I had wanted to make Delicious Sourdough Donuts with Cinnamon Sugar at home for a long time. But there was always another recipe, and I ended up leaving it for another day.
The truth is that I am a little impatient, and I don’t know how to wait. Perhaps that is why the sweets that are leavened are the ones that I am laziest to make.
But it was my husband’s birthday and he has the biggest sweet tooth ever. Since he loves donuts so I finally decided to overcome my laziness and made this yummilicious dessert.
I have prepared them with a cinnamon glaze. You can put it on whatever you like the most, the classic glaze only with sugar, vanilla, cheese, chocolate fondant, jam, etc.
With these glazes, the sky’s the limit.
Oh my God, I’m thinking I’m going to have to repeat them soon to try another flavor !! My next step is definitely chocolate sourdough donuts.
The process is the same just at the end; instead of cinnamon glaze, you can use melted chocolate.
This special dessert can be made with simple ingredients. It is good for health as well.
The special thing about these donuts is that they don’t require commercial yeast. These donuts are finger-licking good.
Why do Sourdough Donuts taste So good?
Let me tell you the reason why these donuts are so good in taste? Like I told you, these donuts are not made with commercial yeast.
Instead, we make them with natural yeast, and this is why they are so rich in taste, and their flavor is so tempting.
The Art Behind Creating this Recipe
This recipe is a mixture of two different recipes. The combination of ingredients makes it yummier and flavorful.
You can enjoy the crumb and chewy texture of waffles as well as the sweet and spicy taste of fritters.
One more thing: the making of this recipe takes two days. But you will surely love this recipe. It is worth trying.
Process Of making Sourdough Donuts
Although it is very easy to make these delicious donuts, yes, the process of its making is a bit time-consuming. Because it takes two days. On the first day, you need to prepare the sourdough.
And on the second day, you can make donuts. Actually, to enhance the flavor of the dough, it is compulsory to keep the dough in the refrigerator for the whole night.
This will also help to roll and cut the sticky dough when it is cold.
Apparently, these donuts look huge and heavy but trust me they are very light to eat and easily digestible as well.
Ingredients You Need to Prepare Sourdough Donuts:
- 350 g of flour
- 65 g of sourdough
- 2 eggs L
- 60 g of warm water
- 6 g fresh yeast (or 2 g dry baker’s yeast)
- 50g sugar
- 8 g of salt
- Lemon zest
- 100g butter
- Sunflower oil for frying
- Cinnamon 1 tsp
First, have all the ingredients at room temperature before starting the recipe. In a glass dissolve the yeast in the warm water.
In a separate bowl, mix all the ingredients except the butter (sourdough, flour, eggs, yeast water, sugar, salt, and lemon zest). Knead well for 15-20 minutes until you get a smooth and elastic dough. Let it stand for 30 minutes.
Add the butter to the dough. Knead well until completely integrated. At first, it will take a little effort, but little by little the dough integrates it. Let it stand 1-3 hours or until almost doubled in volume.
I kept it overnight. Then, on the next day I took it out and left it in a warm place 1 hour before further work)
- If you want holed donuts, smooth the dough with a rolling pin and use 2 round cookie cutters or a donut cutter.
- If you want donuts without holes we can simply divide the dough into equal portions and make balls.
Let the donuts rest on parchment paper on a cookie sheet for 1-3 hours or until doubled in size.
Fry the donuts in a saucepan with plenty of sunflower oil. Approximately 1-2 minutes on each side. Place on kitchen paper to remove excess oil.
Once cold, the donuts can be filled with jam, strawberry, or chocolate syrup, covered with chocolate, sprinkled with icing sugar, granulated sugar, etc.
Try not to manipulate the donuts too much when they are going to be fried to avoid degassing them.
A little trick that I use is to cut the parchment paper around the pieces so that each donut has its own piece of paper as a base.
I pick up each donut with paper included and put them in the oil with a slotted spoon.
The paper peels off by itself in a few seconds, and you won’t have to fiddle with the donuts at all.
(Obviously, remove the paper from the oil once it has detached from the donut)
Can you substitute butter in the sourdough donuts recipe?
In many recipes (not all), butter can be substituted for mild olive oil, reducing the amount by approximately 15%.
If the recipe indicates 100 grams of butter, it should be replaced by about 85 grams of oil. (This ratio also applies to sunflower oil).
These Sourdough Donuts with Cinnamon Sugar are my most favorite donuts. I love making them for myself and my family.
They are very simple to make, and their taste never disappoints. I hope you like this recipe and will give it a try. I’m sure you and your family will love it too.