These sourdough green donuts are fun twist on a traditional baked donut with natural food dye thanks to spinach. Enjoy any time of the year or on a special occasion like St. Pattys day.
One of my favorite things to do while recipe creating is ask my daughter what she would like to bake. She always comes along saying she ‘wants to make a recipe’ and we join each other in the kitchen almost every day.
When I asked her what color donut she wanted to make, it was no surprise she shouted out ‘green’! We love making green treats – including these green sourdough pancakes and waffles. We have been making green foods since the kids baby led weaning days.
The vibrant green color is all natural, too. Thanks to our trusty vegetable spinach, these green sourdough donuts are filled with a hidden vegetable which not even the best taste testers can detect.
And the soft texture is from sourdough discard. Ever since I learned how to bake with sourdough discard, I have been hooked!
The best part about this recipe is versatility. They are sweet enough to be enjoyed alone, or jazzed up with cream cheese frosting and sprinkles.
We think these green sourdough donuts would be the perfect centerpiece for a St. Patty’s Day party. But trust us when we say these donuts are great any time of the year.
Why you will love these sourdough green donuts
Kitchen Equipment
These sourdough donuts come together with ease using an immersion blender and whisk.
- Immersion blender, kitchen blender food processor
- Medium bowl or large mixing bowl
- Donut pan
- Cooling Rack / baking sheet
Ingredients for green sourdough donuts
Inspired by other sourdough donuts (like this baked sourdough donut and chocolate sourdough donut), these donuts are made with all the essentials plus spinach.
- Flour
- Use all purpose flour, gluten free flour and spelt flour. You can also use a mix of whole wheat flour and all purpose flour for even more nutritional benefits. Bread flour will not work in this recipe.
- Butter
- Unsalted butter is best, though you can use salted butter and skip the salt. Vegan butter, avocado oil, coconut oil or ghee would work within this recipe too.
- Milk
- Egg
- For a light and fluffy donut, use an egg. If you need an egg free donut, you can skip it and they will still taste great.
- Spinach
- The star of the show and reason for the vibrant green color is spinach. Blend the spinach into the donut batter and be prepared to be amazed at the change in color. Thank you, spinach for making these donuts dye free!
- Sourdough Discard
- It is easy to make your own sourdough starter from scratch. Active sourdough starter or sourdough discard work well as this recipe does not rely on starter to rise due to the additional leavening agent – baking powder.
- White Sugar
- Salt
- Baking Powder
How to make sourdough green donuts
These sourdough green donuts can be made right away (stir and go) or over a period of time (long fermented).
Stir and Go Method
This method is quick and can be completed by combining all the ingredients in the same bowl with an immersion blender.
Begin by preheating the oven to 350 degrees Fahrenheit.
Combine the wet ingredients together: melted butter, white sugar, egg, milk, sourdough starter and vanilla extract. Blend the spinach in until smooth.
To the wet ingredients, add in the dry ingredients (all purpose flour, baking powder and salt). Mix until combined. If you would like to add sprinkles or chocolate chips to the batter, do so now.
Next, add the donut mixture to a greased donut pan, filling about 3/4 of the way full. Cook for 12-15 minutes or until the tops are firm and a toothpick comes out clean.
Enjoy plain or allow to cool completely on a wire rack before decorating. Place donuts on a baking sheet to decorate with a cream cheese glaze, vanilla glaze or frosting before adding more sprinkles.
You can dye the frosting / glaze with natural food coloring. The whole family can decorate their own donuts before enjoying together.
Another option to use the remaining dough to create more donuts (or muffins if you have a muffin tin).
Long Fermented Sourdough Donuts Instructions
To extend the fermentation schedule to fit your timeline and also increase gut healthy benefits, follow these instructions.
In a mixing bowl, combine the wet ingredients (starter, egg, liquid, butter) with flour. Cover tightly with plastic wrap and allow to ferment on the counter for 4-12 hours.
The length of time fermenting depends on your fermentation goals. There is an additional leavening agent within these donuts, therefore we are not counting on fermentation to provide rise within the donuts.
Move the bowl into the fridge for up to 2 days to continue bulk fermenting if preferred. When ready to bake (perhaps the next morning), allow the fermented mixture to come to room temperature and preheat the oven.
Add the fermented ingredients plus the spinach, salt and baking soda to a food processor, immersion blender or blender. Blend all ingredients until smooth before placing in a prepared donut pan.
Place in donut pan with a spoon, piping bag or cookie scoop.
Cook 12-15 minutes or until a toothpick comes out clean. The baked donuts will have a golden brown bottom.
How to Store Sourdough Donuts
Sourdough donuts can sit on the counter for up to three days in an airtight container or ziplock bag. If they are frosted with cream cheese, they should go into the fridge.
The sourdough donuts can be in the fridge for up to seven days, though they will dry as they are exposed to air. To reheat, place in microwave for 5-10 seconds.
The donuts can be frozen for up to 6 months when stored in an airtight container or ziplock bag. To reheat from the freezer, thaw on the counter or in the fridge. They will thaw quickly (5-10 minutes) and will taste fresh because they are not deep fried!
Frequently Asked Questions
Sourdough Green Donuts
Equipment
- 1 Large Mixing Bowl
- 1 Immersion blender, kitchen blender or food processor
- 1 Whisk
- 1 Donut pan
- 1 cooling rack optional
Ingredients
- 1 cup all purpose flour Can use gluten free 1-1 flour if desired
- 1/3 cup + 1 TBS sugar
- 1/8 tsp salt If using salted butter, leave out
- 1 tsp baking powder
- 2 TBS melted butter Salted or unsalted butter. Option to use oil.
- 1 tsp vanilla extract
- 1/4 cup sourdough discard active sourdough or sourdough discard
- 1 egg
- 4 TBS milk or water
- 1/4-1/2 Cup spinach Can add more or less on preference
Optional Toppings
- cream cheese frosting
- sprinkles
Instructions
Stir and Go Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Combine all wet ingredients together (butter, egg, sourdough stater, milk and vanilla extract). Place in a blender with spinach and blend until combined.
- To the wet ingredients, add in the flour, sugar, baking powder and salt. Mix until combined.
- Grease the donut pan. Next, pipe or spoon donut mixture into the donut pan. Fill the donut pan 3/4 of the way full for tall donuts. Bake 12-15 minutes until tops are firm to the touch and a toothpick comes out clean. Allow to cool on a cooling rack until completely cooled to the touch.Add glaze, frosting or sprinkles if desired.
Long Fermented Instructions
- Long Fermentation OptionTo enjoy long fermented sourdough donuts, combine the flour, egg, milk, butter and sugar together. Once combined, allow to sit on the counter for 4-12 hours. Place in refrigerator for a bulk fermentation period if desired (up to 2 days).When ready to bake, allow the mixture to warm up to room temperature. Add the remaining ingredients (baking soda, salt, vanilla extract, spinach) and process in a blender until smooth.Cook and glaze outlined above.
Video
Notes
- A variety of toppings are great on these donuts. Whether you like sprinkles, frosting or a glaze, they all taste great!
Nutrition
Have you made this recipe? If so, let us know your thoughts in the comments below!
