Comments on: Light and Fluffy Glazed Sourdough Donut Recipe

By: Melissa Griffiths

Melissa Griffiths — Wed, 04 Feb 2026 23:39:38 +0000

In reply to Brenda M Munagian. Oh I don't have one so I don't have any experience with them! Let us know if you try it and how it goes!

By: Brenda M Munagian

Brenda M Munagian — Wed, 04 Feb 2026 00:25:51 +0000

Can you make in a cake/dounut hole maker?

By: Melissa Griffiths

Melissa Griffiths — Mon, 26 Jan 2026 15:36:30 +0000

In reply to Sherry Anthony. Risen and puffy, generally doubled in size but slightly smaller is fine

By: Sherry Anthony

Sherry Anthony — Wed, 14 Jan 2026 19:25:01 +0000

What am I trying to accomplish in the 3-6 hours and in the 1-3 hours? A specific rise? Just a counter rest?

By: Jessica

Jessica — Sun, 14 Dec 2025 13:20:33 +0000

The time for this needs updated. It’s really 3 hours and 45 minutes- 6 hours and 45 minutes.

I quickly started this recipe this morning without reading through all the details. When it said 45 minutes at the top, I thought oh great! I have enough time then as I got the dough prepared I realized I needed an extra 3 to 6 hours.

By: Melissa Griffiths

Melissa Griffiths — Tue, 09 Dec 2025 16:30:08 +0000

In reply to Sarah lehrter. I'd probably try the second option, proof the dough cold and then roll and cut the next morning!

By: Sarah lehrter

Sarah lehrter — Mon, 03 Nov 2025 03:45:30 +0000

Should you let proof before placing in the fridge overnight in order to make them the next day or let them proof over night in the fridge and let them come to room temp before rolling out and cutting to fry?

By: Melissa Griffiths

Melissa Griffiths — Fri, 17 Oct 2025 10:49:29 +0000

In reply to Marcella. Yes! In the fridge.

By: Marcella

Marcella — Fri, 03 Oct 2025 19:55:26 +0000

can the dough sit overnight , then cut and fry them?

By: Melissa Griffiths

Melissa Griffiths — Fri, 06 Jun 2025 21:40:49 +0000

In reply to Jaime. I make my own tallow and lard, both work great!