There's nothing I cherish more than traditional European culinary delights, especially sourdough doughnuts! It's a festive favorite across Europe, gracing tables on Festival day under a hundred different names – be it bomboloni, krapfen, krofi, paczki, krafne, or sourdough berliner. If you're already a fan of these fluffy treats, wait until you try them with a sourdough twist!
This recipe makes treats that are soft and just a little tangy, not too much. They're probably the softest sourdough thing on earth you'll ever try (if you enjoy soft enriched sourdough breads, also give my sourdough brioche recipe a try. Or bake sourdough braided bread for Easter!).
These sourdough donuts are perfect for anyone who loves sourdough but doesn't want something too sour. They're just right, and making them feel like you've done something really special, even though it's pretty simple!
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Ingredients
- Active sourdough starter: Responsible for making these sourdough donuts light and airy, adding a mild tang and complexity to our donuts, setting them apart from the usual brioche bread.
- All-purpose flour: The base of our dough. It's great for these donuts, keeping them soft but structured.
- Bread flour (manitoba flour): Adds strength to the dough, helping it to rise nicely and creating a tender bite.
- Egg yolks: Richness and color come from egg yolks, making our sourdough donuts richer and more delicious.
- Unsalted butter: Using butter at room temperature is key for a tender crumb. It integrates into the dough, giving our donuts that melt-in-your-mouth feel.
- Sugar: Just enough to sweeten the dough and help with browning, without making them too sweet.
- Milk: Whole milk makes the dough tender and adds a slight richness that water just can't.
- Salt: Enhances all the flavors.
- Vegetable oil: For frying. It gives these bomboloni a golden exterior and a light, not-too-oily finish.
See recipe card for quantities.
How to Make Sourdough Bomboloni
STEP 1: In the bowl of a stand mixer, begin by mixing your sourdough starter, milk, egg yolks, sugar, salt, and both flours in a stand mixer with a dough hook. Start on low to get everything combined nicely.
STEP 2: Let the dough rest covered for about 5-10 minutes, so the flour has a chance to absorb the liquids. Then knead it on low, adding half the butter until it's absorbed, then add the remaining butter. Mix for about 15 - 20 minutes overall. Aim for a smooth, shiny dough that passes the windowpane test.
STEP 3: Let the dough rise at room temperature for at least 10 hours ideally overnight for 12 hours. This slow rise adds flavor and texture.
STEP 4: Chill the risen dough in the fridge for about 2 hours to firm up, making it easier to handle and shape.
STEP 5: On a lightly floured surface, divide the chilled dough into 10 pieces, each about 55g. Roll them into smooth balls and place them in a dish lined with a floured tea towel or floured parchment paper. Cover them with plastic wrap, so they won't dry out. Use a dish that is deep enough. That way, when the dough balls expand during the bulk rise, you won't have to worry about them sticking to the plastic wrap.
Alternatively, you can also proof them on a wooden board, cover them with a floured tea towel, and put another damp tea towel over them. Just make sure to wet the tea towel again when it dries out mid-proofing.
STEP 6: Let the dough balls proof for another 8-10 hours in a warm spot until they've nearly tripled in size, getting ready for their big fry.
STEP 7: Heat your frying oil (vegetable oil is a good choice) to 360°F. Fry the donuts in batches, turning once, for 2 minutes on each side.
STEP 8: Drain the fried donuts on a rack with paper towels under them.
STEP 9: When cool enough to handle but still warm, sprinkle them with powdered sugar or roll them in granulated (regular) sugar. They're ready to enjoy, best served the same day for that perfect soft bite!
Hint: if you're worried you won't be able to move donuts into the frying oil gently enough, you can do the following: grab a piece of parchment paper and cut it into 6-8 individual rectangles. Place them on the bottom of the dish you are planning to proof your donuts. Place one dough ball on one rectangle. That way, when the donuts are done proofing, you can lift them up by taking the individual piece of parchment paper from the dish and just slide them off into the oil. That way you avoid the finger prints on the donuts!
Substitutions, Variations & Add-ins
- Lemon Zest: Add a pinch of lemon zest to the dough for a citrusy twist.
