Baked Sourdough Discard Powdered Sugar Donuts are soft, tender cake-style donuts with a delicate crumb and a sweet powdered sugar coating. Made with sourdough discard, they have a subtle depth of flavor while staying light and fluffy. Baking instead of frying makes them easy and less messy, perfect for breakfast treats, brunch spreads, or cozy homemade snacks. These donuts are simple to prepare and irresistibly soft with a classic sugar-dusted finish.
Ingredients
For the Donuts
- 1 cup sourdough discard
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 1 large egg
- ¼ cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For the Coating
- ½ cup powdered sugar
- 2 tablespoons melted butter (for brushing)
Preparation Steps
Step 1: Preheat and Prepare Pan
Preheat oven to 350°F (175°C). Lightly grease a donut pan.
Step 2: Mix Dry Ingredients
In a bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
Step 3: Mix Wet Ingredients
In another bowl, whisk sourdough discard, egg, milk, melted butter, and vanilla until smooth.
Step 4: Combine Batter
Add dry ingredients into wet mixture and stir gently until just combined. Do not overmix.
Step 5: Fill Pan
Pipe or spoon batter into donut cavities about ¾ full.
Step 6: Bake
Bake 10–12 minutes until donuts spring back lightly and edges are golden.
Step 7: Sugar Coat
Cool slightly, brush donuts lightly with melted butter, then roll or dust in powdered sugar.
Variations
- Add nutmeg for classic donut flavor
- Use lemon zest for citrus note
- Dip in glaze instead of powdered sugar
- Add mini chocolate chips to batter
- Fill centers with jam or cream
- Coat in cinnamon sugar instead
- Add cardamom for warm spice twist
- Make mini donut holes
Cooking Notes
- Sourdough discard should be unfed and room temperature
- Do not overmix to keep donuts tender
- Grease pan well to prevent sticking
- Batter should be thick but pipeable
- Baking time varies by pan size
- Donuts are softest same day
- Butter helps sugar adhere evenly
- Cooling slightly prevents sugar melting
Serving Suggestions
- Serve warm for best softness
- Pair with coffee or tea
- Add fruit or yogurt for breakfast plate
- Stack for brunch display
- Serve with chocolate dipping sauce
- Dust again before serving
- Plate with fresh berries
Tips
- Use piping bag for neat filling
- Tap pan lightly to level batter
- Do not overbake to avoid dryness
- Remove gently while warm
- Store airtight up to 2 days
- Rewarm briefly for softness
- Freeze uncoated donuts up to 2 months
- Dust sugar after reheating
Prep Time / Bake Time / Total Time
Prep Time: 10 minutes
Bake Time: 10–12 minutes
Total Time: About 25 minutes
Nutritional Info (Approx.)
Calories: 160 per donut
Protein: 3g
Fat: 5g
Carbohydrates: 25g
FAQs
Can I fry this dough instead?
This batter is cake-style and best baked, not fried.
Can I skip sourdough discard?
Yes, replace with equal flour and milk mixture.
Why are my donuts dense?
Overmixing or overbaking can reduce softness.
Conclusion
Baked Sourdough Discard Powdered Sugar Donuts are soft, fluffy, and lightly sweet with a delicate crumb and classic powdered sugar finish. Easy to bake and perfect for using sourdough discard, these homemade donuts make a comforting treat for breakfast, brunch, or anytime snacking.