sourdough discard donuts

Ingredients:

• 1 cup (240g) sourdough discard (unfed, from the fridge is fine)

• 2 ¼ tsp (1 packet) active dry yeast

• ¼ cup (60ml) warm milk (about 100°F / 38°C)

• 2 ½ to 3 cups (300–360g) all-purpose flour

• ¼ cup (50g) granulated sugar

• 2 large eggs

• 4 tbsp (56g) unsalted butter, melted

• ½ tsp salt

• 1 tsp vanilla extract

• Oil for frying (vegetable or canola)

Optional Coating/Topping:

• Cinnamon sugar

• Glaze (powdered sugar + milk)

• Chocolate glaze

 Instructions:

1. Activate the yeast:

   • In a small bowl, mix yeast and warm milk. Let sit for 5–10 minutes until foamy.

2. Make the dough:

   • In a large bowl or stand mixer, combine sourdough discard, sugar, eggs, melted butter, salt, vanilla, and activated yeast mixture.

   • Gradually add flour, starting with 2 ½ cups. Mix until a soft, slightly sticky dough forms. Add more flour as needed.

   • Knead for 6–8 minutes (stand mixer or by hand) until smooth and elastic.

3. First rise:

   • Place dough in a greased bowl, cover, and let rise for 1–2 hours at room temperature, or until doubled in size.

4. Shape the donuts:

   • Roll out dough on a floured surface to about ½-inch thickness.

   • Cut out donuts using a donut cutter or a large glass and a small bottle cap for the hole.

   • Place on parchment-lined baking sheets. Cover loosely and let rise for another 30–45 minutes.

5. Fry:

   • Heat oil in a deep pan or fryer to 350°F (175°C).

   • Carefully fry donuts in batches for about 1 minute per side, or until golden brown.

   • Drain on paper towels.

6. Coat:

   • While warm, toss in cinnamon sugar or dip in glaze.

 Notes:

• You can cold-proof the shaped donuts overnight in the fridge after step 4. Just let them warm up for 30–45 mins before frying.

• For baked sourdough discard donuts, use a baked donut pan and a cake-like batter — let me know if you want that version!

Want a chocolate, apple cider, or filled donut variation? I can help with those too.