Vanilla Sourdough Doughnuts with Cinnamon-Sugar

Vanilla Sourdough Doughnuts with Cinnamon-Sugar

Total Time: 08h 20m
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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For the Sourdough Starter:
  1. In a small bowl, add sugar and cinnamon, stirring to combine.
  2. Cover lightly and let sit for at least 8 hours. Mixture should be bubbly.
For the Doughnuts:
  1. Preheat the oven to 350 degrees.
  2. To the bowl of starter, add flour, sugar, baking powder, baking soda, salt, butter, eggs, milk and vanilla. Stir until well combined.
  3. Grease 12 doughnut pan molds well. Fill each doughnut mold about three-quarters full.
  4. Bake for 12 minutes, until doughnuts spring back when touched and bottom is golden. Remove from the oven and let sit briefly.
For the Topping:
  1. In a small bowl, mix together starter, flour and water.
  2. 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.
Chef's Notes:
  1. 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.
  2. For a more mellow, true cinnamon flavor, use our Ceylon Cinnamon in place of the Vietnamese.