Sourdough Discard Doughnut Holes are soft, fluffy, and perfectly golden bite-size treats that transform leftover sourdough starter into an irresistible sweet snack. Lightly crisp on the outside and tender inside, these mini doughnuts are coated in sugar for a classic bakery-style finish. They are perfect for breakfast treats, brunch spreads, or cozy afternoon desserts.
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon (optional)
- 1 large egg
- 2 tbsp milk
- 1 tbsp melted butter
- ½ tsp vanilla extract
- Oil for frying
For coating
- ½ cup granulated sugar
- ½ tsp cinnamon (optional)
Preparation Steps
Step 1: Mix dry ingredients
In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Step 2: Combine wet ingredients
In another bowl, mix sourdough discard, egg, milk, melted butter, and vanilla until smooth.
Step 3: Make the dough
Add dry ingredients into wet mixture and stir gently until a soft thick batter forms. Do not overmix.
Step 4: Heat oil
Heat oil in a deep pan to about 350°F (175°C). Maintain steady temperature for even frying.
Step 5: Fry doughnut holes
Drop small spoonfuls of dough into hot oil. Fry in batches for 2–3 minutes, turning until golden brown.
Step 6: Drain and coat
Remove with a slotted spoon and drain on paper towels. While warm, roll in sugar or cinnamon sugar.
Variations
- Fill with chocolate or jam using a piping bag after frying.
- Toss in powdered sugar instead of granulated sugar.
- Dip in vanilla glaze or maple glaze for bakery flavor.
- Add lemon zest to batter for a fresh citrus twist.
- Mix mini chocolate chips into dough for a dessert version.
- Roll in pumpkin spice sugar during fall season.
Cooking Notes
- Oil temperature is very important , too hot will burn outside before inside cooks.
- Use a small cookie scoop for evenly sized doughnut holes.
- Fry in small batches to avoid overcrowding and temperature drops.
- Batter should be thick but scoopable , add a teaspoon of milk if too stiff.
- Fresh doughnut holes taste best warm and fluffy shortly after frying.
- Place fried doughnuts on a wire rack for best crisp texture.
Serving Suggestions
- Serve warm with coffee or cappuccino for a cozy breakfast treat.
- Add to brunch boards with fruit and yogurt dips.
- Pair with chocolate sauce or caramel dip for dessert platters.
- Pack into treat boxes for bake sales or gifting.
- Serve alongside fresh berries for a balanced sweet snack.
- Sprinkle extra cinnamon sugar before serving for visual appeal.
Tips
- Stir batter gently to keep doughnut holes light and airy.
- Test one doughnut first to check oil temperature and texture.
- Keep oil depth at least 2 inches for proper frying.
- Use neutral oil like vegetable or canola for clean flavor.
- Allow slight cooling before coating so sugar sticks perfectly.
- Enjoy same day for best softness and flavor.
Prep Time / Cook Time / Total Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Info (Approx.)
Calories: 120 per doughnut hole
Carbohydrates: 15g
Protein: 2g
Fat: 5g
Sugar: 6g
Sodium: 90mg
FAQs
Can I bake instead of fry?
Yes, bake at 375°F (190°C) for about 10–12 minutes, though texture will be more cake-like.
Can I make batter ahead?
It’s best to fry immediately for maximum rise and softness.
How do I store leftovers?
Keep in airtight container at room temperature up to 1 day.
Can I freeze doughnut holes?
Yes, freeze without sugar coating and reheat before serving.
Why are my doughnuts greasy?
Oil temperature may be too low , keep close to 350°F.
Can I use active bubbly discard?
Yes, flavor will be slightly more tangy and airy.
Conclusion
Sourdough Discard Doughnut Holes are a simple, delicious way to reduce waste while creating a warm homemade treat. With their fluffy texture, sweet sugar coating, and cozy bakery flavor, they are perfect for sharing with family or enjoying as a comforting bite anytime.