Salted Maple Glazed Sourdough Discard Donuts
These Salted Maple Glazed Sourdough Discard Donuts are soft, cake-like vanilla donuts topped with a sweet maple glaze and finished with flaky salt. They are baked in a donut pan and are ready in 20 minutes, no frying and no rise times required!
Servings: 12 Donuts
Equipment
Ingredients
- 120 grams milk ½ cup
- 60 grams sourdough discard ¼ cup
- 1 large egg 50 grams
- 30 grams neutral oil 2 Tablespoons
- 10 grams vanilla extract 2 teaspoons
- 140 grams all-purpose flour 1 cup
- 100 grams granulated sugar ½ cup
- 5 grams baking powder 1 teaspoon
- 3 grams salt ½ teaspoon
- ½ teaspoon ground nutmeg
Maple Glaze
- 180 grams powdered sugar 1½ cups
- 28 grams butter, melted 2 Tablespoons
- 38 grams maple syrup 2 Tablespoons
- 10 grams vanilla extract 2 teaspoons
- 15-30 grams milk 1-2 Tablespoons - until desired consistency
- ¼-½ teaspoon salt add to taste
- pinch flaky salt optional
Instructions
- Wet ingredients: Preheat your oven to 375ºF (190°C) and grease your donut pan. In a medium bowl, whisk together the wet ingredients.120 grams milk, 60 grams sourdough discard, 1 large egg, 30 grams neutral oil, 10 grams vanilla extract
- Dry ingredients: Once combined, add the flour, sugar, baking powder, salt and nutmeg.140 grams all-purpose flour, 100 grams granulated sugar, 5 grams baking powder,3 grams salt, ½ teaspoon ground nutmeg
- Add batter to piping bag: Transfer the batter to a large Ziploc bag or piping bag, then cut a ½-inch opening from the tip.
- Add to donut pan: Pipe the batter into each donut ring, filling each cavity about halfway. Overfilling will cause the batter to rise too high and fill the hole.
- Bake: Place the donuts in the preheated oven and bake for about 8 minutes. Use a toothpick to check for doneness. When the donuts are done, remove them from the donut pan and let them cool on a cooling rack.
- Make the glaze: While the donuts are cooling, add the glaze ingredients to a bowl and whisk to combine. The glaze will be thick but it should be a consistency that is easily dippable. If it's too thick, add 1 teaspoon of milk at a time until you reach the desired consistency.180 grams powdered sugar, 28 grams butter, melted, 38 grams maple syrup, 10 grams vanilla extract, 15-30 grams milk, ¼-½ teaspoon salt
- Coat with the glaze: Dip the donuts one at a time in the glaze to coat and place back on the cooling rack to allow the icing to set. Immediately top with flaky salt or other toppings if using.
- Once cooled and the icing is set, the baked sourdough donuts are ready to enjoy!
To easily transfer the batter to the piping bag, place the bag inside a large mason jar and fold the edges over the rim. This keeps the bag open and makes it easier to fill without making a mess.
The salt can be subjective depending on whether you like a strong salty flavor or not since there is also flaky salt on top. Start with ¼ teaspoon and taste it before adding another ¼ teaspoon. We prefer the full ½ teaspoon, but we prefer a strong salty flavor.
Notes
- Don’t over-bake the donuts. This will dry them out and you’ll lose the soft, moist texture.
- Be sure to grease the pan well so the donuts don’t stick!
- Don’t overfill the cavities. Overfilling the donut could make the donuts lose their hole or bake too high. To avoid this, don’t fill the cavities more than halfway full.
Nutrition
Serving: 1 donut | Calories: 202kcal | Carbohydrates: 36g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 264mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 97IU | Vitamin C: 0.001mg | Calcium: 47mg | Iron: 1mg
