Description
These Delicious Sourdough Discard Donuts are a perfect way to transform sourdough starter waste into a delightful treat. Soft, airy, and coated with a luscious vanilla glaze, these homemade donuts offer a unique tangy flavor balanced with sweetness. The recipe involves yeast dough preparation, chilled resting for enhanced texture, and frying for that classic golden-brown finish.
Ingredients
Donut Dough
- 1 cup Sourdough discard (adds a tangy flavor and helps reduce waste)
- 1 cup Whole milk (ensures a soft, rich texture; use any milk if needed)
- 1/2 cup Granulated sugar (sweetens the dough, balancing the sour notes perfectly)
- 1 packet Active dry yeast (creates the rise and airy consistency in the donuts)
- 2 large Large eggs (enhance moisture and richness; substitute with flax eggs for a vegan option)
- 4 tablespoons Unsalted butter (melts into the dough for a buttery flavor; substitute with coconut oil for a dairy-free version)
- 3 cups All-purpose flour (provides structure; use bread flour for extra chewiness)
- 1 teaspoon Kosher salt (elevates flavors and enhances all the ingredients)
Glaze
- 2 cups Powdered sugar (sweetens and gives the glaze that signature smoothness)
- 1/4 cup Heavy cream (creates a rich and luscious glaze; you can replace it with milk for a lighter option)
- 1 teaspoon Vanilla extract (adds a warm and aromatic flavor; feel free to use almond extract for a different twist)
- 1 pinch Salt (balances sweetness and enhances the overall flavor)
Instructions
- Warm the milk: Warm the milk in a measuring glass for about 20 seconds to ensure it is warm but not hot, which helps activate the yeast properly.
- Activate the yeast: Pour the warmed milk into a mixing bowl, add the granulated sugar, and sprinkle the active dry yeast on top. Let it sit for 5 minutes until the yeast becomes foamy, indicating it has activated.
- Mix wet ingredients: Stir in the sourdough discard, lightly beaten eggs, melted butter, and kosher salt into the yeast-milk mixture until thoroughly combined to form the wet base of the dough.
- Add flour and knead: Incorporate the all-purpose flour in three parts, stirring after each addition until just combined. Then knead on low speed for 4-5 minutes until the dough is smooth, elastic, and slightly tacky.
- Chill the dough: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 1-2 hours or overnight to allow flavor development and better texture.
- Shape the donuts: After chilling, roll the dough out on a floured surface to 1/2 inch thickness. Cut out donut shapes using a donut cutter or circular cutters.
- Proof the donuts: Place the cut donuts on parchment-lined baking sheets, lightly spray with nonstick spray, cover with plastic wrap, and let them rise at room temperature for 45-60 minutes until puffed.
- Heat the oil: Heat oil in a deep pan or skillet to 350°F (175°C) over medium heat, preparing for frying.
- Prepare baking sheets: Line one baking sheet with parchment paper for finished donuts and another with paper towels for draining excess oil after frying.
- Make the glaze: In a small bowl, sift the powdered sugar and combine with heavy cream, vanilla extract, and a pinch of salt until smooth and glossy.
- Fry the donuts: Carefully fry each donut in the hot oil for about one minute per side until golden brown, using a slotted spoon to flip and remove them.
- Glaze the donuts: While frying the next batch, dip the freshly fried donuts into the prepared glaze, turning to fully coat them for a shiny finish.
- Serve: Continue frying and glazing until all donuts are cooked. Serve the donuts warm for the best flavor and texture experience.
Notes
- Ensure the milk is warm but not hot to properly activate the yeast without killing it.
- If you want a vegan version, substitute eggs with flax eggs and butter with coconut oil; glaze can be adjusted accordingly.
- Chilling the dough overnight enhances the flavor and gives the donuts a better texture.
- Use a thermometer to monitor oil temperature at 350°F for even frying without greasy donuts.
- Donuts are best eaten fresh and warm but can be stored in an airtight container for up to 2 days.
- For a different twist, try adding cinnamon or nutmeg to the dough or glaze.
