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There’s something magical about homemade donuts: the pillowy dough, the warm spices, that sugar-coated finish. When you bake them using sourdough discard, you combine the joy of sweet treats with the smart use of leftover starter. These sourdough discard cinnamon sugar donuts are soft, slightly tangy, tender, and perfectly spiced — the kind of dessert or breakfast indulgence that brings smiles all around.
You don’t need advanced baking skills or deep-fried equipment — we’ll walk through a recipe that’s manageable for home kitchens (with shallow frying or pan-frying). The result is a bakery-style donut with a discount twist. In this article, you’ll find everything:
Ingredient list and substitution notes
Step‑by‑step instructions from dough to sugar coating
Tips to get light, tender texture
Variation ideas (stuffed donuts, glaze, flavor twists)
Serving and pairing suggestions
Storage, reheating, and freezing advice
Troubleshooting common pitfalls
Frequently asked questions
Let’s make some donuts!
Ingredients & Notes
Here’s a reliable ingredient list for about 12 medium donuts (depending on size of cutter and thickness):
Donut Dough Ingredients
| Ingredient | Amount | Role & Notes |
|---|---|---|
| Sourdough discard (unfed) | ½ cup (≈120 g) | Adds moisture, gentle tang, and richness |
| Warm milk (or plant-based milk) | ⅓ cup (≈80 ml) | Hydrates dough and softens crumb |
| Melted butter (or oil / non-dairy butter) | 2 tablespoons | Fat for tenderness |
| Granulated sugar | 2 tablespoons | Sweetness and slight browning |
| Egg | 1 large | Structure and binding |
| Vanilla extract | 1 teaspoon | Flavor augmentation |
| All-purpose flour | ~1½ to 1¾ cups (≈180–210 g) | Dough structure |
| Baking powder | 1 teaspoon | Leavening to help rise |
| Salt | ¼ teaspoon | Balances flavor |
| Ground cinnamon | ½ teaspoon | Spice inside dough (optional) |
Cinnamon Sugar Coating
| Ingredient | Amount | Role |
|---|---|---|
| Granulated sugar | ½ cup | Base of coating |
| Ground cinnamon | 1 tablespoon | Flavor in coating |
| Melted butter | ~2 tablespoons | For coating to stick |
Ingredient Tips & Variations
Because discard hydration varies, you may need a tablespoon more or less milk.
Use warmed milk (not hot) to help incorporate ingredients more smoothly.
If using plant-based milk, pick one with neutral flavor.
Cinnamon in dough is optional — the coating gives the main effect.
For a glaze alternative, use powdered sugar + milk for less sugary version.
Step‑by‑Step Instructions
1. Mix Wet Ingredients
In a mixing bowl, whisk together sourdough discard, warmed milk, melted butter, granulated sugar, egg, and vanilla until smooth and well combined.
2. Add Dry Ingredients
In a separate bowl, whisk flour, baking powder, salt, and optional cinnamon.
Gradually add dry mixture into the wet ingredients, mixing gently until a soft dough forms. Don’t overmix.
3. Knead & First Rest
Turn dough onto a lightly floured surface and knead 2–3 minutes until soft and pliable. The dough should be slightly tacky but manageable.
Shape into a ball, return to bowl, cover, and let rest ~30 minutes (short rest helps relax gluten).
4. Roll & Cut Donuts
After resting, roll the dough to about ½ inch (~1.25 cm) thickness.
Use a donut cutter or two circular cutters (e.g. 3-inch outer, 1-inch inner) to cut donuts and donut holes.
Place cut donuts on a parchment-lined tray. Cover loosely and let rest another 15 minutes.
5. Heat Oil / Pan for Frying
In a heavy skillet or pot, heat enough oil so donuts can float halfway (roughly 1–1½ inch depth). Use neutral oil (canola, vegetable, or sunflower). Heat to ~350 °F (175 °C). Use thermometer if available.
6. Fry the Donuts
Carefully slide a few donuts into the hot oil (don’t overcrowd). Fry ~1–2 minutes per side until golden brown.
Turn donuts gently and continue frying until both sides are golden.
Use slotted spoon or spider strainer to remove donuts, letting excess oil drip off onto paper towels.
7. Coat in Cinnamon Sugar
While donuts are still warm (not hot), toss them in the cinnamon sugar mixture (melted butter mixed with the sugar + cinnamon) to coat. The butter helps the sugar adhere.
