Sourdough Donuts | The Gingered Whisk: Sourdough Donuts

Tuesday, March 20, 2012

Sourdough Donuts

Sourdough Donuts - The Gingered Whisk

I am so excited for today's post!!! Shelley and I have been so excited about Sourdough Surprises, and we are so excited to share our first reveal day with you! We have seriously been loving cooking with our starters, and hope that you do, too!

Sourdough Donuts - The Gingered Whisk

I think these donuts were an absolute perfect choice for our first challenge! They were quick and easy to make, and gave outstanding results!!!! They tasted A-Maze-Ing!

Sourdough Donuts - The Gingered Whisk

We made some normal sized donuts, and some holes, and tossed them in cinnamon and sugar, some in powdered sugar, and made a simple glaze the coat the rest. They were all delicious!! 

Sourdough Donuts - The Gingered Whisk

Don't forget to check our brand new Sourdough Surprises blog to see what we are making next month!! We will have all kinds of awesome stuff for you over there! (Its still a work in progress, but we couldn't wait to share it with you!!

Sourdough Donuts - The Gingered Whisk

I am submitting these donuts to Yeastspotting, a weekly showcase for all things yeasty!

Sourdough Donuts

by The Gingered Whisk
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: fry breakfast sourdough
Ingredients (1 dozen donuts)
  • 1/2 cup sourdough starter
  • 2 TBSP oil
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 2 cups flour
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup buttermilk (regular milk will do, too!)
  • oil for frying.
Prepare a frying pan with enough oil to fry in, and allow it to reach about 360 degrees.
Line a plate with paper towels and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, cinnamon, and salt.
In a large bowl whisk together the starter, oil, egg, and milk.
Mix the wet and dry ingredients together, until they just come together.
Sprinkle some flour on your counter and dump the dough out of the bowl. Knead it gently 3 or 4 times until the dough comes together.
Sprinkle the top of the dough with a tiny bit of flour and roll out until it is 2" thick.
Cut your donuts out, reforming the dough back together as often as you need to.
Fry until golden brown, just a minute or two on each side.
Drain/dry on the paper towels, and then coat as you see fit - powdered sugar, cinnamon and sugar, or glazed.
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  1. Oh my gosh, I am so craving a donut and a cup of coffee right now after that first picture... I LOVE that you glazed some of your donuts - I bet they were AMAZING!!! Yum.

  2. Now I'm even more bummed I killed Herbie at the worst time. Your donuts look amazing! These need a tweet..all of them do! Love the website and the name!

  3. Those doughnuts look great!

    I was wondering, was the starter you used active (i.e. 4-5 hours after feeding) or not?

  4. Those doughnuts look great!

    I was wondering, was the starter you used active (i.e. 4-5 hours after feeding) or not?

    1. Hi David! I almost always use my starter without feeding it. I usually take it out of the fridge for 30 minutes or so, divide it in half, feed half and put it back in the fridge and then use the other half (the "discard") for a recipe. Technically speaking, that's not the proper way to do it, but I'm lazy, haha, so that's how I do it!

  5. I have made these everyday since I found this recipe on Pinterest! Out-of-this world! My kids are sooo happy. I do change the recipe a bit - I use spelt flour and rapadura in place of the sugar! WE LOVE THEM! And ready in 15 minutes! Thank you! I love your blog!

  6. We have made these everyday since finding you recipe! It is soooo easy, and only takes 15 minutes! I altered the recipe a bit to fit our dietary needs I use spelt flour , and I use Rapadura instead of sugar. They are heavenly! Thank you!


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