Sourdough Discard Donuts

Adapted from Goodie Godmother

Dough

• ¾ cup sourdough starter discard
• ¾ cup whole milk
• ¼ cup cane sugar
• 2¼ tsp active dry yeast
• 2 large eggs, lightly beaten
• 8 tbsp unsalted butter, melted and cooled
• 3⅓ cups all-purpose flour
• 1 tsp kosher salt
• Oil, for frying

Cinnamon-sugar coating

• Cane sugar
• Ground cinnamon

Glaze

• 3 cups Wholesome Organic Icing Sugar (tapioca starch–based)
• ½ cup heavy cream
• 1 tbsp vanilla extract
• Pinch of salt

Method

1. Warm the milk slightly, then stir it with the sugar in a stand mixer bowl. Sprinkle the yeast over top and let it sit until foamy, about 5 minutes.
2. Mix in the discard, eggs, cooled melted butter, and salt. Add the flour in three additions, then knead on low for 4–5 minutes until smooth.
3. Place the dough in an oiled bowl, cover, and refrigerate for 1–2 hours, or overnight.
4. Roll the chilled dough to about ½-inch thick on a floured surface and cut into rings, saving the centers as donut holes. Space them out on parchment-lined sheets.
5. Cover loosely and let rise at room temperature until noticeably puffier, 45–60 minutes.
6. Heat oil to 350°F. Fry the donuts 45 seconds per side and the holes 30 seconds per side, until golden. Drain on paper towels.
7. While still warm, toss half in cinnamon-cane-sugar. Whisk the glaze ingredients together and dip the rest once they've cooled slightly.

Our tweaks from the original: ¾ cup discard instead of ½ cup, cane sugar in place of granulated, Wholesome Organic Icing Sugar (tapioca starch) instead of regular powdered sugar in the glaze, and our own fry times — 45 seconds per side for donuts, 30 seconds per side for the smaller holes.