- Coconut Oil: If you're out of vegetable oil for frying, coconut oil is a great second choice. It adds a subtle, sweet flavor that pairs wonderfully with the dough. Avocado oil will probably work too, though I haven't yet tried it for these!
- Cream-Filled Variety: Custard, chocolate ganache, or even a simple jam all make great fillings for donuts. If you want to be really fancy, you can even make your own Italian pastry cream!
💭Crucial Success Tips
- Although you are aiming for the dough to not stick to the sides of the bowl when you are done with mixing, it sometimes happens that it will still stick a little. Also, if your stand mixer is not the best (like mine), that will happen even more often. If you see that the dough is stretchy and elastic, don't worry about it. Don't add any flour and attempt to get it into a dough ball in the mixer, but simply form a ball with your hands and begin proofing.
- These donuts are very light and airy when they are fully proofed, so handle them very gently! If you're afraid to leave finger dents in them when transferring them into the oil, use a parchment paper trick I describe in the hint below instructions!
- Add butter to your dough in stages, ensuring it's fully incorporated before adding more. This method ensures a uniform texture in your donuts, making them light and fluffy.
- Keep a close eye on your oil temperature – too hot, and your donuts will burn on the outside before cooking through; too cool, and they'll soak up oil, becoming greasy. Aim for that sweet spot of 360°F.
FAQ
Yes, you can use only all-purpose flour if that's all you have. The donuts will still be delicious but might be a bit less chewy. Bread flour adds strength to the dough, so your donut might not be as fluffy.
The best way to check is with a kitchen thermometer; you're aiming for 360°F. If you don't have one, you can test the oil by dropping on a small piece of dough. If it sizzles and rises to the surface quickly, the oil is ready. If it burns too fast, your oil is too hot.
First, wait for your donuts to cool down enough so they're warm to the touch but not too hot. Grab your piping bag filled with your choice of delicious filling, whether it's cream, jam, or chocolate. Next, gently make a small hole on the side of each donut using a small knife. Carefully insert the tip of the piping bag into the hole. Then, squeeze the bag softly to fill the bomboloni, stopping once you feel the resistance or when the filling is threathening to leak out.
More Sourdough Recipes
Looking for other sourdough recipes like this? Try these:
📖Printable Recipe
📖 Recipe
Sourdough Bomboloni Doughnuts
Jump to VideoEquipment
- 1 stand mixer with a hook attachment
- 1 Mixing bowl
- 1 kitchen scale or measuring cups and spoons
- 1 plastic wrap or damp tea towel
- 1 Dough scraper or a very sharp knife for dividing the dough
- 1 deep pan for frying
- 1 Wire rack
Ingredients
- 125 grams bread flour
- 125 grams all-purpose flour
- 120 grams milk whole milk works best
- 100 grams sourdough starter
- 30 grams unsalted butter unsalted is best
- 30 grams sugar
- 4 grams salt
- 2 egg yolks
- vegetable oil for frying
Instructions
- STEP 1: In the bowl of a stand mixer, begin by mixing your sourdough starter, milk, egg yolks, sugar, salt, and both flours in a stand mixer with a dough hook. Start on low to get everything combined nicely.
- STEP 2: Let the dough rest covered for about 5-10 minutes, so the flour has a chance to absorb the liquids. Then knead it on low, adding half the butter until it's absorbed, then add the remaining butter. Mix for about 15 - 20 minutes overall. Aim for a smooth, shiny dough that passes the windowpane test.
- STEP 3: Let the dough rise at room temperature for at least 10 hours ideally overnight for 12 hours. This slow rise adds flavor and texture.
- STEP 4: Chill the risen dough in the fridge for about 2 hours to firm up, making it easier to handle and shape.
- STEP 5: On a lightly floured surface, divide the chilled dough into 10 pieces, each about 55g. Roll them into smooth balls and place them in a dish lined with a floured tea towel or floured parchment paper. Cover them with plastic wrap, so they won't dry out. Use a dish that is deep enough. That way, when the dough balls expand during the bulk rise, you won't have to worry about them sticking to the plastic wrap.
