Sourdough Discard Cinnamon Sugar Donuts: Soft, Golden & Sweet

Sharing is caring!

There’s something truly magical about turning leftover sourdough discard into something as delightful as donuts. These sourdough discard cinnamon sugar donuts are soft, fluffy, and rolled warm in a crunchy cinnamon sugar coating. Whether you’re sipping your morning coffee or craving an afternoon treat, these golden gems hit the spot. In this article, I’ll guide you through my go-to recipe, walk you through frying tips, and share why this method might just make you look forward to discard day.

Print

From Discard to Delight – A Sweet Kitchen Memory

When sourdough discard meets a craving for comfort

I still remember the first time I made these sourdough discard cinnamon sugar donuts. It was a slow Saturday morning in West Lafayette. Rain drizzled outside, my coffee brewed strong, and a familiar question popped into my head: What should I do with this week’s sourdough discard? Normally, it went into crackers or pancakes, but that day, my sweet tooth was louder. I remembered my mom’s deep fryer, the one that only came out during holidays, and I suddenly craved cinnamon sugar donuts, but with a twist. I’d use the discard.

A bit of mixing, a bit of frying, and suddenly the house smelled like a county fair. That warm scent of cinnamon, sugar, and golden dough took me straight back to childhood. But this time, with a new layer of depth from the tangy discard. They were better than I hoped. Light, flavorful, and the sourdough added a quiet complexity that made them unforgettable.

Why these sourdough discard cinnamon sugar donuts work

Using sourdough discard adds subtle tang and richness that you just can’t get from standard batter. It balances the sweetness of the cinnamon sugar and enhances the donut’s tender texture. These donuts aren’t just a clever way to avoid waste. They’re a treat in their own right.

The dough comes together quickly with no proofing required. You mix, roll, cut and fry, making them ideal even for busy mornings. And because they’re fried instead of baked, you get that satisfying crispy edge with a fluffy interior that’s everything a good donut should be. If you’ve ever tried my sourdough banana pancakes or crunchy buttermilk biscuits, you already know I love using discard creatively.

If you’ve got a jar of discard in your fridge, you’re already halfway to making the best donuts you’ve ever tasted.

Frying Sourdough Donuts to Golden Perfection

Choosing the right oil for crisp, not greasy, donuts

The oil you use makes a huge difference in donut quality. For the perfect fry, choose a neutral oil with a high smoke point. Vegetable oil or canola oil both work beautifully. They keep the donuts light without adding any unwanted flavors. Make sure the oil is fresh. If it smells even slightly off, don’t use it. Old oil can ruin the clean taste of your sourdough discard cinnamon sugar donuts.

Bring the oil to exactly 350°F. If it’s too hot, the donuts burn outside and stay raw inside. If it’s too cool, they’ll soak up oil and turn heavy. A simple kitchen thermometer is your best friend here. If you’re already deep-frying easy sourdough fritters, you’ll know that temperature control is the secret to success.

Once your oil is ready, gently slide the shaped donuts in. Don’t overcrowd the pan. Fry just 2–3 at a time depending on size. Overcrowding lowers the temperature and leads to soggy edges. Flip them after 1 to 2 minutes, or once the underside is golden. When both sides are evenly browned, transfer the donuts to a paper towel-lined tray.

Getting that perfect crisp and fluffy texture

You’re aiming for contrast. Crisp on the outside, airy and soft inside. That’s where the sourdough discard shines. It brings tenderness and flavor that make these donuts better than anything store-bought. There’s no long fermentation, but the discard adds complexity anyway.

To keep things fluffy, don’t overmix the dough. Stir it just until everything comes together. Rolling the dough too thin also dries it out, so aim for a half-inch thickness. I usually flour the counter, pat the dough flat, and use a biscuit cutter for circles. A small cap works for the center hole if you don’t have a donut cutter.

If you have leftover discard, it’s also a great addition to sourdough blueberry muffins or lemony sourdough pancakes. But these donuts are by far the most indulgent option. Once fried, let them rest just long enough to cool slightly before the next essential step: the cinnamon sugar coating.

