Vegan Sourdough doughnuts

Since we are all cultivating our sourdough starters for the lockdown, why not make some delicious sourdough doughnuts? I’ve always been a little daunted by doughnuts purely because I’m scared of hot oil. But fears are made to be conquered, and for a big scaredy cat I managed to get these out pretty well.

Sourdough doughnuts

The ones I made have a simple dusting of cinnamon sugar, but you can also make a vanilla glaze, or fill them with jam or chocolate ganache, it’s up to you!

The dough should be made the day before you want to make the doughnuts. When using only starter and no yeast the prove time is slightly longer.

What you’ll need:

115 g                     vegan butter or margarine

250 g                     plant milk (I used oat)

80 g                        water

50 g                        white granulated sugar

100 g                     sourdough starter

700 g                     cake flour

1 tsp                      granulated salt

5-6 cups               neutral oil for frying (I used canola)

How to do it:

  1. In a small pot on the stove or in a microwave proof bowl in the microwave, melt the butter.
  2. Add the milk, water and sugar to the melted butter and stir.
  3. In the bowl of a stand mixer fitted with a dough hook, add the sourdough starter, milk mixture and salt.
  4. While mixing, add 100 g of flour at a time until the dough comes together and pulls off the side of the bowl.
  5. Continue to knead for about 10 minutes until the dough is soft and pliable.
  6. Put your dough into a lightly oiled bowl and cover with cling wrap.
  7. Leave the dough at room temperature for about 8 hours, I left mine overnight and it develops into a beautiful flavorful dough.
  8. When the dough is proved, tip it out onto a lightly floured work surface. Roll the dough out until it’s about 2 cm high. Cut out circles, I left mine without a hole because my cutter was quite small. If you have a good sized cookie cutter you can cut bigger rounds and then use a small one to cut out the centers.
  9. Place the rounds on a floured baking tray and leave covered for an hour until almost doubled in size.
  10. Heat up the oil in a large pot to 190-200°C. Be careful here, hot oil is scary and can cause serious injury.
  11. Place a couple rounds in the oil at a time, making sure not to splash yourself. Fry for about 2-3 minutes each. (A little longer if you’ve made bigger doughnuts.) They should be a golden brown all over.
  12. Remove from the oil with a slotted spoon and place on a cooling rack over some paper towel.
  13. While the doughnuts are still a bit warm (not straight form the oil though, wait about 8 minutes) roll them in a cinnamon sugar mixture. This also depends on how strong you like your cinnamon, I made mine 1 TBS cinnamon to 4 TBS sugar.
  14. Keep in an airtight container at room temperature. They will last about a week but are best when eaten the day they are made.

Happy cooking! And as always, if you give this recipe a try, drop me a message and let me know how it turned out. Also tag me in your creations on Instagram @ninalasvegas.

Love and health to all of you,



2 Comments on “Vegan Sourdough doughnuts

  1. Pingback: Super fudgey avo brownies with lemon buttercream (vegan) – Flight of Fancy

  2. Pingback: Vegan flapjacks – Flight of Fancy

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