You know, I still remember the very first time I made sourdough discard sugar donuts in my cozy kitchen—it was a total game-changer for me! I had just started dabbling in sourdough discard baking, trying to be less wasteful with my starter, and I stumbled upon this idea of frying up some donuts using all that lovely sourdough discard. The moment those golden little rings bubbled away in the hot oil, releasing that yeasty, slightly tangy aroma mixed with the sweet scent of fried donuts sugar coating—I was hooked. That’s really how sourdough discard sugar donuts became a beloved staple in our home.
Like many busy families, my days zoom by with little time for elaborate baking sessions. But sourdough discard sugar donuts? They’re the perfect blend of quick, tasty, and wonderfully nostalgic. I’ll admit, I wasn’t confident at first—working with donut recipes with sourdough felt tricky, and I worried about the texture. But after a few tries and tasting some sugary-fried success, I had my “aha” moment realizing that these treats could be both sweet and tangy, chewy yet fluffy. Plus, they rescue so much starter that would otherwise be tossed, turning what might be waste into comfort food.
I love how this sourdough discard sugar donuts recipe fits right into hectic mornings with the kids or weekend brunches when friends swing by unexpectedly. It’s family-friendly, satisfying, and has that old-fashioned charm with a little sourdough twist. If you want to reminisce about bakery mornings but keep things real and easy, I’m about to share all my secrets for sourdough discard sugar donuts that always come out just right. And hey, if you enjoy recipes like this one, you might also find inspiration in my pumpkin cinnamon sugar donuts or these light and fluffy sourdough discard lemon blueberry rolls — they’re both fantastic ways to keep your sourdough discard busy and happy.
So grab your apron, friend, and let’s get cozy—I promise you’ll fall as hard for sourdough discard sugar donuts as my family and I have. Ready to make some magic with me?
What You’ll Need for This sourdough discard sugar donuts
Alright, let’s start with the basics. When it comes to making these sourdough discard sugar donuts, I always lean on classic ingredients that bring out the best in sourdough discard sugar donuts flavor and texture. Here’s what you’ll want to have on hand:
- 1 cup sourdough discard (100% hydration) – this is the magic base for your sourdough discard sugar donuts; I prefer using active, bubbly discard for best rise and flavor.
- 2 ½ cups all-purpose flour – I use unbleached for a cleaner taste in my sourdough discard sugar donuts.
- ½ cup granulated sugar – sweetens the dough just right; I sometimes swap half for coconut sugar for a deeper flavor.
- 1 teaspoon baking soda – helps with the lightness during sourdough discard baking.
- 1 teaspoon baking powder – pairs with baking soda for a perfect rise in the donut recipes with sourdough.
- ½ teaspoon salt – balances sweetness in the sourdough discard sugar donuts.
- 1 teaspoon ground cinnamon – optional but highly recommended for that warm, comforting note.
- 1 large egg – adds richness and structure.
- ½ cup buttermilk – tenderizes the donut dough; you can make a quick substitute by adding 1 teaspoon lemon juice to regular milk.
- 1 teaspoon vanilla extract – for sweet, floral depth.
- Vegetable oil or canola oil – for frying your sourdough discard sugar donuts; roughly 4 cups to get the right frying depth.
- Sugar and cinnamon mix (½ cup sugar + 1 tablespoon cinnamon) for that beloved fried donuts sugar coating.
When making sourdough discard sugar donuts, you can find all the fresh ingredients you’ll need at your local grocery store, farmers market, or even local co-ops for organic versions. A little kitchen wisdom I learned the hard way is to measure your sourdough discard by weight if possible, but volume works too—just be a little flexible with the dough texture when mixing.
One shortcut I swear by for busy days is prepping the cinnamon sugar coating ahead of time and storing it airtight—it makes the fried donuts sugar coating process quick and mess-free! Also, leftover sourdough discard sugar donuts dough keeps in the fridge for a day or two if you want to spread the joy of baking across meals.
And hey, if you want more ingredient tips and insights about sourdough discard sugar donuts and other fun sweet treats using sourdough discard, check out Goodie Godmother’s sourdough discard donuts recipe for some tasty variations and inspiration.
