Who doesn’t love a good donut? I know I do! Recently, I decided it was time to develop a sourdough donut recipe that is easy enough for anyone to make. No fancy equipment, no deep frying! Just delicious donuts that are easy to pull together.
Sometimes we put foods into a bad or good group. I really don’t like that. I prefer to take so called bad foods and make them healthier and just enjoy them. Of course there are foods we should limit, however, I don’t subscribe to the idea of eliminating any food or food group.
I prefer to eat healthy most of the time and enjoy a treat every now and then. Luckily, these donuts are a long fermented and use less sugar than most!
With the addition of honey and sugar, these donuts do not have a sharp sour flavor from the sourdough starter. They are sweet and oh so delicious!
I chose to make this recipe a baked version. I have never been a deep fryer person and just don’t eat deep fried foods often at all. Since they are baked, they are light and airy and not greasy at all!
The night before you want to make these, add the ingredients into bowl of your stand mixer. Mix well and allow to knead for 10-12 minutes or until glossy and elastic. Transfer to lightly greased mixing bowl. Cover and allow to ferment on the counter overnight or up to 24 hours. The next morning, put the bowl in the fridge until you are ready to shape the donuts. This will make it easier to handle the dough.
When you are ready to shape the dough, remove from fridge and transfer the dough to a lightly floured work surface. Divide into 8 equal parts. Roll into a ball shape, flatten a bit, and cut out the hole in the middle. I use an olive oil lid to do this and it works like a charm. Alternatively, you can roll the dough out and cut with a biscuit cutter and then cut out the hole.
***If you are uncomfortable leaving the dough out overnight with an egg in, you can add the egg in the next morning. Just use a stand mixer and let it mix until well combined.***
Place the donuts on a parchment lined baking sheet and cover with plastic wrap or a damp tea towel. Allow to rise for 1-2 hours or until noticeably puffy and airy to the touch.
Preheat your oven to 350 degrees F. Bake for 15-18 minutes. My oven took exactly 15 minutes. If baking the donut holes at the same time, remove them after 10 minutes.
This is the fun part! TOPPINGS!
I like to drizzle with honey and add a few walnuts or pecans.
You can make a simple icing with powdered sugar and milk, as well!
Try taking cocoa powder and adding a bit of powdered sugar and milk! This is one of our favorites!
Use your imagination and make them your own!
I hope you will give these delightfully tasty and fluffy donuts a try!
See you soon!
- 1 Stand Mixer
- 1 Large mixing bowl
- 1 Baking Sheet
- 2/3 cup milk
- 1/3 cup sourdough starter
- 1 tsp vanilla extract
- 1 egg
- 1/2 tsp salt
- 1/2 cup sugar
- 3 cups flour I used 1 1/2 cup all purpose and 1 1/2 cup freshly milled flour.
- The night before you want to make the donuts, add ingredients to the bowl of your stand mixer. Mix well and knead for 10-12 minutes.
- Place dough in lightly greased large mixing bowl. Cover, and allow to rise overnight on the counter.
- The next morning, place in the fridge until ready to shape. This makes the dough easier to work with.
- Divide the dough into 8 equal parts.
- Roll into a ball shape, flatten a bit, and cut out the donut hole. I use an olive oil lid.
- Alternatively, you can roll out the dough and cut with a biscuit cutter and then cut out the hole.
- Place on a parchment lined baking sheet, cover with plastic wrap or damp tea towel and allow to rise for 1-2 hours or until noticeably puffy and airy.
- Preheat oven to 350 degrees F.
- Bake for 15-18 minutes. My oven took exactly 15 minutes. If baking the donut holes, remove them after 10 minutes.
- Place on cooling rack until completely cooled.
- Top with your favorite icing or honey. Enjoy!