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Easy Baked Sourdough Discard Powdered Sugar Donuts Recipe

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4.2 from 46 reviews

These Easy Baked Sourdough Discard Powdered Sugar Donuts are a delightful treat combining the tangy flavor of sourdough discard with a tender, fluffy texture. Baked to perfection and coated generously with powdered sugar, these donuts offer a healthier alternative to fried varieties while maintaining a sweet and satisfying indulgence.

  • Total Time: 25 minutes
  • Yield: 12 donuts

Ingredients

Dry Ingredients

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

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 extract
  • 1/4 cup melted butter

Coating

  • 1 cup powdered sugar

Other

  • Cooking spray or coconut oil for greasing the donut pans

Instructions

  1. Preheat and prepare dry ingredients: Preheat your oven to 350°F. In the bowl of a stand mixer, combine the all-purpose flour, sugar, baking powder, baking soda, salt, and ground nutmeg on low speed to evenly mix the dry ingredients.
  2. Mix wet ingredients: In a separate bowl, whisk together the sourdough discard, plain Greek yogurt, milk, eggs, melted butter, and vanilla extract until smooth and fully combined.
  3. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed just until incorporated, being careful not to overmix to keep the donuts tender.
  4. Prepare donut pans: If using silicone donut pans, place them on a baking sheet for stability. Grease the donut pans well with cooking spray or coconut oil to prevent sticking.
  5. Fill pans with batter: Using a spoon, small cookie scoop, or a piping bag made from a gallon-sized bag, fill each donut mold about 3/4 full. Smooth the tops with a toothpick to create an even layer of batter.
  6. Bake the donuts: Bake at 350°F for 14 to 16 minutes until the donuts are slightly golden brown and a toothpick inserted in the center comes out clean. Start checking at 14 minutes to avoid overbaking and dryness.
  7. Cool the donuts: Allow the donuts to cool in the pans for 5 minutes, then carefully remove and transfer them to a wire rack to cool another 5 minutes.
  8. Coat with powdered sugar: Place the powdered sugar in a large gallon-sized resealable plastic bag. Add a donut at a time to the bag, shake gently until fully coated, then tap off excess sugar. Serve the donuts warm for best flavor.

Notes

  • Greasing your donut pans thoroughly helps prevent the donuts from sticking.
  • If you don’t have a piping bag, use a gallon-size zip-top bag with the corner snipped off as an easy alternative to pipe batter into the donut pans.
  • Using sourdough discard or an active sourdough starter works well in this recipe since chemical leaveners like baking powder and soda assist the rise.
  • Watch the baking time closely; overbaking will cause the donuts to become dry. Begin checking doneness at the lower end of the suggested baking time.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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