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Baked Sourdough Donuts
By Elien · bakingwithbutter.com
Yield: 6
25 min + 4 hrs optional ferment
Tender baked donuts leavened with sourdough discard and baking powder, glazed with cocoa.
| prepPreheat oven to 356°F / 180°C | ||||||
| prepGrease a 6-donut tin | ||||||
| 100 g / 3.5 oz all-purpose flour | Mix dry ingredients | Fold dry into wet, combine | Chill 4 hrs or overnight (optional) | Pipe into tin, bake 356°F / 180°C, 10 min | Cool in tin 5 min, turn out onto rack | Dip donuts in glaze, dry on rack |
| 1/2 tsp baking powder | ||||||
| 1/4 tsp baking soda | ||||||
| 1/4 tsp salt | ||||||
| 100 ml / 3.4 fl oz milk | Whisk wet ingredients | |||||
| 70 g / 2.5 oz granulated sugar | ||||||
| 50 g / 1.75 oz sourdough discard | ||||||
| 30 g / 1 oz unsalted butter (melted) | ||||||
| 1 large egg | ||||||
| 1 tsp vanilla extract | ||||||
| 75 g / 2.6 oz powdered sugar | Mix glaze ingredients | |||||
| 15 g / 0.5 oz cocoa powder | ||||||
| 1 tsp vanilla extract | ||||||
| 1–2 Tbsp milk (for glaze) | ||||||
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