Baked Sourdough Cake Donuts with Discard
Baked sourdough cake donuts with discard are a perfect way to transform your leftover sourdough starter into a sweet, tender treat. With their light texture and subtle hint of cinnamon, these baked donuts are a delightful addition to any breakfast or snack. The gentle tang of sourdough discard adds unique depth of flavor, making every bite irresistibly satisfying.
Table of Contents
- Why You’ll Love These Donuts
- Ingredients List
- Step-by-Step Instructions
- Expert Tips for Perfect Donuts
- How to Store and Reheat
- Common Mistakes to Avoid
- A Brief History of Sourdough Donuts
Why You’ll Love These Donuts
- The tangy flavor of sourdough discard gives these donuts a unique twist that sets them apart from regular cake donuts. It’s the ultimate way to use up leftover starter without waste.
- By baking instead of frying, these donuts are a healthier option while still delivering a light and fluffy texture. Plus, no messy cleanup from oil splatters!
- The recipe comes together in under 30 minutes, making it perfect for busy mornings or last-minute cravings. Just mix, bake, and enjoy!
- With a hint of cinnamon, these donuts offer a cozy warmth that pairs beautifully with coffee or tea. They’re versatile enough for breakfast or an afternoon treat.
Ingredients List
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup sourdough discard
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
The sourdough discard is the star ingredient here, bringing a slight tang and depth of flavor to these donuts. The hint of cinnamon enhances the overall warmth and sweetness of the treat.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan to prevent sticking.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the sourdough discard, milk, vegetable oil, egg, and vanilla extract. Stir until smooth and well-blended.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to prevent dense donuts.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Fill each cavity of the donut pan about two-thirds full.
- Bake the donuts in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let the donuts cool for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Expert Tips for Perfect Donuts
- Use room-temperature sourdough discard for the best blending with the other ingredients. Cold discard can lead to uneven mixing.
- Grease the donut pan well, including the edges of each cavity, to ensure easy removal after baking.
- If you don’t have a piping bag, use a zip-top bag and cut a small corner for easy batter transfer. This method helps avoid messes and ensures even filling.
- Check the donuts for doneness at the 10-minute mark to prevent overbaking. Overbaked donuts can become dry and lose their fluffy texture.
How to Store and Reheat
To store your baked sourdough cake donuts with discard, place them in an airtight container at room temperature for up to two days. For longer storage, keep them in the refrigerator for up to a week.
If you want to freeze the donuts, wrap each one in plastic wrap and store them in a freezer-safe bag. They can be frozen for up to three months and reheated in a preheated oven at 300°F (150°C) for about 5-7 minutes.
You might also enjoy our sourdough discard chocolate cake.
To enjoy a fresh-out-of-the-oven taste, avoid microwaving as it can make the donuts rubbery. Instead, use an oven or toaster oven for the best results.
For more ideas, check out our sourdough discard chocolate cake.
Common Mistakes to Avoid
- Overmixing the batter can result in dense, tough donuts. Mix just until the ingredients are combined for a light and tender texture.
- Filling the donut pan too much can cause the batter to overflow during baking. Stick to filling each cavity about two-thirds full for evenly shaped donuts.
- Skipping the cooling step can lead to donuts breaking apart when removed from the pan. Allow them to cool for 5 minutes before transferring to a wire rack.
A Brief History of Sourdough Donuts
Sourdough donuts trace their roots back to the early incorporation of sourdough starter in baked goods, where its natural leavening properties were cherished. While most traditional donuts are fried, baked sourdough donuts offer a healthier, modernized take on this classic treat.
Looking for something similar? Try our sourdough discard chocolate cake.
The use of sourdough discard in recipes has grown in popularity as home bakers look for creative ways to reduce waste. These baked donuts strike the perfect balance between innovation and tradition, combining sustainability with indulgence.
Baked Sourdough Cake Donuts with Discard
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the sourdough discard, milk, vegetable oil, egg, and vanilla extract, mixing until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Transfer the batter into a piping bag or a zip-top bag with the corner snipped off, and fill each donut cavity about 2/3 full.
- Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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