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Dairy
Easy
1 Hour
Diets 
Makes 8 to 10 donuts, depending on their size
2 cups unbleached all-purpose flour, such as Mishpacha
1/2 cup sugar
1 teaspoon Haddar Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon Gefen Ground Cinnamon (optional)
1 egg
1/2 cup starter (discard or active)
1/3 cup buttermilk (or regular milk combined with a squeeze of lemon juice)
2 tablespoons oil
oil for frying
topping of your choice (see below)
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon if using. Set it aside for now.
In a large mixing bowl, stir together egg, starter, buttermilk, and two tablespoons of oil. Add the flour mixture and stir just until the dough comes together. Turn out the dough onto a floured work surface and gently knead the dough for one minute. Cover it with a kitchen towel and let it rest for five minutes to relax the dough.
Pour about two inches of oil into a cast-iron deep-sided skillet and heat the oil to 360 degrees Fahrenheit. Place paper towels on a large plate or baking sheet and set aside for now.
Roll out the dough to two inches thick and cut out the donuts. Reform the scraps of dough to make as many donuts as possible. (The last one or two donuts might be misshapen, but that’s fine.) Fry the donuts until golden, about two minutes per side. Use a slotted spoon to turn the donuts and to remove them from the hot oil; place the fried donuts on the paper towels to drain.
Recipe excerpted with permission from The Homestead Sourdough Cookbook. (Ten Peaks Press). Buy the book on Amazon.
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