Go Back
Sourdough Discard Donuts 2026 08 03 000547 819x1024 1

Sourdough Discard Donuts

These sourdough discard donuts are soft, flavorful, and perfect for breakfast or a sweet treat, combining the tang of sourdough with a sweet glaze.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup whole milk Warms the dough and adds creaminess.
  • 1/4 cup granulated sugar Provides sweetness that balances the tang of sourdough.
  • 2 teaspoons active dry yeast Helps the dough rise.
  • 1 cup sourdough discard Brings tanginess and moisture.
  • 4 tablespoons salted butter, softened Introduces richness and flavor.
  • 2 large eggs Creates structure and binds ingredients.
  • 1/2 teaspoon ground nutmeg Adds warmth and aroma.
  • 3 to 4 cups all-purpose flour Forms the dough structure.
  • vegetable or canola oil for frying vegetable or canola oil Provides a crispy exterior.
Glaze Ingredients
  • 1 cup powdered sugar Sweetens the glaze.
  • 2 tablespoons whole milk Enhances glaze texture.
  • 1/4 teaspoon salt Balances sweetness in the glaze.

Method
 

Preparation
  1. In the bowl of a standing mixer fitted with the dough hook attachment, mix together warmed milk and granulated sugar.
  2. Sprinkle the yeast over the top of the milk mixture and let it sit for 5-10 minutes until foamy.
  3. Beat in sourdough discard, softened butter, eggs, and nutmeg until mixed.
  4. Gradually add flour, one cup at a time, mixing on medium speed for 4-5 minutes until the dough forms a loose ball.
  5. Place the dough in a greased bowl, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
Cooking
  1. Once doubled in size, divide the dough and roll to 1/2-inch thick.
  2. Cut out donuts and place on a parchment-lined baking sheet.
  3. Cover and let rise for about 1 hour.
  4. Heat oil to 375°F.
  5. Fry donuts on each side for 1-2 minutes until golden brown.
  6. Remove to drain on a paper towel.
Serving
  1. For the glaze, whisk powdered sugar, milk, and salt together.
  2. Dip fried donuts in the glaze and place on a cooling rack to dry.

Notes

Ensure dough rises fully for the best texture. Experiment with different glazes and toppings.