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Baked sourdough chocolate donuts are the no-wait sourdough recipe you didn’t know you needed. These baked sourdough donuts are soft and tender with a moist, cake-like texture and are ready in 20 minutes!
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I love donuts, but I hate frying. So, after more than six tries, I finally got the texture just right and created a baked sourdough donut that could be made quickly in the oven and still taste amazing. No frying, no hassle.
The first batches were too dense and heavy, so I adjusted the batter thickness and added an egg and oil for a more tender, rich, and lighter crumb. I also switched from a powdered sugar glaze to a chocolate icing that sets up faster and pairs perfectly with the darker chocolate flavor of the donuts.
If you’re looking for more no-wait chocolate recipes, you’ll love my sourdough chocolate cake with a chocolate buttercream frosting or my rich and decadent sourdough chocolate banana bread when you have a few extra ripe bananas on the counter.
Why you will love this recipe
- No frying – These donuts are baked instead of fried, so you can enjoy a soft, chocolatey treat without the mess or hassle of hot oil.
- Ready in 20 minutes (no rise times) – With no rise time needed, these baked sourdough donuts come together quickly for an easy breakfast, dessert, or afternoon treat.
- Uses up your discard – This is a great way to use up extra sourdough discard while adding moisture and flavor to the donuts.
- Customizable – These chocolate donuts are delicious as is, but there are lots of ways you could customize the topping. Try adding sprinkles, crushed Oreos, peppermint candy pieces, a drizzle of peanut butter, or swap the chocolate icing with a white chocolate glaze!
Important ingredients and substitutions
- Sourdough discard – Discard adds a rich flavor and moist texture to the these donuts. For less tang, use newer discard or swap it for active sourdough starter.
- Cocoa Powder – Cocoa powder is the key to the rich, chocolatey flavors in these donuts. You can use Dutch-process cocoa powder or natural unsweetened cocoa powder in this recipe. Both work great, just like in my Chocolate Sourdough Bread.
- Oil – I typically use olive oil, but you could also use vegetable, canola, or avocado oil.
- Chocolate Chips – I prefer a milk chocolate chip for the frosting to balance out the darker chocolate flavor of the donut but you could also use semi-sweet or dark chocolate depending on your preferences.
Find the full recipe with measurements in the baked sourdough donut recipe card.
How to make Baked Chocolate Donuts
Step 1 – Wet ingredients
Preheat your oven to 375ºF and grease your donut pan.
Whisk together the wet ingredients including the milk, sourdough discard, egg, and oil.
Step 2 – Dry ingredients
Once combined, add the flour, cocoa powder, sugar, baking powder, and salt.
Step 3 – Add batter to piping bag
Transfer the batter to a large Ziploc bag or piping bag, then cut a ½-inch opening from the tip.
Step 4 – Pipe batter
Pipe the batter into each donut ring, filling each cavity about halfway. Overfilling will cause the batter to rise too high and fill the hole.
Step 5 – Bake
Place the donuts in the oven and bake for about 8 minutes. Use a toothpick to check for doneness.
Step 6 – Cool
When the donuts are done, remove them from the donut pan and let them cool on a cooling rack.
Step 7 – Make icing
While the donuts are cooling, add the chocolate chips and butter to a microwave-safe bowl and microwave for 30 seconds, and then stir. Microwave for an additional 15 seconds and stir until melted.
Step 8 – Coat with icing
Dip the donuts one at a time in the icing to coat and place back on the cooling rack to allow the icing to set. Immediately sprinkle with sprinkles or other toppings if using.
Step 9 – Enjoy!
Once cooled and the icing is set, the baked sourdough donuts are ready to enjoy!
Recipe Tips
- Don’t over-bake the donuts. This will dry them out and you’ll lose the soft, moist texture.
- Be sure the grease the pan well so the donuts don’t stick!
- Don’t overfill the cavities. Overfilling the donut could make the donuts lose their hole or bake too high. To avoid this, don’t fill the cavities more then halfway full.
- Use fresh discard for the best flavors. You can use old discard, but the flavor will likely come out a bit more tangy.
