Sourdough Discard Doughnuts

Introduction

Sourdough discard doughnuts are a revelation for any home baker looking to reduce food waste while crafting melt-in-your-mouth treats. If you have a sourdough starter quietly fermenting on your countertop or tucked away in your fridge, you’re probably familiar with the concept of “discard.” Usually, this discard is tossed out during the feeding process to keep your starter active and balanced. However, what if we told you that this tangy byproduct can be transformed into fluffy, irresistible doughnuts?

Below, we’ll unravel how to take that overlooked portion of sourdough starter and turn it into doughnuts worthy of a patisserie. Whether you’re new to sourdough baking or an avid bread enthusiast, these doughnuts are a fantastic way to experiment and perfect your technique. So, let’s dive in and learn the secrets of these mouthwatering delights!

Tip: If you’re searching for more inspiration to use up extra starter, check out these Quick and Easy Sourdough Discard Recipes or indulge in some Delicious Sourdough Discard Cinnamon Rolls for another sweet treat.

The Unique Magic of Sourdough Discard

Why exactly is sourdough discard so magical for making doughnuts? It all comes down to the natural fermentation process. Unlike typical store-bought yeast, sourdough starter contains a wild blend of yeast and bacteria. This mixture imparts complex flavors tangy, subtly sweet, and undeniably unique to any recipe, including doughnuts.

Moreover, sourdough discard introduces a different level of texture and depth. Once your doughnuts have been fried or baked, you’ll notice a slight tang that sets them apart from standard yeasted doughnuts. This tang marries perfectly with sugary glazes or chocolate drizzles, providing a “wow” factor with each bite.

Finally, reusing your discard helps minimize waste, a goal many home bakers strive to achieve. With the rising interest in sustainable baking practices, sourdough discard doughnuts offer a delicious and eco-friendly solution that doesn’t compromise flavor.

Key Ingredients for Perfect Doughnuts

Before you embark on your sourdough discard doughnut adventure, it helps to know what goes into them. While every recipe has its slight variations, most will call for the following staples:

1. Sourdough Discard: The star of the show, contributing flavor and a bit of leavening.
2. Flour: The structural backbone of the doughnuts, usually all-purpose or bread flour.
3. Eggs (Optional): Add richness and help bind the dough. Vegan alternatives can replace eggs.
4. Butter or Oil: Fat provides tenderness and flavor.
5. Sugar: For sweetness and flavor balance.
6. Milk or Water: Helps hydrate the flour.
7. Salt: Enhances flavor.
8. Baking Powder or Yeast (Optional): A small boost for leavening, if needed.

Combining these ingredients results in a dough that’s elastic, slightly sticky, and perfect for shaping into rings or doughnut holes.

Choosing the Right Flour

Selecting the proper flour can greatly impact the final texture of your doughnuts. Here are some pointers:

• All-Purpose Flour: A solid, middle-of-the-road choice. It offers a balance of protein content, resulting in doughnuts that are tender but still hold their structure.
• Bread Flour: Higher protein content means a slightly chewier doughnut. This can be wonderful if you like a more substantial bite, but be prepared to knead it a bit more to develop the gluten.
• Pastry Flour: Lower protein content and yields a more cake-like texture. It can be an excellent choice if you prefer your doughnuts soft and fluffy.

In many instances, a combination of all-purpose and bread flour (for standard yeast doughnuts) or all-purpose and pastry flour (for more cake-like doughnuts) can create the perfect texture. It all depends on personal preference and how you want your doughnuts to turn out.

Liquid Options: Milk vs. Water

For the liquid component, bakers often debate between milk and water. Each liquid option can produce its own set of results:

• Milk: Leads to a richer, more flavorful dough. The fats, proteins, and sugars in milk help create a softer crumb, ideal for decadent doughnuts.
• Water: Has fewer calories and can make a slightly firmer dough. You’ll still get a lovely texture, but water-based doughnuts might be chewier.

Some bakers split the difference by using half milk and half water, striking a balance between richness and practicality. Regardless of the route you take, ensure the liquid is lukewarm, around 90–100°F (32–38°C), to promote proper fermentation if you’re relying on sourdough’s wild yeast activity.

Vegan Alternatives and Substitutions

For those who prefer a plant-based approach, it’s entirely possible to make vegan sourdough discard doughnuts:

• Egg Substitute: Options include flaxseed eggs (1 tablespoon of ground flaxseed + 3 tablespoons of water per egg), applesauce, or commercial egg replacements.
• Non-Dairy Milk: Almond milk, soy milk, or oat milk are popular choices.
• Plant-Based Butter or Oil: Coconut oil, shortening, or vegan margarine can replace standard butter.

The process remains similar; just make sure to keep an eye on the dough’s consistency when swapping ingredients. Vegan flours can sometimes absorb moisture differently, so you might need to adjust liquids slightly.

