These fluffy donuts are made with sourdough discard, adding a bit of tangy flavor that’s hard to resist! With a light dusting of powdered sugar, they are sweet and oh-so-delicious.
Honestly, they are a perfect treat for breakfast or a snack. I love making them on lazy weekends—they’re quick to whip up, and the smell baking will make everyone come running!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe. It not only adds flavor but also helps in making the donuts fluffy. If you don’t have sourdough discard, you can use a mixture of yogurt and milk (1/2 cup yogurt + 1/4 cup milk) as a substitute!
All-Purpose Flour: This provides the main structure for the donuts. You can swap it for whole wheat flour for a heartier texture, but expect a denser donut. Gluten-free all-purpose flour also works if you need a gluten-free option.
Granulated Sugar: This adds sweetness. Brown sugar can be used for a hint of molasses flavor. If you’re watching sugar intake, you can use coconut sugar or a sugar substitute, keeping in mind the taste may vary slightly.
Milk: Whole milk makes the donuts rich, but you can use oat milk or almond milk if you’re dairy-free. Buttermilk adds a nice tang, so feel free to stick with it for added flavor!
Butter: I love using melted butter for its flavor, but vegetable oil can also work, especially if you need a dairy-free option.
How Do I Ensure My Donuts are Perfectly Baked?
Getting the baking just right ensures that your donuts are tender and not dry. Here are some tips:
- Preheat your oven properly to 350°F (175°C). An unheated oven can lead to uneven baking.
- Don’t overmix the batter; stir just until combined. This keeps the gluten from forming too much, resulting in fluffy donuts.
- Fill each cavity about 3/4 full to allow them to rise beautifully without overflowing.
- Check for doneness by lightly pressing the tops of the donuts. They should spring back, and a toothpick should come out clean when inserted into the center.
- Let them cool slightly in the pan before transferring to a wire rack. This avoids sogginess on the bottom.
Following these steps will lead to delicious, fluffy donuts that everyone will love! Enjoy baking your creation!
How to Make Baked Sourdough Discard Powdered Sugar Donuts
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed/starter)
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional, for subtle spice)
- 1 large egg
- 1/4 cup (60ml) whole milk or buttermilk
- 2 tbsp melted butter or neutral oil
- 1 tsp vanilla extract
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful treat takes about 10 minutes to prepare and 15-18 minutes to bake. After baking, let the donuts cool for about 5 minutes before transferring them to a wire rack. Overall, plan for about 30-40 minutes total, and soon you’ll have heavenly donuts to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Preheat your oven to 350°F (175°C). This is important to ensure your donuts bake evenly. Lightly grease a donut pan or spray it with non-stick cooking spray so your donuts release easily after baking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon (if you’re using it). Mixing the dry ingredients first helps evenly distribute the leavening agents throughout the batter.
3. Combine Wet Ingredients:
In another bowl, combine the sourdough discard, egg, milk (or buttermilk), melted butter (or oil), and vanilla extract. Whisk until the mixture is smooth and well combined. This will add great flavor to your donuts.
4. Mix Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Gently stir until everything is just combined. Be careful not to overmix; this keeps your donuts tender! It’s okay if there are a few small lumps.
5. Fill the Donut Pan:
Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full. This allows space for the donuts to rise without overflowing.
6. Bake the Donuts:
Place the donut pan in the preheated oven and bake for 15–18 minutes. The donuts are done when they spring back gently when touched and a toothpick inserted in the center comes out clean.
7. Cool the Donuts:
After baking, let the donuts cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step prevents them from becoming soggy.
8. Dust with Powdered Sugar:
Once cooled, dust the donuts generously with powdered sugar for that sweet finishing touch. You can use a sifter for an even coating if you like!
9. Serve and Enjoy:
Your delicious baked sourdough discard donuts are now ready! Enjoy them right away or store them in an airtight container at room temperature for up to 2 days. They make for a perfect breakfast or afternoon snack!
Happy baking, and enjoy every bite of your tangy, sweet donuts!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can! However, the donuts will have a denser texture. You can mix half whole wheat flour with half all-purpose flour to lighten them up while still adding a bit of whole grain goodness!
What If I Don’t Have Sourdough Discard?
No problem! You can substitute the sourdough discard with a mixture of 1/2 cup yogurt and 1/4 cup milk. This will help maintain the moisture and acidity needed for the donuts.
How Should I Store Leftover Donuts?
Store any leftovers in an airtight container at room temperature for up to 2 days. If they start to get a bit stale, pop them in the microwave for a few seconds to freshen them up before eating!
Can I Freeze These Donuts?
Absolutely! Let the donuts cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag or airtight container for up to 2 months. When ready to enjoy, thaw in the fridge or on the counter and dust with powdered sugar before serving!