I always feel a little pang of guilt tossing sourdough discard, which is why I love finding delicious ways to use it. These donuts were born from one of those weekend experiments, and they quickly became a family favorite for Sunday brunch. The subtle tang from the discard adds a wonderful depth that you just don’t get from a standard donut recipe.
What makes this recipe so reliable is that it doesn’t require a long proofing time. The baking powder does the heavy lifting, creating a light, cakey texture that feels indulgent without the wait. They fry up quickly into golden, fluffy rings, ready for a simple coating of sugar, making them perfect for a special breakfast or afternoon treat.
Achieving the Perfect Golden Brown
The key to donuts that are crisp on the outside and fluffy inside is maintaining a consistent oil temperature. Heat your oil to 350°F (175°C) and use a kitchen thermometer to monitor it closely. If the oil is too cool, the donuts will absorb too much of it and become greasy. If it’s too hot, the outside will burn before the inside cooks through. Adjust your stove’s heat between batches as needed, as adding the cool dough will temporarily lower the oil’s temperature. This careful control ensures each donut fries to a perfect, even golden brown.
Sourdough Discard Tips
For the best flavor and a little extra lift, use sourdough discard that is ripe and bubbly, meaning it has been fed within the last day or so. This ‘active’ discard contributes a mild, tangy flavor that complements the sweetness of the donut. If your discard has been in the fridge for a while and smells quite sour or vinegary, you can still use it. To balance the stronger tang, consider adding an extra tablespoon of granulated sugar to the dough. This ensures the final flavor is pleasantly complex, not overly acidic.
Customizing Your Donut Flavors
This simple donut dough is a wonderful base for customization. You can easily infuse more flavor by adding ground spices directly to the dry ingredients. One teaspoon of cinnamon or a half-teaspoon of nutmeg or cardamom will add a lovely warmth. Another great technique is to flavor the sugar coating itself. Mix a teaspoon of vanilla bean paste or finely grated citrus zest into your granulated sugar before rolling the warm donuts. This small step adds a fragrant aroma and a layer of flavor that makes the donuts feel extra special without any complicated glazes.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Servings: 12 donuts
- Difficulty: Medium
Ingredients
- 240g (1 cup) sourdough discard, ripe and bubbly
- 240g (2 cups) all-purpose flour
- 14g (1 tablespoon) baking powder
- 100g (1/2 cup) granulated sugar, plus extra for coating
- 3g (1/2 teaspoon) salt
- 50g (1 large) egg
- 120g (1/2 cup) milk, room temperature
- 57g (1/4 cup) unsalted butter, melted
- Vegetable oil, for frying
- Powdered sugar, to dust (optional)
Step-By-Step Instructions
Make the Dough
In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt. In a separate bowl, combine the sourdough discard, egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until a sticky dough forms. Do not overmix. Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate.
Shape the Donuts
Lightly flour your work surface and turn the rested dough out. Gently roll it to a 1/2-inch thickness. Use a donut cutter or two round biscuit cutters (about 3 inches for the donut and 1 inch for the hole) to cut out the shapes. You can gently reroll the scraps once to cut out a few more donuts.
Heat the Frying Oil
In a large, heavy-bottomed pan or pot, pour in about 1 inch of vegetable oil. Heat the oil over medium heat until it reaches 350°F (175°C) on a frying thermometer. Proper temperature is crucial for preventing greasy donuts.
Fry the Donuts
Carefully place 2-3 donuts at a time into the hot oil, ensuring you don’t overcrowd the pan. Fry for about 2-3 minutes per side, or until they are a deep golden brown. The donuts should puff up nicely as they cook.
Drain and Cool Briefly
Using a slotted spoon or spider, transfer the fried donuts to a wire rack or a plate lined with paper towels to drain any excess oil. Let them cool just enough to handle, about 1-2 minutes.
Coat and Serve
While the donuts are still warm, gently toss them in a bowl of additional granulated sugar until fully coated. Alternatively, you can wait for them to cool completely and dust them with powdered sugar. Serve immediately while warm.
If you enjoy this dish, try our Homemade Cookies from Scratch for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Chocolate Donuts: Replace 30g (1/4 cup) of the all-purpose flour with unsweetened cocoa powder for a rich, chocolatey flavor.
