Sourdough discard cinnamon sugar cake donuts
So tender they melt in your mouth. These sourdough discard cake donuts will be a special treat!
Servings 10 people
Calories 432kcal
Ingredients
For the cinnamon sugar
- 1 1/2 cups sugar granulated or raw cane sugar
- 2 tablespoons cinnamon
For the donuts
- 8 tablespoons butter salted or unsalted and softened
- 1/2 cup sugar coconut sugar would work too
- 2 large eggs
- 1 cup sourdough starter you can swap in sour cream or plain greek yogurt
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 cups refined coconut oil for frying
Instructions
- In a small bowl mix the sugar and cinnamon and set aside.
- In a medium bowl use a hand mixer to cream the sugar and butter until light and fluffy.
- Add the eggs, sourdough starter, vanilla and milk and mix well.
- Add the flour, baking powder and salt and beat just until the dry ingredients are incorporated. Do not overmix.
- Allow the dough to sit 2 to 3 minutes to firm slightly. The dough should be soft but workable.
- Lightly flour your counter and turn out the dough. Dust the top with flour and roll about 3/4" thick.
- Use a round cutter to cut circles about 3 inches wide and a smaller cutter to cut out the centers.
- Heat the oil over medium high heat in a heavy pot or skillet to a depth of about 3 inches. Just deep enough that the donuts don't stick to the bottom until the oil reaches 375 degrees.
- Add the donuts in batches of 3 or 4, turning when golden brown on one side--about 2 minutes. Cook 1 to 2 minutes more then transfer to the cinnamon sugar and toss to coat.
- Serve warm or at room temperature and may also be frozen for up to 2 months.
Nutrition
Calories: 432kcal | Carbohydrates: 61g | Protein: 5g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 62mg | Sodium: 216mg | Potassium: 183mg | Fiber: 2g | Sugar: 30g | Vitamin A: 344IU | Calcium: 88mg | Iron: 2mg