Delicious Sourdough Discard Donuts Recipe

Introduction

These delicious sourdough discard donuts are a fantastic way to use up extra starter while treating yourself to a sweet, tangy, and fluffy treat. With a rich glaze and a soft, airy texture, they’re sure to become a favorite in your kitchen.

Ingredients

• 1 cup sourdough discard
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 packet active dry yeast
• 2 large eggs
• 4 tablespoons unsalted butter
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

1. Step 1: Warm the milk in a measuring glass for about 20 seconds until it is warm but not hot.
2. Step 2: Pour the warmed milk into a mixing bowl, add the granulated sugar, sprinkle the yeast on top, and let it sit for 5 minutes until foamy.
3. Step 3: Stir in the sourdough discard, lightly beaten eggs, melted butter, and kosher salt until well combined.
4. Step 4: Add the all-purpose flour in three parts, stirring until just combined. Knead the dough on low speed for 4–5 minutes until smooth and elastic.
5. Step 5: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 1–2 hours or overnight.
6. Step 6: Roll the chilled dough out on a floured surface to 1/2 inch thickness and cut out donut shapes.
7. Step 7: Place the donuts on parchment-lined baking sheets, lightly spray with nonstick spray, cover, and let rise at room temperature for 45–60 minutes.
8. Step 8: Heat oil to 350°F over medium heat. Prepare two baking sheets—one lined with parchment for cooked donuts and one with paper towels for draining.
9. Step 9: In a small bowl, sift powdered sugar and mix with heavy cream, vanilla extract, and a pinch of salt until smooth.
10. Step 10: Fry each donut carefully for about one minute per side until golden brown. Use a slotted spoon to remove and drain on paper towels.
11. Step 11: While frying the next batch, dip the warm donuts in the glaze, turning to coat fully.
12. Step 12: Continue frying and glazing until all donuts are cooked. Serve warm and enjoy.

Tips & Variations

• For a dairy-free version, substitute melted butter with coconut oil and use your favorite plant-based milk in the glaze.
• Use bread flour instead of all-purpose flour for a slightly chewier texture.
• Try adding a pinch of cinnamon or nutmeg to the dough for a warm spice note.
• If you want a vegan option, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days. To refresh, gently warm them in a low oven or microwave for a few seconds. The glaze is best when fresh, so consider glazing just before serving if storing for longer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of all-purpose flour?

All-purpose flour is ideal for this recipe, but you can use bread flour for a chewier donut. Avoid cake flour, as it’s too soft and can affect the dough’s structure.

What if I don’t have sourdough discard?

If you don’t have sourdough discard, you can substitute with a bit of yogurt or buttermilk to maintain the tangy flavor, or simply make a traditional yeast donut recipe without it.

Delicious Sourdough Discard Donuts Recipe

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4.8 from 140 reviews

These Delicious Sourdough Discard Donuts are a perfect way to use your sourdough starter discard, creating light, airy, and tangy-flavored donuts. Featuring a tender dough enriched with milk, butter, and eggs, fried to golden perfection and finished with a smooth vanilla glaze, these donuts provide a delightful homemade treat that’s both comforting and impressive.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes (including chilling and proofing time)
• Yield: 12 medium-sized donuts 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Donut Dough

• 1 cup Sourdough discard
• 1 cup Whole milk
• 1/2 cup Granulated sugar
• 1 packet Active dry yeast (about 2 1/4 teaspoons)
• 2 large Eggs
• 4 tablespoons Unsalted butter, melted
• 3 cups All-purpose flour
• 1 teaspoon Kosher salt

Glaze

• 2 cups Powdered sugar
• 1/4 cup Heavy cream
• 1 teaspoon Vanilla extract
• 1 pinch Salt

Instructions

1. Warm the Milk: Warm the whole milk in a measuring glass or microwave for about 20 seconds until it’s warm but not hot to the touch, preparing it for activating the yeast.
2. Activate the Yeast: Pour the warmed milk into a mixing bowl, stir in the granulated sugar, then sprinkle the active dry yeast on top. Let it sit undisturbed for 5 minutes until the surface becomes foamy, indicating the yeast is active.
3. Mix Wet Ingredients: Stir in the sourdough discard, lightly beaten eggs, melted butter, and kosher salt into the yeast mixture until all the ingredients are well combined.
4. Add Flour: Incorporate the all-purpose flour in three additions, stirring after each addition until the dough just comes together. Avoid overmixing at this stage to keep the dough tender.
5. Knead the Dough: Using a mixer with a dough hook on low speed, knead the dough for 4-5 minutes until it becomes smooth and elastic, which develops the gluten for proper structure.
6. Refrigerate the Dough: Transfer the dough to a lightly oiled bowl and cover it tightly with plastic wrap. Refrigerate for 1-2 hours or overnight to chill and develop flavor.
7. Shape Donuts: Once chilled, roll out the dough on a floured surface to about 1/2 inch thick. Use a donut cutter or two round cutters to cut out donut shapes.
8. Proof Donuts: Place the cut donuts on parchment-lined baking sheets, lightly spray with nonstick spray, cover loosely with plastic wrap, and let them rise at room temperature for 45-60 minutes until puffy.
9. Prepare Oil and Baking Sheets: Heat oil in a deep fryer or heavy pot to 350°F (175°C) over medium heat. Line one baking sheet with parchment paper for drained donuts and another with paper towels to absorb excess oil after frying.
10. Make the Glaze: In a small bowl, sift the powdered sugar and whisk in the heavy cream, vanilla extract, and pinch of salt until smooth and glossy, making a luscious donut glaze.
11. Fry the Donuts: Fry each donut carefully in the hot oil for about 1 minute per side or until golden brown. Use a slotted spoon to remove them and place on the parchment-lined tray to drain excess oil.
12. Glaze the Donuts: While frying subsequent batches, immediately dip the freshly fried donuts into the glaze, turning to fully coat them and allowing excess glaze to drip off.
13. Serve: Continue frying and glazing all donuts. Serve warm for the best flavor and texture experience.

Notes

• Refrigerating the dough overnight enhances flavor and makes shaping easier but isn’t mandatory.
• You can substitute flax eggs for a vegan version and replace butter with coconut oil; however, frying still requires oil and eggs contribute to tenderness.
• Ensure the oil temperature stays consistent at 350°F to cook donuts evenly without absorbing too much oil.
• Use bread flour instead of all-purpose for chewier donuts if preferred.
• Leftover glazed donuts can be stored in an airtight container at room temperature for 1-2 days but are best enjoyed fresh.

Keywords: sourdough discard donuts, homemade donuts, fried donuts, sourdough recipes, glazed donuts, easy donut recipe, tangy donuts