These are baked sourdough-style sourdough donuts, generously dipped in a cinnamon sugar coating.

This recipe is for baked sourdough donuts, no Fried sourdough donuts. The two are very different, but delicious in their own ways!

These sourdough donuts are especially quick to mix together as the dough does not need to rise. It is possible to bake them immediately or leave the batter for first fermentation.

Baked donuts in front of fried

Baked cinnamon donuts and fried cinnamon donuts are common to their shape and cinnamon coating, but that’s it.

Fried donuts are usually made from yeast bread dough, while baked donuts are made from a cake batter. Fried donut dough can be cut into shapes, while for these baked donuts you will need a Donut pan.

If you do not have a donut mold, you can use a standard 12 muffin mold and use the 8 muffin cavities.

Baked donuts

Drop the starter

Use these baked sourdough donuts Throw the starter sour. The starter exists for two reasons.

First, the acid in the starter helps to create a finer donut. Second, you can leave the starter sour to ferment the batter for a few hours or a first night, which can help digestion.

Sour toss starter is any entree you no longer need. It can be a bubbling first course at room temperature or a non-feeding first course from the fridge.

The type of throw starter used can play a role in the taste of the donuts if left to ferment first. A first serving of bubbling discarded sourdough can give a slight yeast flavor if the batter is left to ferment overnight.

For an acidic opening dish and not eating from the fridge there is no yeast colony particularly active and therefore does not give this flavor.

Halved cinnamon donut

Component

For these baked sourdough donuts you will need –

  • Flour for any purpose
  • Baking powder
  • Baking soda powder
  • Salt
  • egg
  • Sugar
  • vanilla
  • muscat
  • milk
  • Throw the starter sour.
  • butter
  • Cinnamon + granulated sugar for icing

Step-by-step instructions

In the batter of sourdough donuts

In a bowl, mix together the flour, baking powder, baking soda, salt and nutmeg and set aside.

In a separate bowl, whisk together the milk, tossing the sour milk, sugar, egg, butter and vanilla, and the milk until well combined.

Add the dry ingredients into the wet ingredients. Fold until combined, but do not mix too much.

Now you can bake the donuts right away, or ferment the batter first.

In a batter of fermented donuts

Ferment the batter in the refrigerator for 4 hours or overnight before baking. This gives the bacteria at first time to start breaking down the starches in the flour and can help digestion.

Leaving the batter in the fridge overnight still produces light and airy donuts with good swelling.

Baking the donuts

Grease a donut pan. Remove the batter to the pan with a small spoon or fill a perfusion bag with a large nozzle and accelerate the batter into the cavities.

Bake the donuts until they swell and lightly brown around the edges. It does not take them long to bake. Let them cool in the tray for 5 minutes before removing them so they do not break. Use a silicone or rubber spatula to run along the edges of the donuts to facilitate removal.

Coating

Brush the still hot donuts with all the melted butter, then dip them in a bowl of cinnamon sugar, generously coating all sides of the donut.

You can also dip them in melted butter, but that way the donuts absorb a lot of butter.

Donut in a bowl of cinnamon sugar

storage

The donuts can be stored in an airtight container at room temperature for up to 3 days, although they will become slightly sticky after day 1 when the cinnamon sugar melts into the donut.

They can also be frozen, without the coating, for up to three months. After thawing, you can heat them slightly in the microwave and then watch them.

If you prefer a different coating, try these Sour donuts glazed with chocolate.

Baked sourdough toss donuts

More sourdough recipes

Yield: 6

Baked sourdough donuts with cinnamon sugar

A bird's eye view of baked sourdough donuts

These are baked sourdough-style sourdough donuts, generously dipped in a cinnamon sugar coating.

Preparation time
15 minutes

Cooking time
10 minutes

Total time
25 minutes

Component

Donuts

  • 100 grams of flour for each purpose

  • ½ teaspoon baking powder

  • ¼ a teaspoon of baking soda

  • ¼ a teaspoon of salt

  • A pinch of ground nutmeg

  • 100 ml milk

  • 70 grams of granulated sugar

  • 50 grams throw the starter

  • 30 grams of unsalted butter, melted

  • 1 large egg

  • 1 teaspoon vanilla

Coating

  • 200 grams of granulated sugar

  • 1 ½ teaspoon ground cinnamon

  • 50 grams of salt without butter, melted

Instructions

  1. In a bowl, mix together the flour, baking powder, baking soda, salt and nutmeg and set aside.
  2. In a separate bowl, whisk together the milk, tossing the sour milk, sugar, egg, butter and vanilla, and the milk until well combined.
  3. Add the dry ingredients into the wet ingredients. Fold until combined, but do not mix too much.
  4. Now you can bake the donuts right away, or ferment the batter first.

Fermentation of the batter

  1. The batter can be fermented in the refrigerator 4 hours or overnight before baking. This gives the bacteria at first time to start breaking down the starches in the flour and can help digestion. Cover the bowl and place it in the fridge.

Baking the donuts

  1. Preheat the oven to 180 ° C / 356 ° F A standard oven or 160 ° C / 320 ° F in a ventilated oven and grease a 6-donut pan.
  2. Remove the batter to the pan with a small spoon or fill a perfusion bag with a large nozzle and accelerate the batter into the cavities.
  3. Bake the donuts until they swell and lightly brown around the edges. It does not take them long to bake. Let them cool in the tray for 5 minutes before removing them so they do not break. Use a silicone or rubber spatula to run along the edges of the donuts to facilitate removal.

Coating

  1. Mix the sugar and cinnamon in a bowl.
  2. Using a dough brush, brush the hot donuts, one at a time, with melted butter.
  3. Dip the donut in the cinnamon sugar bowl, generously coating all the sides of the donut. Continue with the rest of the donuts,
  4. You can also dip them in melted butter, but that way the donuts absorb a lot of butter.

storage

  1. The donuts can be stored in an airtight container at room temperature for up to 3 days, although they will become slightly sticky after day 1 when the cinnamon sugar melts into the donut.
  2. They can also be frozen, without the coating, for up to three months. After thawing, you can heat them slightly in the microwave and then watch them.

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Nutritional information:

yield:

6

Serving Size:

1

Quantity per serving:
Calories: 290Total fat: 12 gSaturated fat: 7 gtrans fat: 0 gUnsaturated fat: 4 gCholesterol: 61 mgsodium: 212 mgCarbohydrates: 43 gfiber: 1 gSugar: 29 gprotein: 3 g

Source