Description
These Baked Sourdough Discard Powdered Sugar Donuts are soft, fluffy, and perfectly sweet with a generous coating of powdered sugar. They’re baked instead of fried, making them an easy way to use leftover sourdough discard while creating a bakery-style treat that’s perfect for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 cup (240g) sourdough discard
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup (100g) granulated sugar
- 1 large egg
- ½ cup (120ml) whole milk
- ¼ cup (57g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1½ cups powdered sugar, for coating
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a donut pan.
- In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and granulated sugar.
- In another bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Transfer the batter to a piping bag or zip-top bag with the corner cut off.
- Fill each donut cavity about two-thirds full.
- Bake for 10 to 12 minutes, or until the donuts spring back when lightly touched.
- Let the donuts cool in the pan for 5 minutes, then transfer them to a wire rack.
- While still slightly warm, generously coat each donut with powdered sugar.
- Serve immediately or allow to cool completely before storing.
Notes
- Do not overmix the batter or the donuts may become dense.
- Fill the donut cavities only two-thirds full for the best shape.
- Coat the donuts while they’re still slightly warm so the powdered sugar sticks well.
- Add lemon zest, cinnamon, or mini chocolate chips for easy flavor variations.
- Store leftovers in an airtight container and dust with fresh powdered sugar before serving
Nutrition
- Serving Size: 1 donut
- Calories: 185
- Sugar: 17g
- Fat: 5g
- Carbohydrates: 31g