The first time I made Chocolate Sourdough Discard Donuts, the warm, sweet scent of frying dough filled my kitchen and brought back memories of childhood visits to the local bakery. There’s something magical about homemade donuts that just can’t compare to store-bought versions. When you mix your sourdough discard with rich cocoa, luscious butter, and warm milk, you create a treat that feels like a hug in food form. This recipe matters because it helps reduce food waste and uses what many might toss out. What’s special about these donuts is the combination of chocolatey goodness and slight tang from the sourdough, creating a delightful treat that you and your loved ones will cherish.
why make this recipe
Making Chocolate Sourdough Discard Donuts is a fantastic way to utilize your sourdough discard. Not only do you get to enjoy delicious, soft, and rich chocolate donuts, but you also reduce waste and discover a new favorite treat. These donuts are perfect for breakfast, brunch, or even dessert, and they allow you to explore the versatility of sourdough in a fun and indulgent way.
how to make Chocolate Sourdough Discard Donuts
Ingredients:
- 3 cups powdered sugar, sifted
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- Pinch salt
- 1/2 cup sourdough discard
- 3/4 cup whole milk
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 large eggs, lightly beaten
- 8 tablespoons unsalted butter, melted and slightly cooled
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon instant espresso powder (optional)
- 2 1/2 – 2 3/4 cups all-purpose flour, plus a little more for dusting
- 1 teaspoon kosher salt
Directions:
- Warm the milk in a microwave-safe measuring cup for about 20 seconds to make it warm but not hot.
- Pour the warmed milk into the bowl of your stand mixer fitted with a dough hook or a large mixing bowl.
- Stir in the sugar and then sprinkle the yeast over the top. Let it sit for 5 minutes until it becomes foamy.
- Mix in the sourdough discard, eggs, melted butter, cocoa powder, instant espresso (if using), and salt.
- Gradually add the flour in three batches, mixing until combined. If using a stand mixer, knead on low speed for 4-5 minutes until smooth. If kneading by hand, do so until the dough is soft and slightly wet but not sticky.
- Place the dough in a lightly oiled bowl, cover it, and refrigerate for 1-2 hours, or overnight for 8-10 hours.
- Once cold, roll the dough on a floured surface to a thickness of 1/2 inch. Cut out donuts using a 3-inch cutter.
- Set the cut donuts on lightly floured parchment-paper-lined baking sheets, allowing room to expand. Spray them with nonstick spray and cover with plastic wrap. Let them rise at room temperature for 45 minutes until puffy.
- Near the end of the rising time, heat oil in a pot to 350°F.
- Prepare a second baking sheet with paper towels to drain the cooked donuts.
- For the glaze, sift powdered sugar into a bowl. Lightly warm heavy cream in the microwave for 10 seconds, then stir in vanilla extract and salt.
- Carefully add donuts to the hot oil, frying for about one minute on each side. Remove with a slotted spoon and drain on paper towels.
- Dip the warm donuts into the glaze, coating them fully, and then place them on the parchment-lined sheet to set.
- Repeat until all donuts are fried and glazed. Enjoy your delightful treats!
how to serve Chocolate Sourdough Discard Donuts
Serve these delicious donuts warm for the best experience. You can arrange them on a lovely plate, garnished with a dusting of powdered sugar or sprinkled with chocolate shavings. These donuts pair perfectly with a steaming cup of coffee or tea for a delightful breakfast or snack.
how to store Chocolate Sourdough Discard Donuts
If you have any leftovers, you can store the donuts at room temperature in a box or lightly covered. They are best enjoyed within 1 to 2 days for maximum freshness but should not be refrigerated as this can make them dry.
tips to make Chocolate Sourdough Discard Donuts
- Make sure your milk is warm enough, but not too hot, as this can kill the yeast.
- Knead the dough gently. It should be soft but not overly sticky. If necessary, use a little extra flour while rolling.
- Be careful not to overcrowd the pot while frying to ensure even cooking.
variation
Feel free to experiment with the flavors! You can switch out the cocoa powder for matcha powder for a unique twist or add chocolate chips for extra chocolatey goodness. Another option is to incorporate spices like cinnamon or nutmeg for additional flavor.
FAQs
1. Can I use any type of sourdough discard?
Yes, you can use any sourdough discard, whether it’s from white, whole wheat, or rye flour.
2. Can I bake these donuts instead of frying them?
Yes, you can bake them at 350°F for about 10-12 minutes if you prefer a healthier option. However, they won’t have that classic fried texture.
3. How do I know when the oil is hot enough for frying?
Use a thermometer to ensure the oil is at 350°F. You can also drop a small piece of dough in; if it sizzles and bubbles, it’s ready.
Chocolate Sourdough Discard Donuts
Ingredients
For the glaze
- 3 cups powdered sugar, sifted
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- a pinch salt
For the donuts
- 1/2 cup sourdough discard
- 3/4 cup whole milk warm, not hot
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 large eggs, lightly beaten
- 8 tablespoons unsalted butter, melted and slightly cooled
- 2/3 cup unsweetened cocoa powder
- 1/2 teaspoon instant espresso powder (optional) adds depth of flavor
- 2 1/2 - 2 3/4 cups all-purpose flour, plus a little more for dusting
- 1 teaspoon kosher salt
Method
Preparation
- Warm the milk in a microwave-safe measuring cup for about 20 seconds to make it warm but not hot.
- Pour the warmed milk into the bowl of your stand mixer fitted with a dough hook or a large mixing bowl.
- Stir in the sugar and then sprinkle the yeast over the top. Let it sit for 5 minutes until it becomes foamy.
- Mix in the sourdough discard, eggs, melted butter, cocoa powder, instant espresso (if using), and salt.
- Gradually add the flour in three batches, mixing until combined.
- If using a stand mixer, knead on low speed for 4-5 minutes until smooth. If kneading by hand, do so until the dough is soft and slightly wet but not sticky.
- Place the dough in a lightly oiled bowl, cover it, and refrigerate for 1-2 hours, or overnight for 8-10 hours.
Cooking
- Once cold, roll the dough on a floured surface to a thickness of 1/2 inch. Cut out donuts using a 3-inch cutter.
- Set the cut donuts on lightly floured parchment-paper-lined baking sheets, allowing room to expand. Spray them with nonstick spray and cover with plastic wrap. Let them rise at room temperature for 45 minutes until puffy.
- Near the end of the rising time, heat oil in a pot to 350°F.
- Prepare a second baking sheet with paper towels to drain the cooked donuts.
- For the glaze, sift powdered sugar into a bowl. Lightly warm heavy cream in the microwave for 10 seconds, then stir in vanilla extract and salt.
- Carefully add donuts to the hot oil, frying for about one minute on each side. Remove with a slotted spoon and drain on paper towels.
- Dip the warm donuts into the glaze, coating them fully, and then place them on the parchment-lined sheet to set.
- Repeat until all donuts are fried and glazed. Enjoy your delightful treats!