I’ve been making sourdough discard donuts for years as a way to use up my starter and reward my weekend baking habits. These are pillowy, lightly sweet yeast donuts made richer with butter and eggs, and finished with a simple vanilla glaze. They’re perfect for a weekend brunch, a bake-sale hit, or any morning you want something fresher than store-bought.
Why you’ll love this dish
This recipe turns sourdough discard into an irresistible treat. Using discard adds subtle tang and depth without the long fermentation needed for full sourdough bread. The dough is enriched with eggs, butter, and milk so the texture is tender and soft—think classic bakery donuts but made at home.
- Great use for extra starter: reduces waste and stretches ingredients.
- Rich, tender crumb: thanks to butter and eggs.
- Flexible timing: chill overnight for convenience, or refrigerate 1–2 hours for same-day frying.
- Crowd-pleaser: kid-approved and easy to scale up.
“These donuts were crisp on the outside, fluffy inside, and had a slight sourdough tang that made them unique. Best eaten warm with coffee.” — A happy weekend tester
How this recipe comes together
- Warm milk briefly to activate the yeast (do not overheat).
- Bloom yeast with sugar, then add sourdough discard, eggs, melted butter, and salt.
- Mix in flour, knead until smooth; dough will be soft and slightly tacky.
- Chill the dough to firm it up — 1–2 hours or overnight.
- Roll and cut doughnuts to 1/2" thick, then proof until puffy.
- Fry at 350°F about 1 minute per side.
- Dip warm donuts into a simple powdered-sugar glaze and set.
This short overview prepares you for the steps below and helps set timing expectations.
What you’ll need
- 3 cups powdered sugar, sifted (for glaze)
- 1/2 cup heavy cream (glaze)
- 1 tablespoon vanilla extract (glaze)
- Pinch salt (glaze)
- 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 (one packet)
- 2 large eggs, lightly beaten
- 8 tablespoons unsalted butter, melted (1 stick)
- 3 1/3 cups all-purpose flour, plus extra for dusting (15 ounces)
- 1 teaspoon kosher salt
Substitutions/notes:
- Heavy cream can be replaced with whole milk for a slightly thinner glaze.
- If you only have instant yeast, use slightly less (about 2 teaspoons) and mix directly with flour.
- For dairy-free: swap butter for neutral oil and use full-fat coconut milk or a plant-based cream for the glaze.
Directions to follow
- Warm the milk in a microwave-safe measuring cup for about 20 seconds. It should be fairly warm, not hot.
- Pour the milk into the bowl of a stand mixer fitted with a dough hook or into a large mixing bowl. Stir in granulated sugar.
- Sprinkle the active dry yeast over the milk and sugar. Let sit 5 minutes until slightly foamy.
- While the yeast blooms, melt the butter and let it cool so it’s not hot.
- Add the sourdough discard, beaten eggs, cooled melted butter, and kosher salt to the yeast mixture. Stir to combine.
- Add the flour in three additions. Mix until incorporated. If using a stand mixer, knead on low for 4–5 minutes until smooth. If kneading by hand, work until dough is even and soft.
- The dough will be soft and slightly wet but should not be sticky. Avoid adding too much extra flour.
- Lightly oil a bowl and place the dough inside. Cover and refrigerate for 1–2 hours to chill, or refrigerate overnight (about 8–10 hours).
- When ready to fry, remove dough from the fridge and place on a lightly floured surface. Roll to 1/2" thickness.
- Cut doughnuts with a 3-inch doughnut cutter (or use a round cutter and a smaller cutter for holes).
- Set cut donuts on lightly floured, parchment-lined baking sheets. Leave room for expansion. Spray lightly with nonstick spray and cover with plastic wrap.
- Let doughnuts rise at room temperature 45–60 minutes until puffy.
- Heat oil in a heavy pot to 350°F over medium heat. Use a thermometer to maintain temperature.
- Prepare two baking sheets: one lined with parchment for finished donuts and one with a double layer of paper towels for initial draining.
- Make the glaze: sift powdered sugar into a bowl. Stir in heavy cream, vanilla, and a pinch of salt. Adjust thickness with more sugar or cream as needed.
- Fry donuts in batches. Fry about 1 minute per side until golden brown. Donut holes will cook slightly faster.
- Remove donuts with a slotted spoon and place briefly on paper towels to drain.
- Dip still-warm donuts into the glaze, turning once to coat. Transfer to the parchment sheet to set.
- Repeat until all donuts and holes are fried and glazed. Best served warm.
Best ways to enjoy it
- Serve warm with coffee, espresso, or a latte for a classic pairing.
- Make a brunch board: stack donuts with fresh berries, whipped cream, and sliced fruit.
- For a dessert twist: serve with a scoop of vanilla ice cream and a drizzle of warm chocolate sauce.
- Package a few in a bakery box for house guests or gifts.
Storage and reheating tips
- Short-term: Store extras at room temperature in a box or loosely covered with a kitchen towel. Avoid airtight containers; donuts can sweat and become soggy.
