Description
These sourdough discard donuts are a delightful treat that transforms excess starter into light, fluffy fried donuts coated with a sweet vanilla glaze. Featuring a tender crumb thanks to a combination of bread flour, instant yeast, and a careful two-rise process, the donuts are fried to golden perfection in coconut oil and finished with a smooth powdered sugar glaze. Perfect for breakfast, brunch, or an indulgent snack, this recipe makes 14 irresistible donuts along with tasty donut holes.
Ingredients
Dough
- 100 grams whole milk, warmed (about 1/4 cup plus 3 tablespoons)
- 200 grams sourdough discard (heaping 3/4 cup, cold is fine)
- 60 grams granulated sugar (scant 1/3 cup)
- 9 grams instant yeast (about 1 tablespoon)
- 1 large egg (about 50 grams)
- 80 grams unsalted butter, melted (about 6 tablespoons)
- 8 grams salt (about 1 1/4 teaspoons)
- 375 grams bread flour (about 2 1/2 cups)
Frying
- 750 ml coconut oil (about 3 cups for frying)
Glaze
- 270 grams powdered sugar (about 2 1/3 cups)
- 65 grams whole milk (about 1/4 cup)
- 5 grams vanilla extract (1 teaspoon)
- a pinch of salt
- Assorted sprinkles (optional)
Instructions
- Mix Dough: Warm the milk until lukewarm and combine it in a stand mixer bowl with the sourdough discard and sugar. Sprinkle instant yeast on top and await the yeasty scent signaling activation. Add the egg, melted butter, salt, and most of the bread flour, reserving about 60 grams for later. Mix lightly to begin the dough formation.
- Knead Dough: Using the dough hook, knead for 8-10 minutes, gradually incorporating the reserved flour as needed until the dough is smooth, tacky, and clings to one side of the bowl without being sticky.
- First Rise: Transfer dough to a large, lightly oiled bowl, cover, and place in a warm environment to rise for 1-2 hours, until doubled in size.
- Roll and Cut Donuts: Turn the risen dough onto a floured surface and roll it into a 10×16-inch rectangle. Use a 4-inch biscuit cutter to cut out donuts and a 1-inch cutter or bottle cap to cut holes for the centers and donut holes. Re-roll scraps to make additional donut holes or filled balls.
- Second Rise: Arrange the cut donuts and holes on parchment-lined baking sheets, leave space between each, cover, and let rise in a warm place until puffy and almost doubled, typically about 45-60 minutes.
- Prepare Oil for Frying: Heat coconut oil in an 8-inch saucepan to 350°F (175°C), monitoring temperature carefully to maintain it throughout frying.
- Fry Donuts: Fry 2-3 donuts at a time for 1-2 minutes per side until golden brown, flipping when bubbles appear or the first side is nicely browned. Use a slotted spoon to transfer donuts to a cooling rack over a baking sheet. For donut holes, fry in batches while stirring occasionally for 2-3 minutes until golden.
- Whisk Glaze: Combine powdered sugar, milk, vanilla, and a pinch of salt in a bowl and whisk until smooth and thick. Adjust consistency by adding more sugar to thicken or more milk to thin.
- Glaze Donuts: Dip each donut into the glaze, allowing excess to drip off. Optionally, sprinkle with colorful sprinkles and serve warm. For donut holes, place in a bowl and drizzle glaze over them, tossing to coat evenly before serving.
Notes
- Warm milk helps activate the yeast but avoid overheating as it can kill the yeast.
- Sourdough discard from the refrigerator may slow rising; use warmer milk or extend rising time accordingly.
- Maintain oil temperature carefully to prevent greasy or burnt donuts.
- Re-roll dough scraps for additional donuts or donut holes to reduce waste.
- Frying small batches helps control oil temperature and ensures even cooking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American