Mini Salted Maple Long Johns (Sourdough)

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Take the classic donut recipe we all know and love and turn it into adorable mini long johns—because everything is better in bite-sized form. Each little donut gets dipped and swirled into a rich sweet-and-salty maple glaze, creating the ultimate mini salted maple long john.

These donuts are one of my favorites because they’re the perfect size for a small treat… or a few extra if you’re feeling a little indulgent. And fair warning—if you leave these on the counter, they are guaranteed not to last long.

This recipe is designed for home bakers who want a soft, fluffy donut with the depth of sourdough fermentation, without committing to large bakery-sized portions. The smaller size also allows for quicker frying and more even cooking.

Freshly baked mini maple salted long johns made with sourdough, topped with a glossy maple glaze, being held delicately.

Why Use Sourdough for Donuts?

Sourdough adds structure and flavor to enriched doughs like donuts. The natural fermentation helps create a tender crumb while contributing subtle complexity that pairs well with sweet glazes. Because this dough contains butter, milk, and egg yolks, it requires longer kneading and fermentation than lean sourdough breads.

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Recipe

Servings: 16 Prep time: 8 hours (including rising) Baking time: 2-3 mins

Ingredients

Dough:

• 120g active sourdough starter

• 390g all-purpose flour

• 240g milk

• 57g unsalted butter

• 3 egg yolks

• 60g granulated sugar

• 8g salt

For Frying: Avocado oil or Canola oil

Maple Glaze:

• 28g unsalted butter (2 TBSP), softened

• 80ml pure maple syrup

• 112g powdered sugar

• pinch of salt

  
  

Instructions

1.Make your donut dough

In your stand mixer: Mix together your warmed milk and sourdough starter until frothy.

Add your softened butter, egg yolks flour, sugar, and salt.

Use your dough hook on low to combine the ingredients until it forms a shaggy dough. Slightly increase the speed, and knead until your dough is smooth, elastic and passes the windowpane test. (about 17 minutes). You may add a little extra flour if your dough looks too runny.

2. Bulk Ferment

   
   

Allow your dough to rise in a warm spot until it doubles in size. If your dough is 78-80F this should take 5-6 hours. If your dough is colder, it will take longer. You can keep dough in the oven ( no heat) with the light on if you want to speed up the fermentation time.

You may put in the fridge for an hour or two after bulk fermentation to make the dough easier to work with for shaping. (Or just shape immediately.)

Check out my bulk fermentation chart by temperature, if you want to figure out your bulk fermentation timing.

3. Shape donuts

Punch down your dough and transfer to a lightly floured surface. Roll out your dough to 1/2 inch thickness. Use a heart shaped cookie cutter to cut out 12 donuts.

Cover with a kitchen towel and allow to rise until puffy ( about 2 hours)

4. Fry

Heat up 2-3 inches of neutral oil (I use avocado oil) in a heavy bottomed pot (I used my dutch oven) to 350F. Drop your donuts into the oil and cook each side until golden brown about 1-1.5 mins per side.

Transfer your donuts to a wire rack and let cool completely before glazing.

5. Making the Salted Maple Glaze

Combine all of your ingredients for the maple glaze into a bowl and mix until smooth. If the mixture looks too thick you may add a splash of milk, or extra maple syrup.

Dip the top of your Long Johns into the glaze and set on a wire rack to harden.

Enjoy!

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Example Baking Schedule

Sample baking schedule for Bulk ferment + cold proofing option:

8am  Feed your sourdough starter 40g starter, 40g flour, 40g water (we're making a little extra so you have leftovers to feed)

2pm Mix your dough and bulk ferment

7pm place your bowl into the fridge to cold proof

Next day

7am pull out dough and shape into donuts, allow to proof in your oven with the light on and door cracked open (no heat)

9am Fry

Sample baking schedule for bulk ferment only baking

1pm Feed your sourdough starter 40g starter, 40g flour, 40g water (we're making a little extra so you have leftovers to feed)

8pm Mix your dough and bulk ferment

7am Shape and allow to proof in your oven with the light on and door cracked open (no heat)

9am Fry

These times may vary depending on the temperature of your home. Check out my Bulk Fermentation chart to get your exact timing.

Troubleshooting & Tips

• Greasy donuts: Oil temperature was too low

• Dense texture: Dough may be under-proofed or under-kneaded

• Glaze sliding off: Donuts were too warm

• Uneven browning: Avoid overcrowding during frying

How to Serve and Store Your Donuts

Best Ways to Serve Donuts:

Serve donuts immediately with a nice cup of joe :)

How to Store Donuts

Short-term (2 days)

• Store in an airtight container or bag in the fridge.

  
  

Extra Tips

• Make ahead: Freeze unglazed donuts for up to 2 months. Thaw, warm slightly, and glaze before serving.

• No thermometer? Drop a small piece of dough into the oil—if it bubbles and rises gently, it’s ready.

• Flavor boost: Add a pinch of cinnamon to the glaze for extra warmth.

Watch the Recipe in Action

Sometimes seeing a recipe come together makes all the difference. Watch this quick video to follow along and get tips on making the dish perfectly every time.

Similar Recipes

Looking for other Sourdough Donut recipes? Try these

• Creme Brulee Sourdough Donuts

• Chocolate Sprinkle Sourdough Donuts

Share Your Experience

If you try this Salted Maple Long John recipe, I’d love to hear how it turned out for you. Feel free to leave a comment below with your results, any adjustments you made, or questions that came up along the way.

Hearing from readers helps improve future recipes and gives others helpful insight when they’re baking at home. If you have feedback or tips from your own experience, you’re always welcome to share them here.