- Reheating: Warm in a 300°F oven for 5–7 minutes, or microwave for 10–12 seconds to revive softness (glaze may melt).
- Freezing: Freeze unglazed donuts in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temp and reheat as above. Glaze after reheating.
- Food safety: Donuts contain eggs and dairy — discard any left at room temperature beyond 2 days. Refrigerate if your kitchen is very warm.
Helpful cooking tips
- Temperature matters: milk should be warm to the touch (about 100–110°F). Too hot kills yeast; too cold delays it.
- Use a thermometer for frying oil. Keeping oil at 350°F yields golden donuts without greasy interiors.
- Don’t over-flour: the dough should be soft and slightly tacky. Extra flour makes dense donuts.
- Chill the dough: cold dough is easier to cut and holds shape better when frying.
- Work in batches: overcrowding the oil lowers the temperature and yields greasy donuts.
- Glaze while warm: dipping right after frying helps glaze set smoothly and creates the best bite.
Recipe variations
- Maple glaze: replace vanilla in the glaze with 1 teaspoon maple extract and swap 1/4 cup powdered sugar for 3 tablespoons pure maple syrup (reduce cream slightly).
- Chocolate-dipped: melt 6 oz semi-sweet chocolate with 1 tablespoon butter; dip cooled donuts halfway and set on parchment.
- Cinnamon sugar: skip glaze and toss warm donuts in a mixture of 1 cup sugar + 2 teaspoons ground cinnamon.
- Baked version: roll, cut, and bake at 375°F for 8–10 minutes until just golden for a lower-fat option (texture will be different).
- Gluten-free: try a 1:1 gluten-free flour blend with xanthan gum; expect slightly different rise and texture.
Common questions
Q: Can I use active dry yeast straight from the packet?
A: Yes. Sprinkle it over the warm milk and sugar, then wait about 5 minutes for foaming. If it doesn’t foam, your yeast may be expired or the liquid too hot/cold.
Q: How long can I refrigerate the dough before frying?
A: Refrigerate 1–2 hours for same-day use or up to 8–10 hours overnight. The dough can endure longer cold fermentation, but for best texture fry within 24 hours.
Q: My donuts are greasy. What went wrong?
A: Common causes are oil temperature too low or overcrowding the fryer. Use a thermometer and maintain 350°F, frying in small batches.
Q: Can I skip the sourdough discard?
A: Yes—omit discard and increase flour or liquid slightly to keep dough consistency. The discard adds a mild tang and depth but isn’t essential for donut structure.
Q: Are these donuts safe to make with raw eggs in the dough?
A: The eggs are cooked during frying. If you’re concerned about raw eggs in dough, use pasteurized eggs.
Conclusion
If you want another perspective or a slightly different technique for sourdough discard donuts, see this full recipe from Goodie Godmother for inspiration: Sourdough Discard Donuts Recipe – Goodie Godmother. For a variant with step photos and additional tips, check Amy Bakes Bread’s take here: Sourdough Donuts (Discard Recipe) – Amy Bakes Bread.
Enjoy warm—these are at their peak the day you make them.
Sourdough Discard Donuts
Ingredients
For the Donuts
- 1/2 cup sourdough discard (6 ounces)
- 3/4 cup whole milk (6 ounces) Warm to about 100-110°F.
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (one packet) Can substitute with slightly less instant yeast.
- 2 large eggs, lightly beaten
- 8 tablespoons unsalted butter, melted (1 stick) Let it cool before adding.
- 3 1/3 cups all-purpose flour (15 ounces) Plus extra for dusting.
- 1 teaspoon kosher salt
For the Glaze
- 3 cups powdered sugar, sifted
- 1/2 cup heavy cream Can substitute with whole milk for a thinner glaze.
- 1 tablespoon vanilla extract
- 1 pinch salt
Instructions
Preparation
- Warm the milk in a microwave-safe measuring cup for about 20 seconds.
- Pour the milk into a bowl and stir in granulated sugar.
- Sprinkle the active dry yeast over the milk mixture and let sit for 5 minutes until slightly foamy.
- Melt the butter and let it cool.
- Add the sourdough discard, beaten eggs, melted butter, and salt to the yeast mixture. Stir to combine.
- Add the flour in three additions, mixing until incorporated.
- Knead on low for 4-5 minutes until the dough is smooth. The dough will be soft and slightly tacky.
- Lightly oil a bowl, place the dough inside, cover, and refrigerate for 1-2 hours or overnight.
Cooking
- When ready to fry, remove the dough from the fridge and roll to 1/2-inch thickness.
- Cut doughnuts with a 3-inch cutter and set cut donuts on lightly floured baking sheets. Let rise for 45-60 minutes.
- Heat oil in a heavy pot to 350°F.
- Fry donuts in batches for about 1 minute per side until golden brown.
- Transfer fried donuts briefly to paper towels to drain.
- Dip still-warm donuts into the glaze and transfer to a parchment sheet to set.
