I've been having quite a bit of fun cranking out new discard recipes for y'all. One of the biggest request I've had was for using discard to make doughnuts, and to be honest it is not as hard as you might think! A long, ambient fermentation and the frying oil at the right temperature is guaranteed to give your doughnuts a nice pop. Complete with a buttery glaze, there wasn't really much that could have gone wrong (besides burning myself a bit with hot oil).
Here Is What You Need
500 grams bread flour
250 sourdough discard
80 granulated sugar
50 grams room temperature unsalted butter
150-200 grams milk
Zest of 1/4 an orange
Zest of 1/2 lemon
1 gram nutmeg
5 grams salt
280 grams powdered sugar
100 grams unsalted butter, softened
150 grams milk
Here Is What You Need To Do
In the bowl of a stand mixer, combine the flour, discard, sugar, butter, orange zest, and nutmeg and mix on low speed.
Depending on how liquid your discard is will determine the final amount of milk. I like to pour in the milk while it is mixing on low speed, usually around 100 grams to start. Be patient and make sure you aren't adding too much or too little. Slowly pour it in the mixer.
Once everything is incorporated, turn your mixer up to high speed and mix for 2 minutes until the dough is smooth.
Let the dough ferment on the counter top for 15 hours, covered. There will be no cold fermentation. Thus, it is best to do this at night so you can make your doughnuts in the morning.
After the fermentation period, roll your dough out into a rectangle. You don't want it to be too thick so only a couple millimeters just about.
I don't have a donut cutter so I used a small glass bowl and a shot glass to form the doughnuts. Once they are cut, put them on parchment paper and let them proof for about an hour.
Warm up canola oil in a pot to about 375f.
While the oil is warming up, prepare your glaze. In the mixer with the whisk attachment, combine the glaze ingredients and whisk on high for a couple of minutes until you get a silky consistency.
Drop your doughnuts in and fry for about 30-45 seconds per side. It may be shorter depending on the exact heat your oil is at.
Cool your doughnuts briefly and then dunk them in the glaze on both sides. Place on a cooling wrack so the glaze can drip down.
Enjoy your discard doughnuts!