Baked Sourdough Donuts

These baked sourdough donuts are cake-style donuts with a fluffy vanilla base and a smooth chocolate glaze.

📝 Ingredients

• 100 g all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 100 g milk
• 70 g granulated sugar
• 50 g discard starter
• 30 g unsalted butter (melted)
• 1 large egg
• 1 teaspoon vanilla extract
• 75 g powdered sugar
• 15 g cocoa powder
• 1-2 Tablespoons milk
• 1 teaspoon vanilla extract

👨‍🍳 Instructions

1. 1In a bowl mix together the flour, baking powder, baking soda, and salt and set aside.
2. 2In a separate bowl, whisk together the milk, discard starter, sugar, egg, butter, and vanilla, and milk until well combined.
3. 3Add the dry ingredients into the wet ingredients and fold until it's combined, but don't overmix.
4. 4You can now bake the donuts straight away, or ferment the batter first.
5. 5Fermenting the batter
6. 6The batter can be fermented in the fridge for 4 hours or overnight before baking. This gives the bacteria in the starter time to start breaking down the starches in the flour and can help with digestibility. Cover the bowl and place it in the fridge.
7. 7--- Baking the donuts ---
8. 8Heat the oven to 356°F/180°C and grease a 6 donut tin.
9. 9Scoop the batter into the tin with a small spoon or fill a piping bag with a large nozzle and pipe the batter into the cavities.
10. 10Bake the donuts for around 10 minutes until puffed and just lightly golden around the edges.
11. 11Let them cool in the tray for 5 minutes before removing so they don't break. Use a silicone or rubber spatula to run along the edges of the donuts to make removal easier.
12. 12Let them cool upside down (with the domed side facing up) on a wire rack and make the glaze.
13. 13--- The glaze ---
14. 14Mix together powdered sugar, cocoa powder, vanilla, and enough milk to make a pourable glaze.
15. 15Dip the domed side into the glaze, then let them dry on a wire rack.