Sourdough Doughnuts Recipe
Servings: 12 Servings
Ingredients
Cinnamon Sugar:
- 1 cup (198 g) granulated sugar
- 1 ½ tablespoons ground cinnamon
Doughnuts:
- 2 ½ cups (312 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter softened
- ½ cup (100 g) granulated sugar
- 2 (100 g) large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (227 g) sourdough starter unfed/discard
- ¼ cup (57 g) buttermilk room temperature
- 4 cups neutral oil vegetable or canola, for frying
Instructions
To Make the Cinnamon Sugar:
- In a small bowl, whisk together the sugar and cinnamon until well combined. Set aside.1 cup (198 g) granulated sugar, 1 ½ tablespoons ground cinnamon
To Make the Doughnuts:
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.2 ½ cups (312 g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate, large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs and vanilla, and mix on low speed until combined.½ cup (113 g) unsalted butter, ½ cup (100 g) granulated sugar, 2 (100 g) large eggs, 2 teaspoons vanilla extract
- Next, pour in the discard and buttermilk. Switch to the dough hook attachment, continue to mix on low speed, add the flour mixture. Beat until just combined and no dry patches remain.1 cup (227 g) sourdough starter, ¼ cup (57 g) buttermilk
- Place the dough on a lightly floured surface, and knead 3 to 4 times. Dust the dough lightly with flour, and roll out to ½ inch thickness. Use a doughnut cutter or another large circular cutter to cut out the doughnuts and a smaller cutter to remove the centers.
- Heat a large, heavy bottomed pan with oil until it reaches 350°-375°F. Use a slotted spoon or skimmer to lower the doughnuts into the hot oil. Cook each doughnut for 2 minutes on one side, then flip to cook for another minute on the opposite side.
- Remove the doughnuts from the hot oil, and transfer them to the cinnamon sugar to coat. Set them on a cooling rack to cool slightly before serving.
Notes
- The dough will be sticky and soft. Use enough flour to roll and cut it, but avoid working in too much extra flour.
- Keep the oil between 350°F and 375°F for the best texture.
- These are cake-style doughnuts, not yeast-raised doughnuts, so they’ll be denser and softer.
- Store leftover doughnuts in an airtight container at room temperature for up to 3 days.
- To freeze, let the doughnuts cool completely, then place them in a freezer-safe bag or container for up to 2 months.
- Reheat room temperature or thawed doughnuts briefly in the microwave or a low oven just until warmed through. They’re best served warm.
Nutrition Facts
Sourdough Doughnuts Recipe
Serving Size
1 doughnut
Amount per Serving
Calories
338
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
30
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
48
mg
16
%
Sodium
207
mg
9
%
Potassium
120
mg
3
%
Carbohydrates
50
g
17
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
4
g
8
%
Vitamin A
288
IU
6
%
Vitamin C
0.04
mg
0
%
Calcium
55
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
