sourdough discard donuts recipe

Prep time: 30 minutes
Rise time: 1 hour 30 minutes
Cook time: 15 minutes (in batches)
Total time: 2 hours 15 minutes
Intensity: Medium

Description

If you have a sourdough starter, you know the struggle: the discard pile-up! While perfect for crackers and pancakes, nothing transforms that tangy byproduct into a triumph quite like a donut. These Sourdough Discard Donuts are exceptionally soft, with a tender, pillowy crumb and a subtle, complex tang that perfectly balances the sweet glaze.

This recipe is a fantastic way to use up a cup of unfed starter. The result is a donut that is lighter and has a more interesting flavor profile than your standard yeasted donut. We’ll make two classic versions: a simple vanilla-glazed donut and a cinnamon sugar-coated one. Get ready for the best kind of kitchen project!

Why You’ll Love This Recipe

Uses Up Discard: A delicious solution for leftover sourdough starter.
Incredible Texture: Thanks to the discard, these donuts are incredibly moist and tender.
Make-Ahead Friendly: The dough can be shaped and refrigerated overnight for fresh donuts in the morning.
Better Flavor: The gentle fermentation from the discard adds a lovely depth of flavor that plain donuts lack.

Ingredients

For the Donut Dough

1 cup (240g) sourdough discard, unfed (straight from the fridge is perfect)
1/2 cup (120ml) whole milk, lukewarm
1/4 cup (50g) granulated sugar
1/4 cup (57g) unsalted butter, melted and cooled
2 large eggs, room temperature
1 teaspoon vanilla extract
3 1/2 cups (438g) all-purpose flour, plus more for dusting
1 1/2 teaspoons instant yeast
1 teaspoon fine sea salt
1/4 teaspoon ground nutmeg (optional, but classic)
Vegetable or canola oil, for deep frying

For the Vanilla Glaze

2 cups (240g) powdered sugar, sifted
1/4 cup (60ml) whole milk or heavy cream
1 teaspoon vanilla extract
Pinch of salt

For the Cinnamon Sugar Coating

1 cup (200g) granulated sugar
1 1/2 tablespoons ground cinnamon
Pinch of salt

Instructions

Part 1: Make the Dough

Mix Wet Ingredients: In a large bowl, whisk together the sourdough discard, lukewarm milk, sugar, melted butter, eggs, and vanilla extract until well combined.
Combine Dry Ingredients: In a separate, medium bowl, whisk together the flour, instant yeast, salt, and nutmeg. (Make sure the yeast and salt are on opposite sides of the bowl initially; you’ll mix them together as you whisk).
Form the Dough: Pour the dry ingredients into the wet ingredients. Stir with a sturdy spoon or a dough whisk until a shaggy dough forms and no dry bits remain.
Knead: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes. The dough will be soft and slightly tacky but should smooth out. You can also do this in a stand mixer with a dough hook on medium-low speed for 5-7 minutes. Don’t be tempted to add too much extra flour; a tacky dough yields a tender donut. It should pass the “windowpane test” – you should be able to stretch a small piece of dough thin enough to see light through it without it tearing easily.
First Rise: Form the dough into a smooth ball. Place it in a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place until doubled in size. This will take about 60 to 90 minutes, depending on the warmth of your kitchen.

Part 2: Shape the Donuts

Roll and Cut: Turn the risen dough out onto a lightly floured surface. Gently pat or roll it out to about 1/2-inch thickness.
Cut Donuts: Use a floured 3-inch round cutter to cut out as many rounds as possible. Then, use a floured 1-inch cutter to cut out the centers, creating the classic donut shape. Place the donuts and the donut holes onto a parchment-lined baking sheet. Gently re-roll the scraps and cut out more donuts.
Second Rise: Cover the shaped donuts loosely with a clean kitchen towel. Let them rise again until they are puffy and almost doubled, about 30-40 minutes. They should feel very light and airy.

Part 3: Fry the Donuts

Heat Oil: In a heavy-bottomed pot, Dutch oven, or deep fryer, pour in about 2 inches of oil. Heat the oil to 350°F (175°C) . Use a thermometer for accuracy; this is crucial for perfect donuts.
Fry Donuts: Carefully place 2-3 donuts into the hot oil, being careful not to overcrowd the pot. Fry for 60-90 seconds per side, until golden brown. They will puff up and float almost immediately. Use a slotted spoon or a spider skimmer to flip them. They should be a deep, even brown.
Drain: Transfer the fried donuts to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Let them cool for just a minute or two—they need to be warm for the coatings to stick. Fry the donut holes for about 60 seconds total, turning frequently.

Part 4: Coat the Donuts

Make the Glaze: While the donuts are frying, whisk together all the glaze ingredients in a shallow bowl until smooth.
Make the Cinnamon Sugar: In a separate shallow bowl, whisk together the sugar, cinnamon, and salt.
Coat: While the donuts are still warm:
- For Glazed: Dip the top side of the donut into the glaze, letting the excess drip back into the bowl. Place the donut glazed-side up on the wire rack for the glaze to set.
- For Cinnamon Sugar: Toss the warm donuts in the cinnamon sugar mixture until completely coated. Gently shake off any excess and place them on the rack.

Tips for Perfect Donuts

Don’t Overcrowd: Frying too many at once will cause the oil temperature to drop drastically, leading to greasy, doughy donuts.
Temperature is Key: Keep that oil at a steady 350°F. If it’s too low, they absorb oil; if it’s too high, they burn on the outside and stay raw inside.
Use a Thermometer: An instant-read or candy/fry thermometer is your best friend here.
Serve Fresh: Donuts are undeniably best the day they are made. Store any leftovers in an airtight container at room temperature for up to one day. You can refresh them in a 300°F oven for a few minutes, though they won’t be quite as perfect as fresh.

Nutrition Information

(Per Glazed Donut – Approximate)

Calories: 320
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 35mg
Sodium: 210mg
Total Carbohydrates: 48g
Dietary Fiber: 1g
Total Sugars: 22g
Protein: 6g