How to make Sourdough Discard Donuts
Sourdough discard donuts are not only a delicious treat but also a clever way to make good use of the sourdough starter that might otherwise go to waste. These fluffy, sweet donuts are perfect for breakfast, dessert, or a snack. The glaze gives them an extra touch of sweetness that will make your taste buds dance.
Ingredients:
- 3 cups powdered sugar, sifted
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- Pinch salt
- 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 a little more for dusting (15 ounces)
- 1 teaspoon kosher salt
Directions:
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Prepare the Milk: Start by placing the milk in a microwave-safe measuring cup and warm it for about 20 seconds. Your goal is to make it warm, not hot, as you don’t want to burn the yeast.
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Combine Sugar and Yeast: Pour the warmed milk into the bowl of your stand mixer fitted with the dough hook, or you can use a large mixing bowl. Stir in the granulated sugar and sprinkle the yeast over the top. Allow this mixture to sit for 5 minutes until it becomes slightly foamy. This step activates the yeast, which is key to making your donuts rise.
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Mix Other Ingredients: While waiting for the yeast to activate, melt your unsalted butter and allow it to cool slightly. Once the yeast mixture is ready, stir in the sourdough discard, beaten eggs, melted butter, and a pinch of salt.
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Add the Flour: Gradually add the all-purpose flour in three batches, stirring until well combined. If you’re using a stand mixer, knead the dough on low speed for about 4-5 minutes until it becomes smooth. If kneading by hand, do your best to incorporate the ingredients without adding too much flour. The dough should be soft, slightly wet, but not sticky.
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Chill the Dough: Place the dough in a lightly oiled bowl and cover it. Refrigerate it for one to two hours or overnight for about 8-10 hours. Chilling the dough makes it easier to roll out and helps develop the flavor.
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Roll Out the Dough: After the dough has chilled, take it out of the refrigerator and place it on a lightly floured surface. Roll it out to about 1/2 inch thick. Use a 3-inch donut cutter to cut out your donuts.
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Second Rise: Place the cut donuts on a baking sheet lined with lightly floured parchment paper. Make sure you give them enough space to expand as they will rise. Lightly spray the donuts with nonstick spray, cover them with plastic wrap, and let them rise at room temperature for about 45-60 minutes. They should appear puffy.
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Heat the Oil: Toward the end of this rising time, heat the oil in a deep pot or fryer to 350°F over medium heat. A thermometer is helpful to ensure the oil is at the ideal frying temperature.
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Prepare for Glazing: While the oil heats, prepare the glaze. Sift the powdered sugar into a small bowl and mix in the heavy cream, vanilla extract, and a pinch of salt until you achieve a smooth consistency. You can adjust the thickness by adding more sugar or cream.
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Fry the Donuts: Carefully add the donuts to the hot oil in batches. Fry them for about one minute per side until they turn a beautiful golden brown. Remember, donut holes will cook a bit faster. Use a slotted spoon to remove the donuts from the oil and let them drain on paper towels.
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Glaze the Donuts: While the donuts are still warm, dip them into the glaze, making sure to turn them once for full coverage. Place them back on the parchment paper-lined sheet for the glaze to set.
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Enjoy: Repeat the process until all the donuts are fried and glazed. These goodies are best enjoyed fresh, so gather your friends or family and dig in! If you have any leftovers, you can store them at room temperature in a box or lightly covered.
Why You’ll Love This Sourdough Discard Donuts Recipe
These sourdough discard donuts are not only tasty, but they also help reduce food waste by using sourdough starter that you might otherwise toss out. The unique flavor from the sourdough gives these donuts a delicious depth that’s hard to beat. Plus, they are easy to make, and everyone loves the fluffy texture and sweetness of freshly fried donuts.
Nutritional Benefits
Sourdough discard donuts can bring some nutritional advantages compared to regular donuts. Here are a few benefits:
- Fermented Dough: The sourdough process encourages good bacteria growth, which can aid digestion.
- Rich in Flavor: The fermentation process enhances the flavor profile of donuts, making them more delectable.
- Use of Discard: Repurposing your sourdough discard means less waste and makes your baking habits more sustainable.
What to Serve With Sourdough Discard Donuts
Sourdough discard donuts can pair wonderfully with:
- Fresh brewed coffee
- Milk or plant-based milk alternatives
- A dusting of cinnamon sugar for a touch of spice
- Fresh fruits like berries for a refreshing contrast
How to Store Sourdough Discard Donuts
The best way to store your sourdough discard donuts is to keep them at room temperature in a large box or lightly covered with a clean kitchen towel. Make sure they are not in an airtight container because they might sweat and become soggy. Ideally, consume them on the same day you make them for the best texture and taste.
Tips and Mistakes to Avoid
- Don’t Rush the Yeast: Ensure your yeast is fresh and activated properly by letting it sit and become foamy before using it.
- Temperature Check: Maintain the oil temperature to avoid greasy donuts. If the oil is too hot, the outside will brown quickly while the inside remains raw; if too low, they’ll absorb more oil and become greasy.
- Don’t Skip the Chilling: Allowing the dough to chill makes it easier to handle and helps develop the flavor. Patience is key!
Variations
- Flavor Additions: You can add spices like nutmeg or cinnamon to the dough for added flavor.
- Fillings: Try filling your donuts with jam, chocolate, or cream for a delightful surprise.
- Coatings: Instead of glazing, roll the donuts in sugar or powdered sugar for a different take.
FAQs
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Can I use a different type of milk?
Yes, you can substitute whole milk with almond milk, oat milk, or any other milk alternative. -
How long can I keep the sourdough discard?
Sourdough discard can be stored in the refrigerator for up to a week. You can freeze it for longer storage. -
Can I make these donuts without a stand mixer?
Absolutely! You can knead the dough by hand. Just ensure to incorporate the ingredients properly without adding too much extra flour.
These sourdough discard donuts will surely become a favorite in your household. Enjoy the process of making them as much as savoring each delicious bite!
Print
Sourdough Discard Donuts
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious fluffy donuts made with sourdough discard, perfect for breakfast or as a sweet treat.
Ingredients
- 3 cups powdered sugar, sifted
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- Pinch salt
- 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 (15 ounces), plus a little more for dusting
- 1 teaspoon kosher salt
Instructions
- Prepare the milk by warming it for about 20 seconds.
- Combine the warmed milk, granulated sugar, and yeast, letting it sit for 5 minutes.
- Mix in the sourdough discard, beaten eggs, melted butter, and a pinch of salt.
- Add the all-purpose flour in three batches, mixing until combined.
- Knead the dough on low speed for 4-5 minutes or by hand until smooth.
- Chill the dough in an oiled bowl, covered, for 1-2 hours or overnight.
- Roll out the chilled dough to about 1/2 inch thick and cut out donuts.
- Place the donuts on a floured baking sheet to rise for 45-60 minutes.
- Heat the oil to 350°F in a deep pot.
- Prepare the glaze by mixing sifted powdered sugar, heavy cream, vanilla extract, and a pinch of salt.
- Fry the donuts in batches for about 1 minute per side until golden brown.
- Glaze the warm donuts and let the glaze set before serving.
Notes
Best enjoyed fresh, but can be stored at room temperature in a non-airtight container.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
