I still remember the first time I sank my teeth into a batch of sourdough discard sugar donuts — straight from my own kitchen, filled with that perfect tangy-sweet zip that only sourdough can bring. I was in my tiny apartment, testing recipes late into the night, juggling sourdough discard that piled up faster than I could use it. The moment those golden, fried doughnuts with sourdough hit my tongue, I was hooked. The crunchy sugar coating cracked into a pillowy, tangy interior that screamed bold flavor, and I knew I had something unforgettable. This sourdough discard sugar donuts recipe embodies Cuba Queen’s fearless flavor philosophy — bright, daring, and absolutely bursting with character.
What makes these sourdough discard sugar donuts so addictive isn’t just the crunchy-sweet crust or the tender crumb inside. It’s the way they transform everyday sourdough discard into a celebration-worthy treat. I experimented with so many sourdough discard recipes before landing on this sweet spot. Some were tough or lacked that sweet-savory kick; others were overly dense or oil-soaked nightmares. But when I finally cracked the code, the reaction from my taste testers said it all — eyes wide, smiles spreading, and demands for seconds. That’s the power of sourdough discard sugar donuts!
I can’t wait to take you on this flavorful journey — from mixing bowl to frying pan — so you can whip up these yeast-free donuts that are easy sourdough discard treats anyone can master. This isn’t just about frying dough — it’s about turning a common kitchen challenge into a bold flavor adventure. If you’re ready to convert your leftover discard into homemade sugar donuts that wow with every bite, keep reading! And if you want even more sourdough magic, check out how these sourdough discard lemon blueberry rolls turned out, or dive into my take on pumpkin cinnamon sugar donuts for extra inspiration.
Ingredients You Need for This:
This sourdough discard sugar donuts ingredient list is SHORT but mighty! Here’s your lineup for the perfect batch:
- 1 cup active sourdough discard (not too runny, room temp)
- 1 cup all-purpose flour (fluffy and fresh, the foundation of your magic)
- 1/4 cup granulated sugar (plus extra for rolling later)
- 1/2 teaspoon baking powder (the secret lift for those fluffy fried doughnuts with sourdough)
- 1/4 teaspoon baking soda (works with your sourdough’s tang for the perfect rise)
- 1/2 teaspoon salt (balance is everything)
- 1/2 teaspoon ground cinnamon (optional, but trust me, it’s a flavor boost)
- 1 large egg (binder and richness — splurge on farm-fresh if you can)
- 2 tablespoons melted unsalted butter (adds that buttery aroma and moist crumb)
- Vegetable oil for frying (choose a neutral oil with a high smoke point — olive oil won’t cut it here!)
Now, here’s the sourdough discard sugar donuts game-changer that will blow your mind — using baking powder and baking soda together creates that perfect yeast-free donut rise. No waiting overnight, no yeast headaches. Just easy sourdough discard treats that come together fast but deliver on that deep, satisfying texture.
You can find the freshest ingredients at your local farmer’s market or upscale grocery to level up these homemade sugar donuts. Want to keep this budget-friendly but epic? Swap butter for melted coconut oil, and your donuts still rock. Also, remember to store your active sourdough discard in the fridge and bring it to room temperature before making these fried doughnuts with sourdough — it helps everything meld perfectly.
Step-by-Step Instructions:
Ready to make your sourdough discard sugar donuts? Let’s roll!
- Mix the dry ingredients — In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon if you’re using it. This mix is your flavor base, so get it well combined.
- Blend the wet ingredients — In a separate bowl, whisk your sourdough discard with the egg and melted butter until smooth and dreamy. Don’t stress — your sourdough discard sugar donuts are about to come alive.
- Combine carefully — Pour the wet mixture into the dry ingredients. Stir until just combined. Overmixing leads to tough donuts — a few lumps are perfectly fine. Your batter should be thick, slightly sticky, but soft enough to shape.
- Heat your oil — Pour 2 inches of vegetable oil into a heavy-bottomed pot or deep fryer. Heat to 350°F (175°C). Pro tip for sourdough discard sugar donuts perfection: Use a candy or deep-fry thermometer. Temperature matters — too low and your donuts soak oil; too high and they burn.
- Shape your donuts — On a lightly floured surface, turn your dough onto the counter. Pat it into a half-inch thick slab. Use a donut cutter or two round cutters (one big, one small) to cut out rings. Don’t worry if edges aren’t perfect — rustic is the vibe here.
- Fry in batches — Drop your donuts gently into the hot oil. Cook each side for about 1-2 minutes until golden brown. In my kitchen, this sourdough discard sugar donuts adventure takes exactly 4 minutes per batch to reach golden perfection.
- Drain and sugar coat — Use a slotted spoon to transfer donuts to paper towels. While still warm, toss them in a bowl of granulated sugar for that sugary crust that crunches with every bite.
- Cool and devour — Let your sourdough discard sugar donuts cool just a bit, then grab one — or five — and enjoy. The smell alone will have everyone swooning.
Here’s where most people mess up their sourdough discard sugar donuts: oil temperature and dough consistency. Track these carefully, and you’re golden (literally). While your donuts are frying, grab your camera — they’re pure Instagram gold! Also, if you want mini versions for quicker frying, check out this mini sourdough donut recipe perfect for the Dash Donut Maker.
