Sourdough Doughnuts with Cinnamon Sugar Recipe

Introduction

These sourdough doughnuts offer a delightful twist on a classic treat, combining the tangy flavor of sourdough with a light, fluffy texture. Coated in warm cinnamon sugar, they make for an irresistible breakfast or snack. Perfect for home bakers looking to experiment with their sourdough discard.

Ingredients

• 1 cup (198 g) granulated sugar (for cinnamon sugar)
• 1 ½ tablespoons ground cinnamon
• 2 ½ cups (300 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• ½ cup (98 g) granulated sugar
• 2 large eggs (100 g), room temperature
• 2 teaspoons vanilla extract
• 1 cup (227 g) sourdough starter, unfed/discard
• ¼ cup (57 g) buttermilk, room temperature
• Oil for frying (such as vegetable or canola oil)

Instructions

1. Step 1: Prepare the cinnamon sugar by whisking together the 1 cup granulated sugar and 1 ½ tablespoons ground cinnamon in a small bowl. Set aside.
2. Step 2: In a medium bowl, whisk the flour, baking powder, baking soda, and salt until combined. Set aside.
3. Step 3: In a large bowl, cream the softened butter and ½ cup sugar using an electric mixer on medium speed until light and fluffy (about 3 minutes). Add the eggs and vanilla extract, mixing on low speed until just combined.
4. Step 4: Add the sourdough discard and buttermilk to the wet mixture. Switch to a dough hook attachment and mix on low speed while gradually adding the flour mixture. Beat just until there are no dry patches; avoid overmixing.
5. Step 5: Turn the dough onto a lightly floured surface and knead gently 3 to 4 times. Lightly dust the dough with flour and roll it out to about ½ inch thickness.
6. Step 6: Use a doughnut cutter or a large circular cutter to cut out doughnuts. Use a smaller cutter to remove the centers.
7. Step 7: Heat oil in a large, heavy-bottomed pan to 350°–375°F. Carefully lower doughnuts into the hot oil using a slotted spoon. Fry each doughnut for 2 minutes on one side, then flip and fry for another minute.
8. Step 8: Remove the doughnuts from oil and immediately toss them in the cinnamon sugar mixture to coat. Place on a cooling rack and let cool slightly before serving.

Tips & Variations

• Use unfed sourdough starter discard to give these doughnuts a mild tang without affecting rise time.
• For a richer flavor, substitute half the all-purpose flour with whole wheat flour.
• If you don’t have a doughnut cutter, use two round cookie cutters of different sizes.
• Serve with a dusting of powdered sugar or a drizzle of glaze for added sweetness.

Storage

Store leftover doughnuts in an airtight container at room temperature for up to 3 days. To refresh, warm them briefly in the microwave or oven before serving. Avoid refrigeration as it can dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fed sourdough starter instead of discard?

Using fed starter will increase fermentation activity and could alter the dough’s rise and texture. It’s best to stick with discard to maintain the intended balance.

What oil is best for frying doughnuts?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils provide a clean flavor and handle frying temperatures well.

Sourdough Doughnuts with Cinnamon Sugar Recipe

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These Sourdough Doughnuts are a delightful twist on classic doughnuts, featuring the tangy flavor of sourdough starter in a fluffy, tender dough. Coated in a fragrant cinnamon sugar mixture, they offer a perfect balance of sweetness and spice. Fried until golden and crispy on the outside, these doughnuts are perfect for breakfast or a special treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 doughnuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Cinnamon Sugar:

• 1 cup (198 g) granulated sugar
• 1 ½ tablespoons ground cinnamon

Doughnuts:

• 2 ½ cups (300 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113 g) unsalted butter, softened
• ½ cup (98 g) granulated sugar
• 2 large eggs (100 g), room temperature
• 2 teaspoons vanilla extract
• 1 cup (227 g) sourdough starter, unfed/discard
• ¼ cup (57 g) buttermilk, room temperature

Instructions

1. Make the Cinnamon Sugar: In a small bowl, whisk together the granulated sugar and ground cinnamon until fully combined. Set this mixture aside for coating the doughnuts after frying.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed. Set aside.
3. Cream Butter and Sugar: In a separate large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step helps incorporate air for a tender doughnut texture.
4. Add Eggs and Vanilla: Add the room temperature eggs and vanilla extract to the butter and sugar mixture. Mix on low speed until fully combined and smooth.
5. Incorporate Sourdough Starter and Buttermilk: Pour in the sourdough starter (discard) and buttermilk. Attach a dough hook to the mixer and continue mixing on low speed.
6. Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing with the dough hook. Beat until just combined and no dry patches remain, ensuring not to overmix.
7. Knead and Roll Out Dough: Turn the dough out onto a lightly floured surface. Knead it gently 3 to 4 times to bring it together. Dust the surface lightly with flour and roll the dough to about ½ inch thickness.
8. Cut Doughnuts: Use a doughnut cutter or a large circular cutter to cut out doughnut shapes. Use a smaller cutter to remove the centers, creating doughnut holes.
9. Heat Oil: Heat a large, heavy-bottomed pan or Dutch oven filled with oil to 350°F to 375°F (175°C to 190°C). Use a thermometer to maintain the correct frying temperature.
10. Fry Doughnuts: Using a slotted spoon or skimmer, carefully lower the doughnuts into the hot oil. Fry each doughnut for 2 minutes on one side, then flip and fry for an additional 1 minute on the other side. The doughnuts should be golden brown and cooked through.
11. Coat with Cinnamon Sugar: Remove doughnuts from the oil using the slotted spoon and immediately transfer them to the cinnamon sugar mixture. Toss gently to coat thoroughly.
12. Cool and Serve: Place the coated doughnuts on a cooling rack to cool slightly before serving. This allows excess oil to drain and ensures the coating sticks well.
13. Storage: Store any leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

• Use unfed sourdough starter discard to add a mild sourdough flavor without an overly tangy taste.
• Ensure eggs and buttermilk are at room temperature to help ingredients combine smoothly and achieve better dough texture.
• Maintain consistent oil temperature for even frying; too hot will burn doughnuts, too cool will make them greasy.
• Doughnuts are best enjoyed fresh but store leftovers in an airtight container to keep them soft.
• If you don’t have a doughnut cutter, use a large round cutter and a smaller round cutter (like an empty bottle cap) for the center hole.

Keywords: sourdough doughnuts, cinnamon sugar doughnuts, fried doughnuts, homemade doughnuts, sourdough discard recipe