Sourdough Discard Donuts Recipe (2024)

FAQs

What is the best flour for donuts? ›

Use REAL Bleached Cake Flour

Purchased cake flour will yield light and delicate doughnuts, just like the ones from a good bakery. DIY substitutions don't really cut it. AP flour will not create doughnuts with that same soft texture. Bleached cake flour will work best.

Underproofed – leads to stiffer (denser) donuts that don't puff up well when fried. Cracked donuts – this may have happened if you used a cutter and it wasn't sharp enough to cut through the dough cleanly. Or the dough is underproofed or too cold.

Sourdough donuts taste extra tangy thanks to a sourdough starter, a leavener that requires a bit of extra care but rewards you with a soft and airy dough. Balance the starter's flavorful boost with a thin veil of buttery vanilla glaze.

Can sourdough discard be used as starter? While sourdough discard can't replace an active starter in a recipe that relies on a robust leavening agent, it can be revitalized and used to create a new starter.

If these are the kind of donuts you prefer, then using yeast is the way to go. Baking powder is used in cake donuts which, as the name suggests, have a slightly denser “cake-like” texture.

Donut: Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Palm Oil, Sugar, Cake Donut Mix [Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Nonfat Dry Milk, Egg Yolk, Leavening (Sodium ...

A batch of original glazed starts with Krispy Kreme doughnut mix, water and yeast, the same single-cell fungi used to make bread rise. The yeast is what makes the original glazed so light -- it puffs the dough up with air, so it's not dense like a cake doughnut (more on this later).

Yeast. Yeast is a tiny yet magical organism that helps doughs of all kinds rise. Without yeast, your doughnuts might resemble dense disks rather than fluffy rings. There are a variety of types of yeasts available for purchase, and some bakers even capture native yeasts to create their own unique doughnut dough.

In a medium bowl, mix sugar, baking powder, baking soda, nutmeg, cloves, cinnamon and flour. Mix buttermilk, eggs, honey and butter in a separate medium bowl, and stir into the dry ingredients. Spoon the mixture onto the prepared pan in doughnut shapes. Bake 12 minutes in the preheated oven, until golden brown.

You can refrigerate the doughnuts, but leaving them at room temperature for one to two days is safe as long as they don't have a creme filling. Most of the time, you can stash the container in your cupboard. You want to remove the doughnuts from direct sunlight to prevent them from drying or growing mold.

What are sourdough donuts made of? ›

These donuts are made with a traditional egg, milk, butter and flour mixture. The only difference is that they are leavened using a sourdough starter rather than commercial yeast. Sourdough donuts are not cakey like other baked donuts because they still have yeast - it's just a naturally occurring yeast.

As Josh Gomes (who created Dunkin's starter) explained to Bake Magazine, "Dunkin's Sourdough Bread is one of the only mass-produced sourdoughs that uses a 'true' sourdough starter.

If you don't see bubbles, don't prune (discard), water and feed it! Give it time. The BIGGEST MISTAKE You Can Make With Your Sourdough Starter: Premature Discarding!

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Yeast or raised doughnuts benefit from higher-protein bread flour, which gives the dough a bit more elasticity, so it can trap more air pockets and create the lightest of pastries.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Bread flour contains a higher protein content than traditional all-purpose flour and a higher protein content helps to create more gluten in the dough. Therefore, yielding ultra-soft, chewy, and tender doughnuts. Trust me on this. Salt: To provide some balance in the yeasted dough.

Wheat flour is used in the base of our classic doughnut recipe. Therefore, all our doughnuts aren't suitable for those requiring a gluten-free diet. All eggs used here at Krispy Kreme are 100% free-range.