Description
Soft, fluffy, and coated in cinnamon sugar, these sourdough discard doughnuts are the perfect no-waste treat. They’re lightly tangy, fried or baked to perfection, and incredibly easy to make using leftover sourdough starter discard.
Ingredients
1 cup sourdough discard (unfed)
1 ½ cups all-purpose flour
¼ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 large eggs
¼ cup melted butter
½ tsp vanilla extract
Oil for frying (if frying)
½ cup granulated sugar + 1 tbsp cinnamon for coating
Instructions
In a large mixing bowl, whisk together sourdough discard, eggs, melted butter, and vanilla extract.
In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine wet and dry ingredients to form a soft, slightly sticky dough.
Wrap dough in plastic wrap and chill for 30 minutes for easier handling.
Roll out dough on a lightly floured surface to ½ inch thickness. Cut into rings or desired shapes.
If frying, heat oil to 350°F and fry doughnuts 1–2 minutes per side until golden. If baking, place in a doughnut pan and bake at 375°F for 10–12 minutes.
Toss warm doughnuts in cinnamon sugar mixture to coat evenly.
Serve fresh and enjoy!
Notes
You can substitute whole wheat flour for a nuttier flavor.
For a lighter option, try air-frying at 350°F for 6–8 minutes.
Jam or cream-filled versions work best with round, filled doughnuts.
- Prep Time: 20 minutes (plus optional 30 minutes chilling)
- Cook Time: 10 minutes
- Category: Dessert, Breakfast
- Method: Fried or Baked
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: sourdough discard doughnuts, cinnamon sugar doughnuts, homemade doughnuts, discard recipes