Secret Sourdough Donuts
Do you remember My Big Fat Greek Wedding? Me neither.
But I do remember the Greek father’s go-to remedy for everything.
Got a zit? Got a rash? Got poison ivy?
“Put some Windex on it!”
Well, my sourdough starter has become my Windex.
Want some pizza? Want some pancakes? Want some muffins?
“Put some sourdough starter in it!”
Sure, I’m excited about the health benefits for us about incorporating sourdough in our diets, but mostly I’m just excited that by adding my starter, my recipe is halfway done.
I just don’t tell anyone. Especially anyone named Lulu who thinks she doesn’t like “our-say ough-day.” I’m not lying to her, at least not in the same way she lied to me today when I asked what a very obvious noise was after her now daily lunch of bean burritos and she says, “A horn.” I’m sure.
But the sourdough starter for me is like a continuous shortcut. And I like shortcuts.
And shortcakes. Which is why our Easter celebration featured sourdough strawberry shortcake. I just kept it from my guests that their dessert had been fermenting on my counter for the last month. Funny how that little bit of information is an appetite killer.
So when Pea Daddy said last weekend that he wanted some donuts, you know what my answer was.
No, not “Do you want me to draw you a map to Krispy Kreme?”
It was, of course, “I’ll put some sourdough starter in it.”
Secret Sourdough Donuts
Makes approximately 18 donuts
Step 1 (night before):
- 1 c. sourdough starter
- 1/3 c. maple syrup
- 1 c. white whole wheat flour
- 2/3 c. non-dairy or organic milk
- 1/3 c. extra-virgin olive oil
Step 2 (day of baking):
- 1 organic egg or “flax egg” (1 T. ground flax seed + 3 T. water, whisked)
- 1/2 t. salt
- 2 t. baking powder
- 3/4 t. freshly grated nutmeg
- 1/2 t. cinnamon
- 1 t. vanilla extract
- 1/2 c. non-dairy chocolate chips
- 2 t. coconut oil
- natural sprinkles (i.e. Let’s Do Sprinkelz) or chopped nuts, optional
The night before you want your donuts, combine starter, maple syrup, flour, milk and olive oil in a large bowl.
Cover with plastic wrap and allow to sit at room temperature overnight and up to 24 hours.
When you are ready to bake, preheat oven to 375 degrees.
Using an electric mixer, beat in egg or flax “egg,” salt, baking powder, nutmeg, cinnamon and vanilla.
Spoon batter into a greased donut pan and bake for 20-22 minutes, until donuts are golden and set.
For glaze, melt together (using a double boiler or microwave) chocolate and coconut oil. Dip donuts in chocolate and top with sprinkles or nuts, if using.
Though the donuts have a slight tang, it is barely noticeable, especially when covered in chocolate.
The natural yeast in the batter makes for a very fluffy, airy donut, sort of like a delicious hybrid between a cake donut and a raised donut.
But what if you don’t have a sourdough starter?
Beg for one! (You’d be surprised. Your local bakery or supermarket is probably willing to give you a cupful of starter from back in their kitchen if you ask very nicely.)
What if you don’t have a donut pan?
I used this same recipe to make blueberry muffins by mixing in two cups of berries into the batter and baking at 375 degrees for 25-27 minutes.
I left out the berries and baked this same recipe in a jumbo muffin tin for 22-24 minutes for my strawberry shortcakes.
This recipe is totally adaptable and totally forgiving.
Which is more than I can say for Lulu, who happily gobbled two “our-say ough-day” muffins for breakfast.
And nary a horn could be heard.
Other donut recipes (that don’t require a sourdough starter):