Sourdough Doughnuts with Vanilla Cream Filling

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If you’ve never made sourdough doughnuts before, this is your sign. These doughnuts are soft, airy, and have that deep, complex flavor you can only get from sourdough fermentation. The best part? No artificial ingredients, no weird preservatives, just real, wholesome ingredients.

Why You’ll Love These Sourdough Doughnuts

• Soft & Fluffy: Thanks to the slow fermentation process, these doughnuts are impossibly light and tender.
• More Digestible: The sourdough fermentation helps break down gluten and phytic acid, making them easier on the stomach.
• Better Flavor: Forget bland, overly sweet doughnuts, these have a slight tang that balances the richness.
• Customizable: Glaze them, dust them with cinnamon sugar, or fill them with custard. You can’t go wrong.
• Can Be Doubled: Need more doughnuts? Just double the recipe and thank yourself later.

Sourdough Doughnuts Ingredients

Here’s what you’ll need:

How to Make Sourdough Doughnuts

This recipe takes time, but each step is simple.

STEP 1: MIX THE DOUGH

1. In a bowl, whisk together eggs, milk, sugar, vanilla, and salt.
2. Add the sourdough starter and mix well.
3. Gradually add flour and mix with your hands until combined.
4. Cover and let rest for 20–30 minutes.

STEP 2: KNEAD & FERMENT

1. Add the softened butter and knead the dough using a stand mixer or food processor with a dough function.
2. Transfer to a bowl, cover, and let rise in a warm spot until doubled (about 6 hours).

STEP 3: CHILL THE DOUGH

1. The dough will be soft and sticky. Refrigerate overnight to firm up.

STEP 4: SHAPE & PROOF

1. The next day, cut parchment paper into squares and dust with flour.
2. Divide the dough into equal portions (about 50g each). Shape into doughnuts.
3. Place each doughnut on a floured parchment square, cover, and let rise until puffy (about 8 hours).

STEP 5: FRY THE DOUGHNUTS

1. Heat tallow (or coconut oil, or another heat-stable oil) to 170–180°C (340–350°F).
2. Fry doughnuts in batches, flipping once, until golden brown.
3. Drain on paper towels and coat in powdered sugar while warm.

How to Make Vanilla Pastry Cream

This creamy, rich vanilla filling takes these doughnuts to the next level!

STEP 1: HEAT THE MILK

1. In a saucepan, heat milk and vanilla over medium heat until just before boiling.

STEP 2: MIX THE EGG BASE

1. In a bowl, whisk egg yolks, sugar, cornstarch, and salt.

STEP 3: TEMPER & COOK

1. Slowly add the warm milk to the egg mixture while whisking.
2. Return to the pan and cook over medium heat, stirring constantly, until thickened.

STEP 4: FINISH & CHILL

1. Remove from heat, stir in butter, and mix until smooth.
2. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
3. Chill in the fridge for at least a few hours (preferably overnight) to thicken properly.

Assembling the Doughnuts

1. Once doughnuts have cooled slightly, use a small knife or spoon to make a hole.
2. Fill a piping bag with vanilla pastry cream and squeeze into each doughnut.
3. Enjoy fresh, or store in an airtight container for up to 2 days.

Storage Tips

• Room Temperature: Best eaten fresh, but can be stored in an airtight container for 1–2 days.
• Refrigerator: Store filled doughnuts in the fridge for up to 3 days.
• Freezer: Freeze unfilled doughnuts for up to 3 months. Reheat before serving.

Note: This recipe can easily be doubled if you want to make a larger batch. Just double all ingredients, and follow the same process.

Sourdough Doughnuts with Vanilla Cream Filling

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings: 9 doughnuts

Ingredients Method Notes

Ingredients

  

• 1 egg
• 60 g (¼ cup) milk
• 40 g (3 tbsp) sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 80 g (⅓ cup) sourdough starter
• 200 g (1⅔ cups) all purpose flour
• 40 g (3 tbsp) butter, softened
• Tallow or oil for frying

Vanilla Pastry Cream

• 180 g (¾ cup) milk
• 1 teaspoon vanilla extract or 1 vanilla bean pod
• 2 egg yolks
• 40 g (3 tbsp) sugar
• 1 tablespoon cornstarch
• Pinch of salt
• 1 tablespoon butter

Method

 

1. Mix eggs, milk, sugar, vanilla, and salt. Add sourdough starter and mix well.
2. Stir in flour, then mix until incorporated. Rest for 20-30 mins.
3. Add the softened butter and knead the dough using a stand mixer or food processor with a dough function.
4. Cover and let rise at room temp until doubled (~6 hrs).
5. Refrigerate overnight.
6. The next day, cut parchment paper into squares, dust with flour.
7. Divide dough into 9 equal pieces, shape into doughnuts, and place on parchment squares.
8. Cover and let rise again until puffy (~8 hrs).
9. Heat oil to 170–180°C (340–350°F). Fry until golden, flipping once.
10. Drain on paper towels, coat in powdered sugar while warm.

Vanilla Cream Filling:

1. Heat milk and vanilla in a pan.
2. Whisk yolks, sugar, cornstarch, and salt in a bowl.
3. Slowly add warm milk while whisking.
4. Return to heat, stir until thickened.
5. Stir in butter, cover with plastic, and chill.
6. Fill doughnuts with cream using a piping bag.

Notes

Doubling the Recipe: You can easily double this recipe for a larger batch.

Pastry Cream: Needs at least a few hours in the fridge or overnight to thicken properly.

Storage Tips

• Room Temperature: Best eaten fresh, but can be stored in an airtight container for 1–2 days.
• Refrigerator: Store filled doughnuts in the fridge for up to 3 days.
• Freezer: Freeze unfilled doughnuts for up to 3 months. Reheat before serving.