Print

Crispy Sourdough Discard Cinnamon Sugar Donuts

crispy sourdough discard cinnamon sugar donuts - featured image
Print Recipe

A quick and easy homemade recipe that transforms sourdough discard into crispy, cinnamon sugar-coated donuts with a soft, tangy inside and a perfectly crunchy exterior.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard, unfed or fed
  • 1 ½ cups (190 g) all-purpose flour
  • ¼ cup (50 g) granulated sugar, plus extra for coating
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon, plus more for sugar coating
  • ¼ cup (60 ml) milk, whole or 2%
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • Vegetable oil for frying (about 2 cups or enough for 2-inch depth in pan)
  • Cinnamon sugar coating: ½ cup (100 g) granulated sugar mixed with 2 teaspoons ground cinnamon

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon (about 5 minutes).
  2. Combine wet ingredients: In a separate bowl, beat egg with sourdough discard, milk, melted butter, and vanilla extract until smooth (3 minutes).
  3. Form the dough: Pour wet mixture into dry ingredients and stir gently until just combined; avoid overmixing (2 minutes).
  4. Rest the dough: Let sit for 10 minutes at room temperature to hydrate the flour.
  5. Prepare frying oil: Pour about 2 inches of vegetable oil into a skillet and heat to 350°F (175°C), maintaining temperature with a thermometer (10 minutes).
  6. Shape the donuts: Lightly flour surface, roll or pat dough to ½-inch thickness, and cut donuts and holes using cutters (10 minutes).
  7. Fry the donuts: Fry a few donuts at a time for about 1 ½ minutes per side until golden and crispy; avoid overcrowding (15 minutes).
  8. Drain and coat: Transfer donuts to a wire rack lined with paper towels to drain excess oil, then toss warm donuts in cinnamon sugar coating (5 minutes).
  9. Serve warm: Enjoy fresh while sugar coating clings and inside is soft.

Notes

Maintain oil temperature at 350°F (175°C) to avoid greasy donuts. Fry in small batches to keep oil hot. Coat donuts in cinnamon sugar while warm for best adhesion. Avoid overmixing dough to keep donuts tender. Rest dough for 10 minutes before frying.

Nutrition

Keywords: sourdough discard, cinnamon sugar donuts, homemade donuts, fried donuts, quick dessert, brunch recipe, easy donuts

Find it online: https://atomicbite.com/crispy-sourdough-discard-cinnamon-sugar-donuts-easy-homemade-recipe/