Sourdough Discard Doughnuts
These sourdough discard doughnuts are a perfect way to reduce food waste while making delicious, fluffy treats. The sourdough discard adds a subtle tang and enhances the dough's texture, making them unique compared to regular yeasted doughnuts.
Equipment
- Mixing Bowl
- Rolling Pin
- Doughnut Cutter
- Deep Fryer or Dutch Oven
- Slotted Spoon
- Wire Rack
Ingredients
Dough Ingredients
- 1 cup sourdough discard room temperature
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp baking powder optional, for extra leavening
- 1 egg room temperature
- 1/4 cup milk lukewarm
- 2 tbsp butter melted
Frying & Topping
- neutral oil for frying (canola or vegetable oil)
- 1 cup powdered sugar for glaze
- 2 tbsp milk for glaze
- 1 tsp vanilla extract for glaze
Instructions
- In a mixing bowl, combine sourdough discard, flour, sugar, salt, and baking powder.
- In a separate bowl, whisk together the egg, milk, and melted butter.
- Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
- Knead the dough for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 2 hours (or overnight in the fridge for more flavor).
- Roll out the dough to about 1/2 inch thickness and cut out doughnut shapes.
- Heat oil in a deep fryer or Dutch oven to 350°F (175°C).
- Carefully fry each doughnut for 1-2 minutes per side, until golden brown.
- Remove with a slotted spoon and place on a wire rack to cool.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Dip each doughnut in the glaze and let it set before serving.
Notes
You can also bake these doughnuts at 375°F (190°C) for 10-12 minutes for a healthier alternative.