Home » Breakfast » Sourdough discard cinnamon sugar cake donuts

Sourdough discard cinnamon sugar cake donuts

Don’t throw out that sourdough starter! Use a cup’s worth and make the softest, most delicate cinnamon sugar cake donuts this side of the Mississippi.

Waste not, want not.

That’s what old people say. And in this case it’s waste not, want dough-nots. See what I did there?

With a heaping cup of sourdough discard on hand you can make a giant batch of these donuts which are by no other fitting description completely melt in your mouth devine.

[FREE Download] 11 Easy Food Swaps Your Body Is Begging For

Do food labels confuse you? Cut through the clutter with these easy, practical ingredients you can put to use right away!

    [feast_advanced_jump_to]

    The scoop on sourdough starter discard

    If you stumbled in to this post you may not be sure what I mean by sourdough discard. For those of us who are embracing the movement back to healthy bread–real bread–that means making wild yeast leavened sourdough (<–that’s a link to my class where I teach sourdough baking) which is made with a starter.

    Each day you take out half and feed your starter to keep it alive and active so it can make bread.

    But throwing away that half of the starter feels wasteful, so a lot of people use it to add a tangy flavor to other baked goods–like these cake donuts.

    Do these donuts taste like sourdough?

    That’s a big negative. In fact, they just tasted like cake donuts to me but you have to keep in mind we aren’t using the starter to rise these donuts: Baking powder does the heavy lifting.

    What’s the difference between a cake donut and a regular one?

    Cake donuts are made from flour, eggs, sugar and a leavening agent like baking powder which gives them a cake-like crumbly texture.

    “Regular” donuts like you would buy in most bakeries slathered in chocolate or glazed to the heavens are made with yeast and required to rise a couple of times before they are fried.

    Can these donuts be baked instead of fried?

    I didn’t test them baked because I am a donut purist. I use refined coconut oil and not vegetable oil for frying and never look back.

    If you wanted to bake them, they would likely work okay. May have a tad of a flat side, but if you don’t mind that then that’s fine with me. I’d probably bake them around 375 degrees for 15 to 18 minutes but that’s just a guess.

    What if I don’t have any sourdough starter? Can I make these anyway?

    Yes! I would recommend adding something to make up the difference in moisture. Maybe a cup of sour cream or whole milk plain yogurt would be a good swap.

    Sourdough cake donuts steps in pictures

    four images of mixing the donut batter
    • Cream butter and sugar.
    • Add eggs, starter, vanilla and milk.
    • Add dry ingredients.
    • Allow dough to sit and “firm” slightly.
    • Roll out to 3/4″ thick then cut circles.
    • Fry 1 to 2 minutes per side, toss in cinnamon sugar.
    donut batter rolled out and donuts cut ready for frying

    Looking for a regular yeasted donut? Try this version or bake your next batch of apple cider donuts.

    The Recipe

    two cake donuts in a box

    Sourdough discard cinnamon sugar cake donuts

    So tender they melt in your mouth. These sourdough discard cake donuts will be a special treat!
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings 10 people
    Author Rachel Ballard

    Ingredients
      

    For the cinnamon sugar

    • 1 1/2 cups sugar granulated or raw cane sugar
    • 2 tablespoons cinnamon

    For the donuts

    • 8 tablespoons butter salted or unsalted and softened
    • 1/2 cup sugar coconut sugar would work too
    • 2 large eggs
    • 1 cup sourdough starter you can swap in sour cream or plain greek yogurt
    • 1/4 cup milk
    • 1 teaspoon vanilla
    • 2 1/2 cups all purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 4 cups refined coconut oil for frying

    Instructions
     

    • In a small bowl mix the sugar and cinnamon and set aside.
    • In a medium bowl use a hand mixer to cream the sugar and butter until light and fluffy.
    • Add the eggs, sourdough starter, vanilla and milk and mix well.
    • Add the flour, baking powder and salt and beat just until the dry ingredients are incorporated. Do not overmix.
    • Allow the dough to sit 2 to 3 minutes to firm slightly. The dough should be soft but workable.
    • Lightly flour your counter and turn out the dough. Dust the top with flour and roll about 3/4" thick.
    • Use a round cutter to cut circles about 3 inches wide and a smaller cutter to cut out the centers.
    • Heat the oil over medium high heat in a heavy pot or skillet to a depth of about 3 inches. Just deep enough that the donuts don't stick to the bottom until the oil reaches 375 degrees.
    • Add the donuts in batches of 3 or 4, turning when golden brown on one side–about 2 minutes. Cook 1 to 2 minutes more then transfer to the cinnamon sugar and toss to coat.
    • Serve warm or at room temperature and may also be frozen for up to 2 months.

    Nutrition

    Calories: 432kcalCarbohydrates: 61gProtein: 5gFat: 19gSaturated Fat: 14gCholesterol: 62mgSodium: 216mgPotassium: 183mgFiber: 2gSugar: 30gVitamin A: 344IUCalcium: 88mgIron: 2mg
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course Breakfast, Dessert

    Similar Posts

    53 Comments

    1. 5 stars
      Delightful, quick easy doughnut recipe. It is like a cake doughnut even when fried. I baked some as well and was amazed at how much they puffed up in the oven, and since cinnamon sugar didn’t stay on a snear of butter first helped. They would be fantastic with a glaze. The flavor of both versions was great. My 9 yr old son said both were really good but fried was softer and fluffier so he liked those best. Definitely worth trying this recipe.

    2. I’m a newbie. I’m assuming you are talking about using discard that has not been fed? If I am correct, does that mean I can use my discard straight from the refrigerator, or do I need to let it come to room temperature?

    Leave a Reply

    Your email address will not be published.

    Recipe Rating