Sourdough Discard Chocolate Glazed Donuts

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These sourdough discard chocolate glazed donuts are the perfect way to use up leftover starter while creating a treat everyone loves. With a soft, pillowy dough and a rich chocolate glaze, they’re worth the time and effort.

Four layers of stacked sourdough chocolate glazed donuts.

Great for weekend mornings or any time you’re craving something sweet, these donuts are fried to perfection and topped with a chocolate glaze that’s impossible to resist.

Close-up of a single donut with a bite taken out, with other donuts blurred in the background.

Sourdough Discard Chocolate Glazed Donuts

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These sourdough discard donuts have a distinctive flavor thanks to sourdough discard used. After frying, they are generously coated with a rich chocolate glaze. They're a delicious combination of sourdough and chocolate.

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Prep Time 5

Cook Time 1

Servings 6 donuts

Calories 234

Ingredients

Dough

100 g all purpose flour
2 g baking powder 1/2 tsp
1 g baking soda 1/4 tsp
1 g salt 1/4 tsp
90 g milk
70 g granulated sugar
60 g sourdough starter discard, but you can also use active!
30 g butter unsalted, melted
1 egg medium to large
5 g vanilla 1 tsp

Chocolate Glaze

85 g powdered sugar
10 g cocoa powder
15 – 30 g 1-2
5 g vanilla extract

Frying

Oil for frying

Instructions

Combine flour, baking powder, baking soda, and salt in a bowl and set aside.
Whisk milk, sourdough starter, sugar, egg, butter, and vanilla until well mixed in another bowl.
Gradually fold dry ingredients into wet ingredients until just combined, being careful not to overmix.
Place the tacky dough in an oiled bowl.
Let the dough ferment in the fridge for 4 hours or overnight for better digestion. To ferment, cover the bowl and place it in the fridge.
When finished fermenting, drop the dough out on a floured surface and gently press and stretch the dough until it is 1/2’’ thick.
Cut out 3’’ circles from the dough using a cookie cutter or drinking glass rim.
Cut out the center of each donut using a cutter.
Place the donuts on a flat surface with parchment paper. Cover and let the donuts rise for 45 minutes.
Add oil to a deep pan, about 3’’ of oil and set to medium high.
When the oil is hot, carefullyfry each side of the donut for 30 seconds and the remove onto paper towels.
Let the donuts cool to the touch before you glaze them.
For the glaze, mix powdered sugar, cocoa powder, vanilla, and enough milk to make it pourable. Dip the domed side of the donuts into the glaze and let them dry on a wire rack.

Tried this recipe?Mention @tinadoessourdough

Nutrition

Ingredients

For the Dough:

All-Purpose Flour: The base for soft donuts.
Baking Powder & Baking Soda: Help the dough rise quickly and create a light texture.
Salt: Enhances flavor.
Milk: Adds moisture to the dough.
Granulated Sugar: Sweetens the donuts.
Sourdough Starter: Adds tangy flavor and depth.
Butter: Makes the donuts rich and tender.
Egg: Binds the ingredients together and contributes to the soft texture.
Vanilla: Adds a warm, sweet aroma.

For the Glaze:

Powdered Sugar: The base for a smooth glaze.
Cocoa Powder: For rich chocolate flavor.
Milk: Adjusts the consistency of the glaze.
Vanilla Extract: Enhances the chocolate flavor.

See recipe card for quantities.

How to Make Sourdough Discard Chocolate Glazed Donuts

Combined ingredients for sourdough bagels in a stand mixer bowl.

Combine flour, baking powder, baking soda, and salt in a bowl and set aside.

Whisked mixture of milk, sourdough starter, sugar, egg, butter, and vanilla in a bowl.

Whisk milk, sourdough starter, sugar, egg, butter, and vanilla until well mixed in another bowl.

Combined dry and wet ingredients into a stand mixer bowl.

Gradually fold dry ingredients into wet ingredients until just combined, being careful not to overmix.

