This quick and easy sourdough donut recipe is a great way to use your leftover sourdough starter. I have made so many batches of these delicious sourdough donuts since I started making sourdough, as they make a lovely snack which the kids love munching on.
Sourdough Donuts made with Sourdough Discard
This yummy donuts are made with the discard of your sourdough. If you have never made sourdough before, then check out this sourdough starter recipe. It is not hard to make, though it will take some time.
Using your Sourdough Starter
When you want to use your sourdough starter in a recipe such as sourdough bread, then feed it about 4 – 8 hours before intending to use it, letting it stand at room temperature, and allowing it to double in volume, with bubbles appearing, breaking the surface. This indicates that the starter is strong and active and ready for use. Remove what you need, feed and then store until next time. The sourdough that is removed is what is used in this recipe.
100% Starter Hydration
For this recipe, you will need sourdough starter discard that is at room temperature and 100% hydration.
To achieve this, you will need to make sure that you are feeding your sourdough with equal weights of starter, flour and water. If you are feeding your sourdough by volume, the best way to achieve this is to feed it ½ cup of starter, 1 cup of flour and ½ cup of water. If you use the same amount of starter and flour and only ¼ cup of water, then your starter will be at 50% hydration.
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Sourdough Donuts
To make these donuts, you will need:
- 1 cup sourdough starter discard – 100% hydration sourdough starter discard, room temperature
- 4 TBSP oil
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 eggs
- 4 cups plain flour
- ¾ cup sugar
- ½ tsp cinnamon
- 1 tsp salt
- ⅔ cup milk
- oil for frying
Line a plate with paper towel and set aside. Have your frypan and oil for frying out ready to go.
In a small bowl, whisk the sourdough starter, milk, eggs, and oil.
In a large bowl, mix the flour, baking powder, bi-carb soda, sugar, cinnamon and salt.
Slowly pour the wet ingredients into the dry ingredients, gently mixing as you go.
When they come together into a dough, sprinkle some flour onto a board and place your dough on the board.
Knead the dough gently until it comes together to form a ball.
Sprinkle the top of the dough, and the board again if needed, with a little flour and roll out the dough to about ½-1 inch thick.
Cut out your donuts, reform the dough as necessary until you have cut out all of your doughnuts.
Heat oil in the frypan and fry the doughnuts until golden brown, flip and fry the other side.
Take the donuts out and drain on paper towel, then coat with cinnamon sugar or icing or glaze them.
Donuts made with Sourdough Discard
Simple Living. Creative LearningIngredients
- 1 cup sourdough starter discard - 100% hydration sourdough starter discard at room temperature
- 4 TBSP olive oil
- 1 tsp bicarbonate of soda, baking soda
- 2 tsp baking powder
- 2 eggs
- 4 cups plain flour
- 3/4 cup white sugar
- 1/2 tsp cinnamon
- 1 tsp salt
- 2/3 cup milk
- oil for frying
Instructions
- Line a plate with paper towel and set aside. Have your frypan and oil for frying out ready to go.
- In a small bowl, whisk the sourdough starter, milk, eggs, and oil.
- In a large bowl, mix the flour, baking powder, bi-carb soda, sugar, cinnamon and salt.
- Slowly pour the wet ingredients into the dry ingredients, gently mixing as you go.
- When they come together into a dough, sprinkle some flour onto a board and place your dough on the board.
- Knead the dough gently until it comes together to form a ball.
- Sprinkle the top of the dough, and the board again if needed, with a little flour and roll out the dough to about ½ inch thick.
- Cut out your donuts, reform the dough as necessary until you have cut out all of your doughnuts.
- Heat some oil in the frypan and fry the doughnuts until golden brown, flip and fry the other side.
- Take the donuts out and drain on paper towel, then coat with cinnamon sugar or icing or glaze them.
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