Let’s Make This sourdough discard sugar donuts Together
Now the fun part—rolling up our sleeves and bringing these sourdough discard sugar donuts to life! Don’t worry if your dough seems a bit sticky or your first ring isn’t perfectly shaped; this kind of sourdough discard baking is forgiving and welcoming like a hug from an old friend. In my kitchen, sourdough discard sugar donuts usually take about 30-40 minutes from mixing to the fried golden finish, perfect for an afternoon treat. Let’s walk through it:
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. This foundational mix forms the delicious base of your sourdough discard sugar donuts.
- Combine wet ingredients: In a separate bowl, whisk your egg, buttermilk, vanilla, and sourdough discard. It’s this mix that brings the tang and tenderness so characteristic of donut recipes with sourdough.
- Bring it together: Slowly pour the wet into the dry while stirring gently. The dough should pull away from the sides but feel soft. If it’s too sticky, sprinkle a bit more flour, but don’t overdo it—you want tender donuts, not bricks.
- Shape your donuts: Lightly flour a clean surface and roll the dough to about ¾-inch thickness. Using a donut cutter or two round cutters (a big one around 3 inches and a smaller one for the hole), cut out shapes. Don’t be shy about re-rolling scraps.
- Heat the oil: Pour vegetable oil into a deep pan or fryer to about 2 inches deep and heat to 350°F. Use a thermometer to keep the temperature steady; it’s key to a perfect fried donuts sugar coating and that gorgeous golden color.
- Fry the donuts: Drop a few donuts at a time, careful not to overcrowd. Fry each side for about 1-2 minutes or until golden brown and puffed. You’ll know they’re ready when the air smells rich but not burnt—like the perfect coffee and sugar kiss.
- Drain and toss: Use a slotted spoon to transfer the donuts to paper towels. While warm, toss them gently in your cinnamon sugar mix—the fried donuts sugar coating sticks best here!
- Enjoy immediately: These sourdough discard sugar donuts are best fresh but, if needed, can be warmed up the next day (not refrigerated too long or they’ll lose their charm).
One family-tested shortcut? I sometimes flip on a favorite playlist or catch up on a quick podcast while frying—makes the whole process feel like fun, not a chore. For more tips on perfecting that fried donuts sugar coating and handling the frying process safely, you might want to peek at this Facebook group post about sourdough discard donuts recipe and frying tips, it’s loaded with gems from fellow sourdough bakers!
Also, if you’re curious about how to tailor your donut recipes with sourdough or want additional troubleshooting tricks, Sugar Geek Show’s sourdough discard donuts page has incredible insights to help you nail every batch.
How I Love to Serve This sourdough discard sugar donuts
Serving sourdough discard sugar donuts in my house is like a little celebration. My family loves this treat best on lazy weekend mornings, paired with steaming mugs of coffee or, when the kids are around, homemade hot chocolate. My go-to side? Fresh fruit salad or a simple whipped cream drizzle to cut through the sugar coating’s richness. It’s the perfect balance, and honestly, the kids think it’s fancy!
This sourdough discard sugar donuts recipe is perfect for holiday brunches or casual get-togethers when you want warm, comforting sweets without too much fuss. I once made a batch for a fall gathering, swapping some cinnamon for pumpkin pie spice, and gave a nod to my pumpkin cinnamon sugar donuts recipe—I tell ya, guests went wild!
Presentation-wise, dusting these donuts with extra powdered sugar or lining a basket with a cute cloth napkin makes all the difference. If you have extra sourdough discard sugar donuts leftover (rare, but it happens), my secret is slicing them and making little donut sandwiches with cream cheese frosting—such a treat for the next day!
Friends always ask for this sourdough discard sugar donuts recipe because it brings a bit of that bakery vibe with an extra homemade feel. If you want to see a fun spin on sourdough discard baking sweets, you might like my cinnamon sugar sourdough churro bites, which have that same warm, sugary spirit in bite-size form!
Your sourdough discard sugar donuts Questions Answered
I’ve found that when making sourdough discard sugar donuts, questions pop up a lot—here are some of the common ones I hear from my family and readers, plus what I do to keep things smooth:
1. Can I use any sourdough discard or does it have to be active? Great question! I usually recommend using active sourdough discard that’s been fed within the last day. It gives the best rise and flavor for your sourdough discard sugar donuts. I once tried with forgotten, less lively discard, and the donuts came out dense—not my favorite.
2. What if I don’t have a donut cutter? No worries! Grab two round cookie cutters, or even a large glass and a small bottle cap will work to cut the donuts and holes. When I first started, I did this, and it worked just fine for my sourdough discard sugar donuts baking adventures.
