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Sourdough Discard Donut Recipe

Sourdough Discard Donut Recipe
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Soft, fluffy, and perfectly sweet, these homemade donuts use sourdough discard for a subtle tang and incredible texture.

Ingredients

Scale
  • Tangzhong:
  • 160 grams milk (1/2 cup + 3 Tablespoons)
  • 35 grams bread flour (1/4 cup)
  • Dough:
  • 300 grams bread flour (2 cups + 1 Tablespoon)
  • 66 grams sugar (1/3 cup)
  • 10 grams instant yeast (2 1/2 teaspoons)
  • 6 grams salt (1 teaspoon)
  • 1 egg, room temperature
  • 200 grams sourdough discard (2/3 cup)
  • All of the tangzhong
  • 70 grams unsalted butter, room temperature (5 Tablespoons)
  • Vanilla Glaze:
  • 430 grams powdered sugar (3 cups + 1/3 cup)
  • 95 grams hot water (1/3 cup + 1 Tablespoon)
  • 6 grams vanilla paste or extract (1 1/2 teaspoons)
  • pinch of salt

Instructions

  1. Prepare the Tangzhong:
  2. Add the milk and 35 grams bread flour to a small saucepan or skillet.
  3. Whisk until the flour is fully incorporated.
  4. Bring to medium heat.
  5. Whisk continuously until a thick paste forms.
  6. Remove the saucepan from heat.
  7. Allow the Tangzhong to cool completely.
  8. To cool quickly, spread the paste on a large plate, cover with plastic wrap, and refrigerate for 5-10 minutes.
  9. Prepare the Donut Dough:
  10. Add the cooled Tangzhong and the remaining dough ingredients (except butter) to the bowl of a stand mixer fitted with a dough hook.
  11. Mix on low/stir speed for about 2 minutes.
  12. Continue mixing until all ingredients are incorporated and a stiff, thick dough forms.
  13. While still mixing on low speed, add the unsalted butter one tab at a time.
  14. Let each tab of butter fully incorporate before adding the next.
  15. Once all butter is added, increase mixer speed to medium (speed 2).
  16. Knead the dough for 10-15 minutes.
  17. Knead until the dough is no longer sticky, smooth, elastic, tacky to the touch, and passes the windowpane test.
  18. Lightly grease a straight-edge bowl.
  19. Place the dough in the greased bowl.
  20. Cover the bowl.
  21. Leave the dough to double in size (about 45 minutes at 70 degrees F).
  22. Lightly flour a work surface.
  23. Pour the dough onto the floured surface.
  24. Dust the top of the dough with more flour.
  25. Roll the dough out to ½-¾ inch thick using a floured rolling pin.
  26. Using a donut cutter, cut out about 8-9 donuts.
  27. Gather the dough scraps.
  28. Knead the scraps gently.
  29. Wait about 30 minutes before re-rolling and cutting out more donuts from the scraps.
  30. Place each donut and donut hole on its own square of parchment paper.
  31. Place the parchment squares with donuts onto a rimmed baking sheet.
  32. Cover the baking sheet.
  33. Leave the donuts to rise until doubled in size and puffy (about 45-65 minutes at 70 degrees F, or until light and jiggly).
  34. Alternatively, cover and place donuts in the fridge overnight for a slower second rise (2-3 hours at 70 degrees F the next morning).
  35. While donuts rise, preheat 2 inches of oil to 360 degrees F in a heavy-bottom pot or 12-inch cast iron skillet.
  36. Once donuts have completed their second rise, carefully place 2-3 donuts (with parchment paper) into the hot oil at a time.
  37. Use kitchen tongs to remove the parchment paper after about 10 seconds.
  38. Fry each donut for 2 ½ minutes total.
  39. Flip the donut halfway through frying.
  40. Using a slotted spoon, carefully remove golden brown donuts.
  41. Place fried donuts on a wire rack to drain.
  42. Continue to fry the remaining donuts, ensuring oil temperature returns to 360 degrees F before each new batch.
  43. Prepare the Vanilla Glaze:
  44. In a medium bowl, whisk together the powdered sugar, hot water, vanilla paste or extract, and a pinch of salt until smooth.
  45. Dip each side of a donut into the glaze.
  46. Allow any excess glaze to drip off.
  47. Place glazed donuts back on the wire rack to dry.
  48. Wait about an hour until the donuts are fully set before serving.

Notes

Ensure your Tangzhong is completely cool before adding it to the dough to avoid killing the yeast.
Don’t rush the kneading process; proper gluten development is key for light, airy donuts.
Use a cooking thermometer to maintain the oil temperature at 360°F for perfect frying results.
Let the donuts complete their second rise fully; under-proofed dough leads to dense donuts.

Find it online: https://timelesscrumb.com/sourdough-discard-donut-recipe/