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Baked Sourdough Discard Powdered Sugar Donuts Recipe

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4.3 from 7 reviews

These Baked Sourdough Discard Powdered Sugar Donuts are a delicious and easy way to use up sourdough starter discard. Light and fluffy with a tender crumb, these baked donuts are coated in sweet powdered sugar for a delightful treat. The combination of sourdough discard and Greek yogurt adds moisture and a subtle tang, making them perfect for breakfast or a snack.

  • Total Time: 24 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 1/2 cup sourdough discard (room temperature)
  • 1/2 cup plain Greek yogurt (room temperature)
  • 1/2 cup milk (room temperature)
  • 2 large eggs (room temperature)
  • 1 tsp vanilla paste
  • 1/4 cup melted butter

For Coating

  • 1 cup powdered sugar
  • Cooking spray or coconut oil (for greasing pans)

Instructions

  1. Preheat Oven and Combine Dry Ingredients: Preheat your oven to 350°F. In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and salt on low speed until evenly mixed.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the sourdough discard, plain Greek yogurt, milk, eggs, melted butter, and vanilla paste until smooth and well combined.
  3. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and mix just until fully incorporated, being careful not to overmix to keep the donuts light and tender.
  4. Prepare Donut Pans: Place silicone donut pans on a baking sheet. Grease the pans thoroughly with coconut oil or cooking spray to ensure easy donut removal.
  5. Fill Donut Pans: Spoon the batter into each donut mold, filling them about three-quarters full. Use a toothpick or small spatula to smooth the batter evenly across each donut cavity.
  6. Bake Donuts: Place the baking sheet with the donut pans in the oven. Bake at 350°F for 14 to 16 minutes, or until the donuts are lightly golden and a toothpick inserted in the center comes out clean.
  7. Cool Donuts: Allow the donuts to cool in the pans for about 5 minutes to firm up. Then gently remove and transfer them to a wire rack to cool an additional 5 minutes.
  8. Coat with Powdered Sugar: Place the powdered sugar in a large gallon-size plastic bag. Add one cooled donut at a time, seal the bag, and shake gently until the donut is fully coated with powdered sugar.
  9. Remove Excess Sugar: Tap the coated donut gently to remove any excess powdered sugar for a clean finish.
  10. Serve: Serve the donuts warm for the best taste and texture. Enjoy your light, sweet, and fluffy sourdough discard donuts!

Notes

  • Make sure all wet ingredients are at room temperature for the best texture and even mixing.
  • Do not overmix the batter to avoid dense donuts.
  • If you don’t have silicone donut pans, use metal pans well-greased with coconut oil or cooking spray.
  • For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
  • Donuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
  • Author: Olivia
  • Prep Time: 8 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/baked-sourdough-discard-powdered-sugar-donuts-recipe/