Ingredients:
1 cup (240g) sourdough discard (unfed, from the fridge is fine)
2 ¼ tsp (1 packet) active dry yeast
¼ cup (60ml) warm milk (about 100°F / 38°C)
2 ½ to 3 cups (300–360g) all-purpose flour
¼ cup (50g) granulated sugar
2 large eggs
4 tbsp (56g) unsalted butter, melted
½ tsp salt
1 tsp vanilla extract
Oil for frying (vegetable or canola)
Optional Coating/Topping:
Cinnamon sugar
Glaze (powdered sugar + milk)
Chocolate glaze
Instructions:
Activate the yeast:
In a small bowl, mix yeast and warm milk. Let sit for 5–10 minutes until foamy.
Make the dough:
In a large bowl or stand mixer, combine sourdough discard, sugar, eggs, melted butter, salt, vanilla, and activated yeast mixture.
Gradually add flour, starting with 2 ½ cups. Mix until a soft, slightly sticky dough forms. Add more flour as needed.
Knead for 6–8 minutes (stand mixer or by hand) until smooth and elastic.
First rise:
Place dough in a greased bowl, cover, and let rise for 1–2 hours at room temperature, or until doubled in size.
Shape the donuts:
Roll out dough on a floured surface to about ½-inch thickness.
Cut out donuts using a donut cutter or a large glass and a small bottle cap for the hole.
Place on parchment-lined baking sheets. Cover loosely and let rise for another 30–45 minutes.
Fry:
Heat oil in a deep pan or fryer to 350°F (175°C).
Carefully fry donuts in batches for about 1 minute per side, or until golden brown.
Drain on paper towels.
Coat:
While warm, toss in cinnamon sugar or dip in glaze.
Notes:
You can cold-proof the shaped donuts overnight in the fridge after step 4. Just let them warm up for 30–45 mins before frying.
For baked sourdough discard donuts, use a baked donut pan and a cake-like batter — let me know if you want that version!
Want a chocolate, apple cider, or filled donut variation? I can help with those too.