Sourdough Discard Doughnuts

Name: Sourdough Discard Doughnuts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: Mix the Dry Ingredients: In a large bowl; Combine Wet Ingredients: In a separate bowl; Form the Dough: Gradually add the wet mixture to the dry ingredients; Shape the Doughnuts: On a lightly floured surface; Heat the Oil: In a deep; 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; Glaze or Coat the Doughnuts: Dip the slightly cooled doughnuts into the glaze

Published:

September 8, 2024

By:

Thomas J. Moss

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
fresh butter, the greatest of feasts.”
James Beard

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

How Do You Keep Sourdough Donuts Fresh?

To keep sourdough donuts fresh:

Store at Room Temperature: Place them in an airtight container for up to 2 days. Ensure they are completely cooled before storing to prevent condensation.
Refrigeration: While not ideal (as it can make donuts slightly tough), refrigerate in an airtight container for 3–4 days, especially if they are glazed or contain perishable fillings.
Freezing: For longer storage, freeze unglazed donuts by wrapping them individually in plastic wrap and placing them in a freezer-safe bag. Reheat in an oven at 350°F (175°C) for about 10 minutes.

How to Know If Sourdough Discard Has Gone Bad?

Signs that sourdough discard has gone bad include:

Off Odor: A strong, unpleasant smell (like rot or mold) instead of its usual tangy aroma.
Mold Growth: Visible spots of green, black, or fuzzy mold make the discard unsafe.
Discoloration: A pink or orange tint suggests bacterial contamination.
Excess Liquid: While a small layer of hooch (liquid on top) is normal, an unusually large amount combined with an off smell is a bad sign.

What’s the Difference Between Sourdough Donuts and Regular Donuts?

Leavening Agent:
- Sourdough Donuts: Use natural wild yeast from sourdough starter for leavening, resulting in a tangy flavor and slightly chewy texture.
- Regular Donuts: Typically leavened with commercial yeast or baking powder for a neutral, airy flavor.
Flavor Profile:
- Sourdough donuts have a slight tang, adding depth to the sweetness. Regular donuts are straightforward in taste.
Texture:
- Sourdough donuts are chewier and have a more complex crumb due to natural fermentation, while regular donuts are softer and fluffier.

How Long Can Sourdough Discard Last in the Fridge?

Sourdough discard can last:

1–2 Weeks: If stored in a clean, airtight container. Stir occasionally to redistribute liquid and check for signs of spoilage.
3 Months (Freezer): Freeze discard in portions for longer storage.

Do You Have to Discard Sourdough Starter Every Time You Feed It?

Yes, discarding is necessary to:

Maintain Balance: Prevent the starter from becoming too large and unmanageable.
Control Acidity: Regular feeding dilutes acidity levels, keeping the yeast healthy.
Prevent Waste: Instead of throwing it away, use discard in recipes like donuts, pancakes, or crackers.

How Do You Know When Sourdough Has Gone Bad?

Sourdough starter has gone bad if:

Foul Odor: Strong smell of rot or mold.
Mold: Visible spots of green, black, or orange mold.
Pink or Orange Tint: Indicates bacterial contamination.
No Activity: If it fails to bubble or rise after feeding.

Common Mistakes When Making Sourdough Discard Donuts

Using Overly Wet Dough:
- If the dough is too sticky, shaping becomes difficult. Gradually add flour during mixing until it’s manageable but still soft.
Skipping Temperature Control:
- Frying at the wrong temperature (below 350°F) can make donuts absorb oil, while higher temperatures burn the outside without cooking the inside.
Overmixing the Dough:
- Overworking the dough develops excess gluten, leading to dense donuts. Mix until just combined for a tender crumb.
Cutting Shapes Too Thin:
- Rolling the dough too thin results in flat donuts. Ensure the dough is about ½ inch thick for proper rise and fluffiness.
Not Resting the Dough:
- Skipping the resting step prevents proper hydration and texture development. Let the dough rest for at least 30 minutes before frying.
Crowding the Pan:
- Frying too many donuts at once lowers oil temperature, leading to uneven cooking. Fry in small batches for consistent results.
Skipping Drainage:
- Not draining donuts on paper towels after frying leaves them greasy.

Conclusion

Sourdough discard donuts are a delightful way to reduce waste while indulging in a sweet treat with a unique tangy flavor. Avoid common mistakes like skipping temperature control or overmixing to ensure light, fluffy donuts with a crisp exterior. With a simple process and versatile topping options, these donuts are perfect for any occasion, blending the art of sourdough baking with the joy of homemade comfort food.