Late one night, I found myself staring at my sourdough discard and feeling that familiar creative itch. You know that moment when hunger and curiosity collide? That’s when the idea hit me—why not transform this often overlooked ingredient into something irresistibly sweet and cozy? Enter my sourdough discard sugar donuts, a little kitchen experiment turned mouthwatering obsession. The anticipation of mixing, frying, and coating these donuts had my whole kitchen buzzing with excitement. When I finally took that first bite, the perfect combination of tangy sourdough and sweet sugar hit all the right notes. This sourdough discard sugar donuts recipe quickly became one of my favorite comfort foods with a twist.
What makes these sourdough discard sugar donuts so special is how they turn an everyday ingredient into a celebration of bold flavors and cozy vibes. They’re the kind of dish that makes you pause, smile, and maybe even do a little happy dance in your kitchen. If you want to turn your sourdough discard into a sweet sourdough donuts treat that rivals any bakery, you’re in the right place. Fellow food lovers, I promise, this is a flavor adventure that’s worth every single bite!
And guess what? This sourdough discard sugar donuts recipe isn’t just a one-trick pony. It sparks creativity with flavors, perfect for weeknight winners that don’t sacrifice on taste. If you’re curious to see how this sweet sourdough donuts magic comes together, pull up a chair and let’s get cooking. Oh, and if you love doughnuts, you’re going to want to check out this awesome sourdough discard cinnamon sugar twists recipe, a perfect companion for your next flavor adventure.
Ingredients You Need
Here’s the bold flavor lineup for these sourdough discard sugar donuts. This sourdough discard sugar donuts ingredient list is all about flavors that come together like a dream team.
- 1 cup sourdough discard (unfed) – That tangy base that makes these sourdough sugar donuts really pop!
- 2 ½ cups all-purpose flour – You can swap for bread flour if you like a chewier texture, I’ve done it often.
- ¾ cup granulated sugar – For sweetening that perfect dough.
- 1 tsp baking powder – For that light fluffiness.
- ½ tsp baking soda – Works with the sourdough for a tender crumb.
- 1 tsp salt – Balances out the sweetness.
- 2 large eggs – Brings the dough together.
- ½ cup whole milk – You can switch to almond or oat milk for a dairy-free version.
- 2 tsp vanilla extract – My secret for that warm, comforting flavor in sourdough discard pastries.
- ½ cup unsalted butter, melted – Adds richness you’ll notice in every bite.
- Extra granulated sugar and cinnamon mix for coating
You’ll find everything you need for these sourdough discard sugar donuts right in your local grocery store—no exotic ingredients here! If you’re into shortcuts, melt your butter while you mix the dough or prep your sugar cinnamon blend ahead of time. I love adding a pinch of nutmeg to my sourdough discard sugar donuts for a little extra warmth. These donuts stay fresh in an airtight container for up to two days, but honestly, they rarely last that long around here.
If you want to dive deeper into sourdough discard pastries, check out this classic sourdough discard apple cider donuts bread for another cozy spin on incorporating your discard.
Let’s Make Some!
Alright, fellow food lovers, let’s get ready to whip up the most incredible sourdough discard sugar donuts you’ve ever tasted! This is my favorite part—the moment the magic starts happening in your kitchen.
- Mix Dry Ingredients: In a big bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mix will set the foundation for that perfect sourdough discard sugar donuts texture.
- Combine Wet Ingredients: In another bowl, beat your eggs, milk, vanilla extract, and melted butter together. Then add the sourdough discard. The smell right now? That’s the tangy sourdough magic teasing you.
- Mix Them Together: Slowly add wet ingredients to dry, stirring gently until you get a thick but manageable dough. Don’t worry if it looks a little shaggy—that’s a hint of those sweet sourdough donuts coming to life.
- Chill the Dough: Pop it in your fridge for about 30 minutes. While waiting, you can prepare your cinnamon sugar coating—just mix granulated sugar with cinnamon in a shallow dish.
- Shape Your Donuts: Roll your chill dough out on a floured surface to about ½ inch thick. Use a donut cutter or two round cookie cutters to shape the donuts and holes. If you’re like me and love happy accidents, you can even cut fun little shapes or twists.
- Heat the Oil: Warm up about 2 inches of vegetable oil in a deep pan to 365°F. This is where the crisp, golden crust magic kicks in.
- Fry Donuts: Fry the donuts in batches for about 1-2 minutes per side, flipping carefully. Your kitchen will fill with an amazing aroma here—your sourdough discard sugar donuts are coming alive!
- Drain and Coat: Once they’re golden, drain on paper towels, then toss each one in the cinnamon sugar mix while still warm. That sugar crust? Total crowd-pleaser.
In my kitchen, this sourdough discard sugar donuts batch usually takes just under an hour from start to finish. I love that you can do this after dinner or even as a weekend treat. If you want to switch things up, check out Sugar and Soul’s wonderful sourdough donuts with discard recipe for another flavorful spin on these treats.
