Sourdough Discard Donuts
These pillowy, lightly sweet yeast donuts made with sourdough discard are rich, soft, and perfect for breakfast or brunch.
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.
Notes
For a lower-fat option, try the baked version or make variations like maple glaze or chocolate-dipped donuts. Best served warm.