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sourdough discard sugar donuts

Home cook, taken with iPhone 14. Close-up slight angle of delicious sourdough discard sugar donuts on white plate. Mouthwatering --ar 4:3 --style raw --s 220
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Delight in these light and airy sourdough discard sugar donuts, perfectly fried and coated in cinnamon sugar for a naturally tangy and sweet treat.

Ingredients

Scale
  • 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

  1. In a large bowl, whisk together the sourdough discard, egg, milk, melted butter, and vanilla extract until smooth.
  2. In another bowl, combine flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined; do not overmix.
  4. Cover the dough and refrigerate for 30 minutes to firm up.
  5. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  6. On a floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter to cut out donuts and holes.
  7. Carefully fry donuts in batches until golden brown, about 1-2 minutes per side.
  8. Remove with a slotted spoon and drain on paper towels.
  9. Mix granulated sugar and ground cinnamon in a shallow bowl; toss warm donuts in the mixture until coated.
  10. 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.

Find it online: https://grilldrip.com/sourdough-discard-sugar-donuts/