Delicious Filled Sourdough Donuts aren’t just another sweet treat they’re an experience. There’s something absurdly satisfying about biting into a pillowy donut that’s still warm, its sourdough tang just barely peeking through the sweetness, and a river of silky custard or jam squirting out the side. One time, I made a batch before dawn for a brunch party and ended up eating three in my pajamas before anyone arrived. That custard didn’t stand a chance.

This isn’t your everyday donut shop grab-and-go situation. These sourdough donuts are slow-fermented, hand-cut, and fried till golden crispy at the edges, cloud-soft in the center. And filled. Not drizzled, not glazed. Stuffed. Creams, jams, curds you name it.

What makes these donuts special? It’s the sourdough. The fermentation adds complexity you won’t get from commercial yeast. Slightly tangy, deeply aromatic, with a hint of chew under the soft crust. It’s pastry with personality. And yeah, they take time. But time is flavor, as they say.

Ingredients & Substitutions

Here’s what you’ll need. Don’t skimp. Each element matters.

• 200g active sourdough starter (100% hydration) – Bubbly and fed within 4–6 hours. No tired starter here.
• 500g bread flour – High-protein helps build gluten strength. All-purpose works too, but expect a slightly softer crumb.
• 50g granulated sugar – Not too sweet; just enough to round out the tang.
• 10g fine sea salt – Yes, weigh it.
• 2 large eggs – Room temp, always. Cold eggs will fight your dough.
• 180g whole milk – Warmed just slightly. Think baby bath temp.
• 80g unsalted butter – Softened, not melted. We want richness, not a puddle.
• Neutral oil for frying – Canola, peanut, or rice bran. No olive oil save that for salad.
• Caster sugar or cinnamon sugar, for rolling
• Your choice of filling – Pastry cream, lemon curd, raspberry jam, Nutella. Don’t be stingy.

Substitutions and Tips:

No dairy? Use oat milk and vegan butter.
No eggs? Try aquafaba or a flaxseed mix (but it’ll change texture a bit).
No bread flour? Use all-purpose, but add a tablespoon of vital wheat gluten if you’ve got it.

Oh, and if your sourdough starter is sluggish? Give it a feed with half rye flour. It perks right up.

Step-by-Step Instructions

This dough’s a little sticky. That’s okay. Sticky is good. Sticky means soft donuts.

1. Mix and Autolyse
In a large bowl or stand mixer, combine the milk, eggs, and sourdough starter. Stir in flour until no dry bits remain. Cover and let it rest for 30 minutes.
Why? Autolysis gives the flour a head start on gluten formation. Your arms (or dough hook) will thank you later.

2. Add Sugar, Salt, and Butter
Now add sugar and salt. Mix again. Then, gradually knead in the soft butter. This’ll feel wrong at first greasy, gloopy but trust the process. After 10–15 minutes of kneading (by hand or mixer), you should have a shiny, smooth, elastic dough. It’ll still be tacky, but not a mess.
Expert Tip: If it keeps sticking, oil your hands, not the dough.

3. Bulk Fermentation
Place the dough in a lightly greased bowl. Cover. Let it bulk ferment at room temp for 4–6 hours, until it’s about 50% puffed up. Then, pop it in the fridge overnight.
Cold ferment = flavor bombs. Plus, easier to shape when chilled.

4. Roll and Cut
Next day, turn the cold dough onto a floured surface. Roll it to about ¾-inch thick. Use a 3-inch cutter (or glass, who cares) to punch out circles. Re-roll scraps only once twice max.
Too much re-rolling toughens dough.

5. Proof
Place the rounds on parchment-lined trays. Cover loosely with plastic or a damp towel. Let them proof in a warm spot for 3–4 hours. They should look visibly puffed and jiggle like they’ve had a few too many mimosas.
Don’t rush this. If you fry too early, they’ll be dense inside.

6. Fry
Heat oil to 170–175°C (340–350°F). Fry 2–3 donuts at a time. Flip once, golden on both sides. Drain on a wire rack. Roll in sugar while still warm.
Too hot? Burnt outsides, raw middles. Too cool? Oil-soggy sadness.

7. Fill
Let cool a bit. Use a chopstick or skewer to poke a cavity in the side. Pipe in your filling using a pastry bag. You’ll feel it plump. Stop before it bursts like a crime scene.
Bonus: Warm fillings make piping easier.

Cooking Techniques & Science

Sourdough in donuts might sound weird. But here’s the science.

Fermentation builds flavor.
The natural yeast in sourdough digests sugars more slowly than commercial yeast. That means more acids, more aroma, more depth. Think brioche with backbone.

Butter goes in late for a reason.
Adding it too early coats the flour and blocks gluten formation. By letting the flour hydrate and start kneading before adding the fat, you get both softness and strength.

Cold proofing boosts dough strength.
It also makes shaping easier. You’re not wrestling warm, elastic goo.

Oil temperature is critical.
Donuts cook fast. If your oil drops below temp, the dough soaks up oil like a sponge. If it’s too hot, the crust sets before the inside cooks. Use a thermometer. No wingin’ it here.

Filling method matters.
Don’t jab randomly. Insert at a slight upward angle and squeeze gently. You want control, not chaos.

Serving & Pairing Suggestions

These sourdough donuts are good enough to eat standing over the kitchen sink. But if you’re serving ‘em proper:

• Stack three on a plate. Dust with extra powdered sugar.
• Fill with lemon curd, garnish with a candied lemon peel.
• Try espresso cream inside, and top with cocoa powder. Very tiramisu vibes.
• Serve with a strong coffee or café au lait. Trust me. The slight tang pairs perfectly with bitter.

For brunch? Pair with fruit salad, crispy bacon, and something green so you can pretend you’re being healthy.

FAQs About Delicious Filled Sourdough Donuts

Q: Can I use commercial yeast instead of sourdough starter?

Yes, but you’ll lose that signature tang and complexity. Use 7g instant yeast and cut bulk fermentation to 1–2 hours.

Q: How long do these sourdough donuts stay fresh?

Best eaten the day they’re made. But they keep in an airtight container for up to 2 days. Reheat briefly before serving.

Q: Can I freeze the dough or the finished donuts?

Freeze unfilled donuts after frying, cool completely first. Thaw at room temp, then warm in the oven before filling.

Q: My donuts are greasy what went wrong?

Oil was too cool, or donuts proofed too long and collapsed. Keep that oil steady at 170–175°C, and don’t overproof.

Q: What are the best fillings?

Pastry cream, lemon curd, fruit jam, whipped ganache, mascarpone, or even a savory béchamel if you’re brave. Go wild.

If you’re serious about pastry, these sourdough donuts belong in your back pocket. Or better yet your mouth.

Conclusion

Sourdough donuts aren’t just fancy bakery fare. They’re a beautiful mix of patience, skill, and indulgence. The tangy, slow-fermented dough contrasts perfectly with whatever you stuff inside bright jam, rich pastry cream, or silky Nutella. That chew, that crust, that barely-there sourness… it’s unreal.

And yeah, it takes time. But time is the secret ingredient.

Pro Tips to Remember:

• Use an active starter, not a sleepy one.
• Ferment slow, fry hot.
• Chill your dough before cutting it’s easier and neater.
• Don’t skimp on the filling. No one likes a half-hearted squirt.

And if your first batch turns out weirdly shaped? Ugly donuts still taste like donuts.