Cinnamon Sugar Sourdough Donut Holes Recipe (2024)

FAQs

What is the difference between sourdough donuts and regular donuts? ›

Sourdough donuts taste extra tangy thanks to a sourdough starter, a leavener that requires a bit of extra care but rewards you with a soft and airy dough. Balance the starter's flavorful boost with a thin veil of buttery vanilla glaze.

Stir together flour, sugar, salt, and baking powder in a large bowl. In a separate medium bowl, mix together melted butter, egg, sourdough starter and water. Pour the wet ingredients into the dry ingredients and stir until just combined. Make sure you are scraping the sides of the bowl as you mix.

Cover with either a tea towel or a glass lid. I like using a glass lid, because a towel tends to get really messy. Allow to sit of for 4-12 hours before using in a recipe, once it has about doubled in volume. If not using for baking, feed about 12-24 hours after last feeding or place in the fridge.

Sourdough discard is the portion of your starter that is removed and discarded before feeding what's left in the jar. It can be at room temperature or come directly from the fridge. The texture is less bubbly (if bubbly at all) when compared to fluffy active starter.

Dunkin's sourdough is the real deal and uses 'Baby Bird' starter. The notorious hassle of maintaining a sourdough starter (per King Arthur Flour) means that it hasn't traditionally been a popular method for industrial baking.

While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.

These "holes" are caused by accurate and effective fermentation. The holes inside sourdough can sometimes be referred to as alveoli.

Serve Fresh: Sourdough donuts are best enjoyed fresh on the day they are made. Serve them warm with a cup of coffee or tea for a delightful treat. Storage: If you have leftovers, store them in an airtight container at room temperature for up to a day.

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

With each sourdough starter feeding, you'll be discarding some to avoid it from becoming overly acidic. Most will compost or trash this discard, but you can save it and use it in other recipes!

What is the best flour to feed sourdough starter? ›

All-Purpose Flour: All-purpose flour, which is a blend of hard and soft wheat, is a popular choice for feeding sourdough starter. It provides a good balance of protein and starch, which promotes a healthy fermentation process. Bread Flour: Bread flour has a higher protein content compared to all-purpose flour.

Typical signs of food spoilage and mold include pink, orange, or green colors, white fuzzy spots, or sometimes areas that are darker with white areas on top. If you see any of these signs, I would recommend throwing your starter away and creating a new one.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

Absolutely you can! Active starter can be used in the same way as sourdough discard in sweet or savory baking. You can add active sourdough starter to any recipe you would add discard to following the same calculation.

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

Yeast doughnuts, as the name clearly spells out, are made from dough leavened with yeast (think brioche), whereas cake doughnuts are traditionally made from a kind of cake batter that uses a chemical leavener (i.e. baking powder or baking soda).

Sourdough bread is rich in vitamins and minerals, including multiple B vitamins, iron, zinc, and magnesium, and is also a good source of dietary fiber. Regular bread, on the other hand, is often made with refined flour, which has been stripped of many of its nutrients during the milling process.

✓ Sugared Donut

The classic sugared donut is also the most nutritious donut on the menu. It has 240 calories, 11g fat, 4.5g saturated fat, 33g carbohydrates, 4g protein, 13g sugars, and 270mg sodium. If you love donuts, you've got plenty of varieties to choose from.