Sourdough Discard Doughnuts
Delicious and quick doughnuts made from sourdough discard, perfect for any time you need a sweet treat without extensive prep or proofing.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Substitute 1:1 with whole wheat for nuttier flavor; for gluten-free, use a 1:1 gluten-free blend.
- 1/2 cup sugar Can use coconut or maple sugar.
- 1 tablespoon baking powder Leavening — do not substitute with baking soda unless you add acid.
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon Plus extra for coating.
Wet Ingredients
- 2 large eggs
- 1/2 cup milk Any milk — dairy or plant-based.
- 1/2 cup sourdough starter Discard at room temp; active or unfed discard both work.
- 1/4 cup melted butter Or neutral oil for dairy-free.
Frying
- enough vegetable oil For frying; can use canola or sunflower.
- additional sugar and cinnamon For topping.
Instructions
Preparation
- Whisk together flour, sugar, baking powder, salt, and cinnamon in a large bowl.
- In another bowl, beat the eggs, then stir in milk, sourdough starter, and melted butter.
- Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined. A few small lumps are okay — don’t overmix.
Cooking
- Fill a heavy pot or fryer with about 2–3 inches of oil. Heat to 350°F (175°C). Use a thermometer for accuracy.
- Drop tablespoon-sized spoonfuls of the batter into the hot oil, making sure not to overcrowd the pot. Fry for 2–3 minutes per side until golden brown.
- Transfer doughnuts to a wire rack set over paper towels to drain excess oil.
- Toss the warm doughnuts in a cinnamon-sugar mix while they are still warm so it sticks.
Serving
- Serve immediately and enjoy!
Notes
If your discard is very watery, drain a little to avoid thinning the batter. If it’s unusually sour, reduce added sugar slightly. Store cooled doughnuts in an airtight container at room temperature for up to 24 hours. For reheating, use a 350°F oven or air fryer to restore crispness.