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Sourdough Doughnuts

recipe at a glance
Rating: 4/5 4 stars
5 reviews
2 comments

ready in: 2-5 hrs
serves/makes:   48
  

recipe id: 53736
cook method: deep fryer
Sourdough Doughnuts Recipe
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ingredients

2 cups sourdough starter
1 cup lukewarm milk
1 1/2 cup flour
2 eggs
1/4 cup oil
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon soda
1/2 cup flour

directions

Mix starter, milk and flour until smooth. Add eggs and oil and beat well. Blend in small bowl the sugar, salt, soda and flour. Mix well into dough.

Turn out onto 1 C flour and knead lightly until most of flour is worked in (dough is soft.) Place in greased bowl and turn to grease too. Cover with wax paper and let rise until doubled.

Then turn onto 1/2 C flour on board. Pat to 1/2" thick. Cut and put on well floured sheet and let rise until doubled. (Don't cover!)

Fry only 3-4 in hot fat at once and fry raised side (top) first turning only once. Drain.

added by

Candice, South Dakota, USA

nutrition

58 calories, 2 grams fat, 9 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
360%
number of 4 star votes on this recipe
120%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
120%
number of unrated comments on this recipe2



Guest at CDKitchen.com



REVIEW: recipe rating
I tried to give this recipe one star, but it would only let me give 5 stars. This recipe had too many steps, took too long, and resulted in biscuits with holes. As others said, there isn't enough flour in the recipe (or maybe it requires some kind of special donut technology to handle). A disappointing, overwrought waste of time and sourdough starter.



Guest at CDKitchen.com



REVIEW: recipe rating
I had to add a lot of extra flour, probably because I had a wet starter. These doughnuts turned out excellent, however. I ended up forming them into twists rather than cutting them out in doughnut shapes. I think next time I'll try to use this as a beignet recipe, using half and half instead of milk, and cutting the dough into squares prior to the last rising. Thank you!!



Guest at CDKitchen.com
Jan 5, 2014

KMorris
COMMENT:
I'm preparing the recipe now. I had to add a lot of extra flour during the kneading process because the dough was too wet to knead. I'm hoping my doughnuts won't turn out too heavy as a consequence. However, my sourdough starter is new, and it might have been a bit too moist. I'm planning to roll and cut out the doughnut dough this evening, allow it to rise overnight and then fry the doughnuts early in the morning.



Guest at CDKitchen.com



REVIEW: recipe rating
Holy deliciousness! This is going to be my go to recipe for when I have a brunch and/or guests staying with us. This recipe really isn't that difficult, you just need to allow for the time which will vary from geographical areas due to the humidity etc. However, I have to say that the batter-like consistency was a little intimidating at first, but once you added the last of the flour before cutting and letting them rise for the last time, I knew that these would be worth all the time and effort I put into it! We dyed Easter eggs and made cookies waiting for the dough to make its first rise. I set them out overnight for the last rise after shaping them and they turned out FABULOUS! You will absolutely not regret trying this recipe. And a good chocolate glaze never hurts! YUM! Bon Apetit!



Registered Member at CDKitchen.com



Member since: February 5, 2012
REVIEW: recipe rating
I used this recipe, my starter is mature and fed before I started. My starter was foamy and about as thick as thick pancake batter, kinda hard to measure because it was so thick. I made a big batch after the first raise " I allowed two hours for the first raise" I split the dough in half, then made doughnuts and cinnamon rolls. "on the second raise I allowed two hours" now they were not the tallest desert on the table, but they were the first to go.The flavor the tender flakey texture of the Roll and the doughnut were perfect. The fermentation of the dough was perfect leaving an empty plate. do not be afraid to cook until golden brown. This is now my secret weapon when my family wants something special. Like always a good active starter is your best friend. I am making these again soon



Registered Member at CDKitchen.com



Member since: October 15, 2009
REVIEW: recipe rating
I tried this recipe using a sourdough starter I had made that had been fermenting for 7 days. I wasn't sure how the sourdough was going to turn out in this recipe because it had a pancake like batter as compared to other recipes that said the sourdough should be foamy and bubbly which I did not have. It turned out really good. The inside of the dough resembled a flaky, airy texture. I had tried two other sourdough doughnut recipes that was a little bit too heavy.