The smell of fresh donuts frying brings back memories of weekend mornings filled with laughter and warmth in the kitchen. I remember standing by my grandmother as she filled each donut with rich, sweet custard. This Sourdough Discard Custard-Filled Donuts recipe holds a special place in my heart because it combines that nostalgic joy with a clever way to use sourdough discard. Each bite of these fluffy, custard-filled delights takes you on a trip down memory lane, reminding you why life’s simple pleasures often bring the most happiness. What makes this recipe truly special is how it transforms what could be waste into something so delicious.
Why Make This Recipe
Creating Sourdough Discard Custard-Filled Donuts is not just about pleasing your taste buds; it’s also an opportunity to reduce kitchen waste. Every time you bake bread using sourdough starter, you have leftover discard that can be turned into something extraordinary. These donuts are light, airy, and sweetened just right, making them a perfect treat for breakfast or dessert. Plus, the custard filling adds a delightful creaminess that makes each bite unforgettable.
How to Make Sourdough Discard Custard-Filled Donuts
Ingredients
- For the Custard:
- 5 large egg yolks
- 1/4 cup cornstarch (30 g)
- 2 cups whole milk (480 g)
- 1/2 cup granulated sugar (100 g)
- 1/4 teaspoon salt (1.5 g)
- 1 teaspoon vanilla extract or vanilla bean paste (5 g)
- For the Donut Dough:
- 2/3 cup warm milk (150 g, about 105–110°F)
- 2 1/4 teaspoons active dry yeast (7 g)
- 1/4 cup granulated sugar (50 g)
- 1 large egg (50 g, room temperature)
- 1 teaspoon salt (6 g)
- 3/4 cup sourdough discard (unfed) (200 g)
- 3 1/2 cups all-purpose flour (425 g)
- 5 tablespoons salted butter (room temperature) (75 g)
- Neutral oil for frying (about 2–3 inches deep; coconut, avocado, or vegetable oil)
- 1 1/2 cups granulated sugar (300 g for coating)
Directions
Step 1: Make the Custard (Prepare Ahead)
In a medium saucepan, whisk together egg yolks, cornstarch, whole milk, granulated sugar, salt, and vanilla extract or paste. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool. Cover and refrigerate until ready to use.
Step 2: Make the Donut Dough
In a small bowl, combine warm milk, yeast, and 1/4 cup granulated sugar. Let it sit until frothy, about 5 minutes. In a large bowl, mix together the egg, salt, sourdough discard, and yeast mixture. Gradually add the flour and knead until incorporated. Fold in the butter until the dough is smooth.
Step 3: First Rise
Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Step 4: Shape & Second Rise
Punch down the dough and roll it out on a lightly floured surface. Cut out donut shapes and place them on a parchment-lined baking sheet. Cover with a cloth and let them rise again until puffy, about 30 to 45 minutes.
Step 5: Fry the Donuts
Heat the oil in a deep pot to 350°F (175°C). Carefully fry the donuts in batches until golden brown, about 2 minutes per side. Drain on paper towels.
Step 6: Fill the Donuts
Once the donuts are cool, fill them with the chilled custard using a pastry bag or injector. Roll in granulated sugar before serving.
How to Serve Sourdough Discard Custard-Filled Donuts
Serve these donuts fresh for a delightful breakfast treat or an afternoon snack. You can pair them with a cup of coffee or tea for an extra special touch. Enjoy them warm or at room temperature, and don’t forget to offer some to friends and family!
How to Store Sourdough Discard Custard-Filled Donuts
Store leftovers in an airtight container at room temperature for up to two days. If you want them to last longer, consider refrigerating them; they can be stored for up to a week. Reheat them gently in the microwave for a few seconds if you prefer them warm.
Tips to Make Sourdough Discard Custard-Filled Donuts
- Ensure your yeast is fresh for the best rise.
- Use room temperature ingredients for a smoother dough.
- Experiment with flavors by adding citrus zest or spices to the custard.
- Don’t overcrowd the pot when frying; it lowers the oil temperature.
Variation
You can fill these donuts with different flavors of custard, such as chocolate or fruit-flavored custard, to match your taste preferences. You can also coat them in powdered sugar or cinnamon sugar for a fun twist!
FAQs
Q: Can I use different types of milk for the custard?
A: Yes, you can substitute whole milk with any milk type you prefer, such as almond milk or oat milk. Just be aware that it may affect the flavor and texture slightly.
Q: What can I do if my dough isn’t rising?
A: If your dough isn’t rising, check if your yeast is still active. Ensure the environment is warm enough for rising, or let the dough sit for a longer time.
Q: Can I freeze the donuts after frying?
A: Yes, you can freeze the fried donuts. Just make sure to let them cool completely before placing them in an airtight container or freezer bag. For best results, consume them within three months.
Sourdough Discard Custard-Filled Donuts
Ingredients
For the Custard
- 5 large large egg yolks
- 1/4 cup cornstarch 30 g
- 2 cups whole milk 480 g
- 1/2 cup granulated sugar 100 g
- 1/4 teaspoon salt 1.5 g
- 1 teaspoon vanilla extract or vanilla bean paste 5 g
For the Donut Dough
- 2/3 cup warm milk 150 g, about 105–110°F
- 2 1/4 teaspoons active dry yeast 7 g
- 1/4 cup granulated sugar 50 g
- 1 large egg 50 g, room temperature
- 1 teaspoon salt 6 g
- 3/4 cup sourdough discard (unfed) 200 g
- 3 1/2 cups all-purpose flour 425 g
- 5 tablespoons salted butter room temperature (75 g)
- Neutral oil for frying about 2–3 inches deep; coconut, avocado, or vegetable oil
- 1 1/2 cups granulated sugar 300 g for coating
Method
Make the Custard (Prepare Ahead)
- In a medium saucepan, whisk together egg yolks, cornstarch, whole milk, granulated sugar, salt, and vanilla extract or paste. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool. Cover and refrigerate until ready to use.
Make the Donut Dough
- In a small bowl, combine warm milk, yeast, and 1/4 cup granulated sugar. Let it sit until frothy, about 5 minutes.
- In a large bowl, mix together the egg, salt, sourdough discard, and yeast mixture.
- Gradually add the flour and knead until incorporated. Fold in the butter until the dough is smooth.
First Rise
- Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Shape & Second Rise
- Punch down the dough and roll it out on a lightly floured surface.
- Cut out donut shapes and place them on a parchment-lined baking sheet. Cover with a cloth and let them rise again until puffy, about 30 to 45 minutes.
Fry the Donuts
- Heat the oil in a deep pot to 350°F (175°C). Carefully fry the donuts in batches until golden brown, about 2 minutes per side. Drain on paper towels.
Fill the Donuts
- Once the donuts are cool, fill them with the chilled custard using a pastry bag or injector. Roll in granulated sugar before serving.