1 3/4 C. flour 1/2 tsp. baking soda 1/4 tsp. salt 1 C. sourdough starter 1/2 C. low-fat buttermilk 1/3 C. packed dark brown sugar 1 egg 1 1/2 T. unsalted butter, melted 1 tsp. vanilla extract
Heat oven to 325F. Coat doughnut pan with cooking spray. In large bowl, whisk flour, baking soda and salt. In small bowl, whisk sourdough, buttermilk, sugar, egg, melted butter and vanilla extract until smooth. Spoon batter into a large plastic bag. Cut off a corner and squeeze batter into prepared donut pans, about 2/3 full. Bake at 325F for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out onto rack to cool. Makes about 8 doughnuts for each recipe.
Chocolate Sourdough Doughnuts: Use 1 1/4 cups flour in place of the 1 3/4 cups and add 1/2 cup unsweetened cocoa powder to recipe.
White Frosted Doughnuts: 1 cup confectioners' sugar and 1tablespoon milk; stir until smooth. Dip cooled doughnuts into bowl. Top with sprinkle or your choice of topping.
Cinnamon-Sugar Doughnuts: Dip still warm vanilla doughnut into melted butter then toss in 1/2 cup sugar and 2 tablespoons cinnamon mixed.