Description
These Gingerbread Sourdough Donuts combine the tangy depth of sourdough with warm, festive spices like ginger, cinnamon, and nutmeg. Sweetened with brown sugar and molasses, these baked donuts offer a chewy, flavorful treat perfect for holiday mornings or any time you want a spiced, wholesome dessert.
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 and prepare pan: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly to ensure the donuts release easily after baking.
- Mix wet ingredients: In a large mixing bowl, combine the active sourdough starter, brown sugar, and molasses. Stir until the mixture is smooth and well blended.
- Add dry ingredients: Gradually sift or add the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, and salt into the wet mixture. Stir just until the ingredients are combined to avoid overmixing which can toughen the donuts.
- Fill donut molds: Spoon the batter into each donut mold, filling them about two-thirds full to allow space for rising during baking.
- Bake the donuts: Place the pan in the preheated oven and bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool and serve: Allow the donuts to cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. This prevents sogginess and helps maintain their texture.
Notes
- Use an active, bubbly sourdough starter for best rising and flavor development.
- Do not overmix the batter to keep the donuts tender.
- If you don’t have a donut pan, you can use a muffin pan, but the shape won’t be traditional.
- These baked donuts are best enjoyed fresh but can be stored in an airtight container for 2-3 days.
- Optional toppings include a simple glaze, powdered sugar, or a dusting of cinnamon sugar after cooling.
