Gingerbread Sourdough Donuts Recipe
A delightful fusion of warm gingerbread spices and tangy sourdough, these donuts bring an irresistible festive aroma and texture. Perfect for holiday mornings or cozy evenings, they are crisp on the outside and tender within, with the option to customize with a variety of toppings.
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Ingredients
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon vegetable oil
- 1 cup thick sourdough starter discard acceptable
- ½ teaspoon baking soda
- 2 teaspoons gingerbread spice
- 2 quarts oil for frying
- 1 cup sugar
- 2 cups all-purpose flour adjust as necessary
- 1 large egg
- Optional toppings refer to notes
Instructions
- In a mixing bowl, blend the sourdough starter with the egg and the tablespoon of oil until evenly mixed.
- Incorporate the sugar, gingerbread spice, baking powder, baking soda, salt, and approximately 1¾ cups of the flour into the mixture, stirring gently until just combined. Avoid overmixing to maintain a soft, workable dough; add extra flour only as needed.
- Roll the dough on a floured surface to a thickness of about ½ inch. Using a donut cutter, biscuit cutter, or glass (with a knife for the center), shape the donuts.
- Arrange the cut donuts on a baking sheet and allow them to rise for 60 to 90 minutes. For quicker rising, preheat the oven to its lowest temperature, switch it off, and place the sheet inside.
- To prepare in advance, let the donuts rise for 1 hour, then refrigerate. Prior to frying, bring them back to room temperature while heating the oil.
- In the absence of a deep fryer, use a Dutch oven or similar pot with high sides and add 1 to 2 quarts of oil, ensuring it reaches at least one inch deep. Heat the oil to 375℉.
- Line a plate with paper towels and place it near your cooking station. Fry a few donuts at a time for about 2 to 3 minutes per side until golden. Remove and drain on the paper towels, then transfer to a cooling rack or plate for optional topping application.
Notes
These donuts can be enjoyed plain or with a variety of toppings:
Powdered sugar
Granulated sugar
Granulated sugar blended with gingerbread spice (4:1 ratio, such as ½ cup sugar to 1 tablespoon spice)
Simple glaze made by thinning powdered sugar with milk (start with ½ cup sugar and 1 tablespoon milk)
Gingerbread spice glaze by adding the spice to the simple glaze