Transfer to a cooling rack or plate and allow sugar to set slightly.
8. Serve & Enjoy
Serve warm or at room temperature. Optionally dust with extra cinnamon sugar or serve with dipping sauces (chocolate, caramel, fruit compote).
Tips for Light, Tender Donuts
Maintain correct oil temperature (~350 °F / 175 °C): Too hot and the donut browns outside before cooking inside; too cool, and donuts absorb oil.
Don’t overcrowd the pan: Leave space so oil temperature doesn’t drop.
Drain properly: Use paper towels or a rack to prevent sogginess.
Coat while warm: The sugar sticks better when the donut surface is still warm and slightly moist.
Resting times: Short rests allow gluten to relax for easier rolling; don’t skip.
Even rolling: Try to roll donuts evenly so frying is uniform.
Flavor balance: The tang from discard should complement, not overpower — keep sugar, spice balance in check.
Variations & Flavor Twists
Glazed donuts: Skip cinnamon sugar and dip warm donuts in vanilla or chocolate glaze.
Filled donuts: After frying and cooling slightly, inject jam, custard, or nut butter inside.
Spiced shakes: Add cardamom or nutmeg to spice mix in dough or coating.
Pumpkin donuts: Substitute part of milk with pumpkin purée + extra spice.
Apple cider donuts: Replace some liquid with reduced apple cider for flavor.
Maple cinnamon: Use maple sugar or drizzle maple syrup on the coating.
Vegan version: Use vegan butter, plant-based milk, and flax egg if needed.
Serving Suggestions & Pairings
Serve with coffee, chai, or hot chocolate.
Arrange on dessert platters with other holiday cookies.
Offer dipping sauces: chocolate, caramel, fruit compote.
Use donut holes as bite-size snacks or cake pops.
Package as gifts in boxes or jars tied with ribbon.
Storage, Freezing & Reheating
Room temperature: Store in airtight container with paper towel lining for 1–2 days. Sugar coating may soften over time.
Freezing: Freeze cooled donuts individually or layered between parchment in a sealed bag for up to 1 month.
Reheating: Warm in oven at 300 °F (150 °C) for 5 minutes or microwave for ~10 seconds and crisp in a hot pan.
Re-coat: You can re-toss in cinnamon sugar after reheating if coating softened.
Troubleshooting & Common Issues
| Problem | Likely Cause | Solution / Preventive Tip |
|---|---|---|
| Donuts are dense or heavy | Overmixing, too much flour, weak leavening | Mix gently, measure flour properly, ensure fresh baking powder |
| Undercooked interior | Oil too hot or too shallow frying | Lower heat, use deeper oil, fry slightly longer |
| Coating falls off | Donuts too cool when coating or insufficient butter in sugar mix | Coat while warm and use enough butter in coating mix |
| Donuts darken too quickly | Oil too hot | Adjust oil temperature downward |
| Greasy donuts | Oil too cool or soaking too long | Maintain oil temperature, drain properly |
Frequently Asked Questions
Will the discard make donuts taste sour?
Only lightly. The sweetness and cinnamon sugar coating dominate, so the tang from discard becomes a subtle note—not sour in a negative sense.
Do I need to feed the starter before using discard?
No — this recipe is built to use unfed discard, so you don’t have to feed right before making them.
Can these donuts be baked instead of fried?
Yes, you can bake at ~375 °F (190 °C) for 12–15 minutes, but you’ll lose some of the classic crust and crispness that frying gives.
Can I make these gluten-free?
You may attempt with a gluten-free flour blend plus binding agents (like psyllium, xanthan), but texture will differ and you’ll need to test consistency and rise.
How many donuts does this recipe make?
Approximately 10–12 medium donuts (depending on cutter size and thickness).
If doubled, do frying times change?
No, frying time per donut stays about the same. Just fry in batches so oil temperature stays consistent.
Final Thoughts
These Sourdough Discard Cinnamon Sugar Donuts are a delightful way to transform your discard into a sweet, nostalgic treat that’s perfect for brunches, dessert, or holiday baking. The tender crumb, warm spices, and sugar coating make them irresistible.
Start with the base recipe, master your frying technique, then experiment with glaze, filling, or flavor twists. This recipe combines creativity, resourcefulness, and a touch of indulgence — just the kind of baking that feels rewarding.
