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Baked Sourdough Cake Donuts with Discard
Baked sourdough cake donuts with discard are a delightful way to repurpose leftover sourdough starter. These donuts are irresistibly fluffy, lightly spiced with cinnamon, and carry a unique tangy note from the sourdough discard. Perfectly baked to golden perfection, they make an excellent breakfast treat or midday snack.
Table of Contents
- Why Make These Donuts
- Ingredient List
- Step-by-Step Instructions
- Storage Tips
- Substitutions and Swaps
- History of Sourdough Donuts
- Expert Tips for Success
Why Make These Donuts
- They are an easy and delicious way to use up sourdough starter discard, minimizing food waste while creating something special.
- The baked method keeps these donuts lighter and healthier compared to deep-fried versions, making them perfect for any day of the week.
- The warm cinnamon flavor combined with the tangy sourdough adds a unique depth to their taste that sets them apart from regular cake donuts.
- No complex techniques or equipment are required, making this recipe approachable for bakers of all skill levels.
Everything You Need for Baked Sourdough Cake Donuts
- 1 cup sourdough discard
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 1/4 cup milk
The sourdough discard gives these donuts their signature tang while helping to keep them moist. Ground cinnamon adds a cozy warmth that pairs wonderfully with the sweetness of the batter.
How to Make Baked Sourdough Cake Donuts Step by Step
- Preheat your oven to 350°F (175°C) and grease a donut pan to ensure the donuts release easily after baking.
- In a large mixing bowl, combine the sourdough discard, granulated sugar, and melted butter. Mix until well incorporated.
- Add the egg and vanilla extract to the mixture, stirring until smooth and evenly combined.
- In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, and all-purpose flour to ensure even distribution of dry ingredients.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until the batter is just combined — avoid overmixing.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped, and pipe it into the prepared donut pan, filling each mold about halfway.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Makes mixing dough and batters effortless — a kitchen game-changer.
Perfect for baking donuts at home — ensures even baking and easy release.
How to Store Your Donuts
These sourdough cake donuts can be stored in an airtight container at room temperature for up to 2 days. For longer storage, place them in a sealed container and refrigerate for up to a week.
If you want to freeze them, wrap each donut individually in plastic wrap, then place them in a freezer-safe bag. Reheat them in a 300°F (150°C) oven or microwave for a few seconds to restore their soft texture.
You might also enjoy our sourdough discard chocolate cake.
Easy Ingredient Swaps
- Replace granulated sugar with light brown sugar for added caramel notes in the donuts.
- Use whole wheat flour in place of up to half the all-purpose flour for a heartier texture.
- Substitute melted coconut oil for unsalted butter if you prefer a dairy-free option with a slight tropical flavor.
The Origins of Sourdough Donuts
Sourdough baking has a rich history that dates back thousands of years, bringing depth and complexity to baked goods. The unique tang of sourdough discard has made its way into modern recipes like cake donuts, offering a creative way to use every part of the starter.
For more ideas, check out our sourdough discard chocolate cake.
Repurposing sourdough discard into baked treats is a nod to the traditional practice of minimizing waste in baking, and it has become a beloved technique for home bakers around the world.
Looking for something similar? Try our sourdough discard chocolate cake.
Expert Tips for Success
- Make sure your sourdough discard is at room temperature before mixing to ensure even blending with the other ingredients.
- Grease your donut pan generously to prevent sticking, especially around the edges of each mold.
- Use a piping bag to fill the molds evenly, which helps achieve consistent shapes and sizes.
- Do not overmix the batter; stir just until no dry streaks remain to keep the donuts light and fluffy.
Baked Sourdough Cake Donuts with Discard
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large mixing bowl, combine the sourdough discard, granulated sugar, and melted butter. Mix until well combined.
- Add the egg and vanilla extract to the mixture, and stir until smooth.
- In a separate bowl, whisk together the baking soda, baking powder, salt, cinnamon, and all-purpose flour.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped off and pipe the batter into the greased donut pan, filling each mold about halfway.
- Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
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