Sourdough Discard Donuts

Sourdough Discard Donuts are soft, flaky, and tender. These donuts are made with Sourdough Discard and are the perfect balance of sweet and tangy. Sourdough Discard Donuts will become a family favorite treat for the weekends.

Allergy-Friendly

Donuts are one of those items that for people with food allergies can be challenging. Eggs and dairy usually take the forefront of most donut recipes making it frustrating for those of us who are not able to eat these items. Therefore, this recipe was created.

Instead of using dairy milk, Oat Milk is substituted. Oat Milk has an oat flavor (hence the name) and is thick like whole milk. This type of milk is excellent for baking as it binds dough together similar to how whole milk would.

In addition, instead of using eggs, Unsweetened Applesauce is substituted. Unsweetened Applesauce has a similar consistency to an egg, making it an excellent substitute for all things baking.

Finally, Coconut Sugar is used in lieu of granulated sugar. Coconut Sugar contains healthy fats that help reduce the glycemic index in this type of sugar. In addition, where granulated sugar is pure sucrose, Coconut Sugar only contains 75% sucrose (PETA).

Sourdough Discard Donuts is an allergy-friendly breakfast treat for all with no shortcuts on flavor. Be creative with the donut recipe and/or glaze, incorporate your kiddos, and enjoy!

Sourdough Discard Donuts Ingredients

• Sourdough Discard
• Oat Milk
• Coconut Sugar
• Active Dry Yeast
• Unsweetened Applesauce
• Unsalted Butter, Melted
• Organic, All Purpose Flour
• Salt

Crafting the Sourdough Discard Donut Dough

1. First, heat the milk in a microwave-safe mixing cup until warm (about 1 minute).
2. Next, add the Active Dry Yeast to the warmed milk and let it sit for about 5 minutes.
3. After 5 minutes, combine all of the ingredients in the mixing bowl of a Bosch Mixer.
4. Then, turn the mixer on a speed 2 and mix the dough until the dough pulls away from the side of the bowl.
5. Next, turn off the mixer and roll the dough into a ball.
6. Then, place the Sourdough Discard Donut dough into a Banneton Bowl or lightly-oiled bowl, cover it with a tea towel, and let it rise in the refrigerator for at least 2 hours (or more if you’d like and/or have the time).

Activating the Dry Active Yeast

Using a Bosch Universal Mixer to Create the Dough

Let the Donut Dough Rise

Preparing the Sourdough Discard Donuts

1. First, take the dough out of the refrigerator and place it on a lightly floured surface.
2. Next, using a rolling pin, roll the dough out to 1 1/2 inch thickness.
3. Then, using a Donut Cutter or a large biscuit cutter, cut the donut dough out. Repeat this process until all the dough is used.
4. Next, place the Sourdough Discard Donuts onto parchment-lined baking sheets, cover them with a tea towel, and allow them to rise at room temperature for 1 hour (60 minutes).
5. Then, preheat the oven to 375 degrees Fahrenheit.
6. Next, once the oven is heated, place the parchment-lined baking sheets with the donuts into the oven. Bake for 12-15 minutes or until lightly browned.
7. Then, remove the donuts onto a wire, cooling rack, and make the glaze.
8. Finally, once the donuts have cooled slightly (enough to handle them), carefully dip the tops of the donut into the glaze, place them on the non-glazed side on the wire rack, and allow them to cool.
   • For easy cleanup, you can place a sheet of parchment paper beneath the wire rack to allow for the excess glaze to drip off onto that.
9. Enjoy these donuts immediately after glazing!

Rolling and Cutting the Donut Dough

Cutting the Dough

Place the Cut-Out Dough Onto Baking Sheets

The Icing Station

The Sourdough Discard Donuts are Ready

The Vanilla Glaze

• Powdered Sugar, Sifted
• Oat Milk
• Mexican Vanilla
• Salt

1. In a glass mixing bowl, mix together all of these ingredients and stir to combine. If the glaze is too thin for your preference, add more powdered sugar. If the glaze is too thick for your preference, add more milk.

Sourdough Discard Donut Storage

These donuts are best when consumed the same day they’re made.

However, if you happen to have leftovers and want to keep them, you can use a donut storage container or a container (without the lid), on the counter, and lightly covered for up to 3 days.

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Sourdough Discard Donuts

Yield: 24 Donuts

Prep Time: 2 hours 10 minutes

Cook Time: 15 minutes

Additional Time: 5 minutes

Total Time: 2 hours 30 minutes

Sourdough Discard Donuts are soft, flaky, and tender. These donuts are made with Sourdough Discard and are the perfect balance of sweet and tangy. Sourdough Discard Donuts will become a family favorite treat for the weekends.

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Ingredients

Sourdough Discard Donuts

• 1 c. Sourdough Discard
• 3/4 c. Oat Milk
• 1/4 c. Coconut Sugar
• 2 1/2 tsp. Active Dry Yeast
• 1/2 c. Unsweetened Applesauce
• 8 tbsp. Unsalted Butter, Melted
• 3 1/2 c. Organic, All Purpose Flour
• 1 tsp. Salt

Vanilla Glaze

• 3 c. Powdered Sugar, Sifted
• 1 tbsp. Mexican Vanilla
• 1/4 c. Oat Milk
• 1/4 tsp. Salt

Instructions

Sourdough Discard Donuts

1. First, heat the milk in a microwave-safe mixing cup until warm (about 1 minute).
2. Next, add the Active Dry Yeast to the warmed milk and let it sit for about 5 minutes.
3. After 5 minutes, combine all of the ingredients in the mixing bowl of a Bosch Mixer.
4. Then, turn the mixer on a speed 2 and mix the dough until the dough pulls away from the side of the bowl.
5. Next, turn off the mixer and roll the dough into a ball.
6. Then, place the Sourdough Discard Donut dough into a Banneton Bowl or lightly-oiled bowl, cover it with a tea towel, and let it rise in the refrigerator for at least 2 hours (or more if you'd like and have the time).
7. Next, take the dough out of the refrigerator and place it on a lightly floured surface.
8. Then, roll the dough out to 1 1/2 inches thick using a rolling pin.
9. Next, using a Donut Cutter or a large biscuit cutter, cut the donut dough out. Repeat this process until all the dough is used.
10. Then, place the Sourdough Discard Donuts onto parchment-lined baking sheets, cover them with a tea towel, and allow them to rise at room temperature for 1 hour (60 minutes).
11. Next, preheat the oven to 375 degrees Fahrenheit.
12. Then, once the oven is heated, place the parchment-lined baking sheets with the donuts into the oven. Bake for 12-15 minutes or until lightly browned.
13. Next, remove the donuts onto a wire, and cooling rack, and make the glaze.
14. Finally, once the donuts have cooled slightly (enough to handle them), carefully dip the tops of the donut into the glaze, place them on the non-glazed side on the wire rack, and allow them to cool.
15. For easy cleanup, you can place a sheet of parchment paper beneath the wire rack to allow for the excess glaze to drip off onto that. Enjoy these donuts immediately after glazing!

Vanilla Glaze

1. In a glass mixing bowl, mix together all of these ingredients and stir to combine. If the glaze is too thin for your preference, add more powdered sugar. If the glaze is too thick for your preference, add more milk.

Notes

This recipe was specifically made for people who are allergic to eggs and/or have a dairy milk intolerance. If you do not have an egg allergy, you would substitute the applesauce for 2 eggs, and you could use regular dairy milk instead of oat milk.

Nutrition Information:

Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 360Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 267mgCarbohydrates: 67gFiber: 2gSugar: 36gProtein: 5g