There is something simply magical about these fluffy, tender, and flavorful treats that make mornings brighter and afternoons sweeter. This Sourdough Discard Donuts Recipe takes the best of homemade baking with a clever twist: putting sourdough discard to delicious use, turning it into perfectly pillowy donuts that are crispy on the outside and soft on the inside. Whether you’re a seasoned baker or just exploring the world of sourdough, this recipe is an absolute showstopper you will love to share and savor again and again.
Ingredients You’ll Need
This recipe comes together with a few straightforward, pantry-friendly ingredients, each playing a key role in building the donut’s texture, flavor, and charm. From the tangy undertones of the sourdough discard to the rich creaminess of butter and eggs, every element works harmoniously to create a truly unforgettable treat.
- Sourdough discard (1/2 cup, 6 ounces): The star ingredient that brings a subtle tang and helps tenderize the dough beautifully.
- Whole milk (3/4 cup, 6 ounces): Adds moisture and richness, creating that perfect donut crumb.
- Granulated sugar (1/4 cup): A touch of sweetness that feeds the yeast and balances the flavors.
- Active dry yeast (2 1/4 teaspoons): The leavening agent that gives the donuts that lovely rise and fluffy texture.
- Eggs (2 large, lightly beaten): Contributes structure, richness, and color.
- Unsalted butter (8 tablespoons, melted): Adds indulgent flavor and a tender crumb.
- All-purpose flour (3 1/3 cups, plus extra for dusting): The base of the dough, ensuring softness without stickiness.
- Kosher salt (1 teaspoon): Enhances all the flavors and balances sweetness perfectly.
- Powdered sugar (3 cups, sifted): Essential for creating that luscious, glossy glaze.
- Heavy cream (1/2 cup): Makes the glaze silky and smooth for a decadent finish.
- Vanilla bean paste (1 tablespoon): Infuses the glaze with warm, fragrant notes.
- Pinch of salt: Rounds out the glaze with depth and balance.
How to Make Sourdough Discard Donuts Recipe
Step 1: Activate the Yeast
Start by warming your milk to a pleasantly warm temperature—about 20 seconds in the microwave should do—but be careful; you don’t want it too hot or you’ll lose those precious yeast bubbles. Pour the warmed milk into a mixing bowl, stir in the sugar, and sprinkle the yeast on top. Wait about five minutes, just until the mixture becomes foamy and alive, signaling that your yeast is ready to work its magic.
Step 2: Combine the Wet Ingredients
Once the yeast is bubbly, stir in the sourdough discard, eggs, melted butter (which should have cooled slightly to avoid killing the yeast), and salt. This blend generates a rich base that promises a wonderfully soft and flavorful dough, balancing the tang of the discard and the richness of the butter and eggs.
Step 3: Incorporate the Flour and Knead
Add your flour gradually, in three batches, stirring gently until everything comes together. If you have a stand mixer, this is when your dough hook shines—knead on low speed for about 4 to 5 minutes until you achieve a smooth, slightly soft dough that isn’t sticky. If you’re kneading by hand, be gentle and patient. Resist the urge to add too much extra flour; a moist dough will give you the tender crumb you want.
Step 4: Chill the Dough
Place your dough in a lightly oiled bowl, cover it loosely, and refrigerate for at least an hour or overnight if you have the time. This chill step is crucial—it relaxes the dough, develops flavor, and makes rolling out a breeze.
Step 5: Shape and Proof
After chilling, roll out the dough on a floured surface until it’s about half an inch thick. Use a 3-inch donut cutter to stamp out circles, then give them plenty of room on a parchment-lined baking sheet. Spray lightly and cover with plastic wrap to keep them cozy while they rise for 45 to 60 minutes, puffing up beautifully.
Step 6: Fry to Golden Perfection
Heat your oil to 350 degrees Fahrenheit—a deep-fry thermometer will be your best friend here to keep things steady. Fry the doughnuts in batches, about one minute per side, until they’re a gorgeous golden brown. Remove them carefully with a slotted spoon and drain briefly on paper towels.
Step 7: Glaze and Delight
While still warm, dip each donut into a smooth glaze made by mixing powdered sugar, heavy cream, vanilla bean paste, and a pinch of salt. Let the glaze set just enough to hold, then prepare to indulge in one of life’s simple pleasures. This is the moment where your efforts pay off in every delicious bite.
How to Serve Sourdough Discard Donuts Recipe
Garnishes
These donuts shine on their own, but you can elevate presentation with classic toppings like a dusting of cinnamon sugar, a sprinkle of chopped nuts for crunch, or even a drizzle of melted dark chocolate for extra richness. Fresh berries or edible flowers add a pop of color and freshness that impresses every time.
Side Dishes
Pair these donuts with a hot cup of coffee, chai tea, or a frothy latte for a comforting snack. Fresh fruit salad or a bowl of creamy yogurt on the side brings balance to their indulgence, creating a delightful brunch or dessert setting that feels both satisfying and special.
Creative Ways to Present
Why not assemble a donut board? Offer a variety of glazes and toppings alongside the warm donuts, letting friends and family customize their own treats. Or arrange the donuts in a stacked tower for a fun centerpiece at gatherings—everyone will be clamoring to dig in!
Make Ahead and Storage
Storing Leftovers
If you have any Sourdough Discard Donuts Recipe leftovers, store them at room temperature inside a loosely covered container or a paper bag to prevent sogginess. Avoid airtight containers, which can trap moisture and cause sweating. These donuts are best enjoyed fresh, but they’ll stay tasty for up to two days.
