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I’ve always been a little bit obsessed with chocolate sprinkle donuts – and making them with sourdough takes them to the next level. These are soft, airy, and just a tiny bit tangy. They’re light years apart from bakery donuts. They also have the perfect thick, glossy frosting that keeps me coming back for more.

I love these with my afternoon coffee or for a weekend breakfast. I like to make them with my active sourdough, but they also work great with packaged yeast and sourdough discard if you’re short on time. I’ll include directions for both ways.

Why Make Chocolate Frosted Sourdough Donuts?

Chocolate frosted donuts are a classic for a reason! Most of us grew up with the bakery version – and it’s amazing when you make the switch to wild yeast.

Sourdough needs a long, slow fermentation, which gives the flavor plenty of time to develop. The result is a complex taste with just a little bit of tang. Combine that with a rich frosting and a few sprinkles, and you get a perfect bite.

That long ferment also breaks down all the starch and gluten in your dough to give these donuts a soft, pillowy texture that may make them more digestible.

Ingredients for Chocolate Frosted Sourdough Donuts 

I love making these sourdough donuts with active sourdough, but you can also make them with packaged yeast and sourdough discard. I use all-purpose flour to make these donuts, and I enrich them with warm milk, unsalted butter, sugar, and egg yolks. I also add just a little bit of salt to balance the flavor.  

When I make my chocolate frosting, I use semisweet chocolate and vanilla extract for that perfect chocolatey but not too sweet flavor. I add richness with evaporated milk and more unsalted butter.

I always fry my donuts in a nice neutral oil. My favorites are avocado, canola, peanut, or vegetable oil.

Equipment for Chocolate Frosted Sourdough Donuts

I use a stand mixer with a dough hook for these donuts, which really helps with the long knead time. If you don’t have a stand mixer, though, you can definitely knead the dough by hand. You’ll just need a large mixing bowl.

You’ll also need a rolling pin, a cookie sheet, a heavy-bottomed pot for frying, and a drying rack. It’s helpful to use a donut cutter but if you don’t have one, you can shape your donuts using one large and one small round cookie cutter. I got my donut cutter from amazon, and it makes the perfect shape each time. You can buy it here.

How to Make Chocolate Frosted Sourdough Donuts

These donuts need an extra long rise, so plan ahead. I like to start the dough in the evening and then bake them the next day. If you’re short on time (or if you just don’t want to wait) you can always make these with active dry yeast instead of sourdough starter. I’m including directions for both methods.

Step One: Mix the Dough

Mix together the warm milk and active sourdough starter until they’re nice and smooth. 

(Note: If you’re using packaged yeast, mix the warm milk, active dry yeast, and a pinch of sugar. Let the mixture sit for five to ten minutes, or until it gets foamy. Add the sourdough discard, and proceed with the recipe!)

Now add the flour, softened butter, egg yolks, remaining sugar, and salt. Knead for about 15–17 minutes, or until the dough is smooth, elastic, and passes the windowpane test. I like to do this in my stand mixer, but you can also knead by hand.

Step Two: First Rise

Cover your dough and put it in a warm place, ideally with a temperature around (80°F/27°C). You can use a turned-off oven with the light on.

Let the dough rise, undisturbed, until doubled in size. Depending on the temperature of your kitchen, that should take about five or six hours. 

(Note: If you’re using packaged yeast, your dough should rise in about an hour.)

Step Three: Shape the Donuts

Turn your dough out onto a lightly floured surface and roll to ½-inch (1.3 cm) thickness. Cut with a donut cutter or use a large and small round cutter to create donut shapes.

Place the cut donuts on a couple of parchment-lined baking sheets, cover them loosely, and let rise them until noticeably puffy. It should take about two hours.

(Note: If you’re using packaged yeast, the second rise should take about 30 to 45 minutes.)

Step Four: Fry the Donuts

Heat 2–3 inches of oil in a heavy pot until it reaches 350°F (175°C). Fry the donuts for 1–1½ minutes per side, or until golden brown. Transfer to a wire rack to cool completely. 

Step Five: Make the Frosting

Melt the chocolate and butter together, blending until smooth. Whisk in the powdered sugar, vanilla, and evaporated milk until the frosting is glossy and smooth. 

Step Six: Frost the Donuts

Once the donuts have cooled, dip them into the chocolate frosting. If you want to add sprinkles, do that immediately, so they stick to the fresh frosting.

Let the frosting set for a few minutes, and then enjoy! 

How to Store Sourdough Chocolate Donuts

Chocolate frosted sourdough donuts are best enjoyed the day they’re made, when they’re soft, fluffy, and freshly frosted. I’ll be honest: I’ve never had any leftovers, since these are popular and typically go very quickly.

They will keep for about two days at room temperature, though. Store them in a pastry box, or any cardboard box that is not airtight, so they do not sweat too much. If you stack the donuts in the box, place a piece of parchment paper between the layers to prevent the frosting from sticking. 

You can also refrigerate the donuts for up to five days. In that case, keep them in an airtight container and allow them to come to room temperature before serving for the best texture. 

