Can I use active sourdough starter instead of discard?

While discard is perfect for this recipe, you can use active starter too. The flavor may be slightly more pronounced, and the dough might rise a bit faster, so keep an eye on it during proofing times.

Can I bake these donuts instead of frying them?

Yes, though the texture will be different. Place shaped donuts on a parchment-lined baking sheet and bake at 350°F for 15-18 minutes until golden. They'll be more bread-like than traditional donuts but still delicious, especially brushed with melted butter when hot from the oven.

Why did my donuts deflate when I transferred them to the oil?

This usually happens when donuts are over-proofed or handled too roughly. Try reducing the second rise time slightly or being more gentle when transferring. Using a slotted spoon or spider tool can help maintain their shape.

Can I make this recipe without a stand mixer?

Absolutely! Mix ingredients with a wooden spoon until combined, then turn onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic. The dough will be slightly sticky, so use a bench scraper to help manage it.

Sourdough Discard Donuts Recipe

Description

Sourdough Discard Donuts are soft, fluffy, and deliciously golden with a sweet and glossy glaze. Perfectly crispy on the outside and tender on the inside, they’re a great way to use up sourdough discard and satisfy your donut cravings. Whether served fresh for breakfast or as a delightful treat, they are bound to impress.

Ingredients

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Dough

1 cup whole milk, warmed between 110°F and 120°F
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast
1/2 cup heaping sourdough discard (about 6 oz.)
8 tablespoons salted butter, very soft or melted and cooled
2 large eggs, room temperature
1/2 teaspoon ground nutmeg
3 3/4 cups all-purpose flour, plus more for dusting
Vegetable or canola oil for greasing and frying

Glaze

3 cups powdered sugar
1/2 cup whole milk
Pinch of salt

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Instructions

Activate the Yeast
In the bowl of a standing mixer fitted with a dough hook, mix the warmed milk and granulated sugar. Ensure the milk is warm but not hot. Sprinkle the yeast over the milk mixture and allow it to sit for 5-10 minutes until it becomes frothy, signaling the yeast is active.
Prepare the Dough
Add the sourdough discard, softened or cooled melted butter, eggs, and nutmeg. Mix until well combined. Gradually add the flour, one cup at a time, keeping the mixer on low speed. Once incorporated, increase to medium speed and knead the dough for 4-5 minutes until a loose ball forms and separates cleanly from the sides of the bowl.
First Rise
Transfer the dough ball to a greased bowl, cover with plastic wrap, and refrigerate for at least 1 hour or overnight to allow it to double in size.
Shape the Donuts
Once the dough has risen, divide it in half. On a lightly floured surface, roll each portion to ½-inch thickness. Use a 3-inch donut cutter or two round cutters to cut out the donuts and holes. Place them on a parchment-lined baking sheet, leaving space between each donut.
Second Rise
Cover the donuts lightly with greased plastic wrap and allow them to rise in a warm place for about 1 hour. The donuts should double in size or appear noticeably puffy, with a gentle touch leaving a slight dent.
Prepare for Frying
Heat about 4 inches of shortening or vegetable oil in a heavy-bottomed saucepan or Dutch oven to 375°F. Use a food thermometer to maintain this temperature.
Fry the Donuts
Fry 1-2 donuts at a time for 1-2 minutes on each side, ensuring a golden brown color. Use a slotted spoon to transfer fried donuts to a paper towel-lined sheet pan to drain excess oil.
Prepare the Glaze
Whisk powdered sugar, milk, and a pinch of salt together in a bowl until smooth and glossy.
Glaze the Donuts
Dip each donut into the glaze, coating both sides. Place the glazed donuts on a cooling rack to set and dry.

Notes

Milk Temperature: Ensure the milk is between 110°F and 120°F to avoid killing the yeast.
Butter: If using melted butter, cool it first to prevent overheating the yeast. Alternatively, use very soft butter to blend easily.
Sticky Dough: Slightly sticky dough yields lighter donuts compared to drier dough.
Transferring Donuts: Use parchment paper to help move donuts into the oil—place the parchment and donut over the oil and carefully peel back the paper.
Overnight Proofing: Refrigerating the dough overnight enhances the flavor and provides more flexibility in preparation.

Nutrition

Serving Size: 1 donut
Calories: 270
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg