Indulge in the heavenly fusion of sourdough magic and cinnamon sweetness with these delectable homemade donut holes. A perfect blend of tradition and innovation, these treats promise to tantalize your taste buds and awaken your culinary senses. From the first bite to the last crumb, experience the joy of creating irresistible sourdough delights right in your kitchen.

Ingredients Needed:

2 cups of Premium White Flour

1/2 cup of Milk

1 Egg

1/4 cup of White Sugar

1 teaspoon of Salt

1/2 cup of Active Sourdough Starter

For Dusting: 1/2 cup of Sugar and 1/2 teaspoon of Cinnamon

Oil or Fat for frying

Making the Dough

Begin by gently warming the milk in a small pot until it reaches a pleasantly warm temperature, ensuring it doesn’t get too hot.

In a large mixing bowl, combine the flour, sugar, salt, egg, milk, and active sourdough starter. Use a trusty wooden spoon to thoroughly blend the ingredients until a soft, kneadable dough forms.

Transfer the dough onto a floured surface and knead it for 3-5 minutes until it becomes smooth and elastic.

Divide the dough into 24 equal pieces. Easily achieve this by halving the dough, then halving each portion again, and finally splitting each into 6 pieces.

Roll each piece into a smooth ball and arrange them on a lined cookie sheet, ensuring some space (about 1/2 inch) between each ball.

Rising to Perfection

Find a cozy spot for your dough balls to rise. If your home lacks warmth, fear not! Simply set your oven to a very low temperature, approximately 100ºF. Place a dish with boiling water at the bottom to create steam, turn off the oven, place the tray of donut holes inside, and shut the door. The dough will rise beautifully in this warm, steamy environment.

Allow the donut holes to rise for approximately one hour. If you’re occupied with other tasks, you can leave them for up to 6 hours. Remember, they’ll expand further during cooking, so don’t fret if they haven’t doubled in size.

Frying to Golden Perfection

While the dough is rising, prepare the cinnamon sugar dusting. Combine the sugar and cinnamon in a bowl, ready to coat the donut holes after frying.

Heat oil or fat in a deep fryer or stockpot on the stovetop until it reaches around 330ºF. Exercise caution as oil is flammable, and keep children away from the kitchen during this process.

Carefully place a few donut holes into the hot oil. Initially, they’ll sink before gradually rising to the surface as they cook. Use tongs or a slotted spoon to flip them over once the underside turns a rich golden color.

Fry each side for about 3 minutes until golden brown and cooked through. Once done, allow them to drain briefly before rolling them in the cinnamon sugar mixture until evenly coated.

Storing Information:

To maintain their freshness and flavor, store your sourdough cinnamon sugar donut holes in an airtight container once they’ve cooled to room temperature. They’ll stay delightful for up to a week, though they’re best enjoyed within 2-3 days for optimal taste and texture.

Reheating Options

If your donut holes have lost their warmth or slightly hardened, fear not! You can easily reinvigorate them in the oven. Preheat your oven to 300°F (150°C), spread the donut holes on a baking sheet, and warm them for about 10 minutes. This gentle reheating process will restore their softness and bring back their freshly baked allure.

For a quick warm-up, microwave a few donut holes on a microwave-safe plate for 10-15 seconds. However, be mindful that microwaving may slightly alter the texture.

For extended enjoyment, freeze the donut holes on a baking sheet before transferring them to a freezer-safe bag or container. When ready to indulge, reheat them directly from the freezer, adding a couple of extra minutes to the oven warming time for a delightful, fresh-tasting treat.

Savoring Your Creation

Dive into a world of culinary delight with these irresistible sourdough cinnamon sugar donut holes. Whether enjoyed with a hot beverage, as a dessert pairing, or alongside yogurt parfait, these treats are sure to elevate any moment.

FAQs

What if my sourdough starter isn’t very active?

If your starter seems sluggish, feed it 8-12 hours before making the dough to boost its activity, resulting in lighter, airier donut holes.

How can I ensure perfectly round donut holes?

For flawless spheres, chill the dough for 30 minutes before shaping. Use a small ice cream scoop or spoon to portion the dough, then gently roll each piece between your palms. If the dough sticks, lightly oil or flour your hands for effortless shaping.