Imagine biting into a donut that’s everything you love about the holidays: spicy, mellow, gently tangy, and impossibly tender. That’s exactly what you’ll get with these Gingerbread Sourdough Donuts – A Festive Treat. This recipe transforms everyday ingredients and your trusty sourdough discard into something truly special. Each fluffy, golden treat fills the kitchen with cozy winter aromas and brings a welcome twist to classic donuts, making them irresistible for breakfast, gifting, or a little afternoon pick-me-up.

Gingerbread Sourdough Donuts – A Festive Treat Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the festive looks fool you—these delightful donuts come together from simple ingredients already in your pantry and fridge. Every component plays a role: from the warming depth of the spices and molasses to the brightness of the buttermilk and that signature tang from sourdough. Here’s what you’ll need, and why you’ll love each piece.

All-purpose flour: The backbone for a soft, light crumb—don’t substitute unless you love experimenting.
Baking powder: Lifts the donuts for a perfect, not-too-dense bite every time.
Baking soda: Works with the acidity for a tender result and lovely golden color.
Ground ginger: The star spice that gives these Gingerbread Sourdough Donuts – A Festive Treat their signature flavor.
Ground cinnamon: Adds that familiar cozy warmth we all crave from holiday bakes.
Ground cloves: Just a pinch deepens the flavor and rounds out the ginger.
Nutmeg: A subtle accent; grating it fresh makes all the difference if you have it!
Salt: Balances sweet and spice—don’t skip it.
Sourdough discard (unfed): Lends a gentle tang, moisture, and tenderness, making use of what you’d normally toss.
Brown sugar (packed): For rich, caramel notes and a soft bite.
Molasses: The secret to deep color and that classic gingerbread flavor.
Eggs (large): Bring structure, richness, and that bakery-worthy sheen to the donuts.
Buttermilk: Brightens and tenderizes, keeping each donut fluffy.
Unsalted butter (melted): Ensures gorgeous richness in every crumb.
Vanilla extract: Rounds out all the spicy, sweet flavors.
Oil for frying: Neutral and high-heat friendly—canola or vegetable oil works best for puffy, crisp donuts.
Powdered sugar (for glaze): Brings the perfect sweet finish (or use cinnamon sugar for a little crunch).
Milk (for glaze): Gives just the right consistency for dunking or drizzling.
Vanilla extract (for glaze): Ties the icing together and echoes the donut’s own warmth.

How to Make Gingerbread Sourdough Donuts – A Festive Treat

Step 1: Mix the Dry Ingredients

Start by grabbing a medium bowl and whisking together the flour, baking powder, baking soda, all those beautiful spices (ginger, cinnamon, cloves, and nutmeg), plus the salt. This ensures the spices are evenly distributed so every bite is as flavorful as the last. Plus, pre-mixing means you won’t end up with clumps of baking powder or rogue bursts of spice.

Step 2: Combine the Wet Ingredients

In a large bowl, stir together your sourdough discard, packed brown sugar, and molasses first—these get nice and smooth and set the flavor foundation. Then add the eggs, buttermilk, melted butter, and vanilla extract. Whisk well until everything is luxuriously blended. That extra time mixing pays off with an even, tender crumb in your finished donuts.

Step 3: Make the Dough

Now, add the dry mixture into the wet, gently folding until just combined. The dough will be quite soft and a bit sticky, but don’t worry—it’s perfect. Try not to overmix, as this keeps the donuts extra light. Once mixed, cover the bowl and pop it into the fridge for at least an hour; this makes the dough easier to roll out and shape later.

Step 4: Shape the Donuts

Lightly flour your work surface and hands. Turn out the chilled dough and roll it to about 1/2-inch thick—thin enough to cook through but thick enough to keep their puffy soul. Use your favorite donut cutter (or improvise with two round cutters) to punch out your donuts and holes. Gather scraps as needed, reroll, and cut more until all your dough is shaped.

Step 5: Fry to Golden Perfection

Pour 2 inches of oil into a heavy pan and gently heat to 350°F. Slide in your donut rounds in batches—don’t crowd them. Fry each side for about 1–2 minutes, watching as they turn gorgeously golden and puff up before your eyes. When ready, lift them out with a slotted spoon and let them rest on paper towels, soaking up any extra oil.

Step 6: Glaze or Sugar Coat

While the donuts are still warm, prepare your glaze by whisking together powdered sugar, a little milk, and a dash of vanilla until smooth. Dunk the donuts or drizzle the glaze across the tops for a classic look. If you prefer, toss them in powdered sugar or cinnamon sugar instead for a nostalgic crunch. However you finish them, these Gingerbread Sourdough Donuts – A Festive Treat will look like a bakery dream.

