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Overhead shot of two glazed doughnuts with cinnamon sugar on a white surface, one cut in half showing airy crumb.

Sourdough Discard Doughnuts

Sourdough discard and cinnamon come together in these fluffy fried doughnuts, ready in 30 minutes with 180 calories each.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour 250 g (whole wheat works as a substitute for a nuttier flavor)
  • 1/2 cup sugar 100 g (coconut or maple sugar can be used)
  • 1 tbsp baking powder do not replace with baking soda unless an acid is added
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon additional for coating
  • 2 large eggs
  • 1/2 cup milk 120 ml (dairy or plant-based)
  • 1/2 cup sourdough starter 120 ml (discard at room temperature)
  • 1/4 cup melted butter 60 g (or neutral oil for dairy-free)
  • vegetable oil for frying
  • additional sugar and cinnamon for topping

Method
 

  1. Assemble Ingredients:

    Assemble and measure all ingredients so they are easily accessible.

  2. Whisk Dry Ingredients:

    In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon with a whisk until uniform.

  3. Mix Wet Ingredients:

    In a separate bowl, whisk the eggs, milk, sourdough starter, and melted butter until the mixture is smooth.

  4. Combine Wet and Dry:

    Carefully incorporate the wet mixture into the dry ingredients, stirring just until combined without overmixing.

  5. Heat Frying Oil:

    Fill a deep pan with vegetable oil and heat over medium flame until the oil is hot.

  6. Fry Doughnuts:

    Using a spoon, gently drop portions of batter into the hot oil and fry until each side turns golden brown, approximately 3-4 minutes.

  7. Drain on Paper Towels:

    Retrieve the doughnuts with a slotted spoon and place them on paper towels to drain excess oil.

  8. Coat with Cinnamon Sugar:

    While still warm, coat each doughnut in a blend of sugar and cinnamon.