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.