Sourdough Doughnuts

Owen's been asking us to make doughnuts for the last couple of weeks. Fortunate or unfortunate as it may be Owen is now to the age where he actually remembers things we say to him from day to day or week to week. So when we as his lazy parents say "not today Owen, maybe next week. . ." he remembers, and holds us to our word.

Saturday Jeremy was out for the morning on site at a schoolyard garden, so I decided it was as decent a time as any to go ahead and make doughnuts. We've made them before with a recipe that has given us great results. I decided to try a new recipe this time; however, as I'm on a sourdough kick.

It's a fun process and very fulfilling to create something at home that most people only buy in stores.

Rising.

Frying.

Draining and Cooling

Rolling in cinnamon sugar and serving.

We were deliciously impressed with the sourdough doughnuts. They were more dense than commercial yeast doughnuts--they were more like cake doughnuts. And as with most baked goods they're best eaten the same day. So we made a few trips to share some of the goodness with friends, but it didn't keep us from devouring much more than our own fair share!

Sourdough doughnuts

¼ cup Milk
1 cup Sourdough starter
2 Eggs, beaten
¼ cup Oil
⅔ cup Sugar
½ teaspoon Salt
¼ teaspoon Nutmeg
½ teaspoon Baking soda
3½ cup Flour
½ teaspoon Cinnamon
1 teaspoons Baking powder
1 teaspoon Vanilla

Mix sourdough starter with soda in large bowl. Add milk, sugar, eggs, oil, flour, vanilla, baking powder and spices. Mix well, shape into ball, cover for one hour. Roll out onto a well floured surface to 1/2 inch thick. Cut doughnuts with biscuit cutter. Let sit one hour. Fry in 350-375* oil until golden brown. Turn once when you can see the color coming up the middle of the doughnut. Drain on a cooling rack over a paper towel. Roll in cinnamon-sugar. These are best eaten the same day you make them.