Buckwheat Sourdoughnuts

Yield: about a dozen doughnuts, give or take
Prep: 5 to 10 (active time) mins
Cook: 10 (frying in batches) mins
Ready In: 15 mins

•1 cup proofed sourdough starter
•1/2 cup buttermilk (not ultrapasteurized)
•2 1/2 cups white wheat flour (We use Wheat Montana)
•1/2 cup buckwheat flour
•1/2 cup grass-fed butter
• dash unrefined sea salt
•1/2 cup unrefined cane sugar
•1/4 cup ground cinnamon
• coconut oil, pastured lard or grass-fed tallow for frying


Sourdough Starter

1. Stir 1 cup sourdough starter with 1/2 cup buttermilk, 2 1/2 cups white wheat flour, and 1/2 cup buckwheat flour until it forms a ball. Allow the dough to ferment at room temperature overnight. Punch down the dough, flour your hands and working surface then knead in 1/2 cup butter. Allow dough to rise again until doubled in bulk. (about 1 to 2 hours). Roll out the dough on a floured work surface until it’s about 1/2 to 3/4 of an inch thick, then cut out the doughnuts.

Sourdough starter ready to mix with buckwheat and white wheat flour.


2.Heat enough coconut oil, lard or tallow in a cast-iron skillet to fill it by one-inch.

3.While the fat is heating, pour 1/2 cup unrefined cane sugar and 1/4 cup ground cinnamon into a wide bowl and set it aside until the doughnuts are finished frying.

4.When the fat has reached about 350 degrees Fahrenheit, place doughnuts into the skillet – without overcrowding – and fry them about 1 to 2 minutes per side. Remove the doughnuts from the skillet. Put on cooling rack, allowing them to cool slightly before rolling them in the cinnamon-sugar mixture.

Buckwheat Sourdoughtnuts frying in coconut oil .

Mmm! Buckwheat Sourdoughnuts ready to eat!