Sourdough starter gives these doughnuts an extra depth of flavor and balances with the baking powder for a texture that is somewhere between cake doughnuts and yeast ones.
By Sawsan Abu Farha
I rarely make donuts at home. You need a REALLY good recipe, one that gives you donuts that make you forget about the calories, at least long enough to have a couple of donuts! Up until recently I didn’t have a recipe that fit that description. That changed when I cam across the recipe I am sharing today.
I have used my sourdough starter to make bread, pancakes, crepes, brownies, crackers, cinnamon rolls and every single time the results were amazing. Using a sourdough starter adds a certain depth to recipes, a layer of flavor that is not necessarily sour. At times you can’t detect any tang but still the addition of the sourdough starter improves the texture and flavor so much that now even my kids say that any recipe gets extra points if it contains the starter.
Today’s recipe is no exception. With both yeast from the sourdough starter and baking powder, these donuts are sort of middle ground between cake doughnuts and yeast ones. They are the best of both worlds if you will. So no matter what doughnut camp you’re in, give these a try. I think you will love them!
These donuts are light,airy and fluffy with the slightest crunch on the crust. Top them with some cinnamon sugar and stopping at one will really test your self control.
I divided the dough in half, I made one half on the spot and stored the other half in the fridge for a couple of days. The donuts made on the first day and those made from the stored dough were equally delicious. You can make the dough the night before and simply take these out in the morning and make a few to surprise your husband or kids on the weekend.
Originally Published: August 26, 2013