Gingerbread Sourdough Donuts Recipe
Gingerbread sourdough donuts recipe delivers the nostalgic warmth of holiday spice wrapped in the tangy depth of sourdough. Each bite is crispy, fluffy, and unmistakably festive.
Perfect for cozy mornings or cheerful gatherings, these donuts combine pantry staples with a creative sourdough twist to surprise and satisfy your seasonal cravings.
Key Ingredients That Make These Gingerbread Sourdough Donuts Shine
- Thick sourdough starter – Adds a signature tang and helps develop a soft, chewy crumb with complex flavor.
- Gingerbread spice – A fragrant blend that infuses every bite with warming holiday notes like cinnamon, ginger, nutmeg, and cloves.
- Sugar – Sweetens the dough and helps create a golden crust when fried.
- All-purpose flour – Gives the donuts structure while keeping them tender inside.
- Baking powder & baking soda – Leavening agents that lighten the dough and help achieve a fluffy texture.
- Egg – Binds the dough and enriches its texture.
- Oil (for frying) – Creates a crispy, golden exterior while keeping the inside pillowy soft.
How to Make Gingerbread Sourdough Donuts
Start by mixing your sourdough starter, egg, and oil until smooth. Add sugar, gingerbread spice, leaveners, salt, and flour, stirring gently to form a soft, rollable dough.
Roll the dough to about ½-inch thickness and cut into donut shapes. Let the donuts rise until puffy and airy—this takes 60–90 minutes or can be done overnight in the fridge.
Heat your oil to 375°F and gently fry the donuts in batches until deep golden on each side. Let them drain briefly on paper towels before transferring to a rack for cooling and optional topping.
Sweet Tips & Festive Twists
Let the sourdough starter shine by using it thick and bubbly—though discard will work, a fed starter gives a lighter texture. The gingerbread spice can be homemade or store-bought, but adjust to your taste for a stronger or subtler spiced profile.
Don’t overmix the dough, and be generous with your flouring when rolling—it helps prevent sticking and preserves the dough’s soft integrity. For variation, try cutting donut holes for quick-frying bites or glazing with a gingerbread-spice glaze for an eye-catching finish.
Keeping the Holiday Magic Fresh: Storing Gingerbread Donuts
For best results, enjoy these donuts fresh the same day—they’re at their crispest and most flavorful. If you have leftovers, store them in an airtight container at room temperature for up to two days.
To reheat, pop them in a 300°F oven for 5–7 minutes or warm them in an air fryer. Avoid microwaving, as it softens the crisp outer texture. If you plan to freeze, skip the glaze and store the cooled donuts in a single layer before transferring to a freezer bag. Reheat from frozen to enjoy a warm, spiced treat anytime.
Gingerbread Sourdough Donuts Recipe
Ingredients
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon vegetable oil
- 1 cup thick sourdough starter discard acceptable
- ½ teaspoon baking soda
- 2 teaspoons gingerbread spice
- 2 quarts oil for frying
- 1 cup sugar
- 2 cups all-purpose flour adjust as necessary
- 1 large egg
- Optional toppings refer to notes
Instructions
- In a mixing bowl, blend the sourdough starter with the egg and the tablespoon of oil until evenly mixed.
- Incorporate the sugar, gingerbread spice, baking powder, baking soda, salt, and approximately 1¾ cups of the flour into the mixture, stirring gently until just combined. Avoid overmixing to maintain a soft, workable dough; add extra flour only as needed.
- Roll the dough on a floured surface to a thickness of about ½ inch. Using a donut cutter, biscuit cutter, or glass (with a knife for the center), shape the donuts.
- Arrange the cut donuts on a baking sheet and allow them to rise for 60 to 90 minutes. For quicker rising, preheat the oven to its lowest temperature, switch it off, and place the sheet inside.
- To prepare in advance, let the donuts rise for 1 hour, then refrigerate. Prior to frying, bring them back to room temperature while heating the oil.
- In the absence of a deep fryer, use a Dutch oven or similar pot with high sides and add 1 to 2 quarts of oil, ensuring it reaches at least one inch deep. Heat the oil to 375℉.
- Line a plate with paper towels and place it near your cooking station. Fry a few donuts at a time for about 2 to 3 minutes per side until golden. Remove and drain on the paper towels, then transfer to a cooling rack or plate for optional topping application.
