Doughnuts & Coffee: Wish You Were Here

Sourdough Cinnamon Doughnuts with a Latte

As a young girl growing up in the wild, northern, Yukon Territories, I didn’t know the whole history behind the term ‘sourdough’ and how it traced back to the Klondike Gold Rush, but I did know that I loved sourdough bread and baking. Those days, one of the biggest treats we could be allowed to make were sourdough doughnuts—just the combination of sugar and fat was enough to make my mother cringe and make me jump up and down with anticipation.I recently dug up that old recipe from an even older cookbook that my mother started when she got married, and decided to give it a shot. Boy was I glad I did! There is only a slight ‘sour’ taste, but enough to give these delicious treats a uniqueness you certainly won’t find at Dunkin.
These doughnuts contain both yeast (in the sourdough starter) and baking powder, so they are right in the middle of a cake doughnut and a yeast. Even if you have a strong preference for one or the other, either way, you will love these.
Not that it should be a problem, but they are best eaten the day they are made. I can’t tell you how many of these I ate while I was photographing them…I’m embarrassed. Sure it was a trip down memory lane, but it was a really loooong trip–and I’m not that old yet!As I looked at the platter of doughnuts, I had to resist to urge to run out of the house, down the street, bang on all my neighbors doors and say “You HAVE to taste these!”
What a shame, there was no one at home to share them with. And let me tell you, warm from the pan, coated in vanilla sugar, you should have been here. Fortunately, a friend dropped in later with her two little girls and we enjoyed them with some spiced chai.
These tiny doughnut holes are perfect for little fingers….

Fresh from the oil

Dressed up with vanilla sugar

Sourdough Starter

2 cups flour
2 cups lukewarm water
1 tablespoon yeast

Mix well in a large bowl. Cover and let sit overnight in a warm place.

Sourdough Cinnamon Doughnuts

½ cup sourdough
2 Tablespoons oil
1 teaspoon baking powder
½ teaspoon baking soda
1 egg
2 cups flour
1/2 cup sugar
¼ teaspoon cinnamon
½ teaspoon salt
1/3 cup sour milkPrepare a wok or deep fryer for frying. Prepare a tray with paper towel for draining doughnuts. Heat oil to 360 degrees.
Sift dry ingredients together. Mix remaining ingredients together and add to dry. Bring dough together gently with you hands. Sprinkle some flour onto a work surface and turn dough on to it. Knead it gently about 3 times to help bring the dough together. Roll out to a thickness of 2 centimeters and cut with a doughnut cutter.Fry until golden brown. Test the first one for doneness by breaking it in two and checking if the middle is doughy. Drain on paper town. Toss with vanilla sugar or cinnamon sugar to coat.Enjoy!

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. oh why must you torture us so? 🙂 They look devine… Reminds me of making homemade donuts at graham after tobogganing outside in the cold snow all day and then coming inside to eat hot fresh sugary donuts and sip steaming hot cocoa….

    …memories…

  2. Aimee, sourdough starter? It must be really good! I wish I were there!

  3. Yum… I think I vaguely remember these.

  4. *&$^!

  5. gosh! I wish I am your next door neighbor!

  6. Those look amazing! I could almost taste them 🙂

  7. Aimee! Oh my word! You have been whipping up the most fantastic treats lately…all of these doughnuts are just gorgous…the texture looks light as a feather, and they are so pretty. You have put all of those doughnut shops to shame. 🙂

  8. I’m from Krispy Kreme country, but I’m always up for homemade versions! They look wonderful.

  9. wow…these look amazing. i cannot wait to make these. i also am looking forward to checking your blog out asap.

  10. Gorgeous doughnuts! I love how plump they are. I’m tempted to try them, but I always have issues with frying. Maintaining a constant temperature is my downfall.

  11. Oh my! They look wonderful! There’s a house for sale near us – I’ll send you the details – we’d love you as a neighbour! You don’t mind moving countries do you?

  12. Those doughnuts look great. I have been reluctant to try deep frying but these are tempting me.

  13. Hi Mandy- They certainly are an ideal cold-weather food. Good times!

    Hi Anh- Sourdough starter is kind of like a ‘biga’, if you’ve ever baked Italian breads.

