Here’s a great recipe for some delicious sourdough discard doughnuts! If you are on the sourdough journey here’s a fun recipe you have to try.

Sourdough Discard Doughnuts

Here is a great recipe for the sourdough discard doughnuts!

Print Recipe

Prep Time 2

Course Breakfast

Cuisine American

Servings 6

Equipment

3 mixing bowls
1 Measuing Cups
Parchment paper
doughnut cutter
1 whisk
1 Mixing Spoon
1 baking sheet
1 deep fryer or deep pot
1 slotted spoon

Ingredients

1 cup sourdough discard (unfed)
1/4 cup Milk (anytype)
2 tbsp unsalted butter, melted
1/4 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp vanilla extract

For the Glaze

1 cup Powdered sugar
2-3 tbsp milk or water
1/2 tsp vanilla extract

Instructions

In a mixing bowl, combine the sourdough discard, melted butter, milk, sugar, egg, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. You may need to use your hands to knead the dough gently until it comes together.
Place the dough on a lightly floured surface and roll it out to about 1/2-inch thickness. Use a doughnut cutter or a round cookie cutter to cut out doughnut shapes. You can use a smaller cutter to remove the centers if desired, creating classic doughnut shapes.
Place the cut doughnuts on a baking sheet lined with parchment paper and let them rest for about 15-20 minutes while you heat the oil.
Heat about 2 inches of vegetable oil in a deep pot or a deep fryer to 350°F (175°C). Use a thermometer to ensure the oil reaches and maintains the correct temperature.
Carefully place the doughnuts into the hot oil using a slotted spoon or a spider strainer, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes on each side, or until they are golden brown and puffed up. Remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.
While the doughnuts are cooling slightly, prepare the glaze. In a bowl, whisk together the powdered sugar, milk or water, and vanilla extract until you have a smooth glaze. Adjust the thickness by adding more liquid if needed.
Dip each doughnut into the glaze while they are still warm, then place them on a wire rack to allow any excess glaze to drip off.
Let the glaze set for a few minutes before serving. Enjoy your homemade sourdough discard doughnuts!

Notes

Feel free to get creative with toppings, such as sprinkles, chopped nuts, or even a dusting of cinnamon sugar, to customize your doughnuts to your liking.

Keyword american, breakfast, discard, doughnuts, glaze, glazed doughnuts, sourdough