Presentation:
Serving up sourdough discard sugar donuts is where you shine as the flavor adventurer! These sweet, tangy, crunchy perfect circles aren’t just snacks — they’re moments.
Plate your sourdough discard sugar donuts piled high on a vintage-style cake stand or a colorful plate for maximum impact. Sprinkle some extra cinnamon sugar on top for sparkle. Pair these donuts with a hot cup of café con leche or a bold espresso to contrast their sweet tang. The crowd absolutely loses their minds when I serve this sourdough discard sugar donuts at brunch gatherings or lazy weekend hangouts.
For where these homemade sugar donuts really shine: birthdays and casual celebrations where bold flavors rule. Their rustic charm and sugar crunch make every bite a flavor bomb. Leftovers (if any!) get a second life sliced and popped in a waffle maker, or dunked in Mexican hot chocolate for a fun twist.
If you want to switch things up, try rolling these in powdered sugar or a chili-spiced sugar mix to amp up that Cuba Queen edge. Seasonal variations? Imagine adding nutmeg and clove for a fall twist, echoing the pumpkin cinnamon sugar donuts I love, or dusting with lime zest for a zesty summer vibe.
FAQs:
Q1: Can I make this sourdough discard sugar donuts spicier?
Absolutely! Swap regular sugar for a mix of cinnamon and cayenne or add chili powder to your sugar coating. It’s a bold twist that wakes up your taste buds.
Q2: What if I don’t have baking powder?
Try using more baking soda but balance with a little acid like a teaspoon of vinegar or lemon juice to keep your sourdough discard sugar donuts tender and fluffy.
Q3: Can I bake these instead of frying?
This recipe’s magic comes from frying — the sugar crust and light interior. But you can bake at 375°F for 12 minutes; just expect a different texture. For the full fried doughnuts with sourdough vibe, frying is non-negotiable.
Q4: How do I know when my sourdough discard sugar donuts are done?
Golden brown on both sides, with a pillowy softness inside. They’ll smell buttery and sweet, and should bounce back lightly when touched.
Q5: Can I freeze these homemade sugar donuts?
Yes! Freeze unfried shaped dough for a quick future batch or freeze fried sourdough discard sugar donuts wrapped tightly. Reheat in an oven to crisp them back up.
Q6: What if my dough is too sticky to shape?
Dust your hands and work surface with flour, but don’t overdo it—too much flour makes tough donuts. Also, chilling your dough 30 minutes helps.
Q7: How should I store these sourdough discard sugar donuts?
Best eaten fresh but store in an airtight container at room temp for a day or two. Avoid refrigeration as it dries them out fast.
People in our community have shared wild success stories with this recipe — their rave reviews prove sourdough discard sugar donuts bring big smiles every time. Want to keep exploring sourdough discard recipes? The sourdough discard lemon blueberry rolls are just as crave-worthy and easy approachable.
Conclusion:
This sourdough discard sugar donuts recipe embodies what Cuba Queen stands for — boldness, flavor-packed joy, and turning everyday kitchen dilemmas into celebrations. Your leftover sourdough discard is now a treasure, transformed into rich, crunchy, tangy donuts that demand attention.
My sourdough discard sugar donuts Power Tips:
- Always control your oil temp — it’s the secret weapon for perfect donuts every time.
- Use both baking powder and baking soda — trust me, this combo creates unbeatable fluffiness without yeast.
- Sugar coat your donuts while warm for that perfect, crackling sweet finish.
I’ve played with a few variations: rolled in cinnamon sugar like the famous Sourdough Discard Cinnamon Sugar Donut Holes Recipe, dusted with lemon zest and powdered sugar inspired by my sourdough discard lemon blueberry rolls, and infused with pumpkin spices recalling my pumpkin cinnamon sugar donuts fave. The cinnamon sugar version always gets the loudest cheers.
Make these sourdough discard sugar donuts your signature dish and watch smiles light up your table. You’ve got the recipe, the confidence, and the flavor adventure awaits! Don’t forget to share your tasty creations with me; I’m here cheering you on every fried delicious bite of the way.
If this recipe rocks your world, you need to try the sourdough discard donuts recipe from Goodie Godmother too — more bold flavor adventures for your growing kitchen playground!
sourdough discard sugar donuts
These sourdough discard sugar donuts are light, fluffy, and perfectly sweetened, making a delicious way to use up extra sourdough starter. Enjoy a crispy fried treat coated in cinnamon sugar for a delightful snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Fried
- Cuisine: American
Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons melted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Vegetable oil for frying
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- In a large bowl, whisk together the sourdough discard, egg, melted butter, milk, and vanilla extract until well combined.
- In another bowl, mix the flour, granulated sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Cover the dough and refrigerate for 30 minutes to firm up.
- On a lightly floured surface, roll out the dough to about 1/2-inch thickness.
- Use a donut cutter or two round cutters to shape the donuts and holes.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the donuts in batches for about 1-2 minutes per side or until golden brown.
- Use a slotted spoon to remove donuts and drain on paper towels.
- Mix granulated sugar and ground cinnamon in a shallow bowl, then toss warm donuts in the cinnamon sugar until evenly coated.
- Serve immediately and enjoy!
Notes
For an extra indulgent treat, drizzle the donuts with a simple vanilla glaze or dip them in melted chocolate before serving.