Name: Fluffy Sourdough Discard Donuts
Prep time: 20 min
Cook time: 40 min
Total time: 2 h
Yield: 16
Cuisine: American
Ingredients: 3 cups powdered sugar, sifted; 1/2 cup heavy cream; 1 tablespoon vanilla extract; Pinch of salt; 1/2 cup sourdough discard (6 ounces); 3/4 cup whole milk (6 ounces); 1/4 cup granulated sugar; 2 1/4 teaspoons active dry yeast; 2 large eggs, lightly beaten; 8 tablespoons unsalted butter, melted; 3 1/3 cups all-purpose flour, plus a little more for dusting (15 ounces); 1 teaspoon kosher salt

Make the softest glazed donuts with your sourdough discard! Perfect for a morning treat, these donuts can be prepared the same day or left to rise overnight.

Don’t toss that sourdough discard! Transform it into light and airy donuts with this easy recipe. Perfect for using up leftover starter, these donuts are bursting with tangy sourdough flavor and can be customized with your favorite toppings.

HOW DO I MAKE MY SOURDOUGH DISCARD DONUTS: STEP-BY-STEP INSTRUCTIONS

1. Warm the milk in a microwave-safe glass for 20 seconds until warm but not hot. Pour into the bowl of a stand mixer or a large mixing bowl.

2. Add sugar and sprinkle yeast on top. Let sit for about 5 minutes until foamy.

3. Stir in the sourdough discard, eggs, melted butter (cooled), and salt.

4. Add flour in three batches, mixing until combined.

5. Knead on low speed for 4-5 minutes or by hand until smooth. The dough should be soft and slightly wet, not sticky.

6. Place dough in a lightly oiled bowl, cover, and refrigerate for 1-2 hours or overnight.

7. Roll the cold dough on a floured surface to 1/2 inch thickness.

8. Cut out donuts with a 3-inch cutter and place them on floured parchment-lined baking sheets. Then cover with plastic wrap and let rise for 45 to 60 minutes.

9. Heat oil to 350°F.

10. Line two baking sheets, one with parchment and one with paper towels.

11. Prepare the glaze by mixing powdered sugar, heavy cream, vanilla, and salt until smooth.

12. Fry donuts in batches for about 1 minute per side until golden brown. Drain on paper towels and dip in glaze while still warm.

13. Let the glazed donuts set on parchment paper. Enjoy immediately.

INGREDIENTS:

1/2 cup sourdough discard (6 ounces)
3/4 cup whole milk (6 ounces)
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
2 large eggs, lightly beaten
8 tablespoons unsalted butter, melted
3 1/3 cups all-purpose flour, plus a little more for dusting (15 ounces)
1 teaspoon kosher salt

FOR THE GLAZE:

3 cups powdered sugar, sifted
1/2 cup heavy cream
1 tablespoon vanilla extract
Pinch of salt

INSTRUCTIONS:

Warm the milk in a microwave-safe glass for 20 seconds until warm but not hot. Pour into the bowl of a stand mixer or a large mixing bowl.
Add sugar and sprinkle yeast on top. Let sit for about 5 minutes until foamy.
Stir in the sourdough discard, eggs, melted butter (cooled), and salt.
Add flour in three batches, mixing until combined.
Knead on low speed for 4-5 minutes or by hand until smooth. The dough should be soft and slightly wet, not sticky.
Place dough in a lightly oiled bowl, cover, and refrigerate for 1-2 hours or overnight.
Roll the cold dough on a floured surface to 1/2 inch thickness.
Cut out donuts with a 3-inch cutter and place them on floured parchment-lined baking sheets. Then cover with plastic wrap and let rise for 45 to 60 minutes.
Heat oil to 350°F.
Line two baking sheets, one with parchment and one with paper towels.
Prepare the glaze by mixing powdered sugar, heavy cream, vanilla, and salt until smooth.
Fry donuts in batches for about 1 minute per side until golden brown. Drain on paper towels and dip in glaze while still warm.
Let the glazed donuts set on parchment paper. Enjoy immediately.

Yield: 16