Breakfast/ Sourdough Recipes

Sourdough Donuts

This easy and quick sourdough donut recipe is the perfect way to use sourdough discard. Delicious donuts with a slight sourdough tang, these will become the favorite weekend breakfast for the sourdough lover!
Sourdough Donuts - The Gingered Whisk

 

I never know – is it Donuts or Doughnuts?

These sourdough donuts are quick and easy to make, and give outstanding results!!!! They taste A-Maze-Ing!

I love that this sourdough doughnuts recipe doesn’t require proofing, so you can make these easy donuts anytime you have sourdough discard ready to use!

 

Sourdough Donuts - The Gingered Whisk

 

We made some normal sized donuts, and some sourdough donut holes. I could not make up my mind how to dress them up, so we choose several easy variations:
  • tossed them in cinnamon and sugar
  • tossed some in powdered sugar
  • made a simple glaze the coat the rest
No matter how you choose to top them, they will all be delicious!!

 

Sourdough Donuts - The Gingered Whisk

 How to Make Perfect Sourdough Donuts

  • When cutting the donuts, use a sharp cutter in an up and down motion – don’t twist it.
  • Try to plan out how to cut the most donuts from your dough the first go. You can re-roll the scraps and cut a second time, but the second batch of sourdough donuts will be tougher because the dough has been handled more. A third time is wasted.
  • Remember, you can use the insides of the donuts to make sourdough doughnut holes!
  • Make sure your oil is hot enough before frying – it should be around 370-375 degrees F. This way the oil is hot enough to fry your doughnuts without them becoming overly greasy.
  • Don’t skimp on the oil. You need enough so that the donuts can float and cook properly.
  • Don’t crowd the pan when frying. Its better to give each donut its own room so that it can fry properly.
  • Glaze or top your donuts while its still a bit warm but cool enough to touch and not collapse under the weight of hte glaze.
Sourdough Donuts - The Gingered Whisk

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Sourdough Donuts - The Gingered Whisk
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sourdough doughnut next to a cup of coffee

Sourdough Donuts

  • Author: Jenni
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1 dozen 1x

Description

This easy and quick sourdough donut recipe is the perfect way to use sourdough discard. Delicious donuts with a slight sourdough tang, these will become the favorite weekend breakfast for the sourdough lover!


Scale

Ingredients

  • 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.

Instructions

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.
Enjoy!!

11 Comments

  • Reply
    shelley c.
    March 20, 2012 at 7:42 PM

    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.

  • Reply
    Lisa Taylor
    March 22, 2012 at 12:24 PM

    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!

  • Reply
    Ilan @ IronWhisk.com
    March 25, 2012 at 1:52 AM

    Doughnuts!

    I love doughnuts! 🙂

  • Reply
    David Resnick
    October 21, 2012 at 4:59 PM

    Those doughnuts look great!

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

  • Reply
    David Resnick
    October 21, 2012 at 5:00 PM

    Those doughnuts look great!

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

    • Reply
      jennifer
      October 24, 2012 at 4:44 PM

      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!

  • Reply
    Bobette
    February 8, 2013 at 7:01 AM

    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!

  • Reply
    Bobette
    February 8, 2013 at 7:04 AM

    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!

  • Reply
    Ima Purnomo
    July 30, 2017 at 8:53 AM

    So good that I found myself keep grabbing for more. Thanks for the recipe. It’s awesome

    • Reply
      Jenni
      August 1, 2017 at 1:32 AM

      So glad you enjoyed it!!

  • Reply
    Lauren
    April 12, 2018 at 1:43 PM

    These donuts are PERFECTION!! I tasted one without the glaze and thought, hmm, taste a little healthy. But then I put glaze on and realized they were actually perfect!!! Not too sweet, just right. I’m going to link them on a sourdough recipe roundup, if you don’t mind.

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