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Sourdough Discard Donuts Recipe

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4.2 from 11 reviews

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

  1. 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.
  2. Combine wet ingredients: Stir in the sourdough discard, lightly beaten eggs, cooled melted butter, and salt into the yeast mixture.
  3. 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.
  4. 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.
  5. 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.
  6. Second rise at room temperature: Allow the doughnuts to rise for 45-60 minutes until they become puffy.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://recipeteach.com/sourdough-discard-donuts-recipe/