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Epic Sourdough Discard Doughnuts
Thomas J. Moss

Sourdough Discard Doughnuts

"EpicSourdough Discard Doughnuts: Soft, Crispy, and Irresistibly Delicious!"
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 doughnuts
Calories: 240
Ingredients Equipment Nutrition Notes

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.

Equipment

  • - Mixing bowls
  • doughnut cutter (or glass),
  • deep frying pan,
  • Rolling Pin
  • - Whisk
  • paper towels.

Nutrition

Calories: 240kcal

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 |
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