Sourdough Discard Doughnuts
"EpicSourdough Discard Doughnuts: Soft, Crispy, and Irresistibly Delicious!"
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.