Description
Delight in the cozy flavors of these Gingerbread Sourdough Donuts, combining the tangy depth of a sourdough starter with warm spices like ginger, cinnamon, and nutmeg. These baked donuts are lightly sweetened with brown sugar and molasses, delivering a moist and flavorful treat perfect for holiday mornings or anytime you crave a spiced delicacy.
Ingredients
Scale
Donut Batter
- 1 cup active sourdough starter
- 1/2 cup brown sugar
- 1/4 cup molasses
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the active sourdough starter, brown sugar, and molasses, mixing until the mixture is smooth and homogenous.
- Add Dry Ingredients: Gradually add the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, and salt to the wet mixture. Stir carefully until just combined to avoid overmixing.
- Fill Donut Molds: Spoon the batter into the donut pan molds, filling each about two-thirds full to allow room for rising.
- Bake: Bake the donuts in the preheated oven for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the donuts cool in the pan for a few minutes before transferring them onto a wire rack to cool completely before serving.
Notes
- Ensure the sourdough starter is active and bubbly for best flavor and rise.
- Do not overmix the batter as this can lead to dense donuts.
- If you don’t have a donut pan, you can use a muffin pan for a similar shape and bake time.
- Store donuts in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- These donuts can be lightly glazed or dusted with powdered sugar if desired.
