Soft, fluffy, and dipped in the most amazing maple glaze, these Sourdough Maple Glazed Doughnuts are worth every step. If you love a classic glazed doughnut, a maple bar, or anything that tastes like a cozy fall morning, this is the doughnut for you.
Better than Krispy Kreme
Doughnuts have always been one of my favorite treats (and my kids’ favorite too!), and I’ve always believed everyone deserves bakery quality goods in their own home. If you’ve ever been brave enough to look up the ingredients in a Krispy Kreme doughnut and seen their list a mile long – that alone is enough motivation to make your own at home with just a few simple ingredients. Plus, with it being raised by a natural yeast, it helps break down a lot of the gluten and stablizes more of the sugars, making it easy to eat without feeling like trash afterwards.
After plenty of testing, I landed on a sourdough doughnut dough that’s tender, light and just a little bit special thanks to the slow fermentation.
As for the maple glaze, you bet I had to make some the second the weather started to cool down. Maple is one of those flavors that instantly feels cozy, making these sourdough doughnuts taste like a fall morning. I also wanted a recipe that fits into real life, one that includes those busy days as a parent, which is why I’ve included three rising options. Whether you have all day or just want to prep the night before, I have a way to fit your schedule.
Why You Will Love This Doughnut Recipe
- Soft + pillowy. This enriched sourdough doughnut dough fries up light and airy, with a tender crumb in every bite.
- Made with sourdough starter. It’s a fun, delicious way to use your active sourdough starter beyond bread.
- Fits your busy schedule. Choose a short fridge delay, a long overnight rise or a countertop rise. Fresh doughnuts on your timeline!
- Perfect maple glaze. It’s buttery, sweet and made with pure maple syrup. It tastes like fall in every bite.
- Customizable. Not into maple? Toss them in powdered sugar or cinnamon sugar instead. Cut classic rings, fun shapes or doughnut holes.
- Everyone loves it. Everyone in the whole family, from adults to kids love this doughnut recipe.
Maple Sourdough Doughnuts FAQs
Can I use sourdough discard instead of active starter? You can, but if you do, you’ll need to add instant yeast or active dry yeast instead to make sure your dough has a strong rise. If you swap it out for yeast, use 2 1/2 tsp yeast.
What kind of oil should I use for frying? A neutral oil with a high smoke point works best, like vegetable, canola or peanut oil. I usually use vegetable oil because that is what I have on hand. Keep it between 300-350°F, and use a thermometer if you have one. It makes a big difference!
Why is my glaze too thick? The glaze is meant to be thick, but if it’s hard to work with (or you don’t like it that thick), whisk in your choice of milk 1 teaspoon at a time until it reaches the consistency you want. Make sure it isn’t too runny otherwise it won’t stick to the doughnut.
Can I make the glaze ahead of time? Yes! Store the maple glaze in the refrigerator, then gently rewarm it to its original consistency before glazing your doughnuts.
How do I store and reheat leftover doughnuts? These doughnuts are best fresh, so serve them right away if you can. To reheat leftovers, pop them in the microwave for about 20 seconds.
Can I do a different glaze rather than maple? Absolutely. You can do a regular vanilla glaze (kind of like a Krispy Kreme glaze), toss in cinnamon sugar or powdered sugar, or top with other frosting or icing of choice, but I promise the maple glaze is delicious (and you should try it before you say you don’t like it!).
Traditional Glaze:
2 tbsp butter
2 cups powdered sugar
1 1/2 tbsp corn syrup (or refined coconut oil); optional for shine
3-5 tbsp milk or cream, till desired consistency
2 tsp vanilla extract or 1 tsp vanilla bean paste
Timing Options
Once we wrap our head around typing options for sourdough, it makes it feel much more doable. The following options are of course just suggestions to help you understand rise times and potential schedules. Tweak the timing based on your own schedule and needs and use this as inspiration to do so!
Option 1
- Day 1 : 9:00 PM : Feed Starter
- Day 2 : 9:00 AM : Make Dough
4:00 PM : Shape Dough
6:00 PM : Fry & Enjoy!
Option 2
- Day 1 : 9:00 AM : Feed Starter
5:00 PM : Make Dough
7:00 PM : Put Dough in Fridge - Day 2 : 8:00 AM : Shape Dough
9:30 AM: Fry & Enjoy!
