Vanilla Sourdough Doughnuts with Cinnamon-Sugar
Total Time: 08h 40m
Hands-on Time: 00h 20m
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!
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Ingredients
- For the Sourdough Starter:
- 3 tablespoons sourdough starter
- ¼ cup all-purpose flour
- ¼ cup water
- For the Doughnuts:
- 1¼ cups all-purpose flour
- ¼ cup Frontier Co-op® Organic Cane Sugar
- 1½ teaspoons Frontier Co-op® Aluminum-Free Baking Powder
- ¼ teaspoon Frontier Co-op® Baking Soda
- ¼ teaspoon Frontier Co-op® Sea Salt
- 2 tablespoons butter, melted and cooled
- 2 large eggs
- ¾ cup milk
- 1 teaspoon Frontier Co-op® Vanilla Extract
- For the Topping:
- â…“ cup sugar
- 1 tablespoon Frontier Co-op® Ground Vietnamese Cinnamon
Directions
- For the Sourdough: The night (or at least 8 hours) before, in a large bowl, mix together the starter, ¼ cup flour, and water. Cover lightly and let sit for 8 hours or until you’re ready to make the doughnuts. When ready, the mixture should be bubbly.
- For the Doughnuts: Preheat oven to 350 degrees. Add all ingredients for the doughnuts to bowl containing starter. Stir until well combined.
- Generously grease a 12-doughnut pan. Divide batter evenly, filling each doughnut cavity about three-quarters full.
- Bake for 12 minutes, until doughnuts spring back when touched and bottoms are golden. Remove from oven and let sit briefly.
- To finish: Combine sugar and cinnamon. While doughnuts are still hot, add each doughnut to the sugar mixture and toss until well coated. Place on waxed or parchment paper to cool.
- If cooling the doughnuts before adding the cinnamon/sugar, melt ¼ cup of butter and dip each doughnut in the warm butter before adding sugar mixture.
- For a more mellow, true cinnamon flavor, use our Ceylon Cinnamon in place of the Vietnamese.
