Strawberry Sourdough Discard Doughnuts

Discard worked into a yeasted doughnut dough adds a slight tang under the sweetness, fresh strawberries in the glaze on top.

We love going out for doughnuts, but it's even more fun making them at home, especially knowing exactly what's in every one.

These Strawberry Sourdough Doughnuts are a delightful twist on a classic treat, combining the tangy flavor of sourdough discard with the sweet freshness of strawberries. Perfectly fluffy and coated in a strawberry glaze, these doughnuts offer a unique and indulgent way to use up your sourdough discard, plus they're gut friendly! Whether you're enjoying them as a special breakfast or a sweet afternoon snack, these doughnuts are sure to become a favorite!

Servings: 16 doughnuts

Prep + Chill: 1 hr + 1 hr chill

Shape, Rise & Cook: 35-40 min

Total Time: ~2 hrs 10-15 min (or up to 25 hrs with overnight chill)

---

Ingredients:

• For the Doughnut Dough:

  • 1/2 cup sourdough discard (6 ounces)

  • 3/4 cup whole milk (6 ounces)

  • 1/4 cup granulated sugar

  • 2 1/4 teaspoons active dry yeast

  • 2 large eggs, lightly beaten

  • 8 tablespoons unsalted butter, melted

  • 3 1/3 cups all-purpose flour (15 ounces), plus extra for dusting

  • 1/3 cup muddled or blended strawberries (including the juices)

  • 1 teaspoon kosher salt

  • Avocado oil for frying (for a healthier option)

• For the Glaze:

  • 3 cups powdered sugar, sifted

  • 1/2 cup heavy cream

  • 1/2 cup strawberries (defrosted if using frozen)

  • 1 tablespoon vanilla extract

Instructions:

1. Activate the Yeast: Warm the milk in the microwave for about 20 seconds. Stir in the sugar and yeast. Let sit for 5 minutes, or until frothy.

2. Combine Ingredients: Add the sourdough discard, beaten eggs, melted butter, salt, muddled or blended strawberries, and flour to the yeast mixture. Mix until combined, then knead for 5-10 minutes until the dough is smooth and elastic.

3. Chill the Dough: Cover the dough and refrigerate for 1-24 hours. Chilling enhances the flavor and makes the dough easier to handle.

4. Shape the Doughnuts: Roll out the dough on a floured surface to about 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round cutters. Let the doughnuts rise for 45-60 minutes, or until slightly puffy.

5. Fry the Doughnuts: Heat avocado oil in a deep fryer or large pot to 350°F (175°C). Fry the doughnuts in batches until golden brown, about 1-2 minutes per side. The avocado oil adds a healthier touch while providing a crisp exterior.

6. Make the Glaze: In a blender, combine powdered sugar, heavy cream, strawberries, and vanilla extract. Blend until smooth. If the glaze is too thick, add a little more cream to reach your desired consistency.

7. Glaze the Doughnuts: Dip the warm doughnuts into the glaze. For a more vibrant color, you can double dip. Garnish with additional chopped strawberries if desired.

Enjoy these strawberry sourdough doughnuts fresh or warmed for the best taste experience!

---

Additional Tips:

• Consistent Frying: Ensure the oil temperature remains consistent for even cooking. Use a thermometer to maintain the right heat.

• Muddling/Blending Strawberries: Muddle strawberries or blend them thoroughly to release their juices for a more flavorful doughnut.

• Dough Handling: If the dough is sticky, lightly flour your hands and rolling pin to prevent sticking.

• Glaze: For a thicker and brighter glaze, you can double dip the doughnuts. After the first dipping, let the glaze rest for 2-3 minutes to set before dipping again. This will give the glaze a more substantial coating and vibrant pink color.

Storage and Reheating:

• Storage: Store leftover doughnuts in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 1 week.

• Reheating: Reheat doughnuts in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes to restore their freshness. Avoid microwaving, as it can make them soggy.