A Delightful Homemade Treat
There’s something magical about turning kitchen scraps into a masterpiece. Sourdough discard, often the byproduct of maintaining a sourdough starter, is one of those golden opportunities to take what would normally be thrown away and transform it into something extraordinary. Enter the Sourdough Discard Doughnut—a crisp-on-the-outside, soft-on-the-inside, melt-in-your-mouth treat that elevates your home baking game. These doughnuts have the classic fluffiness of a traditional doughnut but with a slightly tangy twist from the sourdough discard.
“Good bread is the most fundamentally satisfying of all foods; and good bread with
James Beard
fresh butter, the greatest of feasts.”
Whether you’re an experienced baker or a curious beginner, this recipe offers a unique way to reduce waste while indulging in something sweet. With minimal effort, you can create doughnuts that are perfect for a cozy weekend breakfast, a treat for your afternoon coffee, or even a dessert. So why not roll up your sleeves and give these a go?
Why You’ll Love This Sourdough Discard Doughnuts Recipe
It’s a Waste-Free Delight: Using sourdough discard in your doughnuts helps reduce food waste. Instead of tossing out your extra starter, you can turn it into something delicious and satisfying.
The Flavor Is Unmatched: The sourdough discard lends a subtle tang to the doughnuts, balancing the sweetness and creating a more complex flavor profile. It’s not overly sour, but just enough to give the doughnut depth.
No Fancy Equipment Needed: Unlike many doughnut recipes that require yeast or special equipment like doughnut cutters, this recipe keeps it simple. With basic kitchen tools and ingredients, you’re all set to make this decadent treat.
It’s Fun and Family-Friendly: Making doughnuts at home can be a fun weekend activity, especially if you get the whole family involved in shaping, frying, and decorating them. You can personalize them with different toppings like glaze, cinnamon sugar, or chocolate drizzle.
Crispy Outside, Soft Inside: This recipe gives you the perfect textural contrast. A crisp, golden exterior with a soft, airy, and slightly chewy interior ensures every bite is satisfying and indulgent.
How to Make
Ingredients
- 1 cup sourdough discard (unfed)
- 2 ½ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground nutmeg (optional)
- 2 eggs
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Oil for frying (vegetable or canola)
For the Glaze (optional):
- 1 ½ cups powdered sugar
- 3-4 tablespoons milk or water
- 1 teaspoon vanilla extract
Detailed Instructions
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg. Nutmeg gives that warm, classic doughnut flavor, but you can skip it if you prefer a simpler taste.
Combine Wet Ingredients: In a separate bowl, mix together the sourdough discard, eggs, milk, melted butter, and vanilla extract until fully combined. The sourdough discard brings a slight tanginess that really sets these doughnuts apart.
Form the Dough: Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. You may need to use your hands to bring it together if it gets too thick. If the dough feels too sticky, add a little more flour, one tablespoon at a time.
Shape the Doughnuts: On a lightly floured surface, roll the dough out to about ½ inch thickness. Use a round cutter or the rim of a glass to cut out doughnut shapes. If you don’t have a doughnut cutter, use a smaller round cutter (or the cap of a bottle) to punch a hole in the center.
Heat the Oil: In a deep, heavy-bottomed pan, heat about 2 inches of oil to 350°F (180°C). Use a thermometer to ensure consistent temperature for frying. Too hot, and the doughnuts will burn outside but remain raw inside. Too cold, and they will absorb too much oil.
Fry the Doughnuts: Carefully place 2-3 doughnuts into the hot oil at a time. Fry each side for about 1-2 minutes until golden brown. Remove and drain on a paper towel-lined plate.
Prepare the Glaze: While the doughnuts cool slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to create a smooth glaze. Adjust the consistency by adding more liquid if too thick.
Glaze or Coat the Doughnuts: Dip the slightly cooled doughnuts into the glaze, allowing the excess to drip off. Alternatively, coat them in cinnamon sugar for a classic touch.
