Soured cream sage doughnuts
- Published: 11 Apr 23
- Updated: 2 May 24
Food writer Benjamina Ebuehi loves to experiment with flavour, and she’s given these soured cream doughnuts a deliciously unexpected herbal note. They’re impossible to resist – especially the little ones.
Recipe taken from A Good Day to Bake by Benjamina Ebuehi (Quadrille £22) and tested by delicious.
Looking for classic jammy doughnuts? Step this way…
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Makes 8-10, plus the doughnut holes -
Makes 8-10, plus the doughnut holes. Hands-on time 40 min, plus chilling and setting
Nutrition
- Calories
- 372kcals
- Fat
- 11.3g (3.9g saturated)
- Protein
- 4.5g
- Carbohydrates
- 62.5g (37.7g sugars)
- Fibre
- 1.2g
- Salt
- 0.5g
delicious. tips
Cornflour absorbs moisture, helping create a crisper crust and a fluffy texture within. Next time you make your favourite bread or cookie dough, replace 1 tbsp plain flour with cornflour to give it a denser, fluffier crumb. Make sure your doughnut or ring cutters are sharp – if the cut isn’t clean it can create a craggy, cracked doughnut.
Easy swaps: This recipe is a great base for diverse flavours – if you don’t like sage try a different herb or leave it out.
“These are based on the old-fashioned soured cream doughnuts I’d buy multiple times a week as an exchange student in Canada. The dense, cakey interior and signature scraggly crust are completely opposite to a more traditional yeasted doughnut, but these draw me in again and again. I’ve flavoured them with sage, one of my favourite herbs, which doesn’t get much use outside of Christmas but works so well in sweet recipes, bringing an aromatic, earthy tone.” Benjamina Ebuehi