Vanilla Sourdough Doughnuts with Cinnamon-Sugar

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  • Total Time: 8 hrs 32 mins
  • Hands-on Time: 0 hrs 20 mins
  • Makes: 12 servings

Just when you thought homemade doughnuts couldn’t get any better. From the sourdough base to the tender, vanilla-infused dough to the cinnamon-sugar topping, these made-from-scratch doughnuts will take you to a new level of doughnut bliss. And there’s an added bonus — they’re baked!


  • 1/4 cup Frontier Co-op Cane Sugar

  • 1 1/2 teaspoons Frontier Co-op Baking Powder

  • 1/4 teaspoon Frontier Co-op Baking Soda

  • 1/4 teaspoon sea salt

  • 1 teaspoon Frontier Co-op Vanilla Extract

  • 1 tablespoon Frontier Co-op Cinnamon

  • 3 tablespoons sourdough starter

  • 2 cups all-purpose flour, divided

  • 1/4 cup water

  • 2 tablespoons butter, melted and cooled

  • 2 large eggs

  • 3/4 cup cup milk


    1. In a small bowl, mix together starter, flour and water.

    2. Cover lightly and let sit for at least 8 hours. Mixture should be bubbly.

    3. Preheat the oven to 350 degrees.

    4. To the bowl of starter, add flour, sugar, baking powder, baking soda, salt, butter, eggs, milk and vanilla. Stir until well combined.

    5. Grease 12 doughnut pan molds well. Fill each doughnut mold about three-quarters full.

    6. Bake for 12 minutes, until doughnuts spring back when touched and bottom is golden. Remove from the oven and let sit briefly.

    7. In a small bowl, add sugar and cinnamon, stirring to combine.

    8. While doughnuts are still hot, add one doughnut to bowl and toss in sugar mixture until well coated.

    Place on waxed or parchment paper to cool. Repeat with remaining doughnuts.

    If you would like to cool the doughnuts before adding the cinnamon/sugar, melt ¼ cup of butter and dip each doughnut in the warm butter before adding sugar mixture.


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