Sourdough discard doesn’t have to go to waste. Instead of tossing it, why not transform it into something delicious? These sourdough discard donuts are the perfect way to use up that extra starter while satisfying your sweet tooth. Light, fluffy, and subtly tangy, the sourdough discard adds a unique flavor that pairs beautifully with a simple glaze. Whether you’re a seasoned sourdough baker or just looking for an excuse to make donuts, this recipe is a fun and tasty way to breathe new life into your sourdough starter. Plus, these donuts are fried to golden perfection, making them irresistible!
Ingredients:
For the Donuts:
- 1 cup sourdough discard (unfed, room temperature)
- 2 ½ cups all-purpose flour (plus extra for dusting)
- ⅓ cup granulated sugar
- 1 tsp salt
- 1 tsp ground cinnamon (optional, for a spiced flavor)
- 1 tsp vanilla extract
- 2 large eggs
- ¼ cup whole milk (or buttermilk for extra richness)
- 2 tbsp unsalted butter, melted
- 2 tsp active dry yeast (optional, for a lighter texture)
- Vegetable oil for frying (about 4-6 cups)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp whole milk (or cream)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
1. Prepare the Donut Dough:
- In a large bowl, mix the sourdough discard, milk, and eggs until well combined.
- In a separate bowl, whisk together the flour, sugar, salt, cinnamon (if using), and yeast (if using). Add this dry mixture to the wet ingredients and stir to form a rough dough.
- Add the melted butter and continue kneading the dough until smooth and elastic, about 8-10 minutes by hand or 5-6 minutes with a stand mixer. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
2. Shape the Donuts:
- Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it out to about ½-inch thickness.
- Use a donut cutter or two round cookie cutters (one large and one small for the hole) to cut out your donuts. You can re-roll any scraps to cut more donuts.
- Place the cut donuts on a floured baking sheet or parchment paper and let them rise, uncovered, for another 30 minutes while you heat the oil.
3. Heat the Oil:
- In a large pot or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small piece of dough—it should sizzle and rise to the top quickly.
4. Fry the Donuts:
- Carefully drop the donuts into the hot oil, frying only a few at a time to avoid overcrowding. Fry for 1-2 minutes per side, or until golden brown and puffed up.
- Use a slotted spoon to transfer the donuts to a paper towel-lined plate to drain excess oil.
5. Prepare the Glaze:
- While the donuts are cooling slightly, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt in a small bowl until smooth.
- If the glaze is too thick, add more milk, one teaspoon at a time, until it reaches a pourable consistency.
6. Glaze and Serve:
- Once the donuts have cooled slightly, dip them into the glaze while still warm. Let the excess drip off, then set them on a cooling rack to allow the glaze to set.
- Serve the donuts fresh, and enjoy the perfect balance of crispy edges, fluffy interiors, and a sweet, tangy glaze!
Tips:
- If you don’t have sourdough discard on hand, you can make a quick batch using unfed sourdough starter (but make sure it’s not too old or watery).
- For a fun twist, you can coat the fried donuts with cinnamon sugar instead of glazing them.
- These donuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container for up to two days. You can reheat them slightly in the oven for a warm treat!
Enjoy your sourdough discard donuts—fluffy, flavorful, and a great way to minimize waste in the kitchen!
