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Sourdough Discard Donut Recipe

Sourdough Discard Donut Recipe
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These fluffy, tender donuts use sourdough discard for a subtle tangy flavor, making them an irresistible homemade treat.

Ingredients

Scale
  • 160 grams milk
  • 35 grams bread flour
  • 300 grams bread flour
  • 66 grams sugar
  • 10 grams instant yeast
  • 6 grams salt
  • 1 egg room temperature
  • 200 grams sourdough discard
  • all of the tangzhong
  • 70 grams unsalted butter, room temperature
  • 430 grams powdered sugar
  • 95 grams hot water
  • 6 grams vanilla paste or extract
  • pinch of salt

Instructions

  1. Prepare the Tangzhong: Add 160 grams milk and 35 grams bread flour to a small saucepan. Whisk until flour is incorporated.
  2. Bring to medium heat and whisk continuously until a thick paste forms.
  3. Remove saucepan from heat and allow the Tangzhong to cool completely. To speed cooling, spread paste on a large plate, cover with plastic wrap, and refrigerate for 5-10 minutes.
  4. Prepare the Donut Dough: In the bowl of a stand mixer fitted with a dough hook, add the cooled Tangzhong and the remaining dough ingredients (300 grams bread flour, 66 grams sugar, 10 grams instant yeast, 6 grams salt, 1 egg, 200 grams sourdough discard).
  5. Mix on low/stir for about 2 minutes until all ingredients are incorporated and a stiff, thick dough forms.
  6. While still mixing on low, add 70 grams unsalted butter, one tab at a time, letting each tab fully incorporate before adding more.
  7. Once all butter has been added, increase mixer speed to medium (speed 2) and knead the dough for 10-15 minutes.
  8. Knead until the dough is smooth, elastic, tacky to the touch, and passes the windowpane test.
  9. Place the dough in a lightly greased straight-edge bowl, cover, and leave to double in size (about 45 minutes at 70°F).
  10. Pour the dough onto a lightly floured work surface and dust the top with more flour.
  11. With a floured rolling pin, roll the dough out to ½-¾ inch thick.
  12. Using a donut cutter, cut out about 8-9 donuts.
  13. Knead the dough scraps gently.
  14. Wait about 30 minutes before re-rolling and cutting out more donuts from the scraps.
  15. Place each donut and donut hole on its own square of parchment paper.
  16. Place the parchment squares with donuts on a rimmed baking sheet.
  17. Cover and leave to rise until doubled in size and puffy (about 45-65 minutes at 70°F).
  18. Alternatively, cover and place donuts in the fridge overnight for a slower second rise (will take 2-3 hours at 70°F the next morning).
  19. While donuts rise, preheat 2 inches of oil to 360°F in a heavy-bottom pot or 12-inch cast iron skillet.
  20. Once donuts have completed their second rise, carefully place 2-3 donuts (parchment paper included) in the hot oil at a time.
  21. Use kitchen tongs to remove the parchment paper after about 10 seconds.
  22. Fry each donut for 2 ½ minutes total, flipping halfway through, until golden brown.
  23. Using a slotted spoon, carefully remove fried donuts and place them on a wire rack to drain.
  24. Allow oil temperature to return to 360°F before frying the next batch.
  25. Prepare the Vanilla Glaze: In a medium bowl, whisk together 430 grams powdered sugar, 95 grams hot water, 6 grams vanilla paste or extract, and a pinch of salt until smooth.
  26. Dip each side of the cooled donut in the glaze, allowing any excess to drip off.
  27. Place glazed donuts back on the wire rack to dry.
  28. 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.
Don’t rush the kneading process; proper gluten development is key for light donuts.
Maintain the oil temperature at 360°F for perfectly cooked, non-greasy donuts.
Give your donuts ample time for the second rise; underproofed dough leads to dense results.

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