High Protein Sourdough Donuts
These high protein sourdough donuts are made with nonfat Greek yogurt, bread flour, and an active sourdough starter for a deep fried donut that delivers over 14 grams of protein per serving with no protein powder. Topped with a crackly chocolate or vanilla glaze, these are the donuts you can actually feel good about.
Calories: 310kcal
Equipment
- - Stand mixer with dough hook
- Large mixing bowls
- Digital Kitchen Scale
- Electric Deep fryer Heavy bottomed pot or Dutch oven with Instant read thermometer
- 2.5 to 3 inch round cutter
- 1 inch round cutter
- Parchment paper cut into squares
- Wire cooling rack
- Tongs or slotted spoon
Ingredients
For the Dough
- 530 grams bread flour 4 cups plus 2 tablespoons
- 215 grams active peaked sourdough starter scant 1 cup
- 310 grams nonfat Greek yogurt 1 and 1/4 cups
- 50 grams unsalted butter softened (3 and 1/2 tablespoons)
- 35 grams granulated sugar 2 tablespoons plus 1 teaspoon
- 5 grams fine sea salt 1 teaspoon
- 2 grams baking powder 1/2 teaspoon
- 2 large eggs room temperature
- 5 grams vanilla extract 1 teaspoon
- 1 gram ground cinnamon 1/4 teaspoon
For Frying
- Avocado oil enough for 2 to 3 inches depth in pot
For the Chocolate Glaze
- 120 grams powdered sugar 1 cup
- 20 grams unsweetened cocoa powder 3 tablespoons
- 15 to 22 grams whole milk 1 to 1 and 1/2 tablespoons
- 1 gram vanilla extract 1/4 teaspoon
- 4 grams unsalted butter melted (generous 1/2 tablespoon)
- Pinch of fine sea salt
For the Vanilla Glaze
- 120 grams powdered sugar 1 cup
- 8 to 15 grams whole milk 1/2 to 1 tablespoon
- 1 gram vanilla extract 1/4 teaspoon
- Pinch of fine sea salt
- 1 vanilla bean pod, scraped out optional
Instructions
- Warm the Greek yogurt. Place the nonfat Greek yogurt in a microwave safe bowl and microwave for 30 seconds until slightly warm to the touch. Do not overheat. Cold yogurt will slow the starter significantly and extend your fermentation time.
- Combine wet ingredients. In the bowl of a stand mixer fitted with the dough hook, combine the active sourdough starter, warmed Greek yogurt, eggs, granulated sugar, and vanilla extract. Mix on low speed until just combined.
- Add dry ingredients. In a separate bowl, whisk together the bread flour, baking powder, fine sea salt, and ground cinnamon. Add the dry ingredients on top of the wet mixture. Cut the softened butter into small pieces and add to the bowl.
- Mix the dough. Mix on low speed for 2 minutes until a shaggy dough forms and the flour is fully incorporated. The dough will feel sticky at this stage. This is normal for a yogurt based sourdough dough.
- Rest the dough. Cover the bowl and let the dough rest for 30 minutes. This hydration rest is essential. Do not add flour before the rest period is complete.
- Knead. After the rest, mix on low for 1 minute to bring the dough back together, then increase to medium low and knead for 6 to 8 minutes until the dough is smooth, soft, and slightly tacky. It should pull away from the sides of the bowl. It will be tacky. Only add bread flour in 10 gram increments after the full knead if the dough is still sticking to the sides.
- Bulk ferment. Transfer the dough to a lightly oiled bowl and cover. Let rest at room temperature for 1 hour. After 1 hour, perform one set of stretch and folds with lightly dampened hands. Cover and continue to ferment for 5 to 6 more hours until the dough looks noticeably puffed and airy. Total bulk ferment is approximately 6 to 7 hours, however the environment of your kitchen can slow or speed up the process. Watch the dough, not the clock.
- Divide and shape. Turn the dough out onto a lightly floured surface. For ring donuts, gently roll the dough to 3/4 inch thickness and cut rounds using a 2.5 to 3 inch cutter. Use a 1 inch cutter to cut the center holes. For solid rounds, divide the dough into 100 gram portions and roll each into a tight smooth ball. Place each shaped donut on its own small square of parchment paper.