- STEP 6: Let the dough balls proof for another 8-10 hours in a warm spot until they've nearly tripled in size, getting ready for their big fry.
- STEP 7: Heat your frying oil (vegetable oil is a good choice) to 360°F. Fry the donuts in batches, turning once, for 2 minutes on each side.
- STEP 8: Drain the fried donuts on a rack with paper towels under them.
- STEP 9: When cool enough to handle but still warm, sprinkle them with powdered sugar or roll them in granulated (regular) sugar. They're ready to enjoy, best served the same day for that perfect soft bite!
Video
Notes
- if you're worried you won't be able to move donuts into the frying oil gently enough, you can do the following: grab a piece of parchment paper and cut it into 6-8 individual rectangles. Place them on the bottom of the dish you are planning to proof your donuts. Place one dough ball on one rectangle. That way, when the donuts are done proofing, you can lift them up by taking the individual piece of parchment paper from the dish and just slide them off into the oil. That way you avoid the finger prints on the donuts!
- Although you are aiming for the dough to not stick to the sides of the bowl when you are done with mixing, it sometimes happens that it will still stick a little. Also, if your stand mixer is not the best (like mine), that will happen even more often. If you see that the dough is stretchy and elastic, don't worry about it. Don't add any flour and attempt to get it into a dough ball in the mixer, but simply form a ball with your hands and begin proofing.
- These donuts are very light and airy when they are fully proofed, so handle them very gently! If you're afraid to leave finger dents in them when transferring them into the oil, use a parchment paper trick I describe in the hint below instructions!
- Add butter to your dough in stages, ensuring it's fully incorporated before adding more. This method ensures a uniform texture in your donuts, making them light and fluffy.
- Keep a close eye on your oil temperature – too hot, and your donuts will burn on the outside before cooking through; too cool, and they'll soak up oil, becoming greasy. Aim for that sweet spot of 360°F.
Nutrition
Baking Schedule
OPTION 1: Start in the morning, enjoy sourdough donuts by afternoon
- PREVIOUS DAY: feed sourdough starter in the evening
- 8:00 AM - Combine your starter, egg yolks, sugar, salt, and flours in the stand mixer.
- 8:30 AM - Let the dough rest for 30 minutes, then start the kneading process.
- 9:00 AM - Finish adding butter and knead until the dough passes the windowpane test.
- 9:30 AM - Begin bulk fermentation at room temperature.
- 6:00 PM - After fermentation, refrigerate the dough to firm up.
- 8:00 PM - Shape the dough into balls and let them rise overnight.
OPTION 2: Prepare the dough in the evening, fry donuts for brunch the next day
- 8:00 AM: feed sourdough starter
- 8:00 PM - Mix your starter, egg yolks, sugar, salt, and flours in the mixer.
- 8:30 PM - After resting and kneading, let the dough undergo bulk fermentation overnight.
- 8:00 AM (Next Day) - Refrigerate the dough for 2 hours.
- 10:00 AM - Shape the dough into balls and allow them to rise.
- 6:00 PM - Fry your donuts to golden perfection and coat them with sugar.
How To Store Sourdough Doughnuts
- On the Counter: Put your sourdough donuts in a container that closes tight. They'll be good for the next day.
- In the Fridge: If you want to keep them a bit longer, put them in the fridge. They can last up to 3 days. Warm them up a little before you eat them.
- Freeze: I don't recommend freezing these. If you do, please let me know how it went in the comments!
Pin it For Later
Elisabeth says
These look amazing!! I'll need to try these soon. Thanks for sharing!
Anna says
These look delicious! Can't wait to try them.
Alisha Mosier says
I'd be eating them all!!! Yum!
Tina says
These were gone in a day, so I feel you!
Megan Smith says
These look amazing! I definitely want to try them!
Shari says
I’ve always been so afraid of frying but you make this sound so easy! I definitely need to make these!
Tina says
I'm not a fan of frying myself, but these are completely manageable. And so worth it! =D
Laura Brainerd says
Will an air fryer work instead?