Master Crumb

Sourdough Discard Donuts

Light, fluffy baked donuts made with sourdough discard. Healthier than fried, with all the flavor.

Makes: 12 donuts

These baked donuts are soft, fluffy, and ready in under 30 minutes. The sourdough discard adds a tender crumb and subtle depth of flavor that takes these from good to irresistible.

Choose from classic glaze, cinnamon sugar, or chocolate frosting.

Instructions

  1. 1

    Prepare

    Preheat oven to 180°C (350°F). Grease a donut pan well with butter or cooking spray.

  2. 2

    Mix Dry Ingredients

    In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg.

  3. 3

    Mix Wet Ingredients

    In another bowl, whisk together discard, buttermilk, egg, melted butter, and vanilla until smooth.

  4. 4

    Combine

    Add wet ingredients to dry and stir until just combined. Do not overmix - a few lumps are fine.

  5. 5

    Fill Pan

    Transfer batter to a piping bag or zip-lock bag with the corner cut. Pipe batter into donut pan, filling each cavity about 2/3 full.

  6. 6

    Bake

    Bake for 10-12 minutes until donuts spring back when lightly touched and are lightly golden.

  7. 7

    Cool

    Let cool in pan for 5 minutes, then turn out onto a wire rack.

  8. 8

    Make Glaze

    Whisk powdered sugar, milk, and vanilla until smooth. It should be thick but pourable. Add more milk if needed.

  9. 9

    Glaze

    Dip the top of each donut into the glaze, letting excess drip off. Add sprinkles if desired. Let set for 10 minutes.

Tips & Notes

  • Grease the pan well - donuts can stick if pan is not properly greased
  • Use a piping bag for clean, even filling
  • Let donuts cool slightly before glazing so glaze sets properly
  • Best eaten the same day, but can be stored airtight for 2 days
  • No donut pan? Bake as muffins instead

Topping Options

Classic Vanilla Glaze

The recipe above makes a simple vanilla glaze. Add a drop of food coloring for fun colors.

Cinnamon Sugar

Skip the glaze. While donuts are still warm, brush with 30g melted butter, then roll in a mixture of 100g sugar and 1 tbsp cinnamon.

Chocolate Glaze

Melt 100g chocolate chips with 2 tbsp butter. Dip donuts and let set on a wire rack.

Maple Glaze

Replace vanilla with 3 tbsp maple syrup. Reduce milk to 2 tbsp.

Sprinkles

Add sprinkles immediately after glazing, before the glaze sets.

Why Baked Instead of Fried?

Baked donuts are lighter, easier to make, and require no special equipment. They are also lower in fat while still being delicious. The sourdough discard adds the tender texture that makes up for the lack of frying.

Equipment Note

You will need a donut pan for this recipe. They are inexpensive and available at most kitchen stores. If you do not have one, you can bake the batter as muffins instead - just increase baking time by 3-5 minutes.