Why I Love This Recipe
If you’ve ever wondered how to make incredibly soft, pillowy donuts with a twist, this Sourdough Discard Donut recipe is the answer! Not only are they irresistibly tender, but they also utilize your sourdough discard, giving them a unique depth of flavor. The combination of a slightly tangy dough with a sugary glaze is pure heaven. Whether you make them the same day or prepare them overnight for a fresh morning treat, they’ll always turn out delicious. Plus, these donuts are customizable — from filled donuts to different glaze flavors, you can make them your own!
Recipe Details
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Chilling Time: 1 Hour
Total Time: 2 Hours
Servings: 12-15 donuts
Ingredients
For the Donuts:
- 1/2 cup sourdough discard (6 ounces)
- 3/4 cup whole milk (6 ounces)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 large eggs, lightly beaten
- 8 tablespoons unsalted butter, melted
- 3 1/3 cups all-purpose flour, plus more for dusting (15 ounces)
- 1 teaspoon kosher salt
For the Glaze:
- 3 cups powdered sugar, sifted
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
-
Prepare the Milk and Yeast Mixture:
Microwave the milk for 20 seconds to warm it. It should be warm to the touch, but not hot enough to kill the yeast. Pour it into the bowl of your stand mixer (or a large mixing bowl). Stir in the sugar and sprinkle the yeast over top. Let the mixture sit for 5 minutes until it becomes foamy. -
Add Wet Ingredients:
While the yeast is activating, melt the butter and set it aside to cool slightly. Stir the sourdough discard, eggs, and salt into the yeast mixture. Mix well. -
Incorporate the Flour:
Gradually add the flour in 3 batches to the wet mixture. Mix until combined and a soft dough forms. If using a stand mixer, knead on low speed for 4-5 minutes until smooth. If kneading by hand, work the dough until smooth, but don’t worry if it’s a bit on the wet side — it should be soft but not sticky. -
First Rise & Chilling:
Place the dough into a lightly oiled bowl and cover. Allow the dough to chill in the refrigerator for 1-2 hours or overnight for about 8-10 hours. -
Shape the Donuts:
After chilling, remove the dough from the fridge. Place it on a lightly floured surface and roll it out to a 1/2-inch thickness. Use a 3-inch donut cutter (or two round cutters, one large and one small for the hole) to cut out your donuts. Transfer the cut donuts to a parchment paper-lined baking sheet, spacing them out a bit. Spray lightly with nonstick spray and cover with plastic wrap. Let the donuts rise for 45-60 minutes at room temperature, until they are puffy. -
Heat the Oil:
While the donuts are rising, heat your oil to 350°F in a deep pot or frying pan. Use a thermometer to monitor the temperature. -
Prepare the Glaze:
In a small mixing bowl, sift the powdered sugar. Add the heavy cream, vanilla extract, and a pinch of salt. Stir until the glaze is smooth. If it’s too thick, add a little more cream to adjust the consistency. -
Fry the Donuts:
Once the oil is heated, carefully lower the donuts into the hot oil, a few at a time. Fry for about 1 minute per side until they are golden brown. Donut holes will cook slightly faster. Use a slotted spoon to remove the donuts and place them on a baking sheet lined with paper towels to drain excess oil. -
Glaze the Donuts:
While the donuts are still warm, dip them into the glaze, turning once to coat fully. Place the glazed donuts on a parchment paper-lined sheet and let the glaze set. Repeat this process for all the donuts and holes. -
Serve & Enjoy:
Serve the donuts immediately for the best flavor and texture. Enjoy these soft, sugary delights with a hot cup of coffee or tea!
Tips & Tricks
-
Dough Consistency: The dough will be slightly soft and sticky, which is perfectly normal. If you find it too wet to handle, sprinkle just a little more flour when rolling it out. However, don’t add too much flour, or the donuts will turn out dense.
-
No Donut Cutter? Use two round cookie cutters of different sizes, or even a wide-mouthed jar to cut out the center hole.
-
Frying: Monitor the oil temperature closely. If it’s too hot, the donuts will burn on the outside before cooking through. If it’s too cold, they’ll absorb too much oil and become greasy.
-
For Filled Donuts: If you want to make filled donuts (e.g., with jam or cream), simply skip cutting out the center. The cook time will be a little longer — about 2 minutes per side.
Notes
-
Storage: Donuts are best enjoyed fresh, but they can be stored at room temperature for 1-2 days. Keep them in a box or lightly covered. Do not store them in an airtight container as they may sweat. For longer storage, freeze the donuts (un-glazed) for up to 1 month. To reheat, bake at 350°F for 5 minutes or microwave for 10-15 seconds.
-
Custom Glazes: You can easily modify the glaze by adding cocoa powder, cinnamon, or even maple syrup for a different flavor. Adjust the glaze’s consistency by adding more cream for a thinner glaze or more powdered sugar for a thicker glaze.
FAQs
1. Can I make these donuts without a stand mixer?
Yes! While a stand mixer makes the process easier, you can easily mix and knead the dough by hand. Just be sure to knead until smooth, and don’t add too much flour.
2. How long can I refrigerate the dough before frying?
The dough can be stored in the refrigerator for up to 12 hours. If you’d like to make the donuts in the morning, simply prepare the dough the night before and let it rest in the fridge overnight.
3. Can I make these donuts ahead of time?
These donuts are best eaten the same day they are made. However, you can prepare the dough in advance and store it in the fridge overnight, then fry and glaze them in the morning for a fresh batch.
This Sourdough Discard Donut recipe gives you all the sweetness and fluffiness you crave while making great use of your sourdough discard. Whether you’re making them for a special occasion or a weekend treat, they’ll be a hit with everyone who tastes them
