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Enjoy the goodness of sourdough cinnamon sugar donut holes. Perfect for breakfast or a snack, this recipe promises delight in every bite.
When I first discovered that you could use sourdough to make things other than bread I was seriously surprised! Since then I have made several things with sourdough including muffins and tortillas. Sourdough donut holes are definitely my favorite though. Nothing beats a warm sugary donut.
These sourdough donut holes are easy to make. They do need some active sourdough starter to get them to rise. If you do not have time to make a starter from scratchand do not have a starter currently on the go, you can replace the starter in the recipe with 1 teaspoon of normal dried bread yeast that has been soaked for 5 minutes in the warm milk.
You can make the mixture in to traditional donut shapes if you prefer by rolling the donut dough in to long sausages then pinching the ends together before sitting them to rise. I prefer making donut holes however as you just roll them in a small ball so it is less fiddly and just as yummy.
Sourdough Donut Recipe
Dough Ingredients
- 2 c. High Grade White Flour
- 1/2 c. Milk
- 1 Egg
- 1/4 c. White Sugar
- 1 tsp. Salt
- 1/2 c. Active Sourdough Starter
Dusting Ingredients
- 1/2 c. Sugar
- 1/2 tsp. Cinnamon
Plus, oil or fat for frying.
Tip: Active sourdough starter is one that has been fed within the last 12 hours and has visible bubbles within its structure. If you’re not sure, this guide from Little Spoon Farm shows you how to tell if your sourdough starter is alive and well.
Instructions
In a small pot warm the milk so that it is warm but not hot.
In a large bowl place the flour, sugar, salt, egg, milk and sourdough starter.Mix thoroughly with a wooden spoon until it is well combined. It should form a soft but knead able dough.Tip out on to a floured board and knead for 3-5 minutes.
Split the dough in to 24 even pieces. This is easily done by cutting it in half, then each half in half again. Then each of those halves split in to 6 pieces.Roll the pieces in to balls and place them on a lined cookie sheet with about 1/2 an inch between them.
Place these somewhere warm to rise. If you do not have anywhere suitable in your house you can set your oven on very low until it is about 100ºF. Place a dish with 1/2 inch of boiling water in the bottom of the oven to create steam, turn your oven off, place the donut holes on the tray in the oven and close the door. Bread rises really well in a warm and steamy environment.
Leave the donuts to rise for about one hour. You can leave them for up to 6 hours to rise if you have other things to be doing. They will rise a lot further when they cook, so they don’t have to have risen too much before cooking.While they are rising place the second measure of sugar and the cinnamon in a bowl ready for dusting the sourdough donut holes with.
Heat some oil in either a deep fryer or on the stove top in a stock pot to about 330ºF. Keep a close eye on the oil as it is flammable and keep children out of the kitchen while you are using it.
Place the donuts in the oil a few at a time. They will sink at first, but will rise to the top as they are cooking. Flip them over with some tongs or a slotted spoon when the bottom goes a rich golden color.
It takes about 3 minutes on each side.Once they are cooked drain them for 30 seconds and then pop them in the bowl of cinnamon sugar and roll them around.After coating place them in a bowl.
Storing Your Donut Holes
For optimal freshness and taste, your sourdough cinnamon sugar donut holes should be stored properly. Immediately after they’ve cooled to room temperature, place them in an airtight container to maintain their texture and prevent them from becoming stale. These donut holes will keep for up to a week when stored this way, though for the best flavor and softness, I highly recommend enjoying them within the first 2-3 days.
If you find the donut holes have hardened slightly over time or you simply want to rejuvenate that just-baked warmth, reheating is a breeze. Preheat your oven to 300°F (150°C). Spread the donut holes on a baking sheet and warm them in the oven for about 10 minutes. This gentle reheating process helps restore their original tenderness and warmth, making them almost as delightful as when they were first baked.
For those moments when you’re in a hurry, you can also give them a quick warm-up in the microwave. Place a few donut holes on a microwave-safe plate, and heat them on high for 10-15 seconds. Be mindful that microwaving can sometimes affect the texture, so the oven method is preferred for achieving the best results.
Lastly, if you’ve made a large batch and wish to enjoy them over a longer period, consider freezing the donut holes. Freeze them on a baking sheet before transferring to a freezer-safe bag or container. This method prevents them from sticking together. When you’re ready to indulge, there’s no need to thaw; simply reheat them directly from the freezer, adding a couple of extra minutes to the oven warming time. This way, you can enjoy fresh-tasting sourdough cinnamon sugar donut holes even on busy mornings or as a quick snack.
How to Enjoy Your Sourdough Donuts
Here are some delightful serving suggestions:
- With a Dip: Enhance the flavor by pairing your donut holes with dips. You can serve them with a warm chocolate sauce, a velvety caramel dip, or a rich cream cheese frosting.
