Baked Sourdough Donuts

Found here

Ingredients

• Day 1 (the night before):
• 1/2 cup sourdough starter (go here to learn how to easily make a starter, just 2 ingredients!)
• 1/3 cup maple syrup (for vegan) or honey
• 1/3 water
• 1 1/2 cup white whole wheat flour (I love Trader Joe's Brand)
• 1 cup non-dairy (for vegan) or dairy milk (I've used almond milk and regular milk before)
• 1/3 cup extra-virgin olive oil, or melted coconut oil
• Day 2 (the day of baking):
• 1 cage free egg (or 1 T ground flax seed mixed with 3 T water for vegan)
• 2 t baking powder
• 1 t vanilla extract
• 1/2 t salt
• 3/4 t freshly grated nutmeg, optional
• 1/2 t cinnamon, optional

Instructions

1. The night before you bake the donuts, combine starter, maple syrup or honey, water, flour, milk and olive oil in a bowl, mixing well.
2. Cover with plastic wrap, and leave the batter out at room temperature overnight. You can leave it out up to 24 hours.
3. Preheat oven to 375 degrees when you are ready bake.
4. Mix in egg, salt, baking powder, nutmeg, cinnamon and vanilla to the sourdough batter. This works best with an electric mixer.
5. Spoon batter into a greased donut pan, filling each mold 3/4 of the way. The batter may be a bit stretchy.
6. Bake for 20-22 minutes in a standard pan or 9 minutes in a mini donut pan.
7. Donuts are done when they are a golden brown.
8. Top with your favorite glaze (recipe below), chocolate frosting, roll in cinnamon and organic sugar, or eat them plain. If you want to try making your own sprinkles, see Chocolate Covered Katie's recipe.

Doughnut Glaze

Ingredients

• 1/2 cup organic powdered sugar (or take your regular organic sugar and blend it until it becomes powdered sugar)
• 1 T milk (almond for vegan or dairy milk)

Instructions

1. Drizzle the milk into the organic powdered sugar.
2. Mix until thoroughly blended, and use it as a topping.