Place the tacky dough in an oiled bowl.

Dough resting in a bowl, ready for the next step.

Let the dough ferment in the fridge for 4 hours or overnight for better digestion. To ferment, cover the bowl and place it in the fridge.

When finished fermenting, drop the dough out on a floured surface and gently press and stretch the dough until it is 1/2’ inches thick.

Flattened dough being cut into circle shapes on a wooden board.

Cut out 3’ inch circles from the dough using a cookie cutter or drinking glass rim.

Circle-shaped donut with the center cut out, placed on a wooden board.

Cut out the center of each donut using a cutter. Place the donuts on a flat surface with parchment paper. Cover and let the donuts rise for 45 minutes.

Two pieces of donut frying in a saucepan.

Add oil to a deep pan, about 3’’ of oil and set to medium high. When the oil is hot, carefully fry each side of the donut for 30 seconds and the remove onto paper towels.

A person holding a donut, freshly dipped into melted chocolate.

Let the donuts cool to the touch before you glaze them.

Six donuts dipped in chocolate, cooling on a rack.

For the glaze, mix powdered sugar, cocoa powder, vanilla, and enough milk to make it pourable. Dip the domed side of the donuts into the glaze and let them dry on a wire rack.

Serve and enjoy your Sourdough Chocolate Glazed Donuts!

Hint: for perfectly round donuts, ensure your oil stays at a consistent temperature. Use a thermometer to keep it around 375°F (190°C).

Baking Schedule

Same-Day Option

9:00 AM: Mix the dough and let it rest in an oiled bowl.
9:30 AM: Begin the first rise, letting the dough proof for about 4 hours until it becomes slightly puffy.
1:30 PM: Roll out the dough and cut into donut shapes. Let the donuts rise for about 30–60 minutes until puffy.
2:30 PM: Heat oil and fry the donuts. Glaze with chocolate once cooled slightly.

Overnight Option

8:00 PM (Day Before): Mix the dough, cover tightly, and refrigerate overnight.
8:00 AM (Next Day): Remove the dough from the fridge and let it warm to room temperature for about 1 hour.
9:00 AM: Roll out the dough and cut into donut shapes. Let the donuts rise for 30–60 minutes until puffy.
10:00 AM: Heat oil and fry the donuts. Glaze with chocolate once cooled slightly.

Substitutions & Variations

Vanilla Glaze: Swap the cocoa powder for an extra tablespoon of powdered sugar for a simple vanilla glaze.
Spices: Add 1/2 teaspoon cinnamon or nutmeg to the dough for a cozy flavor.
Toppings: Sprinkle crushed nuts or colorful sprinkles over the glaze for a fun twist.

See this spicy version of this recipe on my website! (placeholder for in-content link)

💭Crucial Success Tips

Don’t overcrowd the fryer! Fry the donuts in small batches to ensure even cooking and to keep the oil temperature steady.

FAQ

Can I bake the donuts instead of frying them?

Yes, you can bake these donuts at 375°F (190°C) for about 10–12 minutes until they are lightly golden. However, frying will give you the classic donut texture.

How do I know the oil is at the right temperature for frying?

The oil should be around 350°F (175°C). Use a thermometer, or drop a small piece of dough into the oil – it should bubble and float to the top within a few seconds without browning too quickly.

Can I make the dough ahead of time?

Yes! You can mix the dough, cover it tightly, and refrigerate it overnight. Let it come to room temperature before rolling and frying.

How To Store Sourdough Discard Chocolate Glazed Donuts

Room Temperature: Store unglazed donuts in an airtight container for up to 2 days.

Glazed Donuts: Best eaten fresh, but can be stored for 1 day at room temperature.

Freezing: Freeze unglazed donuts for up to 1 month. Thaw at room temperature, then glaze before serving.

Sourdough Discard Chocolate Glazed Donuts

Sourdough Discard Chocolate Glazed Donuts