– **Title**: Light and Fluffy Sourdough Discard Doughnuts
– **Ingredients**:
– 1 cup sourdough discard (active)
– 1/2 cup granulated sugar
– 1/4 cup whole milk, warmed
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– Oil for frying (such as vegetable or canola oil)
– Optional toppings: powdered sugar, cinnamon sugar, or glaze
– **Instructions**:
1. In a large mixing bowl, combine the sourdough discard, granulated sugar, and warmed milk. Mix until smooth and combined.
2. Add the eggs, melted butter, and vanilla extract to the mixture. Whisk until fully incorporated.
3. In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. The dough should be slightly sticky.
4. Turn the dough out onto a floured surface and gently knead it a few times until it’s cohesive. Let the dough rest for about 30 minutes covered with a clean kitchen towel.
5. Meanwhile, heat oil in a deep fryer or large pot to 350°F (175°C).
6. Roll out the dough to about 1/2 inch thickness and use a doughnut cutter or two round cutters to cut out doughnuts. Place the cut doughnuts on a floured surface.
7. Carefully place the doughnuts in the hot oil, a few at a time, ensuring not to overcrowd the pot. Fry for about 1-2 minutes on each side, or until golden brown.
8. Remove the doughnuts from the oil and drain on paper towels. Allow them to cool slightly.
9. While the doughnuts are still warm, toss them in powdered sugar, cinnamon sugar, or dip them in glaze if desired.
10. Serve warm and enjoy your light and fluffy sourdough doughnuts!
This recipe utilizes sourdough discard, making the doughnuts unique while being airy and delicious.
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! Using unfed sourdough discard gives your doughnuts a lovely tang and moisture. If you don’t have sourdough discard, you can substitute 1 cup of plain yogurt or applesauce for a similar effect.
All-Purpose Flour: Regular all-purpose flour works perfectly here, but you could also use whole wheat flour for a nuttier taste. Just keep in mind that it may change the texture slightly, so you might need a little extra liquid.
Milk/Buttermilk: I used regular milk, but buttermilk is a great choice too! It adds a bit of tanginess. If you’re dairy-free, try almond or oat milk for a delicious alternative.
Egg: The egg helps bind everything together and adds richness. If you’re looking for a vegan option, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Oil for Frying: Choose a neutral oil with a high smoke point, like vegetable or canola oil. If you’d rather bake than fry, you can bake these doughnuts for about 12-15 minutes at 350°F and make them a little healthier!
How Do I Make Sure My Doughnuts Are Light and Fluffy?
Creating light and fluffy doughnuts is all about technique! First, when mixing your dough, be careful not to over-mix. Stir until just combined to keep the texture airy.
- Ensure your oil is hot by using a thermometer. If it’s too cool, doughnuts will absorb oil and become greasy.
- Fry in small batches to avoid dropping the temperature of your oil. This keeps them golden and crisp.
- Let the fried doughnuts drain on paper towels right away to remove excess oil, keeping them light.
Following these tips will give you delightful doughnuts that are soft and fluffy, straight from the fryer! Enjoy making them!
How to Make Light and Fluffy Sourdough Discard Doughnuts
Ingredients You’ll Need:
For the Doughnuts:
- 1 cup sourdough discard (unfed)
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon (for dough)
- 1 large egg
- 2 tbsp butter, melted
- 1/4 cup milk (or buttermilk)
- Oil, for frying
For the Coating:
- 1/2 cup sugar (for coating)
- 1 tsp ground cinnamon (for coating)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15 minutes to fry the doughnuts. In total, expect to spend around 30 minutes creating these delicious treats!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, baking powder, baking soda, and ground cinnamon. Mix them together well with a whisk or a spoon until everything is nicely combined. This is the base for your doughnut dough.
2. Prepare the Wet Ingredients:
In a separate bowl, whisk together the egg, melted butter, and milk until it’s all smooth and well blended. This is going to make the dough nice and moist.
3. Combine Wet and Dry Ingredients:
Pour the wet mixture into your bowl of dry ingredients. Stir gently until everything is just mixed together—you don’t want to overwork the dough! It should form a soft dough that is a little sticky.
4. Heat the Oil:
Preheat your deep fryer or a large pot with about 2 inches of oil over medium heat to 350°F (175°C). It’s important to get the oil nice and hot for perfect frying.
5. Shape the Doughnuts:
Scoop tablespoons of the dough from the bowl with a spoon and gently form them into small balls or traditional doughnut shapes with your hands. Try to keep them similar in size so they cook evenly.
6. Fry the Doughnuts:
Carefully drop a few doughnuts into the hot oil, taking care not to overcrowd the pot. Fry them until they are golden brown, about 2-3 minutes on each side. Use a slotted spoon to turn them as they cook.
7. Drain and Coat:
Once they’re golden and cooked, remove the doughnuts and place them on a paper towel-lined plate to let the excess oil drain off. In a small bowl, mix the 1/2 cup sugar and 1 tsp cinnamon for coating. While the doughnuts are still warm, roll them in the cinnamon sugar until they are fully coated.
8. Enjoy Your Treats:
Serve the doughnuts warm and enjoy the wonderful fluffiness of your homemade light and fluffy sourdough discard doughnuts! Share with friends or keep them all to yourself—no judgment here!
Can I Use Active Sourdough Starter Instead of Discard?
Absolutely! If you have an active sourdough starter, you can use it instead of discard. Just make sure to adjust the amount of flour and liquid slightly, as active starter tends to have a higher moisture content. You may need to reduce the milk by a tablespoon or add a bit more flour until you achieve the right dough consistency.
Can I Make These Doughnuts Ahead of Time?
Yes! You can prepare the dough in advance and refrigerate it, covered, for up to 24 hours. When you’re ready to fry, let the dough sit at room temperature for about 30 minutes to make it easier to handle. However, it’s best to fry them fresh for optimal texture and taste.
How to Store Leftover Doughnuts?
Store leftover doughnuts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, consider freezing them. Place them in an airtight container or a freezer bag, and they can be stored for up to a month. To enjoy, just thaw at room temperature and reheat in the oven for a few minutes to regain their fluffiness!
Can I Bake These Instead of Frying?
You can definitely bake these doughnuts! Preheat your oven to 375°F (190°C). Shape the dough into rounds and place them on a lined baking sheet. Bake for about 10-12 minutes or until lightly golden. They won’t have the same crispy exterior as fried doughnuts but will still be delicious and a bit healthier!
