Ever found yourself staring at that jar of sourdough discard, wondering what to do with it? Don’t toss it out! Transform it into something spectacular, Coffee Cake Sourdough Discard Donuts. These beauties combine the warm, spiced goodness of coffee cake with the fluffy decadence of a donut. Plus, they’re baked, not fried, so you can indulge without guilt (well, almost). Let’s dive into this sweet adventure!
Table of Contents
Coffee Cake Sourdough Discard Donuts
Equipment
- Donut pan
- Mixing bowls (3)
- Whisk or hand mixer
- Spatula
- Piping bag or ziplock bag (optional)
- Wire cooling rack
Ingredients
- For the Donuts:
- 86 g salted butter melted (or unsalted + pinch of salt)
- 170 g light brown sugar or dark brown/coconut sugar
- 113 g sourdough discard or yogurt/buttermilk
- 1 large egg or flax egg
- 57 g plain Greek yogurt or regular/dairy-free yogurt
- 56 g milk or almond/oat milk
- 255 g all-purpose flour or whole wheat/GF blend
- 2 tsp baking powder or 1 tsp soda + 1 tsp vinegar
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- ½ tsp ground ginger
- ½ tsp ground allspice
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp black pepper optional
- For the Topping:
- 85 g salted butter melted (or coconut oil)
- 95 g all-purpose flour or whole wheat/almond flour
- 57 g cane sugar or coconut/granulated sugar
- 57 g light brown sugar or dark brown sugar
- 1 tsp ground cinnamon or nutmeg/pumpkin spice
- For the Glaze:
- 142 g powdered sugar sifted
- 28 g milk or dairy-free alternative
Instructions
- Set your oven to 375°F (190°C). Grease a donut pan well with butter or spray.
- In a large bowl, whisk together melted butter, brown sugar, sourdough discard, egg, yogurt, and milk until smooth.
- In another bowl, whisk flour, baking powder, cinnamon, salt, ginger, allspice, cardamom, cloves, and pepper.
- Gently stir dry ingredients into wet until just combined. Do not overmix.
- Spoon or pipe the batter into the pan, filling each mold about ¾ full.
- Mix melted butter, flour, sugars, and cinnamon in a bowl until crumbly. Sprinkle over donuts and press lightly to adhere.
- Bake for 12–15 minutes, until golden and a toothpick comes out clean.
- Cool donuts in the pan for 5 minutes, then transfer to a wire rack.
- Whisk powdered sugar and milk until smooth. Adjust consistency as needed.
- Drizzle glaze over fully cooled donuts. Let set for a few minutes before serving.
Notes
- Calories: 260
- Fat: 12g
- Carbs: 34g
- Protein: 4g
- Sugar: 19g
Why You’ll Love These Donuts
- Waste-free baking – No more guilt about tossing your sourdough discard!
- Perfect with coffee – The crumbly topping and light glaze pair beautifully with a fresh cup of joe.
- Baked, not fried – A slightly healthier take on traditional donuts.
- Packed with warm spices – Cinnamon, ginger, cloves, and more make each bite heavenly.
Equipment
- Donut pan – Essential for shaping the donuts.
- Mixing bowls – Needed for wet, dry, and topping mixtures.
- Whisk & spatula – Helps incorporate ingredients smoothly.
- Piping bag – Makes filling the donut pan easier.
- Cooling rack – Ensures proper air circulation after baking.
What You Will need ?