Step-by-Step Dough Preparation

The foundation of any great doughnut lies in crafting a well-kneaded, well-rested dough. Here’s a basic step-by-step:

1. Activate or Warm Your Discard: If your discard is cold, allow it to come to room temperature. This helps the natural yeasts wake up.
2. Combine Dry Ingredients: In a large bowl, whisk your flour, sugar, and salt. This ensures even distribution of all dry components.
3. Mix in Wet Ingredients: Add your sourdough discard, eggs (or egg substitute), and milk (or water). Stir until it starts forming a shaggy dough.
4. Knead the Dough: Kneading can be done by hand or with a stand mixer fitted with a dough hook. The dough should become smooth and elastic, though slightly tacky is okay.
5. Incorporate Butter or Oil: Gradually add softened butter or oil while kneading. This method helps the dough absorb the fat without separating.

Once the dough is well-kneaded, shape it into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp cloth to trap moisture.

Perfecting Fermentation and Rise

Fermentation is where the magic really happens. As your dough rests, the wild yeast in the sourdough starter consumes sugars and releases carbon dioxide, causing the dough to expand. At the same time, fermentation helps develop complex flavors.

• First Rise: Let the dough rest until it doubles in size. Depending on room temperature, this can take anywhere from 2 to 4 hours.
• Punch Down: Gently press the dough down to release excess gas. This step prevents over-inflation and gives you a better texture.
• Second Rise (Optional): Some recipes call for a second rise to enhance flavor and gluten structure. If you have the time, shape the dough before this second rise.

For an even deeper sour flavor and more nuanced taste, you could do a cold fermentation in the refrigerator overnight. This method slows yeast activity, allowing complex flavors to develop gradually.

Maintaining the Starter

To continue making delicious doughnuts in the future (or any sourdough creation, for that matter), keep your starter healthy. Feed it regularly with equal parts flour and water, adjusting to maintain a paste-like consistency. Depending on how often you bake, you might feed it daily (for frequent baking) or weekly (if you store it in the fridge).

Shaping, Frying, and Baking Options

After your dough has completed its first (and possibly second) rise, it’s time to shape. The most common method is to:

1. Roll out the dough to about ½-inch thickness.
2. Use a circular doughnut cutter or two differently sized round cutters (for the hole) to form rings.
3. Place the cut doughnuts on a parchment-lined tray, leaving space between them to rise again if your recipe calls for it.

From here, you can decide whether to fry the doughnuts for a crispy exterior or bake them for a lighter approach. Each technique has its own charm, so let’s take a closer look.

Frying 101

Frying your sourdough discard doughnuts gives them that classic, golden-brown color and a slightly crispy exterior that contrasts beautifully with the soft interior. Here are a few tips:

• Oil Choice: Neutral oils with high smoke points, like canola or vegetable oil, are best.
• Temperature: Aim for 350–365°F (175–185°C). If the oil is too cool, doughnuts absorb excess grease. Too hot, and they burn quickly.
• Timing: Most doughnuts cook in about 1 to 2 minutes per side. Watch them closely!

Use a slotted spoon or spider strainer to remove the doughnuts, and place them on a paper towel-lined tray to absorb any extra oil.

Baking Method

If you prefer a lighter alternative, baking is absolutely doable. You might not get the same classic crunch as frying, but you’ll still enjoy fluffy, flavorful doughnuts:

1. Preheat the Oven: Typically around 375–400°F (190–200°C).
2. Grease or Line a Pan: You can use a doughnut baking pan, but a parchment-lined baking sheet works as well (though they’ll be more free-form in shape).
3. Brush with Butter or Oil (Optional): This helps add a bit of color and flavor to the exterior.
4. Bake Time: Generally 10–12 minutes, or until lightly golden.

While baking may not yield identical results to frying, it’s a wonderful compromise for those looking to cut down on oil.

Creative Toppings and Glazes

Once your doughnuts are cooked, the real fun begins toppings and glazes! You can go traditional with a simple sugar glaze or branch out into more adventurous territory:

• Classic Glaze: Powdered sugar, milk, and a splash of vanilla extract.
• Chocolate Ganache: Melt chocolate chips with a bit of cream. Dip the tops of your doughnuts for a luscious finish.
• Spiced Sugar: Mix cinnamon, nutmeg, or cardamom into granulated sugar for a fragrant dusting.
• Maple Icing: Combine powdered sugar, a few tablespoons of maple syrup, and a bit of milk.
• Berry Coulis Drizzle: Puree fresh or frozen berries with sugar, then reduce until thick.

Feel free to experiment with toppings like crushed nuts, sprinkles, or shredded coconut. You can even add a savory twist by opting for toppings like crumbled bacon or a light drizzle of balsamic reduction if you’re feeling particularly adventurous.

