Hey y’all! If you love homemade treats with a tangy twist, these Light and Fluffy Sourdough Discard Doughnuts are the answer. They’re soft, airy, and have just the right touch of sourdough flavor—making them ideal for breakfast, brunch, or whenever your sweet tooth calls. Plus, it’s the tastiest way to put your sourdough discard to work. Let’s get cooking!
Why You’ll Love This Light and Fluffy Sourdough Discard Doughnuts Recipe
- They’re ultra-soft, pillowy, and absolutely melt-in-your-mouth delicious.
- Perfect for using up extra sourdough discard with no waste.
- Easy to make at home with common ingredients and straightforward steps.
- Customizable with glazes, sugars, and fun toppings.
- Great for breakfast, brunch, or a sweet afternoon snack.
Ingredients for Light and Fluffy Sourdough Discard Doughnuts
- 2 1/4 cups (280g) all-purpose flour
- 1 cup (240g) sourdough discard (unfed, 100% hydration)
- 1/2 cup (120ml) whole milk, lukewarm (about 110°F/43°C)
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (28g) unsalted butter, melted
- 1 large egg, room temperature
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 teaspoon fine sea salt
- Vegetable oil, for frying
- Powdered sugar or glaze, for topping
How to Make Light and Fluffy Sourdough Discard Doughnuts
Step 1: Activate the Yeast
In a small bowl, combine the lukewarm milk and a pinch of sugar. Sprinkle the yeast over the top and let it sit for 5-8 minutes, until foamy.
Step 2: Mix the Dough
In a large mixing bowl, whisk together the sourdough discard, melted butter, egg, sugar, and salt. Add the activated yeast mixture and stir until combined. Gradually add the flour, mixing until a sticky dough forms.
Step 3: Knead and First Rise
Turn the dough onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Step 4: Shape the Doughnuts
Punch down the risen dough and roll it out to about 1/2-inch thickness. Use a doughnut cutter or two different-sized round cutters to cut out doughnuts and holes. Re-roll scraps as needed.
Step 5: Second Rise
Place cut doughnuts on a parchment-lined baking sheet. Cover lightly with a clean towel and let rise for another 30-45 minutes, until puffy.
Step 6: Fry the Doughnuts
Heat about 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry 2-3 doughnuts at a time for 1-2 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Step 7: Finish & Serve
While still warm, dust with powdered sugar or dip in your favorite glaze. Enjoy your light and fluffy sourdough discard doughnuts fresh!
Notes for the Best Light and Fluffy Sourdough Discard Doughnuts
- Make sure your sourdough discard is unfed and at room temperature for best flavor.
- Keep the oil temperature steady at 350°F (175°C) for evenly golden doughnuts (frying tips here).
- Don’t overcrowd the pot—fry in batches for perfect texture.
Variations on Light and Fluffy Sourdough Discard Doughnuts
- Chocolate Glazed: Dip warm doughnuts in chocolate glaze and top with sprinkles.
- Cinnamon Sugar: Toss freshly fried doughnuts in cinnamon sugar for a classic twist.
- Filled Doughnuts: Inject cooled doughnuts with jam, custard, or Nutella for a surprise center.
Required Equipment for Light and Fluffy Sourdough Discard Doughnuts
- Mixing bowls
- Doughnut cutter or round cutters
- Rolling pin
- Stand mixer (optional)
- Heavy-bottomed pot or Dutch oven
- Thermometer for oil
- Slotted spoon
- Baking sheet and parchment paper
Storage Instructions
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer shelf life, refrigerate for up to 4 days and reheat in the microwave for 10-15 seconds before serving. Freeze for up to 2 months—defrost and warm as needed for maximum fluffiness.
Suggested Pairings for Light and Fluffy Sourdough Discard Doughnuts
- Enjoy with fresh-brewed coffee or a latte for the ultimate breakfast treat.
- Pair with a tall glass of cold milk for a nostalgic snack.
- Serve alongside fresh fruit for a balanced brunch.
Pro Tips for the Best Light and Fluffy Sourdough Discard Doughnuts
- Let the dough rise in a draft-free, warm spot for the fluffiest texture (learn more about yeast rising here).
- Use a thermometer to check both dough and oil temperature for reliable results.
- Don’t skip the second rise—it’s key for that light, airy crumb.
FAQ: Light and Fluffy Sourdough Discard Doughnuts
- Can I bake these doughnuts instead of frying?
- Yes! Simply place shaped doughnuts on a lined baking tray and bake at 375°F (190°C) for 8-10 minutes, or until golden.
- What kind of sourdough discard should I use?
- Use unfed, 100% hydration sourdough discard for best flavor and texture. Learn about discard types here.
- Can I make the dough in advance?
- Absolutely! After the first rise, cover the dough and refrigerate overnight. Let it come to room temperature before shaping and frying.
Ingredients
- 1 cup sourdough discard (unfed, room temperature)
- 2 cups all-purpose flour
- 1/2 cup whole milk (lukewarm)
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter (melted)
- 1 large egg
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- Vegetable oil, for frying
- 1/2 cup powdered sugar (for dusting)
Instructions
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1In a large bowl, whisk together the sourdough discard, milk, sugar, melted butter, and egg until well combined.
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2Sprinkle the yeast over the mixture and let it sit for 5 minutes until foamy.
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3Add the flour and salt, then mix until a soft dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
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4Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
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5Roll the dough out to 1/2-inch thickness and cut out doughnut shapes. Cover and let rest for 15 minutes.
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6Heat vegetable oil in a deep pot to 350°F (175°C). Fry doughnuts in batches for 1-2 minutes per side until golden brown. Drain on paper towels and dust with powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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