For the Donuts:
- 86g salted butter (melted)
Substitutes: Unsalted butter + pinch of salt, coconut oil for dairy-free - 170g light brown sugar
Substitutes: Dark brown sugar for richer flavor, coconut sugar for a refined sugar alternative - 113g sourdough discard
Substitutes: Equal amount of yogurt or buttermilk if you don’t have discard - 1 large egg
Substitutes: Flax egg (1 tbsp flaxseed meal + 3 tbsp water) for vegan option - 57g plain Greek yogurt
Substitutes: Sour cream, regular yogurt, or dairy-free yogurt - 56g milk
Substitutes: Any dairy-free milk such as almond or oat - 255g all-purpose flour
Substitutes: Whole wheat flour for more fiber, gluten-free flour blend for a GF option - 2 tsp baking powder
Substitutes: 1 tsp baking soda + 1 tsp vinegar for similar rise - 1 tsp ground cinnamon
Substitutes: Pumpkin spice mix or nutmeg for variety - ½ tsp fine sea salt
Substitutes: Kosher salt or Himalayan pink salt - ½ tsp ground ginger
Substitutes: Freshly grated ginger or extra cinnamon - ½ tsp ground allspice
Substitutes: Nutmeg or additional cloves - ¼ tsp ground cardamom
Substitutes: More cinnamon or nutmeg - ¼ tsp ground cloves
Substitutes: Extra allspice or nutmeg - ¼ tsp black pepper
Use for: Enhances warmth of spices, but can be omitted
For the Topping:
- 85g salted butter (melted)
Substitutes: Unsalted butter + pinch of salt, coconut oil - 95g all-purpose flour
Substitutes: Whole wheat flour or almond flour for texture - 57g cane sugar
Substitutes: Coconut sugar or granulated sugar - 57g light brown sugar
Substitutes: Dark brown sugar for deeper caramel notes - 1 tsp ground cinnamon
Substitutes: Pumpkin spice mix or nutmeg
For the Glaze:
- 142g powdered sugar (sifted)
Substitutes: Blend granulated sugar into fine powder or use a sugar-free alternative - 28g milk
Substitutes: Any non-dairy milk like almond, oat, or soy.
Step-By-Step Directions
Preheat your oven to 375°F (190°C) and grease a donut pan generously with butter or non-stick spray. Tip: Proper greasing prevents sticking and ensures smooth donut removal.
Mix wet ingredients: In a large bowl, whisk together melted butter, brown sugar, sourdough discard, egg, yogurt, and milk until smooth and well combined. Tip: Ensure all ingredients are at room temperature for a uniform mixture.
Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, salt, ginger, allspice, cardamom, cloves, and black pepper. Tip: Sifting the dry ingredients together helps prevent clumping.
Combine: Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Don’t overmix! Overmixing can make the donuts dense instead of fluffy.
Fill the pan: Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full. Tip: Using a piping bag or a ziplock bag with the tip cut off makes filling easier and neater.
Prepare the topping: In another bowl, mix together the topping ingredients until crumbly. Sprinkle generously over each donut. Tip: Press lightly so the topping sticks while baking.
Bake: Place in the oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t overbake, as this can dry out the donuts. They should be slightly golden and springy to the touch.
Cool: Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Tip: If they stick, gently run a butter knife around the edges to loosen them.
Make the glaze: In a small bowl, whisk together powdered sugar and milk until smooth and pourable. Adjust thickness by adding more sugar or milk. Tip: A drizzle consistency works best for light coverage.
Glaze the donuts: Once fully cooled, drizzle the glaze over the donuts using a spoon or piping bag. Tip: Let the glaze set for a few minutes before serving to avoid mess.
Enjoy! These are best eaten fresh but can be stored for later. Pair with coffee or tea for the ultimate treat! ☕🍩
Pro Tips for Success
- Use room temperature ingredients – Helps everything mix together smoothly.
- Don’t overmix – Overworking the batter can make the donuts dense.
- Piping works best – A ziplock bag with the tip cut off makes filling the donut pan a breeze.
- Let them cool – The glaze sticks better to cooled donuts.
How to Store & Reheating
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week for longer freshness.
- Freeze by placing in a sealed bag for up to 3 months.
- Reheat in the microwave for 10-15 seconds or in the oven at 300°F for 5 minutes to restore freshness.
How to Serve and What to Serve With?
- Serve warm with a fresh cup of coffee or tea.
- Pair with vanilla ice cream for an indulgent dessert.
- Drizzle extra glaze or add a sprinkle of powdered sugar for a sweeter touch.
- Great for brunch alongside fruit, yogurt, or eggs for balance.
FAQs
Can I make Coffee Cake Donuts without sourdough discard?
Sure! Substitute the sourdough discard with an equal amount of yogurt or buttermilk.
Can I freeze sourdough discard donuts ?
Yes! Freeze unglazed donuts in an airtight container for up to 3 months. Thaw and glaze when ready to eat.
What if I don’t have a donut pan?
No worries! Use a muffin tin instead—just adjust the baking time to about 18-20 minutes.
There you have it, the most delicious way to use up that leftover sourdough discard! These Coffee Cake Sourdough Discard Donuts bring together the warm, spiced flavors of coffee cake with the soft, comforting texture of a donut. Whether you’re pairing them with a fresh cup of coffee or enjoying them as a midday treat, they’re bound to be a hit.
So, what are you waiting for? Preheat that oven and get baking!