Option 3
- Day 1: 8:00 AM : Feed Starter
4:00 PM : Make Dough
10:00 : Shape Doughnuts and put in fridge (love these sheet pan lids to cover!) - Day 2: 8:30 AM : Let doughnuts sit out to get back to room temp
9:00 AM : Fry & Enjoy!
Supplies Needed for Homemade Doughnuts
Here are some helpful things to have on hand to make homemade doughnuts easy to make:
- Sheet pan & lid (I use these pans and lids WEEKLY. They fit on standard baking sheets of various brands. Easy for proofing and stacking.)
- Thermometer (SO helpful to make sure your oil temperature stays on track! Too long in the oil and they taste, well, too oily. Too fast because its too hot risk doughy centers)
- Spider strainer (Most any kind of hand held strainer like this will do. I love this kind for frying!)
- Donut cutter (You can also use a drinking glass for the main shape and a piping tip for the donut holes. Or try a fun shape like a maple bar, or twists, or cookie cutter letters!)
If you love this sourdough maple glazed doughnut recipe, you will also love these:
- Maple Glazed Coffee Cake Muffins
- Sourdough Pumpkin Maple Snickerdoodles
- Sourdough Cinnamon Pull Apart Bread
- Homemade Bagels (New York Style)
- Pumpkin Streusel Bread (with brown sugar maple glaze)
Sourdough Maple Glazed Doughnuts
Ingredients
Dough
- 100 grams (~1/3 cup) active sourdough starter
- 3/4 cup whole milk lukewarm
- 1/3 cup (67 grams) sugar
- 1/4 cup unsalted butter softened
- 2 large eggs , room temperature
- 1 tsp salt
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 3 1/2 cups (437 grams) all purpose flour
Maple Glaze
- 4 tbsp unsalted butter melted
- 1 tbsp corn syrup or refined coconut oil; optional to add shine
- 1/4 cup pure maple syrup and/or additional maple extract, to taste
- 2 cups powdered sugar
Instructions
PREPARE LEAVEN
- Feed your starter by combining 50 grams starter, 100 grams warm water, and 100 grams flour. Set aside in a warm location for 6–10 hours, until your starter doubles and is bubbly.
MAKE DOUGH
- In a stand mixer, combine 100 grams of the active starter just made, warm milk, and sugar. (The milk should be about 110 degrees fahrenheit—baby bath water temperature.)
- Add 2 cups of the all-purpose flour. Mix together the ingredients until combined.
- Add butter, eggs, salt, vanilla, and cinnamon and mix completely.
- Add the remaining all-purpose flour slowly while the mixer is running, until you get a soft, slightly sticky and tacky dough that has come together. You don't want it too stiff. Watch the dough as every brand of flour is a bit different, so you may need to add slightly less or more.
- Once the remaining flour is added, let it knead in the mixer on low for about 8 minutes.
BULK RISE
- Form the dough into a ball, place in a bowl, and cover with plastic wrap sprayed with non-stick spray. You have three rising options: FRIDGE DELAY: Place the dough into the fridge and leave for at least 10 hours, or up until about 24 hours. If I have time, I'll let it sit out for 1-4 hours to give it a boost before putting in the fridge. But it can also be placed in fridge immediately. COUNTERTOP RISE: Shortest rising option. Leave out at room temperature for about 6-9 hours.
FORMING & FRYING
- Place dough (cold or not) on a lightly floured work surface and roll out to about 1⁄2 inch thickness. Use a cutter (such as a donut cutter, biscuit cutter, cookie cutter, or even a drinking cup) and cut out shapes of choice. I like to use the back of a large piping tip for donut holes!
- Place shaped doughnuts on a baking sheet lined with parchment paper, cover with a sheet pan lid or linen towel, and let them rise for another 1–3 hours. They are ready when they have gotten puffier. TIP: You can also place shaped doughnuts covered in the fridge to delay for 8-10 hours.
- Heat up a large pot of oil on the stove between 300-350℉.
- Fry doughnuts until lightly golden brown, about 1 minute on each side.
- Remove with a slotted spatula and place on paper towels or a cooling rack with paper towels underneath to help absorb some of the grease.
GLAZE & ENJOY
- Whisk together all ingredients well to become a thick icing. If it’s extremely thick, add milk 1 tsp at a time until desired consistency. Use right away or store in refrigerator. Reheat to original consistency before icing the doughnuts.
- Coat the doughnuts in the glaze recipe.
- Doughnuts are best fresh, so serve right away! To reheat leftover doughnuts, place in microwave for about 20 seconds.
