These Baked Sourdough Discard Powdered Sugar Donuts are a tasty way to use leftover sourdough starter! With a light, fluffy texture and a sweet powdered sugar coat, they’re simply delightful.
Making these donuts feels like a fun little experiment in the kitchen. Who knew that sourdough could be this sweet? I love having them warm with a cup of coffee for breakfast—trust me, they won’t last long!
Key Ingredients & Substitutions
Sourdough Starter Discard: The star of this recipe! Using unfed starter brings a lovely tang. If you’re out, you can substitute with plain yogurt or buttermilk, at a slightly reduced quantity since they’re more liquid.
All-Purpose Flour: This gives the donuts their structure. If you want a gluten-free option, use a 1:1 gluten-free flour blend. However, keep in mind that the texture might vary a bit.
Granulated Sugar: This sweetens the batter. You can use coconut sugar or even honey for a different flavor. Just remember that honey will add extra moisture, so adjust the milk accordingly.
Melted Butter vs. Oil: I prefer butter for its rich flavor, but vegetable or coconut oil work great too! This can make the donuts a bit lighter.
Milk: Whole milk is great for richness, but feel free to use almond milk or any other non-dairy milk if you’re looking for a dairy-free option.
How Can I Ensure My Donuts Bake Perfectly?
Getting the baking process right is key! Follow these makeshift tips to ensure your donuts are fluffy and delicious:
- Always preheat your oven; this helps the donuts rise properly right from the start.
- Greasing your donut pan is essential for easy removal. You can also use silicone pans for a hassle-free experience.
- Don’t overmix the batter! Stir until just combined to keep them light. Lumps are fine!
- Check doneness with a toothpick—if it comes out clean, they are ready! Don’t open the oven door too soon, as this can cause them to deflate.
- Cooling the donuts a bit before dusting with powdered sugar helps the sugar adhere nicely without melting away.
These tips will help you bake up perfect sourdough donuts every time! Happy baking!
How to Make Baked Sourdough Discard Powdered Sugar Donuts
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon melted butter or neutral oil
- 1/4 cup milk (or as needed to make a thick batter)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15 minutes of baking time. After that, let the donuts cool for a little while before dusting them with powdered sugar. Total time from start to enjoying your treats is about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Lightly grease a donut pan with butter or non-stick spray to prevent the donuts from sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined. This ensures your leavening agents are evenly distributed!
3. Combine the Wet Ingredients:
In another bowl, mix the sourdough discard, egg, melted butter (or oil), milk, and vanilla extract until everything is nicely combined. This mixture is where all the flavor comes from!
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or spoon until just combined. Make sure not to overmix—lumps are okay! Adjust the consistency with more milk if needed; the batter should be thick but spoonable.
5. Fill the Donut Pan:
Spoon or pipe the batter into the donut pan cavities, filling each about 3/4 full. This will give them room to rise and not overflow.
6. Bake the Donuts:
Pop the pan in your preheated oven and bake for about 12-15 minutes. They’re done when they spring back slightly when gently pressed and a toothpick comes out clean.
7. Cool the Donuts:
Let the donuts cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps to avoid soggy bottoms!
8. Dust with Powdered Sugar:
While the donuts are still a little warm, lavishly dust them with powdered sugar. This gives them that delightful sweetness!
9. Serve and Enjoy:
These donuts are best served immediately. However, if you have leftovers, simply store them in an airtight container at room temperature. Enjoy your delicious, fluffy sourdough donuts with your favorite beverage!
With their fluffy texture and sweet powdered sugar finish, you’ll love this easy recipe that makes great use of your sourdough starter discard! Happy baking!
Can I Use a Different Type of Flour?
Yes, you can use gluten-free flour if needed, but keep in mind that the texture may change slightly. A 1:1 gluten-free flour blend should work well!
Can I Freeze These Donuts?
Absolutely! Allow the donuts to cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 2 months. Thaw them at room temperature or pop them in the microwave for a few seconds before serving.
What Can I Do If My Batter Is Too Thick?
If you find your batter too thick, simply add more milk, a tablespoon at a time, until you reach a thick but spoonable consistency. This ensures your donuts stay moist and fluffy!
How Should I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2 days. To keep them fresh, you can also wrap them in plastic wrap before placing them in the container.
