These sourdough discard doughnuts are golden, tangy, and soft with a light crumb. Bake or fry them for a delicious way to use your discard.

Scale

1/2 cup sourdough discard (unfed)

2 cups all-purpose flour

1/4 cup sugar

2 tsp instant yeast

2 eggs

1/2 cup warm milk

1/4 cup unsalted butter, melted

1/2 tsp salt

Optional toppings: cinnamon sugar, powdered sugar, glaze

1. In a large bowl, combine sourdough discard, warm milk, eggs, sugar, and yeast. Mix well.

2. Add flour and salt gradually, then stir in melted butter.

3. Knead until smooth. Let rise until doubled, about 1 to 2 hours.

4. Chill dough for 1 hour, then roll out and cut into rings.

5. Let shaped doughnuts rest for 30 minutes.

6. Fry in oil at 350°F for 90 seconds per side or bake at 375°F for 10–12 minutes.

7. Cool slightly, then coat with desired toppings.

Use discard straight from the fridge.

Chilling the dough makes it easier to handle.

Store cooled doughnuts in an airtight container for up to 2 days.

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