Description
$These Coffee Cake Sourdough Discard Donuts bring the best of both worlds together! Soft, spiced, and topped with a buttery crumb, these baked donuts are a game-changer for your sourdough discard. Try them today!
Ingredients
Scale
- 86g salted butter (melted)
- 170g light brown sugar
- 113g sourdough discard
- 1 large egg
- 57g plain Greek yogurt
- 56g milk
- 255g all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- ½ tsp ground ginger
- ½ tsp ground allspice
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp black pepper
- 85g salted butter (melted)
- 95g all-purpose flour
- 57g cane sugar
- 57g light brown sugar
- 1 tsp ground cinnamon
- 142g powdered sugar (sifted)
- 28g milk
Instructions
- Preheat oven to 375°F (190°C). Grease a donut pan.
- In a large bowl, whisk together melted butter, brown sugar, sourdough discard, egg, yogurt, and milk.
- In a separate bowl, whisk together flour, baking powder, cinnamon, salt, ginger, allspice, cardamom, cloves, and black pepper.
- Gradually mix dry ingredients into the wet ingredients until combined.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- In a separate bowl, mix the topping ingredients until crumbly. Sprinkle over each donut.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean. Let cool for 5 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar and milk until smooth. Drizzle over cooled donuts.
- Enjoy warm with a cup of coffee!
- Prep Time: 15 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 1
- Calories: 320 per donut
- Sugar: 35.6g
- Sodium: 182mg
- Fat: 12.6g
- Saturated Fat: 7.6g
- Unsaturated Fat: 4.9g
- Trans Fat: 0.4g
- Carbohydrates: 60.7g
- Fiber: 1.1g
- Protein: 4.7g
- Cholesterol: 47mg