These Sourdough Discard Doughnuts are soft, fluffy, and perfectly golden with a light sugar coating that melts in your mouth. They are the ideal way to use up sourdough discard while making a classic treat everyone loves. The discard adds a subtle depth of flavor without tasting sour, giving these doughnuts a bakery-style texture that feels rich and tender. Whether you fry them for a traditional finish or bake them for a lighter option, this recipe is simple, reliable, and perfect for breakfast, brunch, or dessert.
Why You’ll Love This Recipe
- These doughnuts are incredibly soft inside with a delicate crumb that stays moist even after cooling.
- They use sourdough discard, making them a smart no-waste recipe.
- They don’t require an overnight rise, so you can make them the same day.
- The flavor is classic and versatile, making them easy to customize.
- They are perfect for coating in sugar, glazing, or filling with jam or cream.
Ingredients
For the Doughnuts
- 1 cup sourdough discard (unfed)
- 2¼ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk
- 1 large egg
- 3 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
For Frying & Coating - Neutral oil for frying
- ½ cup granulated sugar (for coating)
Preparation Steps
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix sourdough discard, milk, egg, melted butter, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
- Turn the dough onto a lightly floured surface and gently roll to about ½-inch thickness.
- Cut doughnuts using a doughnut cutter or two round cutters.
- Heat oil to 350°F (175°C) in a deep pan.
- Fry doughnuts in batches for 1–2 minutes per side until golden brown.
- Transfer to paper towels to drain, then roll in sugar while warm.
Cooking Notes
- Keep the oil temperature steady to avoid greasy doughnuts.
- If the oil is too hot, the outside will brown too quickly while the inside stays raw.
- Do not overcrowd the pan, as this lowers oil temperature.
- Roll doughnuts in sugar while still warm so it sticks evenly.
- Allow dough to rest for 10 minutes if it feels too elastic.
Variations
- You can coat the doughnuts in cinnamon sugar for a warm spice flavor.
- A simple glaze made with powdered sugar and milk works beautifully.Fill them with jam, pastry cream, or Nutella using a piping bag.
- For a baked version, bake at 375°F (190°C) for 10–12 minutes.Add lemon zest or nutmeg to the dough for extra flavor.
Tips
- Use room-temperature ingredients for best texture.
- Handle the dough gently to keep doughnuts light.
- Use a thermometer to control oil temperature.
- Fry the doughnut holes too, they cook faster and are great for snacking.
- Store leftovers in an airtight container to keep them soft.
Serving Suggestions
- Serve warm with coffee or tea.
- Add a dusting of powdered sugar for a bakery look.Pair with fresh fruit for breakfast.
- Fill and stack them on a platter for brunch gatherings.
- Serve with chocolate or caramel dipping sauce for dessert.
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
Approximate values
- Calories: 280
- Protein: 5g
- Fat: 12g
- Carbohydrates: 38g
FAQs
Do these doughnuts taste sour?
- No.The sourdough discard adds depth but not a strong sour flavor.
Can I bake instead of fry?
- Yes.Baked doughnuts will be lighter but still soft.
Can I freeze them?
- Yes.Freeze uncoated doughnuts and reheat before serving.
What oil is best for frying?
- Use vegetable, canola, or sunflower oil.
Can I make the dough ahead of time?
- Yes.Store covered in the fridge for up to 24 hours.
Conclusion
Sourdough Discard Doughnuts are a perfect balance of comfort and creativity.They turn leftover discard into a soft, golden treat that feels homemade and special.With easy steps and endless variations, this recipe is one you’ll come back to again and again, whether for weekend breakfasts, holidays, or simple sweet cravings.