Bright, pillowy, and a little tangy, these Sourdough Discard Doughnuts are the perfect weekend treat for using up starter discard. They come together quickly and reward you with warm cinnamon-sugar bites everyone will love, making mornings and snack time extra special. Try them when you want a simple, feel-good bake. Try a sweet discard muffin recipe next.
Why You’ll Love This Sourdough Discard Doughnuts
- Quick to make and perfect for morning cravings or an afternoon pick-me-up.
- Uses sourdough discard so you waste less and get great flavor.
- Family-friendly and easy to scale for brunch crowds.
- Crispy outside, tender inside texture that pairs beautifully with coffee.
- Can be made ahead and reheated for fast leftovers.
- For more ways to use discard, check out this collection of sourdough discard recipe ideas.
Ingredients Needed
-
Wet Ingredients:
- 1 cup sourdough starter
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
-
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
-
Coating:
- 1/2 cup sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Step-by-Step Instructions
- In a large bowl, combine the sourdough starter, milk, melted butter, eggs, and vanilla extract; mix well until smooth.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Use enough oil to allow the doughnuts to float.
- Drop spoonfuls of batter into the hot oil and fry until golden brown, about 2–3 minutes per side.
- Remove doughnuts from the oil and drain on paper towels for a minute.
- Mix together the sugar and cinnamon for the coating; while doughnuts are still warm, coat them in the cinnamon sugar mixture.
- Serve fresh and enjoy!
Serving Suggestions Sourdough Discard Doughnuts
- Serve with a drizzle of warm honey or chocolate sauce.
- Pair with a mug of strong coffee or chai tea.
- Offer fresh berries or a citrus fruit salad on the side.
- Top with a dollop of whipped cream or mascarpone for extra indulgence.
- Arrange on a platter with powdered sugar for brunch guests.
Tips for Success Sourdough Discard Doughnuts
- Keep oil temperature steady at 350°F to ensure even browning and no greasy centers.
- Use a thermometer to monitor oil rather than guessing; low heat makes them absorb oil.
- Fry in small batches so the oil temperature recovers quickly between batches.
- Drain on paper towels briefly, then coat immediately so the sugar sticks while warm.
- If you want more discard baking ideas, this sourdough discard sandwich loaf recipe is a great savory option to try with leftovers.
Variations
- Chocolate cocoa: Add 2 tablespoons cocoa powder to the dry mix and dust with powdered sugar.
- Apple spice: Fold in 1/2 cup finely grated apple and 1/2 teaspoon cinnamon to the batter.
- Dairy-free: Substitute plant-based milk and vegan butter for a dairy-free version.
- Lemon glaze: Skip the cinnamon sugar and drizzle with a lemon glaze for a bright twist.
Sourdough Discard Doughnuts
Bright, pillowy, and a little tangy, these Sourdough Discard Doughnuts are the perfect weekend treat for using up starter discard. They come together quickly and reward you with warm cinnamon-sugar bites everyone will love.
Ingredients
Wet Ingredients
- 1 cup sourdough starter
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Coating
- 1/2 cup sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
Preparation
- In a large bowl, combine the sourdough starter, milk, melted butter, eggs, and vanilla extract; mix well until smooth.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined and smooth.
Cooking
- Heat oil in a deep fryer or large pot to 350°F (175°C). Use enough oil to allow the doughnuts to float.
- Drop spoonfuls of batter into the hot oil and fry until golden brown, about 2–3 minutes per side.
- Remove doughnuts from the oil and drain on paper towels for a minute.
- Mix together the sugar and cinnamon for the coating; while doughnuts are still warm, coat them in the cinnamon sugar mixture.
- Serve fresh and enjoy!
Notes
Keep oil temperature steady at 350°F to ensure even browning and no greasy centers. Fry in small batches so the oil temperature recovers quickly between batches.