How to store the baked sourdough donuts
To store the baked chocolate sourdough donuts, you can keep it covered or in an air-tight container on the counter for 2-3 days.
These baked sourdough donuts can be frozen for 2 to 3 months. For best results, freeze them without the icing. Place the donuts in a single layer on a pan and flash freeze until firm, then transfer them to an airtight container or freezer bag. When you are ready to serve, let them thaw overnight, then add the frosting.
Recipe FAQ
You likely need a shorter bake time. Use a toothpick to check for doneness and remove from the pan to cool.
It sounds like there was too much batter in the pan. Don’t fill the cavities in the pan more than about halfway full to ensure they don’t bake too high and fill the hole.
Likely due to old discard as it becomes more tangy the longer it sits. I recommend using fresher discard for this recipe.
No, the batter is too runny. You can make them in a muffin tin, but they will no longer be donuts. Or you can make my sourdough chocolate mini muffins.
Yes. After mixing the batter, cover and place it in the fridge for up to 12 hours. Just make sure to use double-acting baking powder.
More Chocolate sourdough Recipes
Sourdough Dessert Recipes
The Best Sourdough Chocolate Cake
Sourdough Discard Recipes
Sourdough Chocolate Banana Bread
Sourdough Snack Recipes
Sourdough Chocolate Mini Muffins
Sourdough Bread Recipes
Cookies & Cream Sourdough Chocolate Rolls
Tried these Baked Sourdough Chocolate Donuts or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Baked Sourdough Donuts
Equipment
Ingredients
Baked Chocolate Donuts
- 120 grams milk, ½ cup
- 60 grams sourdough discard, ¼ cup
- 1 large egg, 50 grams
- 30 grams oil, I use olive oil, 2 Tablespoons
- 120 grams all-purpose flour, scant 1 cup
- 22 grams unsweetened cocoa powder, ¼ cup
- 100 grams sugar, ½ cup
- 5 grams baking powder, 1 teaspoon
- 3 grams salt, ½ teaspoon
Chocolate Icing
- 170 grams chocolate chips, I use milk chocolate , 1 cup
- 70 grams butter, 5 Tablespoons
Instructions
- Preheat your oven to 375ºF and grease your donut pan.
- Whisk together the wet ingredients, including the milk, sourdough discard, egg, and oil. 120 grams milk, 60 grams sourdough discard, 1 large egg, 30 grams oil, I use olive oil
- Once combined, add the flour, cocoa powder, sugar, baking powder, and salt. 120 grams all-purpose flour, 22 grams unsweetened cocoa powder, 100 grams sugar, 5 grams baking powder, 3 grams salt
- Transfer the batter to a large Ziploc bag or piping bag, then cut a ½-inch opening from the tip. Pipe the batter into each donut ring, filling each cavity about halfway.
- Place the donuts in the oven and bake for about 7-8 minutes. Use a toothpick to check for doneness.
- When the donuts are done, remove them from the donut pan and let them cool on a cooling rack.
- While the donuts are cooling, add the milk chocolate chips and butter into a microwavable dish and microwave for 30 seconds and then stir. Microwave another 15 seconds and then stir until the frosting is smooth and the chocolate is melted. 170 grams chocolate chips, I use milk chocolate , 70 grams butter
- Dip the donuts one at a time in the icing to coat and place back on the cooling rack to allow the icing to set.
Notes
- Don’t over-bake the donuts. This will dry them out and you’ll lose the soft, moist texture.
- Be sure to grease the pan well so the donuts don’t stick!
- Don’t overfill the cavities. Overfilling the donut could make the donuts lose their hole or bake too high. To avoid this, don’t fill the cavities more than halfway full.
- Use fresh discard for the best flavors. You can use old discard, but the flavor will likely come out a bit more tangy.
- If the chocolate becomes too thick or hard from overheating, stir in a little more butter, 1 teaspoon at a time, until it smooths back out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
After several rounds of testing, I’m so happy with how these turned out! They are soft and delicious and can be ready in 20 minutes!