Sourdough Discard Donuts – Easy, Fluffy & No Waste!
Turn your sourdough discard into soft, pillowy donuts—perfect for frying or baking! Ready in under 2 hours.
Ingredients
*(Makes 8-10 donuts)*
-
1 cup (240g) unfed sourdough discard (100% hydration)
-
¼ cup (60ml) warm milk (or plant-based milk)
-
2 tbsp (25g) sugar
-
1 egg (room temp)
-
2 tbsp (30g) melted butter (or oil)
-
1 tsp vanilla extract
-
½ tsp salt
-
2 cups (250g) all-purpose flour (+ extra for dusting)
-
1 tsp baking powder (for lift)
For Frying:
-
Oil (vegetable, canola) for deep frying
-
Coating: Cinnamon sugar, glaze, or powdered sugar
For Baking:
-
350°F (175°C) for 12-15 mins
Instructions
1. Make the Dough
-
In a bowl, mix discard, milk, sugar, egg, butter, and vanilla.
-
Add flour, salt, and baking powder. Stir until a shaggy dough forms.
-
Knead lightly (2-3 mins) until smooth. It should be soft but not sticky (add 1-2 tbsp flour if needed).
-
Cover and rest 1 hour (or overnight in the fridge for tangier flavor).
2. Shape & Cook
Fried Version (Classic):
-
Roll dough ½-inch thick, cut into rings (use a bottle cap for holes).
-
Heat oil to 350°F (175°C). Fry 1-2 mins per side until golden.
-
Drain on paper towels, then coat in cinnamon sugar or glaze.
Baked Version (Healthier):
-
Bake at 350°F (175°C) for 12-15 mins until puffed.
-
Brush with melted butter and roll in sugar.
Flavor Ideas
🍩 Glazed: Dip in powdered sugar + milk glaze.
🍯 Cinnamon Sugar: Toss warm donuts in cinnamon-sugar mix.
🍫 Chocolate Dip: Melt chocolate + coconut oil for dipping.
Why This Works
✨ No yeast needed – Baking powder + sourdough give lift.
♻️ Uses discard – Reduces waste, adds subtle tang.
⏱️ Quick – Faster than yeast donuts!
Perfect with coffee or as a sweet treat! ☕ Want a sourdough discard cinnamon roll recipe next? Let me know! 😊
