkles Recipe, but consider adding toasted coconut flakes, chopped nuts, or even edible gold dust to really impress guests. Fresh berries or a dusting of cinnamon sugar can add a new depth of flavor that complements the vanilla glaze beautifully.

Side Dishes

Donuts on their own are magical, but pairing these with a creamy latte, chai tea, or fresh-pressed orange juice makes for an elevated breakfast or brunch experience. A bowl of fresh fruit or a dollop of whipped cream on the side can also add freshness and balance the sweetness.

Creative Ways to Present

For special occasions, arrange your sourdough donuts on a tiered cake stand, scatter some mini donuts alongside, and provide colorful plates and napkins for a festive vibe. You can also offer a small “glaze bar” with multiple flavors or toppings for guests to customize their donuts, creating a fun and interactive treat that everyone will talk about.

Make Ahead and Storage

Storing Leftovers

If you have any leftover donuts from your Sourdough Donuts with Vanilla Glaze and Sprinkles Recipe, keep them in an airtight container at room temperature for up to two days to maintain softness. Avoid refrigeration as it tends to dry out fried dough.

Freezing

Donuts freeze wonderfully! Place them in a single layer on a baking sheet to freeze until firm, then transfer to a freezer bag or airtight container. When you want a quick treat, just thaw at room temperature or gently warm them before glazing.

Reheating

To bring your donuts back to fresh-from-the-fryer goodness, pop them in a 350ºF oven for 5-7 minutes or warm them briefly in the microwave. This spot of warmth will soften the glaze and refresh the donut’s light texture without making it greasy.

FAQs

Can I use active sourdough starter instead of discard?

Yes, but you’ll want to adjust the milk temperature and rising times since active starter is more lively and acidic. Using discard keeps the recipe forgiving and perfect for reducing waste.

Is coconut oil necessary for frying?

Coconut oil provides a mild, pleasant flavor and high smoke point, but you can substitute with other neutral oils like vegetable or canola oil. Just keep an eye on temperature for the best results.

Can I bake these donuts instead of frying?

While baking is possible, frying gives the characteristic crisp outside with a tender inside that makes these donuts special. Baking will yield a different texture but still tasty if you prefer a lighter option.

How do I know when the oil is the right temperature?

An oil thermometer is your best friend here. The ideal frying temperature is around 350ºF. If it’s too hot, donuts brown too fast without cooking through; if too cool, they absorb excess oil and become greasy.

Can I make the glaze ahead of time?

Sure! Store the glaze in an airtight container in the fridge for up to a week. Give it a good stir before using, as it might thicken or separate slightly after chilling.

Final Thoughts

If you’ve ever wanted to surprise your family or friends with a homemade treat that feels both comforting and special, the Sourdough Donuts with Vanilla Glaze and Sprinkles Recipe is the perfect answer. Not only does it make clever use of sourdough discard, but it fills your kitchen with inviting smells and creates donuts that are downright irresistible. Don’t hesitate to try this recipe—it might just become your new favorite way to start the day.