Sourdough Sams

A great way to put your sourdough starter to work beyond bread. These fried doughnuts use active sourdough starter and buttermilk as the base, with baking powder and baking soda providing the lift. The sourdough adds a mild tang that sets them apart from any standard cake doughnut.

The dough comes together quickly: sift the dry ingredients (flour, leavening, salt, nutmeg, cinnamon), stir into the wet (starter, egg, sugar, shortening, buttermilk), roll out, and cut. They fry fast at 390°F (199°C) and come out virtually greaseless because the high oil temperature seals the outside immediately.

Dust them with powdered sugar or cinnamon sugar right before serving, or eat them plain. They freeze beautifully, so make a big batch and pull out as many as you need.

Kitchen Tips

• Use active, bubbly sourdough starter for the best tang and lightest texture. A sluggish starter makes dense, flat doughnuts.
• Don’t overwork the dough when rolling. Handle it just enough to get it ½ inch thick. Overworked dough makes tough doughnuts.
• Fry at 390°F (199°C) and don’t crowd the fryer. Dropping too many in at once cools the oil and the doughnuts absorb grease instead of staying light.
• Freeze unfrosted doughnuts in a single layer, then transfer to a bag. Add sugar only after thawing to keep the coating from getting soggy.

Variations

• Maple glaze: Dip cooled doughnuts in a glaze of powdered sugar, maple syrup, and a splash of milk.
• Apple cider version: Replace the buttermilk with apple cider and double the cinnamon for a fall-flavored doughnut.
• Chocolate dipped: Dip the top half of each cooled doughnut in melted semisweet chocolate and let set on parchment.