How to Serve Up This!
Once your sourdough discard sugar donuts are coated and perfectly soft on the inside with that cinnamon sugar crunch outside, serving time becomes a celebration. I adore pairing these sweet sourdough donuts with a creamy coffee or rich hot chocolate for cozy mornings or afternoon perks. The sweet and tangy contrast just melts together.
These donuts aren’t just for breakfasts—they’re fantastic as snack table favorites during game nights or potlucks. Trust me, your friends’ faces when you pull out a platter of these bold flavored treats are priceless. For a little extra wow factor, drizzle some homemade chocolate glaze or even a simple vanilla glaze over the top.
Sometimes I get playful and serve these donuts with a dipping sauce like salted caramel or raspberry jam. If you’re hungry for more sourdough discard pastries to round out your menu, peek at Pumpkin Cinnamon Sugar Donuts for a seasonal twist that brings out all those warm spices.
For leftovers—if you have any—pop them in the microwave for 15 seconds; they come back soft and cozy, ready for another round of happy dances. Don’t be shy to crumble older ones over vanilla ice cream for a fun fusion dessert!
This sourdough discard sugar donuts recipe is perfect for weeknight dinners looking for a sweet finish that’s far from ordinary. It also rocks for holiday brunches or anytime you want to impress without stress.
FAQs:
Will kitchen newbies succeed with this sourdough discard sugar donuts?
Absolutely! This recipe is friendly for all skill levels. The step-by-step process is forgiving and made for busy people who want bold flavor without hassle.
What if I mess up my sourdough discard sugar donuts?
If your donuts don’t puff up as expected, they’ll still taste delicious. The sourdough adds that tang and tenderness even if the texture isn’t perfect. My family has done plenty of taste tests—taste is the priority!
How can I prep this sourdough discard sugar donuts for busy weeknights?
Make the dough ahead and refrigerate until you’re ready to fry. This sourdough discard sugar donuts recipe also works well with freezer storage—freeze donuts after frying, then reheat to enjoy later.
Can I bake these instead of frying?
Yes! Baking is a lighter alternative. Place donuts on a parchment-lined tray, brush with melted butter, and bake at 375°F for about 12-15 minutes.
What’s the shelf life of sourdough discard sugar donuts?
Best enjoyed fresh within two days. Store in an airtight container at room temperature to keep that soft crumb.
Can I add flavors like pumpkin or apple?
Definitely! I’ve experimented with pumpkin addition—see the Pumpkin Cinnamon Sugar Donuts recipe for delicious inspiration.
Where can I find other sourdough discard donuts recipes?
Check out these fantastic takes on sourdough discard donuts: Sourdough Discard Donuts Recipe – Goodie Godmother and Sourdough Donuts (Discard Recipe) – Amy Bakes Bread. Both super fun and fail-proof.
Conclusion
This sourdough discard sugar donuts recipe brings me pure joy in the kitchen. It’s proof that an overlooked ingredient can turn into something irresistibly delicious. The flavors of tangy sourdough paired with a sweet cinnamon sugar crust make every bite a little bit magical.
My sourdough discard sugar donuts Flavor Secrets:
– Always use unfed discard for that perfect tang.
– Don’t skip the cinnamon sugar coating—it brings the wow factor.
– Chill the dough before shaping to make handling easier and the donuts lighter.
I’ve tested versions with glaze, baked alternatives, and even infused with pumpkin spice. For casual weeknights, I stick with the classic cinnamon sugar. Holiday brunch? Go wild with glazes and toppings. You do you, fellow food lovers.
Trust your taste buds on this one. These sourdough discard sugar donuts invite kitchen creativity and bold flavor play. I can’t wait for you to try this recipe and share your delicious magic moments with me!
If you want more comfort food twists that make meals pop, swing by my other favorites like sourdough discard cinnamon sugar twists. Let’s keep those flavor adventures rolling!
sourdough discard sugar donuts
Delight in these light and airy sourdough discard sugar donuts, perfectly fried and coated in cinnamon sugar for a naturally tangy and sweet treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 donuts
- Category: Dessert
- Method: Fried
- Cuisine: American
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 large egg
- 1/4 cup whole milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Vegetable oil, for frying
- 1/2 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- In a large bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth.
- In another bowl, combine flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined; do not overmix.
- Cover the dough and refrigerate for 30 minutes to firm up.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- On a floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter to cut out donuts and holes.
- Carefully fry donuts in batches until golden brown, about 1-2 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
- Mix granulated sugar and ground cinnamon in a shallow bowl; toss warm donuts in the mixture until coated.
- Serve immediately for best flavor and texture.
Notes
For an extra indulgence, drizzle the donuts with a simple glaze made from powdered sugar and milk before coating with cinnamon sugar.