No-Wait Sourdough Discard Donuts (3 Variations)

Ready in 30 minutes, these sourdough discard donuts are fluffy, soft, and full of flavour. Dark chocolate, vanilla glaze, and cinnamon sugar are all delicious toppings that you can add to this sourdough discard treat.

There’s no need to toss sourdough discard when you’re building up your starter. You can make muffins, breads, or even granola using discard! It adds a nutty, earthy flavour to baked goods that you’ll love. And you can of course make these donuts using mature sourdough starter by simply swapping it out.

Remember that sourdough discard has limited fermentation benefits. So if you have a sensitivity to gluten, it’s best to wait until you have a mature starter to make these. That way you can long-ferment your donut batter and make them more digestible to your body.

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Tips

If the topping doesn’t stick to the donut, use a spatula to brush melted butter over the donut. Then sprinkle the donut with the cinnamon and sugar mixture.

FAQ

Tools

Cast Iron Skillet

Measuring Cups and Spoons

Large Mixing Bowl

Small Saucepan

Slotted Spoon or Fork

Small Bowl

Ingredients – change measurements

For Donuts

Sourdough Starter or Discard

Butter

Sugar

Eggs

Whole Milk

Vanilla

All-Purpose Organic Flour

Baking Powder

Salt

Coconut Oil

For Vanilla Glaze

Vanilla

Whole Milk

Butter

Powdered Sugar

For Dark Chocolate Glaze
Dark Chocolate Chips

Heavy Cream

Butter

For Cinnamon Sugar

Sugar

Cinnamon

For complete measurements, see the printable recipe card below.

Instructions

In a small saucepan, combine sugar and butter on a low heat until everything is combined.

In a large mixing bowl combine the eggs, sourdough discard, milk, and vanilla.

Pour the melted butter and sugar into the bowl and combine.

Add the flour, baking powder, and salt and mix until just combined. Optional – put into the fridge for 10-15 minutes to firm up.

Sprinkle flour onto a flat surface and roll the dough flat – you’re looking for about ½” thick.

Cut out the donuts using a cup, bottle cap, or freehand using a knife.

Add the coconut oil to a cast iron skillet and heat until the donuts sizzle when added.

Add the donuts into the oil and fry for about 2-3 minutes on each side.

After frying, add the donuts to a wire rack or flat with a paper towel. Allow them to cool for 5-10 minutes before adding your topping.

To Make Vanilla Glaze

Combine milk, vanilla, powdered sugar, and butter over low heat. Once everything is melted together (don’t let it boil), use your hands or a spoon to cover the donut in glaze.

To Make Dark Chocolate Glaze

Melt together dark chocolate chips, butter, and heavy cream in a saucepan.

Once melted use your hands to dip the donuts into the melted chocolate. You can also use a spoon to cover the donut in glaze.

To Make Cinnamon Sugar

In a small bowl, combine the cinnamon and sugar in a small sauce pan.

Use a wooden spoon to lightly coat the donuts in melted butter.

Use your hands to sprinkle the cinnamon and sugar mixture over the donuts.

These are best if stored in the fridge and eaten within 3 days. I recommend putting the toppings on just before you’re ready to eat them.

Enjoy!

Other Simple Sourdough Ideas

Simple Sourdough Pumpkin Muffins

Cozy Sourdough Pumpkin Bread

Crunchy Sourdough Discard Granola

Healthy Sourdough Discard Banana Muffins

Naturally Sweetened Sourdough Apple Muffins

If you make this recipe and enjoy it, please consider giving it 5 stars. Find me on Instagram @documentingsimpleliving and show me what you’ve made!