Sourdough Discard Doughnut Holes

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5 from 4 votes

Sourdough Discard Doughnut Holes

Prep Time10

Cook Time15

Rest Time2

Total Time2 25

Course: Breakfast

Cuisine: American

Keyword: Doughtnuts, Sourdough

Servings: doughnut holes

Calories: 41kcal

Ingredients

½ cup warm milk
2 tbsp + ½ cup sugar separated
1 tsp active dry yeast
1/2 cup 100% hydration sourdough discard
2+ 1/4 cups all-purpose flour
½ tsp salt
3 tbsp butter melted
1 egg
½ tsp vanilla extract
1 tsp ground cinnamon

Instructions

Heat the milk until warm (100-100°F). Add 2 tbsp of sugar, the yeast, and the sourdough discard. Stir to combine and then allow it to rest for 5 minutes.
Once the yeast has become foamy on top, add the melted butter, eggs, and vanilla and whisk to combine.
Next, add the four and salt. Stir them with a dough whisk or wooden spoon until a shaggy dough forms. All of the flour may not incorpoate entirely but most of it should. You can dump the reamining flour onto your work surface and it will become incorporated when you start kneading.
Transfer the dough to a lightly floured surface and knead until the dough becomes smooth-- about 5 minutes.
Oil the bowl lightly and place the dough back into the bowl. Allow it to rise for one hour, or until doubled in size.
After an hour, turn the dough onto a lightly floured surface again and roll it out to ½” thick. Using a round cookie cutter, cut the dough into your desired doughnut size. If you prefer traditional doughtnut size, use a 2" cutter. For doughnut holes, I opt for a 1" cutter. If you want your douhgnuts to be perfect circles, you can roll them in your hands to form a ball.
Place the doughnuts on a baking sheet lined with parchment paper and cover them with a clean dish towel. Let them rise for another 45 minutes, or until doubled in size again.
Heat a heavy-bottomed pan or cast iron dutch oven with about 2” of oil. When the oil reaches 350°F, cook the doughnuts for about 45 seconds per side. The exact cook time will depend on the size of your doughnuts but they are finished when they are a deep golden brown on all sides. Make sure not to crowd the pan-- the doughnuts need plenty of room to move around.
Combine the remaining ½ cup sugar and ½ tsp cinnamon in a large bowl. Remove the doughnuts from the oil (make sure to let any excess oil drip off) and toss them in the cinnamon-sugar mixture. Enjoy!

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