We’re bringing you a recipe for oven‑baked sourdough donuts. Although everything (or almost everything) fried is delicious, we’re not big fans of frying at home, so our version of donuts is oven‑baked. They’re not quite as moist as the fried version, but they’re just as good and a bit healthier.
Without further ado, here’s the recipe. Try it because they’re truly delicious.
We propose a donut recipe with sourdough and baked instead of fried. Even though they are not as moist as the fried version, they are truly delicious and are a bit healthy. Do not miss the recipe and try to make it at home because they are really tasty.
INGREDIENTS (for 22 donuts)
| Ingredient | Quantity |
|---|---|
| Strong flour | 620 g |
| Warm milk | 350 g |
| Sourdough starter | 120 g |
| Butter, at room temperature + extra to brush before baking | 120 g |
| Eggs | 2 |
| Honey | 80 g |
| Salt | 5 g |
| Fresh yeast | 5 g |
INGREDIENTS FOR THE GLAZE
| Ingredient | Quantity |
|---|---|
| Confectioner’s sugar | as needed |
| Milk | as needed |
| Vanilla | as needed |
INSTRUCTIONS:
- Add all the ingredients except the butter to the stand mixer bowl and knead using the hook attachment.
- Once the dough gains strength and remains stuck to the hook, keep kneading and add the butter little by little.
- The total kneading time can be up to 20 minutes.
- Cover the bowl with clean foil and let it ferment until it doubles in volume. The time will depend on the room temperature, but it may take from 1 to 2 hours. We recommend leaving it overnight in the refrigerator instead.
- After this time, sprinkle the kitchen counter with flour and pour the dough on it. Roll it until it has a thickness of around ½ inch.
- Cut the donuts and place them on a baking tray with baking paper.
- Cover with plastic and let them proof for an extra half hour to an hour. Meanwhile, preheat the oven to 190ºC (375ºF).
- Before placing them into the oven, brush them with melted butter. Bake for around 15 minutes or until they start to get brown.
- While they are baking, let’s prepare the glaze. In a bowl, mix some confectioners’ sugar, a few drops of vanilla, and add 1 tbsp of milk. Mix and add more milk if needed. The idea is to get a thick cream.
- Take the donuts out of the oven and place them immediately in the glaze bowl. Let them dry on a cooling rack.
Nutritional Facts for Easy and Healthy Sourdough Donuts
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 donut |
| Calories | 180 kcal |
| Carbohydrates | 26 g |
| Protein | 5 g |
| Total Fat | 6 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 18 mg |
| Sodium | 160 mg |
| Potassium | 90 mg |
| Fiber | 2 g |
| Sugars | 7 g |
| Vitamin A | 60 IU |
| Vitamin C | 0 mg |
| Calcium | 35 mg |
| Iron | 1.4 mg |
Note: Nutritional values are approximate and may vary depending on the flour, sweetener, glaze, and baking method used. Healthy sourdough donuts offer a lighter twist on classic donuts with a soft texture and mild tangy flavor from sourdough starter.