3. How do I know if my oil is at the right temperature? A candy or deep-fry thermometer is your best friend here. If you don’t have one, drop a small piece of dough into the oil—if it bubbles up steadily and turns golden in about 1-2 minutes, you’re there! Overheated oil can burn the fried donuts sugar coating, and that’s sadder than it needs to be.
4. Can I bake these sourdough discard sugar donuts instead of frying? Absolutely, though frying gives that classic fried donuts sugar coating and crispy edge you’ll love. Baking softens the crunch, but you can oven-bake at 350°F for about 10 minutes until golden. I tried baking when I was short on time, and it was good—just different.
5. How do I store leftover sourdough discard sugar donuts? I store them in an airtight container at room temp for up to 2 days. For longer storage, freezing is your best bet. Just rewarm in a toaster oven or microwave before serving to bring back that homemade magic.
6. Can I add flavors or mix-ins? Certainly! I love folding in a handful of mini chocolate chips or a sprinkle of nutmeg for seasonal twists. Using sourdough discard in sweets really allows playful variations in donut recipes with sourdough.
7. Why does my sourdough discard sugar donuts dough feel sticky sometimes? I’ve been there! It depends on the hydration of your discard and flour type. Add flour little by little if too sticky, but keep it soft. Sticky dough means fluffy, tender donuts after frying, so don’t stress too much. Patience is key.
For more questions and community tips, there’s a wealth of shared wisdom out there, like on Goodie Godmother’s sourdough discard donuts recipe page. It’s definitely worth a peek when you want extra reassurance or ideas for your sourdough discard sugar donuts baking journey.
My Final Thoughts on This sourdough discard sugar donuts
This sourdough discard sugar donuts recipe feels like a warm hug from the kitchen—one that’s saved me from tossing starter and given me a delicious ritual with my loved ones. It’s a simple pleasure made from everyday ingredients that speaks to my heart every time.
My sourdough discard sugar donuts Pro Tips:
- Always check oil temperature before frying to keep your fried donuts sugar coating just right.
- Don’t overwork or over-flour the dough—soft and slightly sticky is the delicious goal.
- Make the cinnamon sugar mix ahead and store airtight for quick-dip magic after frying.
We’ve tried so many sourdough discard sugar donuts variations—my son swears by classic cinnamon sugar, my husband loves a dusting of powdered sugar, and I sometimes jazz it up with a drizzle of honey or glaze. You might also adore my twist on sourdough discard baking sweets like those pumpkin cinnamon sugar donuts for fall vibes.
I hope you find as much joy making these sourdough discard sugar donuts as I do sharing them with you. They’re an honest, tasty way to celebrate every batch of starter you feed and every moment with those you love. So go ahead, make this sourdough discard sugar donuts your own, have fun with it, and don’t be afraid to experiment. Your kitchen will thank you—and so will everyone lucky enough to get a bite.
Happy cooking, sweetheart! I can’t wait to hear how your sourdough discard sugar donuts journey unfolds.
If you want more ways to keep using your sourdough discard for sweet treats, try my cinnamon sugar sourdough churro bites or check out my pumpkin cinnamon sugar donuts recipe—both are crowd-pleasers that make every discard count.
sourdough discard sugar donuts
Deliciously light and fluffy sourdough discard sugar donuts that make a perfect sweet treat using your sourdough starter discard. Crispy on the outside and tender inside, coated with cinnamon sugar for a delightful finish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Fried
- Cuisine: American
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 large egg
- 2 tbsp melted butter
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Vegetable oil, for frying
- 1/2 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Instructions
- In a large bowl, whisk together the sourdough discard, egg, melted butter, and milk until well combined.
- In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, sugar, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Lightly flour a surface and roll out the dough to about 1/2 inch thickness.
- Use a donut cutter or two round cutters to cut out donut shapes and holes.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Carefully fry donuts in batches until golden brown, about 1-2 minutes per side.
- Remove donuts with a slotted spoon and drain on paper towels.
- In a shallow bowl, mix granulated sugar and cinnamon for coating.
- While donuts are still warm, toss them gently in the cinnamon sugar mixture to coat evenly.
- Serve warm and enjoy!
Notes
For an extra indulgent treat, drizzle the cooled donuts with a simple glaze made of powdered sugar and milk before coating with cinnamon sugar.