Freezing
You can freeze leftover donuts by placing them in a single layer on a baking sheet to flash freeze, then transferring them to an airtight container or freezer bag. When you’re ready to indulge, thaw at room temperature for an hour or so. This way, you can enjoy your favorites even on busy days.
Reheating
To revive that freshly fried warmth, gently reheat your donuts in a 350-degree oven for about 5 minutes. Avoid the microwave if possible, as it can make the donuts rubbery. This method refreshes the texture and warms the glaze just right.
FAQs
Can I make these donuts without a stand mixer?
Absolutely! While a stand mixer makes kneading easier, you can mix and knead the dough by hand. It might take a bit more time and elbow grease, but the results will be just as delicious.
What if I don’t have sourdough discard? Can I still make these donuts?
The sourdough discard adds a unique tang and moisture, but if you don’t have any, you can experiment by substituting with an equal amount of yogurt or buttermilk for a similar effect. The texture might vary slightly, but you’ll still get tasty donuts.
How important is the oil temperature when frying?
Very important! Keeping the oil at a consistent 350 degrees ensures your donuts cook evenly with a crisp exterior and soft center. Too hot, and they burn outside before cooking through; too cool, and they absorb excess oil and become greasy.
Can I bake these instead of frying?
You can bake them, but frying really creates that iconic texture and flavor. When baked, they’ll be more like sweet rolls. If you do bake, brush them with melted butter and bake at 375 degrees for about 12-15 minutes until golden.
What’s the best way to customize the glaze?
Feel free to add flavors like citrus zest, coffee extract, or cinnamon to the glaze, or mix in food coloring for festive occasions. You can even turn the glaze into a frosting by adding a bit more powdered sugar for thicker coverage.
Final Thoughts
This Sourdough Discard Donuts Recipe truly captures the joy of homemade baking with a clever, delicious twist that helps reduce waste while creating a treat everyone will adore. Whether you’re making them for a special occasion or a cozy weekend morning, these donuts bring warmth, flavor, and smiles to the table. I can’t wait for you to try this recipe and discover your new favorite way to use sourdough discard!
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Sourdough Discard Donuts Recipe
This recipe transforms sourdough discard into soft, flavorful donuts coated in a smooth vanilla glaze. Utilizing active dry yeast alongside the sourdough starter gives the donuts a light, airy texture. The dough is refrigerated for flavor development, then rolled, cut, fried, and dipped in a luscious vanilla bean glaze for a perfect homemade treat.
- Total Time: 9 hours (including refrigeration and rising time)
- Yield: 12-15 donuts plus holes
Ingredients
Dough
- 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
Glaze
- 3 cups powdered sugar, sifted
- 1/2 cup heavy cream
- 1 tablespoon vanilla bean paste
- Pinch salt
Instructions
- Warm the milk and activate yeast: Place the milk in a microwave-safe measuring glass and warm it for about 20 seconds until fairly warm but not hot. Pour the milk into a stand mixer bowl or large mixing bowl, stir in the sugar, then sprinkle the yeast on top. Let sit for 5 minutes until foamy, indicating the yeast is active. Meanwhile, melt the butter and let it cool.
- Combine wet ingredients: Stir in the sourdough discard, lightly beaten eggs, cooled melted butter, and salt into the yeast mixture.
- Add flour and knead dough: Gradually add the flour in three batches, mixing until combined. Knead the dough on low speed with a dough hook for 4-5 minutes until smooth, or knead by hand. The dough should be soft and slightly wet, not sticky, so avoid adding too much flour.
- First proof in refrigerator: Place the dough in a lightly oiled bowl, cover it, and refrigerate for 1-2 hours or overnight (about 8-10 hours) to allow flavor development and fermentation.
- Roll and cut doughnuts: Remove the chilled dough and roll it out on a floured surface to 1/2-inch thickness. Cut out doughnuts using a 3-inch doughnut cutter. Place cut doughnuts on parchment-lined baking sheets with enough space between for expansion. Lightly spray with nonstick spray and cover with plastic wrap.
- Second rise at room temperature: Allow the doughnuts to rise for 45-60 minutes until they become puffy.
- Prepare frying setup and glaze: Heat oil in a deep pan or skillet to 350°F (using a thermometer for accuracy). Line one baking sheet with parchment and another with double-layered paper towels for draining. For the glaze, sift powdered sugar into a bowl, stir in heavy cream, vanilla bean paste, and salt until smooth. Adjust consistency if needed.
- Fry doughnuts: Fry doughnuts in batches, cooking each side for about one minute until golden brown. Fry doughnut holes slightly less time. Use a slotted spoon to remove them and transfer to paper towels to drain briefly.
- Glaze doughnuts: While still warm, dip each doughnut into the glaze, fully coating both sides, then place on the parchment-lined sheet to set. Repeat for all doughnuts and holes.
- Serve and store: Enjoy the donuts immediately for best freshness. Leftovers can be stored at room temperature in a lightly covered box but are best eaten the same day to avoid sweating and loss of texture.
Notes
- Use a 3-inch doughnut cutter for best size and shape.
- Monitor oil temperature carefully at 350°F to ensure even frying without burning.
- Do not add excessive flour while kneading to keep dough soft and tender.
- Allowing the dough to rest overnight in the fridge enhances flavor and texture.
- Dip doughnuts into glaze while warm for the best coating adhesion.
- Store donuts at room temperature in a lightly covered container to avoid moisture buildup.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
