Light and Fluffy Sourdough Discard Doughnuts
Turn your sourdough discard into pillowy, airy doughnuts with this easy recipe. A subtle tang meets sweet richness in every bite—perfect for a weekend treat!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Rolling Pin
- Doughnut Cutter
- Thermometer
- Deep Fryer or Heavy-Bottomed Pot
Ingredients
Dough
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 packet active dry yeast about 2¼ tsp
- 1/2 cup milk warm
- 2 eggs
- 1/4 cup butter melted
- 1/4 cup sugar
- 1 tsp salt
Toppings
- cinnamon-sugar optional
- glaze or chocolate optional
Instructions
- Activate the yeast by combining warm milk, a teaspoon of sugar, and yeast. Let sit for 5–10 minutes until foamy.
- In a bowl, whisk sourdough discard, eggs, melted butter, and the activated yeast mixture.
- In a separate bowl, combine flour, sugar, and salt. Gradually mix with wet ingredients to form a soft dough.
- Cover and rest the dough for 20 minutes, then knead until smooth (about 8 minutes). Let rise for 1–2 hours until doubled.
- Roll dough to ½-inch thickness. Cut out doughnuts and place on parchment-lined trays. Let rise again for 30–45 minutes.
- Heat oil to 350°F. Fry doughnuts in batches, 1–2 minutes per side, until golden. Drain on paper towels.
- While warm, coat with cinnamon sugar or glaze as desired.
Notes
For a vegan version, substitute plant milk, plant-based butter, and flax eggs. You can also bake the doughnuts at 375°F for 10–12 minutes.