Cinnamon Sugar Sourdough Donut Holes Recipe (2024)

FAQs

What is the difference between sourdough donuts and regular donuts? ›

Sourdough donuts taste extra tangy thanks to a sourdough starter, a leavener that requires a bit of extra care but rewards you with a soft and airy dough. Balance the starter's flavorful boost with a thin veil of buttery vanilla glaze.

Doughnut Mix {Wheat Flour, Sugar, Vegetable Shortening [Vegetable Oil, Emulsifier (471 Soy), Antioxidant (307b)], Yeast Dough Concentrate}, Water, Vegetable Shortening, Cinnamon Sugar (10%) {Sugar, Spices [Cinnamon (1.5%)], Wheat Starch, Gluten}, Yeast. MAY BE PRESENT: Peanut, Hazelnut, Walnut, Sesame, Milk and Egg.

With the addition of honey and sugar, these donuts do not have a sharp sour flavor from the sourdough starter. They are sweet and oh so delicious! I chose to make this recipe a baked version. I have never been a deep fryer person and just don't eat deep fried foods often at all.

While many prefer the light and crispy texture of a fried donut, leaving the deep fryer in the cabinet and baking your cake donuts instead makes for healthier, less oily donuts. It's also safer and easier to clean up, given that you don't have to deal with lots of hot oil.

It is the natural leavening that sets them apart and makes them unique. You could fill a doughnut with whatever you like and make it taste like the filling. But a sourdough doughnut has more flavour brought forward from the dough itself. Along with the taste also comes texture.

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Apple fritters are among the unhealthiest doughnuts. Just because a doughnut has fruit it it doesn't mean it is a good choice.

The Honey Dew Coconut Jelly Stick is the most calorie and sugar-heavy donut on our list with 590 calories and 40 grams of sugar per stick. Not only that, but it has a whopping 680 milligrams of sodium, which is almost a third of the recommended daily limit.

Our honeymooners are made from our donut dough and topped with a generous spoonful of our fruity pie fillings and surrounded by vanilla icing. CHERRY. APPLE. LEMON.

What makes sourdough taste better? ›

The taste of sourdough can be influenced by factors including fermentation time, temperature and flour type, as well as the microbes present in the starter. A research team has identified the compounds responsible for sourdough's unique taste, finding 11 odorants and 10 tastants using a technique called sensomics.

Cover the donuts with plastic wrap before refrigerating them. Place the donuts on a plate and cover them with plastic wrap. If the donuts are still in the box, wrap the box tightly with plastic wrap and refrigerate the whole box. If you don't have plastic wrap, you can use aluminum foil.

The key taste compounds include salt, which is directly added to the dough, as well as acetic and lactic acid, produced during fermentation. After these experiments, they applied a technique called “unified flavor quantitation,” which was previously developed by Hofmann's team, to the sourdough bread.

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

Sourdough bread is rich in vitamins and minerals, including multiple B vitamins, iron, zinc, and magnesium, and is also a good source of dietary fiber. Regular bread, on the other hand, is often made with refined flour, which has been stripped of many of its nutrients during the milling process.

The Obvious Difference

Yeast doughnuts, as the name clearly spells out, are made from dough leavened with yeast (think brioche), whereas cake doughnuts are traditionally made from a kind of cake batter that uses a chemical leavener (i.e. baking powder or baking soda).

As Josh Gomes (who created Dunkin's starter) explained to Bake Magazine, "Dunkin's Sourdough Bread is one of the only mass-produced sourdoughs that uses a 'true' sourdough starter.