Troubleshooting Common Pitfalls

No matter how experienced you are, baking occasionally throws curveballs. Here are some typical issues and how to fix them:

• Dough Too Sticky: Add small increments of flour. However, keep in mind that sourdough doughs can be a bit tacky, so avoid overdoing it.
• Dense Doughnuts: Possibly due to under-proofing or too little kneading. Make sure the dough has time to rest and rise adequately.
• Oil Absorption During Frying: The oil temperature might be too low. Adjust to hit the 350–365°F (175–185°C) sweet spot.
• Burnt Exteriors, Raw Interiors: Oil is likely too hot or you’re baking them at a temperature that’s too high. Lower the heat and monitor closely.

If things go awry, don’t despair! Each mistake is a chance to learn. Adjusting a few factors like fermentation time or oil temperature can turn a mediocre batch into perfection.

Health Considerations and Nutritional Benefits

“Sourdough doughnuts” and “healthy” may not always go hand in hand, but there are a few nutritional perks:

• Natural Fermentation: Sourdough fermentation can improve digestibility. Some people find sourdough products gentler on their stomach compared to those leavened with commercial yeast.
• Reduction of Phytates: The fermentation process can help break down phytates, potentially increasing nutrient absorption.
• Less Sugar: Many sourdough recipes call for less sugar than traditional doughnut recipes, though glazes and toppings can add sweetness back in.

Still, a doughnut is a doughnut. Enjoy these treats in moderation, or look into baked versions if you’re trying to reduce oil intake. There’s nothing wrong with savoring a freshly made doughnut as long as it fits into a balanced lifestyle.

Serving Suggestions

Fresh sourdough discard doughnuts can be devoured straight off the cooling rack, but there are plenty of ways to serve them:

1. Brunch Star: Pair them with scrambled eggs or a fresh fruit salad for a sweet and savory brunch combination.
2. Coffee Companion: The tang of sourdough matches beautifully with a latte or cappuccino.
3. Decadent Dessert: Dress them up with ice cream or whipped cream and fresh berries.
4. On-the-Go Snack: Pack them in a sealed container for a delightful mid-morning or afternoon pick-me-up.

More Discard Ideas: If sweet breakfast treats are your style, you might also love these Sourdough Discard Banana Muffins or fluffy Sourdough Discard Pancakes from Scratch.

Sourdough Discard Doughnuts

These sourdough discard doughnuts are a perfect way to reduce food waste while making delicious, fluffy treats. The sourdough discard adds a subtle tang and enhances the dough’s texture, making them unique compared to regular yeasted doughnuts.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Resting & Fermentation Time 2 hours hrs

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 12 doughnuts

Calories 210 kcal

Equipment

• Mixing Bowl
• Rolling Pin
• Doughnut Cutter
• Deep Fryer or Dutch Oven
• Slotted Spoon
• Wire Rack

Ingredients

  

Dough Ingredients

• 1 cup sourdough discard room temperature
• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp baking powder optional, for extra leavening
• 1 egg room temperature
• 1/4 cup milk lukewarm
• 2 tbsp butter melted

Frying & Topping

• neutral oil for frying (canola or vegetable oil)
• 1 cup powdered sugar for glaze
• 2 tbsp milk for glaze
• 1 tsp vanilla extract for glaze

Instructions

 

• In a mixing bowl, combine sourdough discard, flour, sugar, salt, and baking powder.
• In a separate bowl, whisk together the egg, milk, and melted butter.
• Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
• Knead the dough for about 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover, and let it rise for 2 hours (or overnight in the fridge for more flavor).
• Roll out the dough to about 1/2 inch thickness and cut out doughnut shapes.
• Heat oil in a deep fryer or Dutch oven to 350°F (175°C).
• Carefully fry each doughnut for 1-2 minutes per side, until golden brown.
• Remove with a slotted spoon and place on a wire rack to cool.
• For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
• Dip each doughnut in the glaze and let it set before serving.

Notes

You can also bake these doughnuts at 375°F (190°C) for 10-12 minutes for a healthier alternative.

Keyword Discard Recipe, Doughnuts, Sourdough

Conclusion

Sourdough discard doughnuts blend the best of two worlds: that enticing tang from naturally fermented dough and the indulgent sweetness of a classic doughnut. Whether you fry them to golden perfection or bake them for a lighter bite, these doughnuts allow you to repurpose leftover sourdough starter in a delicious way. From mastering the rise to experimenting with creative glazes, each step offers a chance to perfect your baking technique while delighting your taste buds.

They may take a bit of extra planning compared to throwing together standard yeasted doughnuts, but the payoff is well worth it. Once you taste the soft, tangy interior, you’ll realize these doughnuts are something special. So, dust off that sourdough discard you’ve been keeping, and give it a try. You just might find your new favorite weekend tradition waiting to unfold in the kitchen.

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