Sourdough Donuts

Georgia Varozza March 5, 2025

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Makes 8 to 10 donuts, depending on their size

33

1h 8

Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Dairy, Wheat, Egg

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Ingredients

Sourdough Donuts

2 cups unbleached all-purpose flour, such as Glicks
1/2 cup sugar
1 teaspoon Haddar Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon Gefen Ground Cinnamon (optional)
1 egg
1/2 cup starter (discard or active)
1/3 cup buttermilk (or regular milk combined with a squeeze of lemon juice)
2 tablespoons oil
oil for frying
topping of your choice (see below)

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Directions

In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if using. Set it aside for now.
In a large mixing bowl, stir together egg, starter, buttermilk, and two tablespoons of oil. Add the flour mixture and stir just until the dough comes together. Turn out the dough onto a floured work surface and gently knead the dough for one minute. Cover it with a kitchen towel and let it rest for five minutes to relax the dough.
Pour about two inches of oil into a cast-iron deep-sided skillet and heat the oil to 360 degrees Fahrenheit. Place paper towels on a large plate or baking sheet and set aside for now.
Roll out the dough to two inches thick and cut out the donuts. Reform the scraps of dough to make as many donuts as possible. (The last one or two donuts might be misshapen, but that’s fine.) Fry the donuts until golden, about two minutes per side. Use a slotted spoon to turn the donuts and to remove them from the hot oil; place the fried donuts on the paper towels to drain.

Variations:

Suggestions for Topping Your Donuts

• Sprinkle with granulated sugar

• Sprinkle with cinnamon sugar

• Sprinkle with powdered sugar

• Frost with vanilla or chocolate frosting and sprinkle with cake decorations

• Make a glaze with powdered sugar and water or milk and drizzle it on the tops

• Make the donuts without the hole in the middle and use a food baster to insert pudding, jam, or jelly into the middle

Description:

Recipe excerpted with permission from The Homestead Sourdough Cookbook. (Ten Peaks Press). Buy the book on Amazon.

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Sourdough Donuts

Georgia Varozza

Recipe Description:

Makes 8 to 10 donuts, depending on their size

Ingredients

Sourdough Donuts

2 cups unbleached all-purpose flour, such as Glicks
1/2 cup sugar
1 teaspoon Haddar Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon Gefen Ground Cinnamon (optional)
1 egg
1/2 cup starter (discard or active)
1/3 cup buttermilk (or regular milk combined with a squeeze of lemon juice)
2 tablespoons oil
oil for frying
topping of your choice (see below)

Directions

Step 1 - Prepare the Sourdough Donuts

In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if using. Set it aside for now.
In a large mixing bowl, stir together egg, starter, buttermilk, and two tablespoons of oil. Add the flour mixture and stir just until the dough comes together. Turn out the dough onto a floured work surface and gently knead the dough for one minute. Cover it with a kitchen towel and let it rest for five minutes to relax the dough.
Pour about two inches of oil into a cast-iron deep-sided skillet and heat the oil to 360 degrees Fahrenheit. Place paper towels on a large plate or baking sheet and set aside for now.
Roll out the dough to two inches thick and cut out the donuts. Reform the scraps of dough to make as many donuts as possible. (The last one or two donuts might be misshapen, but that’s fine.) Fry the donuts until golden, about two minutes per side. Use a slotted spoon to turn the donuts and to remove them from the hot oil; place the fried donuts on the paper towels to drain.

Step 2 - About