Sourdough Discard Old Fashioned Donuts

Makes 12 donuts + 20 donut holes

Ingredients:

3 1/2 cups organic all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1 cup granulated sugar

2 eggs

1 tsp vanilla

1 tsp lemon zest

1/3 cup melted butter

1/2 cup sourdough discard

1/2 cup sour cream

Avocado oil for frying

Brown Butter Maple Glaze:

3 cups organic powdered sugar

3 tbsp maple syrup

1/2 tsp vanilla

4 tbsp brown butter

3-4 tbsp milk, depending on desired consistency

*Recipe adapted from Sweet & Simple Kitchen Sour Cream Cake Donuts

Instructions:

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Make a well in the center and set aside.

In a medium mixing bowl using an electric mixer or a stand mixer fitted with the whisk attachment, cream together eggs, sugar, vanilla and lemon zest until pale and thick. Slowly add in melted butter and mix until combined. Add the sourdough discard and mix to combine. Add the sour cream and mix until smooth and completely combined.

Pour wet ingredients into the well of the dry ingredients and use a spatula or danish dough hook to gently fold the wet ingredients into the dry until a soft dough forms.

Wrap the dough in parchment paper of plastic wrap and refrigerate for at least one hour or over night.

While the dough is resting, make the glaze. Brown 4 tbsp of butter in a small saucepan. Allow to cool for 5-10 minutes. After the butter has cooled, combine the powdered sugar, butter, maple syrup, and vanilla in a medium bowl. Add the milk, one tbsp at a time, until you get a slightly runny consistency. Set aside.

When you are ready to cook your donuts, heat about 2 inches of avocado oil in a heavy bottomed pot over medium heat to 350 degrees, no hotter and no lower.

While your oil is heating up, turn the refrigerated donut dough out onto a lightly floured surface. Dust the top with flour and roll your dough to about 1/2 inch thickness. Using a circle cookie cutter or the lid of a mason jar, cut out your 12 donuts and set the donut holes aside.

To create the rustic look on the tops of your doughnuts, take a sharp knife and use the tip to slice a circle around the centre of the doughnut, just inserting halfway through the dough and not piercing all the way through the donut.

Cut the scraps into donut holes and set aside.

Once your oil is heated, carefully place 2 -3 donuts at a time into the oil to cook. Once your donuts float nicely to the top, allow them to cook for about 1 more minute before flipping and frying for an additional one minute on the other side. You can always look to see the colour before flipping to check that your donuts are a nice light golden brown before flipping them.

Once cooked, use a slotted spoon and allow the donus to drip off any excess oil into the pot. Place the cooked donuts onto a wire rack with some paper towel underneath to cool and drip off anymore excess oil.

Allow to cool for a few minutes before dipping in the glaze.

Eat immediately. Store extra donuts in an airtight container for 2-3 days.