Sourdough Discard Buttermilk Sugar Donuts – Tender, Tangy, and Easy

These donuts are the sweet spot between old-fashioned cake donuts and a cozy bakery treat. They’re soft inside, lightly crisp outside, and finished with a simple sugar coating that crackles when you bite in. The sourdough discard brings a gentle tang and extra depth without making the donuts taste sour.

Buttermilk keeps them tender, and a quick fry gives them that classic donut-shop texture. If you’ve got discard waiting in the fridge, this is an easy, satisfying way to use it well.

Why This Recipe Works

Using sourdough discard adds moisture and complexity without extra steps or long fermentation. Buttermilk reacts with baking soda to create lift, so the donuts cook up fluffy and light.

A blend of butter and oil gives flavor and a tender crumb without greasiness. Chilling the dough makes it easier to handle and helps the donuts keep their shape in the hot oil. Finally, tossing the warm donuts in sugar creates a crisp, sparkly coat you can’t resist.

Shopping List

• Sourdough discard (unfed starter, 100% hydration)
• All-purpose flour
• Granulated sugar (plus extra for coating)
• Buttermilk (full-fat preferred)
• Unsalted butter (melted and cooled)
• Neutral oil for frying (canola, peanut, or vegetable)
• Eggs
• Baking powder
• Baking soda
• Kosher salt
• Vanilla extract
• Ground nutmeg (optional but classic)
• Cinnamon (optional for the sugar coating)

Step-by-Step Instructions

1. Set up your station. Line a sheet pan with paper towels for draining.

   Set a wire rack on top if you have one. Fill a shallow bowl with 1 to 1.5 cups of granulated sugar for coating; stir in 1 teaspoon cinnamon if you like.

2. Mix the dry ingredients. In a large bowl, whisk 3 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1/2 teaspoon ground nutmeg.
3. Combine the wet ingredients. In a separate bowl, whisk 1 cup sourdough discard, 3/4 cup buttermilk, 2 large eggs, 4 tablespoons melted cooled butter, and 2 teaspoons vanilla until smooth.
4. Make the dough. Pour the wet mixture into the dry. Stir with a spatula until a shaggy dough forms.

   It should be soft but not sticky. If it’s very tacky, sprinkle in 1 to 3 tablespoons more flour until workable.

5. Chill briefly. Cover and refrigerate the dough for 20 to 30 minutes. This firms it up and makes rolling easier.
6. Roll and cut. Lightly flour your surface and roll the dough to about 1/2-inch thickness.

   Cut donuts with a 3-inch cutter and a 1-inch cutter for holes. Gather scraps, gently reroll once, and cut again.

7. Heat the oil. Pour 2 to 3 inches of oil into a heavy pot. Heat to 350°F (175°C).

   Use a thermometer for accuracy; temperature control is key.

8. Fry in batches. Carefully lower 2 to 4 donuts at a time into the oil. Fry about 1 to 1 1/2 minutes per side, until deep golden and puffed. Keep the oil between 340°F and 355°F to avoid greasy or pale donuts.
9. Drain and coat. Transfer donuts to the rack to drain for 30 seconds, then roll while still warm in the sugar (or cinnamon sugar) to coat all sides.
10. Fry the holes. Donut holes cook fast—about 45 to 60 seconds total.

    Toss in sugar right away.

11. Serve. Enjoy warm for peak texture. The outside will be crisp with a tender, cakey crumb inside.

Storage Instructions

These are best the day they’re made. If you have leftovers, store them at room temperature in an airtight container for up to 2 days.

To refresh, warm in a 300°F oven for 5 to 7 minutes. Avoid the fridge—it dries them out. You can freeze uncoated donuts in a single layer, then bag for up to 1 month.

Thaw at room temperature, rewarm, and toss in fresh sugar.

Why This is Good for You

• Less waste. Sourdough discard gets a second life, reducing kitchen waste and making your baking more sustainable.
• Balanced sweetness. The tang from discard and buttermilk keeps the donuts from tasting cloying, so you feel satisfied with fewer bites.
• Home control. You choose the oil, sugar coating, and size, which can mean fewer additives and a lighter hand with sugar.
• Comfort food, smarter approach. This is still a treat, but using real ingredients and small-batch frying makes it feel more wholesome.