- Second proof. Cover loosely and proof at room temperature for 1 to 3 hours. In a kitchen at 74 degrees, 2 hours was my sweet spot. If your kitchen runs warmer, check at 1 hour. If it runs cooler, give them the full 3 hours. The donuts are ready when visibly puffed. To test, place one donut gently in the oil. If it floats immediately the whole batch is ready to fry.
- Heat the oil. Pour avocado oil into an electric fryer, heavy bottomed pot or Dutch oven to a depth of 2 to 3 inches. Heat slowly to 350 degrees F using an instant read thermometer to monitor the temperature. While heating up mix your glaze(s), if using.
- Make the chocolate glaze. Whisk the powdered sugar and cocoa powder together first to remove lumps. Add the melted butter, vanilla extract, and pinch of salt. Whisk in the whole milk one tablespoon at a time until the glaze is smooth and glossy.
- Make the vanilla glaze. Whisk the powdered sugar, vanilla extract, vanilla bean pulp(if using), salt, and whole milk together until smooth and pourable. Add milk gradually until you reach a consistency that coats the back of a spoon.
- Fry the donuts. Lower each donut into the oil parchment side down using tongs. Within about 10-15 seconds the parchment will release on its own and can be removed with tongs. Fry 2 to 3 donuts at a time. Do not crowd the pot. Fry for 1 minute 20 seconds to 1 minute 30 seconds per side until deep golden brown. Transfer to a wire rack or paper towel lined sheet to drain. Check the oil temperature between batches and let it return to 350 degrees F before adding the next round.
- Glaze the donuts. Let the donuts rest for 3 to 5 minutes after frying before dipping. Dip the top of each donut into the glaze of your choice and let the excess drip off. Set on a wire rack. Add sprinkles or toppings immediately before the glaze sets. The glaze will begin to set and harden within about 10-15 minutes.
Notes
Active starter is required. This recipe uses active peaked sourdough starter, not unfed discard. Feed your starter 6 to 8 hours before mixing and use it when it has doubled and domed. The baking powder in this recipe is a small backup leavener, not the primary rise. The starter does the heavy lifting.
Do not skip the 30 minute rest. The dough will feel genuinely sticky right after mixing. This is normal for a yogurt based sourdough dough. Do not add flour. Cover and walk away for 30 minutes. The rest completely transforms the dough and makes it smooth and manageable.
Glaze timing matters. Dip the donuts 3 to 5 minutes after frying. Too hot and the glaze runs straight off. Fully cold and it goes dull and thick. That window is where you get the crackly hardened shell. Make the glaze right before you are ready to dip since it begins to thicken as it sits.
Float test. Before frying the whole batch, lower one donut into the oil. If it floats immediately, the rest are ready. If it sinks, give the batch another 15 to 20 minutes and test again.
Oil temperature. Keep the oil at 350 degrees F throughout. Too hot and the outside sets before the inside has a chance to expand evenly, which can cause blowouts. Too cool and the donuts absorb excess oil and come out heavy. Check the temperature between every batch.
Shaping options. Ring donuts are rolled out and cut with a round cutter for a classic look with a defined equator line when fried. Solid rounds are hand shaped like burger buns and are ideal for filling after frying. Both shapes use the same dough and fry the same way.
Make ahead. Complete the bulk ferment, shape the donuts, and refrigerate them on parchment lined sheet pans overnight. The next day pull them out and let them proof at room temperature for 1 to 3 hours before frying.
Storage. These donuts are best eaten the day they are made. Store unglazed donuts in an airtight container at room temperature for up to 1 day. Reheat in an air fryer at 325 degrees F for 2 to 3 minutes before glazing.
Oven/Air fryer option. In the oven, preheat to 400 degrees F, spray tops of the donuts with avocado oil. Bake for 5 minutes at 400 degrees F, then drop the temperature to 350 degrees F and bake for an additional 10-15 minutes. Continue with recipe as written.
While this recipe has not been personally tested in the air fryer, research for yeast raised donuts from scratch consistently points to 320 to 325 degrees F. Because these donuts are larger at 100 grams each, plan for 8 to 10 minutes total, flipping halfway through. Spray the basket generously with avocado oil spray and lightly on top of the donuts before cooking. Do a test donut first since air fryers vary significantly.
Protein content. Each 100 gram donut delivers approximately 14 to 15 grams of protein from bread flour, nonfat Greek yogurt, and two eggs. No protein powder needed.