Freezing Chocolate Sourdough Donuts

After cutting the donuts, and before frying them, place them on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer-safe bag or airtight container and freeze for up to 3 months. 

When ready to fry, thaw the donuts at room temperature until completely thawed. Let them complete their final rise and wait until they are nice and puffy before frying as directed. 

Freeze Fried Donuts 

If you choose, you can also freeze your donuts after frying them. 

For the best results, freeze the donuts before frosting them. Wait until the fried donuts have cooled completely, and then place them in a freezer-safe container or zip-top bag and freeze for up to three months. 

Thaw at room temperature for one to two hours. Warm them for 10–15 seconds in the microwave if desired, then prepare the chocolate frosting fresh and dip the donuts just before serving. 

Tip: If you’ve already frosted the donuts, they can still be frozen, but the frosting may lose some of its smooth, glossy finish after thawing. 

Tips for Success 

• Use active starter for the naturally leavened version. Your sourdough starter should be bubbly, active, and at or near its peak before mixing the dough for the best rise. 

• Warm your milk, and don’t overheat it. Aim for about 100–110°F (38–43°C). Milk that’s too hot can damage the yeast or sourdough culture. 

• Knead until the dough passes the windowpane test. The dough should be smooth, elastic, and stretchy enough that you can pull a thin sheet without it tearing. This develops the gluten needed for light, fluffy donuts. 

• Be patient with fermentation. Rise times will vary depending on the temperature of your kitchen. Focus on the dough doubling in size rather than watching the clock. 

• Don’t add too much flour. The dough should be soft and slightly tacky. Adding extra flour can make the donuts dense instead of light and airy. 

• Roll the dough evenly. Keep the dough about ½ inch thick so the donuts cook evenly and have a nice, fluffy interior. 

• Proof until puffy. Properly proofed donuts should look noticeably larger and feel light. If you gently press one with a floured fingertip, the indentation should slowly spring back. 

• Maintain the oil temperature. Keep the frying oil at 350°F (175°C). If the oil is too hot, the outside will brown before the inside is cooked. If it’s too cool, the donuts will absorb excess oil and become greasy. A thermometer is the easiest way to keep the temperature consistent. 

• Avoid overcrowding the pot. Fry only a few donuts at a time to prevent the oil temperature from dropping too much. 

• Cool before frosting. Let the donuts cool completely before dipping them in the chocolate frosting. Warm donuts can cause the frosting to become thin and slide off. 

• Adjust the frosting if needed. If it’s too thick, whisk in a teaspoon of evaporated milk at a time. If it’s too thin, add a little more powdered sugar until it reaches a smooth, dippable consistency. 

• Decorate immediately. If you’re adding sprinkles or other toppings, do so right after frosting the donuts so they stick before the chocolate sets. 

Frequently Asked Questions

Why is my dough sticky? 

Make sure you keep kneading for the full 17 minutes. As the gluten develops it will become smooth and elastic. If you feel like you need to add more flour, start with small amounts, around 1 tbsp at a time until the dough is manageable.

Do these donuts taste sour? 

No. The sourdough starter adds flavor complexity and a soft texture, but these donuts are sweet, buttery, and chocolatey. A well-maintained starter will give the donuts a mild, pleasant flavor rather than a strong sour taste. 

Can I use sourdough discard instead of active starter? 

Yes! The quick version of this recipe uses sourdough discard plus active dry yeast. The discard adds the benefits of sourdough flavor while the yeast provides a reliable rise and shorter fermentation time. 

Can I make these donuts without a stand mixer? 

Yes. A stand mixer makes kneading easier, but you can knead the dough by hand. Expect it to take longer, around 20–25 minutes, until the dough becomes smooth, elastic, and passes the windowpane test. 

How do I know when my dough is ready after the first rise? 

The dough should be noticeably larger and close to doubled in size. For sourdough, the exact timing depends on your starter strength and room temperature, so use the appearance of the dough as your guide rather than relying only on the clock. 

Why are my donuts dense instead of fluffy? 

Dense donuts are usually caused by under-proofing, adding too much flour, or not developing enough gluten during kneading. Make sure the dough is smooth and elastic, and allow the donuts to become puffy before frying. 

Why did my donuts absorb too much oil? 

Oil that is too cool can cause donuts to absorb excess oil. Keep your frying temperature close to 350°F (175°C) and avoid adding too many donuts to the pot at once, which can lower the oil temperature. 

Can I bake these donuts instead of frying them? 

Yes, although the texture will be different. Place the proofed donuts on a parchment-lined baking sheet and bake at 350°F (175°C) for about 12–15 minutes, or until lightly golden. They will be more like a soft baked brioche donut. 

Can I make the dough ahead of time? 

Yes. After mixing and kneading, you can cover the dough and refrigerate it overnight. The next day, allow it to come closer to room temperature before rolling, shaping, and continuing with the recipe. 

Can I prepare these donuts the night before? 

Yes. For the freshest donuts in the morning, prepare the dough and allow it to complete its first rise, then refrigerate. In the morning, shape, proof, fry, and frost the donuts fresh.