Description
These Gingerbread Sourdough Donuts combine the tangy flavor of sourdough starter with classic warm spices like ginger, cinnamon, and nutmeg, sweetened with brown sugar and molasses. Baked to tender perfection, these donuts are a delightful treat perfect for cozy mornings or holiday celebrations.
Ingredients
Scale
Wet Ingredients
- 1 cup active sourdough starter
- 1/2 cup brown sugar
- 1/4 cup molasses
Dry Ingredients
- 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 and Prepare: Preheat your oven to 350°F (175°C) and grease a donut pan to ensure the donuts don’t stick during baking.
- Mix Wet Ingredients: In a mixing bowl, combine the active sourdough starter, brown sugar, and molasses until the mixture is smooth and well blended.
- Add Dry Ingredients: Gradually add the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, and salt to the wet mixture. Stir just until all ingredients are combined, avoiding overmixing.
- Fill Donut Molds: Spoon the batter into the donut pan, filling each mold about two-thirds full to allow room for the donuts to rise.
- Bake: Place the pan in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted into the donuts comes out clean, indicating doneness.
- Cool: Remove the donuts from the oven and let them cool in the pan for a few minutes. Then transfer them carefully to a wire rack to cool completely before serving.
Notes
- Make sure your sourdough starter is active and bubbly for the best rise and flavor.
- You can substitute molasses with maple syrup if preferred, but molasses gives the classic gingerbread flavor.
- Don’t overmix the batter to keep the donuts light and tender.
- Allow donuts to cool completely on a wire rack to prevent sogginess.
- These donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
