Sourdough Discard Donuts
These soft, pillowy ring-shaped donuts are made with a yeast-enriched dough that gets a beautiful tang and depth of flavor from leftover sourdough discard. They fry up to a gorgeous golden brown, soak up a classic vanilla glaze, and taste like something straight out of a bakery window.
Equipment
- Large mixing bowl
- Stand mixer with dough hook - or large bowl and hands for kneading
- Candy or deep-fry thermometer - strongly recommended
- Dutch oven or heavy-bottomed pot - at least 4-quart / 3.8 L
- Donut cutter - or two round biscuit cutters, 3-inch outer and 1-inch inner
- Rolling Pin
- Baking sheets - lined with parchment paper
- Wire cooling rack
- Slotted spoon or spider strainer
- Paper towels - for draining
- Shallow bowl or plate - for glazing
Ingredients
- 1 cup whole milk - 240ml, warmed to about 110°F (43°C)
- 2 1/4 tsp active dry yeast - 7g / 1 packet
- 3 tbsp granulated sugar - 37g, plus 1 tsp for activating the yeast
- 1/2 cup sourdough discard - 120g, at room temperature
- 2 large eggs - at room temperature
- 4 tbsp unsalted butter - 57g, melted and cooled
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- 1/4 tsp ground nutmeg
- 3 1/2 cups all-purpose flour - 438g, plus more for dusting
- neutral frying oil - vegetable, canola, or refined coconut oil, enough for 2 inches (5 cm) depth in the pot
For the Vanilla Glaze
- 2 cups powdered sugar - 240g, sifted
- 4 to 5 tbsp whole milk - 60 to 75ml
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Activate yeast by whisking 1 tsp sugar into warm milk, sprinkling yeast on top, and letting stand 5-10 minutes until foamy.
- Add sourdough discard, eggs one at a time, melted butter, vanilla, remaining sugar, and salt. Mix until combined.
- Add flour in two additions with nutmeg. Knead with dough hook for 6-8 minutes or by hand for 8-10 minutes until smooth, tacky, and passes the windowpane test.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
- Turn dough onto a floured surface, deflate, and roll to 1/2 inch thickness. Cut out donuts using a donut cutter and place on parchment-lined baking sheets.
- Cover the cut donuts and let them proof for 30-45 minutes until noticeably puffy and jiggly.
- Heat oil in a Dutch oven to 360-375°F (182-190°C). Fry 2-3 donuts at a time for 1-1.5 minutes per side until deep golden brown. Drain on paper towels.
- Whisk together powdered sugar, 4 tbsp milk, vanilla, and salt until smooth. Add remaining milk if needed for desired consistency.
- Dip warm donuts into the glaze, let excess drip off, and set on a wire rack. Allow glaze to set for 5 minutes before serving.
Notes
- Temperature is everything: Keep frying oil between 360°F and 375°F (182°C to 190°C) using a thermometer. Eyeballing oil temperature is the most common reason homemade donuts turn out greasy or burnt.
- Don't skip the second rise: The proof after cutting is just as important as the first bulk rise. Rushing it leads to dense, bready donuts rather than light, airy ones.
- Use room temperature discard: Cold discard straight from the fridge can slow down the yeast and result in uneven mixing. Let it sit out for 20 to 30 minutes before starting.
- Handle the dough gently: Over-kneading after the first rise or rolling the dough too many times toughens the gluten. Press down with your hands before rolling and be light-handed with the rolling pin.
- Test one donut first: Before frying the whole batch, fry a single donut hole to check your oil temperature and get a sense of timing.
- Work in small batches: Frying two or three donuts at a time keeps the oil temperature stable. Patience here pays off in evenly cooked donuts.
- Glaze while warm, not hot: If the donuts are too hot, the glaze will slide right off. Give them two to three minutes on the rack before dipping.
- Make ahead option: After the first rise, punch down the dough, wrap tightly in plastic wrap, and refrigerate overnight. The next morning, let it sit at room temperature for 30 minutes before rolling and cutting.
- Storage: Store cooled donuts in an airtight container at room temperature for up to 2 days. Freeze un-glazed donuts for up to 2 months, then thaw and glaze after reheating.
- Baked version: If you prefer not to fry, brush proofed donuts with melted butter and bake at 375°F (190°C) for 10-12 minutes. Texture will be closer to a cake donut.