Sourdough Doughnuts

I have been messing around with sourdough for the last few months, and just came across an Instagram account called @sourdough_mania that has some of the sexiest sourdough ideas I have ever seen.  Little chef and I created a new sourdough starter early this week and I wanted to make something with it on this beautiful quiet Saturday at home with the family.  Little chef was pretty adamant that he had to help me, so I told him we could wait until after his nap.

But as I cracked the door to his room open after an hour that I assumed he was napping, I was greeted with the wonderful surprise of the entire contents of his and his sister’s closet all over the floor.  He was standing over it with his pull-up off and looked at me and said “oops mommy”.  Oops indeed.  Not only had he ripped apart and unfolded ever single item that I had just folded not an hour before, he also had peed on the pile.

Have kids they said.  It will be fun they said.

So after I calmed down (he brought me a beer) and cleaned the mess up I decided it was time to make some comfort food ASAP.

I searched online for some recipes, and found a couple that I liked.  I ended up creating my own, and they turned out beautifully.  Here is our sourdough doughnuts recipe for you to try!

Sourdough Doughnuts Recipe:

1 cup sourdough starter (see recipe here

3 Tablespoons oil

1 egg

3/4 cup milk

1/2 cup sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 cups flour

1/2 cup sugar

4 Tablespoons cinnamon

1 teaspoon cardamom


  1. Mix the starter, oil, egg, and milk until smooth, in a separate bowl mix the sugar, salt, baking powder, baking soda, and flour.  Mix the dry ingredients in with the wet and form a soft dough.  Knead quickly and roll out to a 1/2 inch thick.  Cut into doughnuts with a large and small round cutter.
  2. In a low dish or bowl mix the sugar, cinnamon and cardamom .
  3. Before you make the dough get a pot with 3 inches of oil hot on the stove.  When the oil is hot drop the cut doughnuts in and let brown on one side and then flip to the other side.  
  4. Remove from oil when both sides are golden brown and let drain on a paper towel for 5 seconds.  Roll in the cinnamon sugar mix and serve hot.  

They were a huge hit and I made a combination of large doughnuts, mini doughnuts and timbits.  They have a very light fluffy texture and are a mice mix of your traditional cake doughnut and yeasty doughnuts.  I will definitely be making these again!  

As a side note we started our first batch of beer today!  Very exciting stuff.



1 Comment

  1. Katie says: Reply

    Oh my. I feel like I would have given up on the day after dealing with that fiasco! But you made flipping donuts! Will have to try these out!

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