Pitfalls to Watch Out For

• Oil too hot or too cool. Overheated oil burns the exterior before the inside cooks; cool oil makes greasy donuts. Keep a thermometer handy.
• Overmixing. Stir just until combined. Overworking develops gluten and makes tough donuts.
• Skipping the chill. Warm dough sticks and spreads.

  A short chill keeps the shape and results in even frying.

• Cutting too thin. Roll to about 1/2 inch. Thinner dough leads to flat, dry donuts with less tender crumb.
• Coating too late. Sugar sticks best to warm donuts. If they cool down, brush lightly with melted butter before coating.

Variations You Can Try

• Brown Sugar Vanilla. Swap half the granulated sugar in the dough for light brown sugar and add an extra 1/2 teaspoon vanilla.
• Lemon Sugar Donuts. Add 1 tablespoon lemon zest to the dough and mix lemon zest into the sugar coating.
• Spiced Cider. Replace half the buttermilk with reduced apple cider and add 1/2 teaspoon cinnamon and a pinch of clove to the dry mix.
• Chocolate Dipped. Skip the sugar coating and dip cooled donuts in melted dark chocolate with a touch of coconut oil.
• Maple Glaze. Whisk 1 cup powdered sugar with 2 to 3 tablespoons pure maple syrup and 1 teaspoon milk.

  Dip warm donuts and let set.

• Baked Option. Press dough into a greased donut pan and bake at 350°F for 10 to 12 minutes. Texture will be more “cake donut” than fried, but still tasty.

FAQ

Can I make the dough ahead?

Yes. Mix the dough, cover, and refrigerate for up to 24 hours.

Roll and cut straight from the fridge. You may need 1 to 2 extra tablespoons of flour on the counter for rolling.

What if I don’t have buttermilk?

Mix 3/4 cup milk with 2 teaspoons lemon juice or vinegar and rest 5 minutes. For richer flavor, add 2 tablespoons plain yogurt or sour cream to the wet ingredients.

Will these taste sour?

No.

The discard adds a gentle tang and aroma, not a sharp sourness. If your discard is very mature and intense, balance with an extra teaspoon of sugar or a splash more vanilla.

Which oil is best for frying?

Use a high-heat neutral oil like canola, peanut, or refined vegetable oil. Avoid olive oil or anything with a strong flavor that could overshadow the donuts.

How do I know when they’re done inside?

They should be a deep golden brown and feel light when lifted.

If you’re unsure, test one: the interior should be set and cakey, not wet. You can also temp the center—look for about 200°F.

Can I glaze instead of sugar-coat?

Absolutely. Dip warm donuts in a simple glaze made from powdered sugar, milk, and vanilla.

Let them set on a rack for a glossy finish.

Can I air fry these?

You can, but expect a different texture. Brush cut donuts lightly with melted butter, air fry at 350°F for 6 to 8 minutes, then coat with sugar or glaze.

What size cutter should I use?

A 3-inch cutter with a 1-inch center works well for classic donuts. For minis, go 2 inches and reduce frying time accordingly.

How do I handle sticky dough?

Chill longer, flour the surface lightly, and use a bench scraper to lift cut donuts.

Avoid adding too much extra flour or they’ll turn dense.

Is there a gluten-free option?

Use a 1:1 gluten-free baking flour blend and a gluten-free sourdough discard. The dough may be softer; chill well and handle gently.

Wrapping Up

Sourdough Discard Buttermilk Sugar Donuts are simple to make, big on flavor, and perfect for using what you already have. With a quick chill, steady oil temperature, and a warm sugar toss, you’ll get bakery-level results at home.

Keep the base recipe as your go-to, then play with spices, glazes, and sizes to make it your own. Warm, crisp, and tender—these donuts are the kind you’ll want to share, but won’t mind keeping a few for yourself.