Tips For Perfect Sourdough Discard Doughnuts
Keep the Dough Chilled: If your dough becomes too soft and sticky, place it in the refrigerator for about 10-15 minutes. This makes it easier to handle and cut into shapes.
Oil Temperature Is Key: Always monitor your oil temperature closely. If the oil is too hot, the doughnuts will darken quickly without cooking through. Aim for 350°F and adjust the heat as needed during frying.
Use a Thermometer: An instant-read thermometer is helpful for ensuring your oil is at the right temperature. If it fluctuates, your doughnuts might cook unevenly.
Don’t Overmix the Dough: Overworking the dough can lead to tough, dense doughnuts. Mix until just combined to keep them light and fluffy.
Customize Your Toppings: The glaze is just the beginning! Experiment with toppings like sprinkles, crushed nuts, melted chocolate, or even fruit preserves to make each doughnut unique.
“Waste not, want not.”
English Proverb
Recipe FAQ
Can I bake these doughnuts instead of frying?
Yes! Bake them at 350°F (175°C) for 10-12 minutes until golden brown. They won’t be as crispy but still delicious.
What is sourdough discard?
Sourdough discard is the portion of sourdough starter that you remove before feeding it. It’s unfed and slightly tangy.
Can I make the dough ahead of time?
Yes, you can make the dough a day ahead and refrigerate it. Just make sure to let it rest for 30 minutes at room temperature before frying.
How do I store leftover doughnuts?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat before serving.
Can I use gluten-free flour?
Yes, you can substitute a gluten-free all-purpose flour blend. The texture will be slightly different, but they should still turn out tasty!
Sourdough Discard Doughnuts
Equipment
- – Mixing bowls
- doughnut cutter (or glass),
- deep frying pan,
- Rolling Pin
- – Whisk
- paper towels.
Ingredients
- Mix the Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg. Nutmeg gives that warm, classic doughnut flavor, but you can skip it if you prefer a simpler taste.
- Combine Wet Ingredients: In a separate bowl mix together the sourdough discard, eggs, milk, melted butter, and vanilla extract until fully combined. The sourdough discard brings a slight tanginess that really sets these doughnuts apart.
- Form the Dough: Gradually add the wet mixture to the dry ingredients stirring until a dough forms. You may need to use your hands to bring it together if it gets too thick. If the dough feels too sticky, add a little more flour, one tablespoon at a time.
- Shape the Doughnuts: On a lightly floured surface roll the dough out to about ½ inch thickness. Use a round cutter or the rim of a glass to cut out doughnut shapes. If you don’t have a doughnut cutter, use a smaller round cutter (or the cap of a bottle) to punch a hole in the center.
- Heat the Oil: In a deep heavy-bottomed pan, heat about 2 inches of oil to 350°F (180°C). Use a thermometer to ensure consistent temperature for frying. Too hot, and the doughnuts will burn outside but remain raw inside. Too cold, and they will absorb too much oil.
- Fry the Doughnuts: Carefully place 2-3 doughnuts into the hot oil at a time. Fry each side for about 1-2 minutes until golden brown. Remove and drain on a paper towel-lined plate.
- Prepare the Glaze: While the doughnuts cool slightly whisk together the powdered sugar, milk, and vanilla extract in a small bowl to create a smooth glaze. Adjust the consistency by adding more liquid if too thick.
- Glaze or Coat the Doughnuts: Dip the slightly cooled doughnuts into the glaze allowing the excess to drip off. Alternatively, coat them in cinnamon sugar for a classic touch.
Notes
Nutrition (per doughnut)
| Calories: | 240 | Carbohydrates: | 36g | Protein: | 4g | Fat: | 9g | Saturated Fat: | 4g | Polyunsaturated Fat: | 2g | Monounsaturated Fat: | 3g | Sodium: | 180mg | Potassium: | 90mg | Fiber: | 1g | Sugar: | 12g | Vitamin C: | 0mg | Calcium: | 30mg | Iron: | 1mg |Let me know!
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