Description
Delicious fluffy donuts made with sourdough discard, perfect for breakfast or as a sweet treat.
Ingredients
Scale
- 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