I’ve found this recipe for baked sourdough donut holes in a couple places around the internet, including here. They were too tasty looking to resist. I don’t have a donut pan, so I used a a mini muffin pan. Fresh out of the oven and rolled in cinnamon sugar, these are amazing. Probably cause it’s covered in cinnamon sugar. They were just ok later that day and definitely not as good the next day. So eat these right away!
- Day 1 (the night before):
- 1/2 cup sourdough starter (go here to learn how to easily make a starter, just 2 ingredients!)
- 1/3 cup maple syrup (for vegan) or honey
- 1/3 water
- 1 1/2 cup white whole wheat flour (I love Trader Joe’s Brand)
- 1 cup non-dairy (for vegan) or dairy milk (I’ve used almond milk and regular milk before)
- 1/3 cup extra-virgin olive oil, or melted coconut oil
- Day 2 (the day of baking):
- 1 cage free egg (or 1 T ground flax seed mixed with 3 T water for vegan)
- 2 t baking powder
- 1 t vanilla extract
- 1/2 t salt
- 3/4 t freshly grated nutmeg, optional
- 1/2 t cinnamon, optional
- The night before you bake the donuts, combine starter, maple syrup or honey, flour, milk and olive oil in a bowl, mixing well.
- Cover with plastic wrap, and leave the batter out at room temperature overnight. You can leave it out up to 24 hours.
- Preheat oven to 375 degrees when you are ready bake.
- Mix in egg, salt, baking powder, nutmeg, cinnamon and vanilla to the sourdough batter. This works best with an electric mixer.
- Spoon batter into a greased donut pan, filling each mold 3/4 of the way. The batter may be a bit stretchy.
- Bake for 20-22 minutes in a standard pan or 9 minutes in a mini donut pan.
- Donuts are done when they are a golden brown.
- Top with your favorite glaze, chocolate frosting, roll in cinnamon and organic sugar, or eat them plain.