Lemon Sourdough Donuts with Lemon Glaze 

Experience a citrus sensation with these Lemon Sourdough Donuts by Jesha: light, fluffy, and perfectly golden on the outside, infused with fresh lemon juice and zest. Naturally leavened with sourdough starter (no commercial yeast needed), these donuts offer tangy depth and fermentation benefits. Each donut is finished with a tangy, marbled lemon glaze made from real lemon or optional lemon curd. They’re ideal for breakfast, brunch, or dessert—bright, bakery-quality, and surprisingly easy to make with minimal active time. Ready to impress any lemon lover! 

Ingredients

For the Dough

• 500 g all‑purpose flour
  
  

• 115 g active sourdough starter
  
  

• 160 g whole milk
  
  

• 2 large eggs
  
  

• 85 g softened butter
  
  

• 65 g granulated sugar
  
  

• 10 g salt
  
  

• 45 g fresh lemon juice (≈1 small lemon)
  
  

• Zest of 3 lemons (plus optional natural yellow food coloring)
  
  

For Frying & Coating

• 1–2 quarts frying oil (e.g. coconut oil)
  
  

• Granulated sugar, for coating
  
  

For the Lemon Glaze (choose simple or curd option)

• 240 g confectioners’ sugar
  
  

• 80 g whole milk (melted butter optional)
  
  

• ½ tsp vanilla extract
  
  

• Option A – Simple glaze: 2 Tbsp lemon juice + zest of 1 lemon
  
  

• Option B – Marbled glaze: 60 g lemon curd swirled in
  
  

Directions

1. Mix Dough: In a stand mixer, combine flour, milk, starter, eggs, sugar, salt, lemon juice and zest. Mix low for 3–4 minutes, then add butter and mix medium for ~10 minutes until smooth, elastic and slightly sticky.
   
   

2. First Rise: Transfer to a greased bowl, cover, and ferment 4–6 hours at room temp. Perform 2–3 stretch‑and‑folds during the first 1.5 hours.
   
   

3. Cold Proof: Refrigerate dough overnight (8–12 hours) to enhance flavor, structure, and digestibility.
   
   

4. Shape: Roll cold dough to ~½″ thickness. Use a 3.5″ donut cutter to cut out donuts; place on parchment-squared sheets.
   
   

5. Final Rise: Cover and let proof 1–3 hours at room temp until very puffy. (Or proof at ~90°F for 1–2 hours.)
   
   

6. Fry: Heat oil to 375 °F (190 °C). Fry donuts 1 minute per side until golden. Drain on cooling rack.
   
   

7. Sugar Coat: Toss warm donuts in granulated sugar to coat.
   
   

8. Prepare Glaze: Whisk confectioners’ sugar, milk, vanilla; add lemon juice and zest (or swirl lemon curd in). 

9. Glaze Donuts: Dip donuts into glaze, place on rack to let excess drip and glaze set. Serve fresh.
   
   

Nutrients (per donut, approx. for 12 donuts)

Calories: ~340 kcal
Carbohydrates: ~40 g
Protein: ~6 g
Fat: ~16 g
Fiber: ~1.5 g
Sugar: ~18–22 g
Sodium: ~120 mg