- Hot Beverage Pairing: These donut holes are a perfect match for a hot cup of coffee or tea. You can also enjoy them with homemade hot cocoa or some Harry Potter inspired butterbeer.
- Ice Cream Dessert: For a decadent treat, serve your sourdough donut holes alongside a scoop of vanilla ice cream. Drizzle with caramel sauce or a sprinkle of cinnamon for an extra touch of elegance.
- Yogurt Parfait: Create a layered dessert or breakfast parfait by alternating layers of Greek yogurt, granola, and halved or quartered sourdough donut holes in a glass.
Frequently Asked Questions
If your sourdough starter seems a bit sluggish, give it a boost by feeding it 8-12 hours before you plan to make the dough. A well-fed starter is more active and will lead to lighter, airier donut holes.
For perfectly round donut holes, chill the dough for about 30 minutes before shaping. Use a small ice cream scoop or a spoon to portion the dough, then gently roll each piece between your hands to form smooth balls. If the dough sticks to your hands, lightly oil them or dust them with flour.
Certainly! To add fillings, use a piping bag or a plastic zip-top bag with a corner snipped off. Once your donut holes are cool enough to handle, use a small knife or the back of a narrow spoon to make a small hole in one side of each donut hole. Wiggle the knife or spoon slightly to create a little cavity inside the donut hole without puncturing the opposite side. Insert the tip of your piping bag into the hole you’ve created. Gently squeeze the filling into the donut hole until you feel slight resistance or see a bit of the filling start to emerge from the entry point.
If you’re looking for more sourdough recipes, check out my Ultimate Sourdough Recipe Roundup.
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There’s something incredibly satisfying about biting into a warm, homemade sourdough cinnamon sugar donut hole. This recipe not only fills your kitchen with a delightful aroma but also brings a smile to anyone who tries them. Whether you’re a seasoned baker or new to the world of sourdough, these donut holes are a joy to make and a treat to eat.
Have you tried making these sourdough donut holes yet? Or do you have any special twists you add to your homemade donut recipes?
3.91 from 43 votes
Cinnamon Sugar Sourdough Donuts
Easy cinnamon sugary donuts with sourdough that will melt in your mouth. Can be made as traditional donuts or as donut holes.
Print Recipe
Prep Time:15 minutes mins
Cook Time:30 minutes mins
Total Time:1 hour hr 45 minutes mins
This post may contain paid links. If you make a purchase using the links in this recipe, I may earn a commission.
Ingredients
Dough
- 2 c. White Flour
- ½ c. Milk
- ½ c. Active Sourdough Starter
- ¼ c. White Sugar
- 1 Egg
- 1 tsp. of salt
Cooking
- Oil or Fat
Instructions
In a small pot warm the milk so that it is warm but not hot.
In a large bowl place the flour, sugar, salt, egg, milk and sourdough starter.
Mix thoroughly with a wooden spoon until it is well combined. It should form a soft but knead able dough.
Tip out on to a floured board and knead for 3-5 minutes.
Split the dough in to 24 even pieces. This is easily done by cutting it in half, then each half in half again. Then each of those halves split in to 6 pieces.
Roll the pieces in to balls and place them on a lined cookie sheet with about 1/2 an inch between them.
Place these somewhere warm to rise. If you do not have anywhere suitable in your house you can set your oven on very low until it is about 100F. Place a dish with 1/2 inch of boiling water in the bottom of the oven to create steam, turn your oven off, place the donut holes on the tray in the oven and close the door. Bread rises really well in a warm and steamy environment.
Leave the donuts to rise for about one hour. You can leave them for up to 6 hours to rise if you have other things to be doing. They will rise a lot further when they cook, so they don’t have to have risen too much before cooking.
While they are rising place the second measure of sugar and the cinnamon in a bowl ready for dusting the donut holes with.
Heat some oil in either a deep fryer or on the stove top to about 330F. Keep a close eye on the oil as it is flammable and keep children out of the kitchen while you are using it.
Place the donuts in the oil a few at a time. They will sink at first, but will rise to the top as they are cooking. Flip them over with some tongs or a slotted spoon when the bottom goes a rich golden color. It takes about 3 minutes on each side.
Once they are cooked drain them for 30 seconds and then pop them in the bowl of cinnamon sugar and roll them around.
Notes
They will keep in a sealed container for up to a week, but they are best eaten within 2-3 days. You can reheat them in a warm oven for 10 minutes.
Nutrition
Calories: 103kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 180mg | Potassium: 32mg | Fiber: 2g | Sugar: 5g | Vitamin A: 18IU | Vitamin C: 0.004mg | Calcium: 21mg | Iron: 1mg
Course: Breakfast, Dessert
Cuisine: American
Diet: Low Salt, Vegetarian
Keyword: Cinnamon, Sourdough
Servings: 24 donuts
Calories: 103kcal
Author: Jessica Knowles
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