How to Serve Gingerbread Sourdough Donuts – A Festive Treat

Garnishes

For a showstopping finish, scatter chopped candied ginger, dust with a bit more cinnamon, or cap with festive sprinkles to reflect the holiday mood. Even a light drizzle of white chocolate makes these donuts look and taste extra-special for gatherings or gifts.

Side Dishes

Pair these donuts with a warm mug of chai, creamy hot chocolate, or classic eggnog to bring out the spiced notes. For a holiday brunch, serve them alongside a fruit salad or tangy yogurt to balance the sweetness.

Creative Ways to Present

Stack the donuts high on a cake stand for parties, string them onto rustic twine as edible garlands, or nestle them into gift boxes lined with parchment for an unforgettable homemade present. For a playful twist, create a DIY donut bar with bowls of sprinkles, syrups, and extra glazes—let everyone make their own Gingerbread Sourdough Donuts – A Festive Treat exactly as they like.

Make Ahead and Storage

Storing Leftovers

If you have any donuts left, keep them in an airtight container at room temperature for 1 to 2 days. They’ll stay moist and flavorful, especially if you wait to glaze until just before serving. Sitting too long uncovered can make them stale, but the sourdough magic keeps them fresh a bit longer than typical yeast donuts!

Freezing

Once fully cooled (and preferably unglazed), arrange the donuts in a single layer on a tray and freeze. Once solid, transfer them to freezer bags or a container, squeezing out excess air. They’ll stay wonderful for up to 2 months. Thaw at room temperature, then glaze or sugar-coat as desired.

Reheating

To enjoy these Gingerbread Sourdough Donuts – A Festive Treat warm, pop them in a low oven (300°F) for 5 to 7 minutes, or microwave individually for about 10 seconds. This revives their softness and makes the kitchen smell festive all over again!

FAQs

Do I have to use sourdough discard, or can I use active starter?

Sourdough discard is perfect for this recipe as it delivers a subtle tang without overpowering the gingerbread flavor. Active starter can be used in a pinch, but the results are similar—just use what you have on hand!

Can I bake these donuts instead of frying?

Yes, you can bake the shaped donuts at 375°F for about 10-12 minutes until golden, but the texture will be more cake-like and less crisp. Frying is what gives Gingerbread Sourdough Donuts – A Festive Treat their classic donut shop charm.

Is there a substitute for molasses if I don’t have it?

Molasses is classic for deep color and authentic gingerbread taste. In a pinch, you can use dark corn syrup or maple syrup, though the flavor will be milder and lighter.

What’s the best way to make the dough ahead?

You can chill the dough for up to 24 hours before rolling and frying. This not only makes it more manageable but also lets the flavors meld and intensify for an even better Gingerbread Sourdough Donuts – A Festive Treat.

Can I use gluten-free flour?

Yes, a good all-purpose gluten-free baking blend can work, though the donuts may be slightly more delicate. Handle the dough gently to maintain a fluffy texture.

Final Thoughts

These Gingerbread Sourdough Donuts – A Festive Treat are pure holiday happiness in every bite—and surprisingly easy to master. Whether you’re looking for a unique way to use your sourdough discard or need a crowd-pleasing seasonal dessert, don’t wait to try this recipe. Gather your ingredients, invite someone special to help, and make some delicious holiday memories together!

Gingerbread Sourdough Donuts – A Festive Treat Recipe

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4.6 from 3 reviews

Author: admin
Total Time: 40 minutes (plus 1 hour chill time)
Yield: 12 donuts 1x
Diet: Vegetarian

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Description

Indulge in the warm, comforting flavors of the holiday season with these delightful Gingerbread Sourdough Donuts. These fried treats are perfect for festive gatherings or as a special homemade gift.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt

Wet Ingredients:

1/2 cup sourdough discard (unfed)
1/2 cup brown sugar (packed)
1/3 cup molasses
2 large eggs
1/2 cup buttermilk
1/4 cup unsalted butter (melted)
1 teaspoon vanilla extract
Oil for frying

For the glaze (optional):

1 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
Wet Ingredients: In a separate large bowl, combine the sourdough discard, brown sugar, molasses, eggs, buttermilk, melted butter, and vanilla extract until smooth.
Gradually stir the dry ingredients into the wet mixture until a soft, slightly sticky dough forms.
Cover and chill the dough for at least 1 hour to make it easier to handle.
On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter or two round cutters to shape the donuts and holes.
Heat about 2 inches of oil in a deep pan to 350°F. Fry donuts in batches, 1–2 minutes per side, until golden brown and puffed.
Remove with a slotted spoon and drain on paper towels.
For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Dip warm donuts into the glaze or drizzle over the top.
Serve warm or at room temperature.