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Mini Sourdoughnuts

Updated: Jan 23, 2019

State fair mini donuts are now lectin free with LFG sourdough, deep fried then rolled in Vietnamese hot cinnamon and Swerve granules. Craving curbed!

LFG Sourdough Mini Donuts

State fair mini donuts are a once-a-year indulgence. You suffer through the heat, the crowds, the smell of livestock, and the dizzying rides run by people from God knows where only to savor the flavors of the state fair. Mini donuts top the list for almost everyone.

I grew up in Minnesota with one of the best state fairs, as far as food goes, in the country. Pronto pups (corn dogs for everyone else), and anything on a stick for that matter, fried cheese curds, all-you-can-eat chocolate chip cookies, and you could wash it all down with all-you-can-drink, ice-cold milk. There were not enough hours in the day, nor room in my stomach for everything I wanted to taste when I went to the fair. But I always made sure to save room for mini donuts.

Surely, state fair mini donuts aren't on the Plant Paradox Plan. But, I figured out a way to make them with friendly flours, good fats and no sugar. My LFG sourdough comes through again! If you haven't made your starter yet, get to it. See what you're missing?

To make LFG sourdoughnuts, it's best to have a deep fat fryer filled with pure olive oil. This is my favorite fat for deep frying. Pure olive oil, not EVOO, is a refined oil that's 3 - 4% oleic acid. EVOO has no more than 1%. Pure olive oil has a higher smoke point than EVOO and doesn't have an overwhelming olive or bitter flavor. Pure olive oil is a great all purpose cooking oil, especially for deep frying, and is a lot less expensive that EVOO. I still love EVOO for salad dressings, dipping sourdough bread, and raw dishes when I really want that olive oil flavor and anti-inflammatory benefits of unrefined oil.

Okay enough talk. Let's get to making these little donut gems.


The Recipe

LFG Mini Sourdoughnuts

1 1/2 C Distilled Water

1/4 C More LFG Sourdough Starter

1 C LFG Flour Blend*

1 C Sorghum Flour

1 C Millet Flour

2 T Arrowroot Flour

1 T Xanthan Gum

1 T Raw Local Honey

1 t Baking Soda

1/2 t Salt

*2:1:1 cassava, coconut, and almond flours


Step 1: Mix the Sourdough

First, get out your stand mixer with dough blade. This will make your life very easy. In the mixer bowl, dissolve the leaven and additional starter in distilled water by giving it a few whirls in the mixer with the dough blade. Add the rest of ingredients and mix on low for about one minute until the dough forms a ball and appears shaggy. Dough is very wet, and sticky.

Step 2: Fold and Stretch the Sourdough

Next, very lightly oil a large glass bowl. I like EVOO here. But you can also use butter. Lift the shaggy mass out of the stand up mixer bowl and transfer to the lightly oiled glass bowl. Cover with a dough cloth for 30 minutes. Next, knead and fold the dough for a total of at least 10 times. Knead enough times until you notice your dough is smooth and not shaggy.

Step 3: Rise and Ferment the Sourdough

Next, cover the glass bowl with plastic wrap and place in the refrigerator for 24 hours. This is where the dough will rise and grow twice its size. A glass bowl enables you to "look in" and see from the sides how the dough has grown.

Step 4: Shape and Proof the Mini Donuts

After your dough has risen in the refrigerator for 24 hours, you can make your mini donuts. Ready dough has thousands of holes and has doubled in size. Turn your sourdough onto a surface dusted with a little millet flour. Shape your dough into 1 inch balls. On your millet flour dusted surface, poke your finger into the center of each ball all the way through to the surface. The balls should now resemble the shape of a mini doughnut. Once you've shaped all your dough into about 2 dozen balls, line them up on your surface and proof for one hour. Proof by placing a sheet of plastic wrap or a proofing cloth over the dough. The dough may rise a little more during the proofing process.

Step 5: Deep Fry the Mini Donuts

Preheat your deep fat fryer to 300 degrees, which is well below the smoke point for pure olive oil. Prepare a small bowl with Vietnamese hot cinnamon and Swerve granules. Please be careful with zero sugars as they are toxic to pets. When your fryer is ready, drop the mini donuts in and fry for about 5 minutes until puffy and golden brown. Roll in cinnamon and Swerve.

Enjoy these hot, just like the mini donuts you get at the state fair.

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1 Comment

You mentioned the Leaven in the recipe ingredients list. But I do not see the instructions on how to make the leaven for this recipe. Could you explain how to make it, please?

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