Description

These Old Fashioned Sourdough Donuts offer a delightful twist on classic donuts by incorporating tangy sourdough discard into a moist, flavorful batter. Lightly spiced with cinnamon and nutmeg, these baked donuts are perfectly finished with a rich buttery brush and a cinnamon-sugar coating for a nostalgic treat that’s easy to make at home.

Ingredients

Scale

Wet Ingredients

1/3 cup Sugar (75 grams)
1 Egg, room temperature
1 tbsp Salted Butter, melted
1/4 cup Sourdough Discard (80 grams)
2 tbsp Sour Cream (30 grams)
1/2 tsp Vanilla Extract
1/4 tsp Salt

Dry Ingredients

1 cup All-Purpose Flour (125 grams)
1 tsp Baking Powder
1/4 tsp Cinnamon
1/4 tsp Nutmeg

Cinnamon Sugar Mixture

1/8 cup Sugar
1/4 tsp Cinnamon
1 tbsp Salted Butter, melted (for brushing)

Instructions

Prepare dry ingredients: Preheat your oven to 350°F (175°C) and lightly spray your donut pan with oil. In a medium-size bowl, whisk together 1 cup of all-purpose flour, 1 tsp baking powder, 1/4 tsp cinnamon, and 1/4 tsp nutmeg. Set this mixture aside.
Mix wet ingredients: In a Kitchenaid mixer fitted with the paddle attachment, combine 1/3 cup sugar, 1 room temperature egg, and 1 tbsp melted salted butter. Mix on high speed until the mixture becomes pale yellow and fluffy.
Add sourdough and flavorings: To the wet mixture, add 1/4 cup sourdough discard, 2 tbsp sour cream, 1/2 tsp vanilla extract, and 1/4 tsp salt. Mix until all ingredients are thoroughly combined.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Scrape down the sides and bottom of the bowl to ensure an even batter without overmixing.
Fill the donut pan: Transfer the batter into a quart-size ziplock bag and cut off one corner to create a makeshift pastry bag. Pipe the batter evenly into the 6 donut cavities, filling each about three-quarters full.
Bake the donuts: Place the filled donut pan in the preheated oven and bake for 8-10 minutes, or until the donuts have risen, are golden brown, and set in the center.
Prepare cinnamon sugar and butter: While the donuts bake, melt 1 tbsp salted butter in a small bowl. In a separate small bowl, mix together 1/8 cup sugar and 1/4 tsp cinnamon for the coating.
Finish the donuts: Once baked, remove donuts from the oven and allow them to cool just enough so you can handle them comfortably. Use a small knife to cut out the center hole to mimic traditional donut holes. Brush the tops of the donuts generously with the melted butter, then toss each donut individually in the cinnamon-sugar mixture until thoroughly coated.
Serve: Enjoy the donuts immediately while fresh and warm, ideally paired with a hot cup of coffee or tea.

Notes

Using sourdough discard adds a subtle tang and moist texture to the donuts.
Ensure the egg is at room temperature to allow proper mixing and aeration.
Do not overmix the batter once combining wet and dry ingredients to keep the donuts light and fluffy.
If you don’t have a donut pan, you can use a muffin tin and adjust baking time slightly.
These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
For a vegan alternative, substitute the egg with a flax egg and use plant-based butter and sour cream.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 190
Sugar: 14g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: sourdough donuts, baked donuts, sourdough discard recipe, cinnamon sugar donuts, old fashioned donuts