Description
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.
Ingredients
Units
Scale
- 1/2 cup (120 ml) sourdough (you can make your own using this technique)
- 2 tbsp (30 ml) oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 egg
- 2 cups (480 ml) flour (I usually need 1/3-1/2 cup more to make the dough managable )
- 1/2 cup (120 ml) sugar
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup (80 ml) buttermilk
Instructions
- Prepare a pot or deep fryer for frying.
- Line a tray with paper towels and set aside, you will use this for draining doughnuts.
- Heat oil to 360 degrees.
- Sift the flour, baking powder and baking soda
- In a bowl mix the sourdough starter, oil, buttermilk and egg.
- Add the sugar, cinnamon and salt to the dry ingredients and then add them to the wet ingredients.
- Bring dough together gently with you hands. Sprinkle some flour onto a work surface and turn dough on to it. Knead it gently about 3 times to help bring the dough together.
- Roll out to a thickness of 2 centimeters and cut with a doughnut cutter or if you are like me, you can use a round cutter (I used my 1/2 and 1/4 cups) and a bottle cap
- Fry until golden brown. Test the first one for doneness by breaking it in two and checking if the middle is doughy.
- Drain on paper town. Toss with vanilla sugar or cinnamon sugar to coat or top with your favorite topping
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 200