Monday, October 31, 2011

Sourdough Cake Doughnuts recipe from Mid Atlantic innkeepers COOKBOOK

Sourdough Vanilla or Chocolate Cake Doughnuts
Recipe from Furnace Hills Bed and Breakfast • Denver, PA

• 1 ¾ cups flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup sourdough starter
• ½ cup low-fat buttermilk
• 1/3 cup packed dark-brown sugar
• 1 egg
• 1 ½ Tbsp unsalted butter, melted
• 1 tsp vanilla extract

Heat oven to 325 degrees. Coat doughnut pan with cooking
In large bowl, whisk flour, baking soda and salt. In a small bowl,
whisk sourdough, buttermilk, sugar, egg, melted butter and
vanilla extract until smooth. Add milk mixture to flour and whisk until smooth.
Spoon batter into a large plastic bag. Cut off a corner and squeeze batter into prepared donut pans, about 2/3 full.
Bake at 325 degrees for 13 minutes, until doughnuts spring back when
lightly pressed. Cool in pan on rack 3 minutes, then carefully
turn out onto rack to cool.

For Chocolate Sourdough Doughnuts: use 1 ¼ cups flour in place
of the 1 ¾ cups and add ½ cup unsweetened cocoa powder to recipe.
For White-frosted Doughnuts: 1 cup of confectioners’ sugar and
1 Tbsp milk. Stir until smooth. Dip cooled doughnuts into bowl.
Top with sprinkles or your choice of topping.
For Cinnamon-sugar Doughnuts: Dip still-warm vanilla doughnut
into melted butter than toss in ½ cup sugar and 2 Tbsp
cinnamon mix.
Makes about 8 doughnuts for each recipe

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