- Glazed Finish: Instead of a sugar coating, whisk 120g (1 cup) of powdered sugar with 2 tablespoons of milk and a splash of vanilla to create a simple glaze.
- Spiced Dough: Add 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the dry ingredients for a warm, spiced version.
Make-Ahead, Storage & Reheat
These donuts are best enjoyed the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days. To refresh them, warm them in a 300°F (150°C) oven for 3-5 minutes to restore their soft texture.
Nutrition
- Serving Size: 1 donut
- Calories: 250
- Protein: 4g
- Fat: 12g
- Carbohydrates: 30g
- Note: Estimates only.
FAQ
Why did my donuts turn out so greasy, and how can I prevent this?
Greasy results usually point to oil that's too cool, causing the dough to absorb fat before it can cook. Use a thermometer to maintain a consistent temperature.
What is the best way to get a consistently even, golden-brown color?
Avoid overcrowding the pot, which lowers the oil temperature and causes pale spots. Frying in small batches gives each donut space and helps maintain a steady heat.
Can I prepare the donut dough ahead of time and fry it much later on?
You can make the dough and chill it for up to a day. Let it warm slightly on the counter before rolling and frying, as cold dough won't puff up as well.
Does the type of frying oil I use make a difference in the final taste?
Absolutely. A neutral oil with a high smoke point like canola or peanut is best, because it won't burn or add its own flavor. This lets the donut itself be the star.
What's the best way to reheat leftover donuts so they aren't tough?
Avoid the microwave, which can make them tough. A few minutes in a 300°F oven gently warms them through, restoring their original soft, pillowy texture.
Is it possible to bake these donuts instead of frying them in the oil?
Baking is an option, but the texture will be quite different. You'll get a soft, cakey result instead of the classic light, slightly crisp exterior from frying.
How can I tell if my frying oil is at the right temperature for donuts?
A thermometer is best for accuracy. Without one, test with a small piece of dough. It should sizzle immediately and turn golden in about 60 seconds.
I need to make a large batch for a party. Any tips for scaling up?
The key is maintaining oil heat, which is harder with big batches. Use a larger, heavy-bottomed pot and keep frying in small rounds to prevent the oil from cooling.
Can I freeze these donuts for later, and should I glaze them first?
Yes, but freeze them plain. Coatings can get sticky upon thawing. Let them cool completely, then store them in an airtight container or bag in the freezer.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Donut cutter or biscuit cutters (3-inch and 1-inch)
- Large heavy-bottomed pan or pot
- Kitchen frying thermometer
- Slotted spoon or spider
- Wire rack or plate lined with paper towels
- Measuring cups and spoons
- Whisk
Ingredients
- 240 g (1 cup) Sourdough discard ripe and bubbly
- 240 g (2 cups) All-purpose flour
- 14 g (1 tablespoon) Baking powder
- 100 g (1/2 cup) Granulated sugar plus extra for coating
- 3 g (1/2 teaspoon) Salt
- 50 g (1 large) Egg
- 120 g (1/2 cup) Milk room temperature
- 57 g (1/4 cup) Unsalted butter melted
- Vegetable oil for frying
- Powdered sugar to dust (optional)
Instructions
- Whisk together the flour, baking powder, granulated sugar, and salt in a large mixing bowl.
- In a separate bowl, combine the sourdough discard, egg, milk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until a sticky dough forms without overmixing.
- Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate.
- Lightly flour your work surface and roll out the dough to about 1/2-inch thickness.
- Use a donut cutter or two round biscuit cutters (about 3 inches for the donut and 1 inch for the hole) to cut out donut shapes; reroll scraps once to cut more donuts.
- Pour about 1 inch of vegetable oil into a large heavy-bottomed pan or pot and heat over medium until it reaches 350°F (175°C) using a frying thermometer.
- Fry 2 to 3 donuts at a time in the hot oil without overcrowding for about 2-3 minutes per side or until deep golden brown.
- Transfer the fried donuts to a wire rack or paper towel-lined plate to drain excess oil and cool for 1-2 minutes.
- While still warm, toss donuts in additional granulated sugar until fully coated, or cool completely and dust with powdered sugar before serving.
