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Sourdough Doughnuts THM-XO

Course Dessert
Cuisine American
Servings 30
Author Glenda Groff


  • 2 cups sourdough starter
  • 1 1/4 cups water
  • 2 eggs
  • 1/2 cup butter melted
  • 1/4 cup honey
  • 1 tablespoon lecithin
  • 2 tablespoons vital wheat gluten
  • 2 teaspoons baking soda
  • 1 teaspoon yeast
  • 4 - 4 1/2 cups white whole wheat flour*
  • 2 teaspoons salt
  • sprouted wheat flour

Cream Cheese FIlling

  • 16 ounces cream cheese, softened
  • 1/2 cup THM Gentle Sweet
  • 1 teaspoon vanilla
  • 2 cups heavy whipping cream
  • 1/2-3/4 teaspoon xanthan gum
  • powdered erythitol


  1. Mix starter, water, eggs, butter, and honey together. Add lecithin, vital wheat gluten, baking soda, yeast, and 2 cups flour. Mix well. Add flour in 1/2 cup increments** Mix well after each addition. You want a soft, slightly sticky dough. Let rest 20 minutes. Add salt and mix for 8 minutes. Place in a greased bowl and cover with a lid. Let rise 4 hours and then refrigerate overnight or at least 12 hours** Sprinkle parchment paper with sprouted flour. Press cold dough out to 1/2 inch thick. Cut with doughnut cutter and place on parchment paper dusted with sprouted wheat flour. Let rise until doubled or about 1 hour. Fry in coconut oil or lard heated to 350-375 degrees. Cool. For Filling: Whip cream cheese, Gentle Sweet, and vanilla together. Add cream and xanthan gum. Whip until thickened and fluffy. Cut a slit in each doughnut. Using a pastry tube fill doughnuts with filling. Roll each doughnut in powdered erythritol. 30-32 doughnuts. 

    *active starter is a starter that has been fed a number of times before using.

    **This doughnut dough works the best when it is cold.