Sourdough discard donuts

Yields: 12-14 donuts + donut holes
Prep Time: 25 minutes (+ 1.5 – 2 hours rising)
Cook Time: 15-20 minutes
Total Time: 2 hours 15 minutes – 2 hours 45 minutes

Recipe Intensity: Intermediate

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Ingredients

For the Donut Dough:

• 1 cup (240g) active sourdough starter discard (unfed, at room temperature)

• ¾ cup (180ml) warm whole milk (about 110°F/43°C)

• 2 tablespoons (28g) unsalted butter, melted and slightly cooled

• 1 large egg, at room temperature

• ¼ cup (50g) granulated sugar

• 1 teaspoon vanilla extract

• 3 ¼ cups (406g) all-purpose flour, plus more for dusting

• 1 teaspoon fine sea salt

• Vegetable, canola, or peanut oil, for frying (about 6-8 cups)

For the Vanilla Bean Glaze:

• 2 cups (240g) powdered sugar, sifted

• 3-4 tablespoons whole milk or heavy cream

• 1 teaspoon vanilla bean paste (or extract)

• A pinch of salt

For the Cinnamon Sugar Coating:

• 1 cup (200g) granulated sugar

• 1 ½ tablespoons ground cinnamon

• 4 tablespoons (57g) unsalted butter, melted

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Instructions

Step 1: Create the Dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the sourdough discard, warm milk, melted butter, egg, sugar, and vanilla extract until smooth.

Add the flour and salt to the wet ingredients. Mix on low speed (or by hand with a wooden spoon) until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, until the dough is smooth, soft, and slightly tacky but not overly sticky. It should clear the sides of the bowl but may still stick to the bottom. If the dough is too sticky, add an additional tablespoon of flour at a time.

Step 2: The First Rise

Lightly grease a large bowl. Form the dough into a smooth ball and place it in the greased bowl, turning it over to coat all sides. Cover the bowl with a damp kitchen towel or plastic wrap.

Place the bowl in a warm, draft-free spot and let the dough rise for 1.5 to 2 hours, or until it has noticeably puffed up. Because we are using unfed discard, it will not double in size as dramatically as a fully active starter would. You are looking for it to look alive and airy, about 50-75% larger.

Step 3: Shape the Donuts

Once risen, turn the dough out onto a lightly floured surface. Gently pat it down to about ½-inch thickness.

Using a floured 3-inch round cutter, cut out as many circles as you can. Use a 1-inch cutter for the centers to create the classic donut shape. Gently re-roll the scraps to cut out more donuts, handling the dough as little as possible to avoid toughness.

Place the shaped donuts and holes on a parchment-lined baking sheet, leaving about an inch of space between them. Cover lightly with the towel or plastic wrap.

Step 4: The Second Rise

Let the shaped donuts rise in a warm place for 30-45 minutes. They will become slightly puffy. While they are proofing, prepare your frying station and glazes.

Step 5: Fry to Golden Perfection

Pour oil into a heavy-bottomed pot (like a Dutch oven) to a depth of about 3 inches. Heat over medium heat until the oil reaches 350°F (177°C). Use a candy or deep-fry thermometer for accuracy; this is crucial for perfect donuts.

Carefully lower 2-3 donuts at a time into the hot oil, being careful not to overcrowd the pot. Fry for 1-2 minutes per side, until deep golden brown. The donut holes will cook faster, about 45-60 seconds total.

Using a slotted spoon or spider strainer, transfer the fried donuts to a wire rack set over a baking sheet to drain. Allow them to cool slightly before glazing.

Step 6: Finish and Glaze

For the Vanilla Glaze:
While the donuts are cooling, whisk together the sifted powdered sugar, 3 tablespoons of milk/cream, vanilla, and salt. Add more milk, a teaspoon at a time, until you reach a smooth, pourable but still thick consistency. Dip the top of each slightly warm donut into the glaze, let the excess drip off, and return to the wire rack. The glaze will set as it cools.

For the Cinnamon Sugar:
While the donuts are still warm (but not piping hot), brush off any excess oil with a paper towel. Brush the entire donut lightly with melted butter, then roll it in the cinnamon-sugar mixture until fully coated.

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Nutrition Information (Per Donut with Vanilla Glaze, estimated)

• Calories: 285 kcal

• Total Fat: 8g (10%)

• Saturated Fat: 2.5g (13%)

• Cholesterol: 20mg (7%)

• Sodium: 105mg (5%)

• Total Carbohydrates: 49g (18%)

• Dietary Fiber: 1g (4%)

• Sugars: 24g

• Protein: 5g

Percent Daily Values are based on a 2000 calorie diet. These are estimates and can vary based on specific ingredients used and absorption of frying oil.

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Chef’s Notes & Tips for Success

• Don’t Skip the Thermometer: Maintaining the correct oil temperature is the single most important factor. If the oil is too cool, the donuts will be greasy; if it’s too hot, they will brown too quickly while remaining raw inside.

• The Discard Factor: Using discard adds incredible flavor and tenderness, but it doesn’t provide a strong leavening boost. The rise will be more subtle than in traditional yeast donuts. Be patient during the proofing stages.

• Test Fry One: If this is your first time, fry one donut hole first to test the oil temperature and cooking time.

• Get Creative with Toppings: Add a tablespoon of cocoa powder to the glaze for a chocolate version, or top with sprinkles, chopped nuts, or a simple lemon glaze (replace milk with lemon juice and add zest).

These Sourdough Discard Donuts are a celebration of resourcefulness and flavor. The slight tang, the feather-light crumb, and the sweet, crackly glaze create a symphony in every bite. They are best enjoyed the day they are made, but let’s be honest—they rarely last that long. Happy baking