    Hi Miranda- They are pretty memorable!

    Hi Zaak- Ahem! Let’s keep it PG. 🙂

    Hi Mandy- I wish you were too!

    Hi mlindley- Thanks!I see you appreciate a decent doughnut.

    Hi Belinda- I could say the same of you-baking up a storm in the South!

    Hi Abby- I know how popular KK’s are, so thanks, I guess!

    Hi foodiemama- Thanks for stopping by!! Hope to see you around.

    Hi Lynn- I know how you feel. I probably only deep fry once in every three months.

    Hi Amanda- I just have to get working on my British passport!(my dad’s a Brit). Would we do play dates?

    Hi Kevin- If you’ve got a good exhaust fan on your stove, why not go for it? 🙂

  14. big laughs, yeah for sure!

  15. Same memories as Mandy but without the snow growing in the mediteranean. I am already in love with them. Must try them one day.

  16. Oh wow! I keep coming back and looking at the picture of the soft donuts with the sweet sugar….oohhh yummm.

  17. When I go to the fall fair I get bags and bags of little doughnuts from the trucks as well as fudge. These doughnuts would be right up there as one of my alltime favourite foods!!!

  18. WOW! They look delicious!

  19. Oh Aimée, I certainly wish I was there! These doughnuts sound so wonderful and I don’t even usually eat doughnuts.

  20. I gotta tell you, I keep coming back to this. It looks just amazing.

  21. Hi Rose- Every child should have some memories like that,eh? Coming in from a cold day of play to hot cocoa and fresh doughnuts. I know my kids will.

    Hi Dina- I’ll drop you a line the next time I make a batch. We can meet over coffee and doughnuts.

    Hi Valli- Do tell us more about these little doughnuts, they sound like something I could go for!

    Hi Sandy- Thanks!

    Hi Nora- Oh but these are doughnuts for the non-doughnut lover. (ie: my mother-the-health-nut!)

    Hi Dina- Consider it a standing invitation…

  22. OMG these are definately the best dough nuts i’ve seen in a very very long time. Just too lazy to try them out…wish i could just take some of yours !!!

  23. Oh Yummmmm!!! You know I am a fan of doughnuts!

  24. yummy! those doughnuts look delicious! i’m definitely going to give them a try 🙂 I was wondering, though…does the recipe not call for any sugar (aside from using it to coat the doughnuts)?

    thank you sooo much for this site!

  25. Hi Kate-Thanks so much! Pass the recipe on to someone who loves to bake and maybe you can benefit!

    Hi Helen- I know, I know. Wish we could share some together.

    Hi Kristina- Thanks for stopping by UtHC! You made a very good point about the sugar and I have edited the post and added much-needed sugar to the recipe!
    Thanks for the tip and for reading.

  26. Dear Aimee,
    I discovered your recipe a few months ago. I love finding recipes where I can use my sourdough culture. Your donuts looked SO delicious, I just had to try them.

    It was love at first bite! 🙂 My whole family just loves these and I make them at least once a week.

    I am getting more lazy in my old age (55!), so I quite often just drop small spoonfuls of the dough into the hot oil, without kneading the dough, rolling it out, etc. Much less fuss and mess. The little donut puffs come out light, crisp on the outside, fluffy on the inside, and VERY tasty.

    Thank you so much for sharing this family recipe.

    Best wishes,
    Cathy B.
    Maine
    USA

  27. They look absolutly wonderful… it is a torture… you want to jump through the screen and celan those off -lol
    thank you very much!!
    Alissa

  28. Sounds delicious! If you already have sourdough starter going, how much do you use?

  29. Aimee, I made these donuts and they are amazing! Making them again for my sunday school class ;D Hope your having a great weekend!

  30. Absolutely delicious! My daughter said they are better than Krispy Kreme. 🙂

  31. Wow looks amazing. I plan to make this today. What is sour milk? Pls let me know.

  32. My oil at 360F burned the outside and left the inside raw, I did the rest at 225F and they turned out amazing!

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