Making the Perfect Cinnamon Sugar Coating

Cinnamon sugar that sticks like magic

The final touch is what transforms these donuts from good to unforgettable. Cinnamon sugar coating is more than just a sweet shell. It’s a texture. A crunch. A warm spice hit that melts into the crust. But for it to cling just right, timing is everything.

As soon as the donuts finish frying, give them 30 to 60 seconds to cool slightly. You want them warm, not steaming. If they’re too hot, the sugar melts into syrup. Too cold, and it won’t stick at all. Toss the warm donuts in a bowl filled with half a cup of granulated sugar and a full tablespoon of ground cinnamon. Gently flip or roll them until they’re completely coated.

Some folks prefer to dip their donuts in melted butter before coating. I’ve tested both ways. When your donuts are still warm and fresh, you don’t need the extra butter. The natural moisture on the crust does the job beautifully. Just like the golden edges on my spiced pumpkin sourdough muffins, it’s all about baking or frying timing.

Flavor twists you’ll want to try

Cinnamon sugar is a classic, but there’s room for creativity. Swap cinnamon for pumpkin pie spice in the fall, or cardamom for a gentle floral note. For a lighter touch, try vanilla sugar. Just add a scraped vanilla bean or a bit of extract to your sugar before coating.

For a bolder crunch, use turbinado sugar instead of white sugar. It adds a subtle caramel edge that complements the sourdough tang perfectly. You can also mix cocoa powder with sugar for a chocolate version, especially fun if you’re already experimenting with sourdough chocolate chip muffins.

No matter what combo you choose, the coating sets fast. Store the donuts uncovered for 10 minutes to prevent sogginess. After that, they’re ready to serve or store in a loosely covered container.

Storage, Reheating and Serving Tips

How to store leftover sourdough donuts the right way

Fresh is always best, but if you have leftovers (or make a double batch), proper storage is key to keeping that perfect texture. Let your sourdough discard cinnamon sugar donuts cool completely on a wire rack first. Then transfer them to an airtight container lined with paper towels to absorb any residual oil. Store at room temperature for up to two days. Avoid the fridge. It makes donuts tough and dries out the coating.

If you need longer storage, freeze them. Place uncoated donuts in a single layer on a baking sheet and freeze until solid. Then move them to a freezer-safe bag. They’ll keep for up to two months. When ready to serve, reheat in the oven or air fryer, then toss in fresh cinnamon sugar. This method works beautifully with my sourdough lemon donut holes too.

Reheating and serving suggestions

To reheat, avoid the microwave. It softens the exterior and ruins that light crisp. Instead, warm the donuts in a 300°F oven for 5 to 7 minutes or air fry for 3 to 4 minutes. This brings back the contrast between the crispy outside and pillowy center.

Serve them just like this or alongside a strong coffee or chai. I love plating them for a weekend brunch with a dollop of whipped cream or dipped in a quick vanilla glaze. You can even stack them high with fruit for a fun breakfast board, like the one I do with sourdough waffle bites.

Don’t forget the donut holes either. Kids love them, and they’re perfect for little hands or snacking on the go.

If you’ve enjoyed this recipe, there’s more where that came from. I post regularly with sourdough treats, cozy dinners, and beginner-friendly bakes that won’t let you down.

FAQs About Sourdough Discard Cinnamon Sugar Donuts

What can I make with sourdough discard besides bread?
You can make pancakes, muffins, crackers, and donuts like these. Discard adds flavor and texture without needing a long rise.

How do you make cinnamon sugar donuts with sourdough discard?
Combine basic pantry ingredients with unfed discard. Fry the shaped dough until golden, then toss in cinnamon sugar while still warm.

Can I fry donuts made with sourdough discard?
Absolutely. Discard creates a soft, tender texture that fries beautifully, adding a slight tang for balance.

What’s the best way to coat homemade donuts in cinnamon sugar?
Coat while warm, not hot. Toss in a mix of sugar and cinnamon using a wide bowl. Make sure the surface is just slightly moist so the sugar sticks.

More recipes? Follow me: Facebook – Pinterest