These soft, tender baked sourdough donuts are coated in melted butter and a sweet cinnamon sugar topping for a cozy homemade treat. They are perfect for breakfast, brunch, an afternoon snack, or a simple dessert when you want something special without deep frying. Serve these cinnamon sugar sourdough donuts with a cold glass of milk, a cup of coffee, or your favorite tea.
Why You’ll Love These Sourdough Doughnuts
They use sourdough discard. If you keep a sourdough starter, this recipe is a delicious way to use discard instead of throwing it away. The discard adds gentle flavor and helps create a lovely texture.
They are baked, not fried. There is no hot oil, no deep fryer, and no long rise time. These baked sourdough donuts come together quickly and are easy enough for a relaxed weekend morning.
They are easy to customize. Cinnamon sugar is classic, but you can finish these donuts with powdered sugar, glaze, frosting, sprinkles, or chopped nuts.
What is Sourdough Discard?
Sourdough discard is starter that has not recently been fed. An active sourdough starter is used when you want dough to rise, such as in sourdough bread. Once the starter has used up its food, the unfed portion is often called discard. Instead of wasting it, you can use it in recipes like pancakes, muffins, quick breads, and these baked sourdough donuts.
Ingredients For The Sourdough Donuts Recipe
Sourdough Donut Batter
- All-Purpose Flour. A light, reliable flour that works well for baked donuts.
- Baking Powder. Helps the donuts rise.
- Baking Soda. Adds extra lift and works well with the sourdough discard.
- Salt. A small amount balances the sweetness.
- Vegetable Oil. Corn oil or canola oil may also be used. Olive oil is not recommended.
- Sugar. White granulated sugar sweetens the batter.
- Eggs. Use large Grade A eggs.
- Sourdough Discard. A great way to use leftover starter.
- Vanilla Extract. Pure vanilla extract gives the best flavor.
- Half and Half. Milk can also be used, including a dairy-free substitute if preferred.
Donut Topping Mixture
- Butter. Melted butter helps the cinnamon sugar coating stick.
- Sugar. Granulated sugar gives the topping its classic crunch.
- Ground Cinnamon. Saigon cinnamon is a flavorful choice for this recipe.
The printable recipe card below includes the full ingredient list, exact quantities, complete instructions, and nutrition information. This section is a quick overview.
How To Make Sourdough Donuts
Preheat the oven and prepare the donut pan with non-stick cooking spray before mixing the batter.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, stir the oil and sugar together. Add the eggs, sourdough discard, and vanilla extract, then mix until smooth.
Add the dry ingredients to the wet ingredients a little at a time, alternating with the half and half. Mix only until no dry flour remains. Overmixing can make baked donuts dense.
Transfer the batter to a piping bag or a plastic zipper bag with one corner snipped off. Fill each donut cavity about two-thirds full.
Bake until the donuts are set and a toothpick inserted in the center comes out clean.
Let the donuts cool briefly in the pan, then move them to a cooling rack.
For the topping, combine the sugar and cinnamon in a small bowl. Once the donuts have cooled, dip each one in melted butter and roll it in the cinnamon sugar mixture.
Serve and enjoy these warm, sweet, cinnamon-coated sourdough discard donuts.
What to Serve with Your Sourdough Doughnuts
These cinnamon sugar donuts are a lovely addition to breakfast or brunch. Serve them with eggs, breakfast meats, fruit salad, coffee, milk, or tea. They also make a fun homemade snack when you want something sweet but not complicated.
Substitutions & Additions
These sourdough donuts are light and tender, and they can be served plain or dressed up with toppings. A small spoonful of jam on the side is a simple way to add extra sweetness.
You can add cinnamon or mini chocolate chips to the batter for a different flavor. Instead of cinnamon sugar, try a simple powdered sugar glaze or a flavored glaze.
Chocolate, vanilla, or strawberry frosting can also be used in place of the cinnamon sugar coating. If you glaze or frost the donuts, add toppings while the surface is still soft.
Favorite topping ideas include:
- Powdered sugar
- Mini chocolate chips
- Crushed pecans or peanuts
- Sprinkles
How To Reheat & Store Sourdough Donuts
Best Way To Store
Store the donuts in an airtight container at room temperature for 2 to 3 days or in the refrigerator for up to one week. For best freezer results, freeze the baked donuts without the topping.
How Long Will Sourdough Donuts Last In the Fridge?
When stored in a sealed airtight container, these baked sourdough donuts will keep in the refrigerator for up to one week.
Can I Freeze?
Yes. Freeze the donuts for up to two months in an airtight container or freezer-safe zipper bag. Freeze them without the topping, then thaw at room temperature and coat with butter and cinnamon sugar before serving. You can also thaw one donut in the microwave for 20 to 30 seconds.
How To Reheat
Warm refrigerated donuts in the microwave for about 10 seconds each. Frozen donuts may need 20 to 30 seconds. Heat in short intervals to avoid making the texture tough.
FAQs
Do sourdough donuts taste sour?
The sourdough flavor is subtle, especially with the cinnamon sugar topping. It adds depth without making the donuts taste overly sour.
Can sourdough donuts be made ahead?
Yes, they can be made ahead, although they are best when freshly baked.
Hostess Tips to Make the Perfect Donut
If you do not have a piping bag, use a disposable plastic zipper bag. Fill the bag with batter, snip off one corner, and pipe the batter into the pan.
Do not overmix the batter. Mixing too much can make the donuts less tender.
Avoid overfilling the donut pan. If the cavities are too full, the donuts may bake with a ridge around the edge. They will still taste good, but they may not be perfectly round.
Keep sourdough discard in a separate container in the refrigerator so you can make sourdough discard donuts whenever the craving strikes.
Other Donut Recipes You’ll Love
- Glazed Blueberry Donuts
- Baked Pumpkin Donuts with Cream Cheese Glaze and Toasted Pecans
- Cranberry Vanilla Baked Donuts
- Dark Chocolate Baked Donuts
- Baked Lemon Glaze Donuts
- Donut Ice Cream Cake
- Red Velvet Cake Mix Donuts
A homemade Sunday breakfast feels extra special with baked sourdough donuts on the table. They are simple, comforting, and a great way to turn sourdough discard into something sweet.
If you make this recipe, leave a comment and rating to share how it turned out.
Cinnamon Sugar Sourdough Donuts Recipe – Baked
Equipment
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Donut Pan
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Mixing Bowls
Ingredients
Donut Batter
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup vegetable oil
- ½ cup sugar
- 2 large Grade A eggs
- ½ cup sourdough discard
- 2 tsp vanilla extract
- 1 cup half and half, or milk
Topping
- ¼ cup butter, melted
- ½ cup sugar
- 2 tsp ground cinnamon
Instructions
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Preheat the oven to 375 °F. Spray a donut pan with non-stick cooking spray and set it aside.
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In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt.
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In a large mixing bowl, stir the oil and sugar together until combined.
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Add the eggs, sourdough discard, and vanilla extract. Mix until combined.
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Slowly add the flour mixture, alternating with the half and half. Mix just until no dry flour remains. Do not overmix.
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Spoon the batter into a piping bag or zipper bag. Pipe the batter into the donut pan, filling each cavity about two-thirds full.
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Bake for 12 minutes, or until a toothpick inserted in the center comes out clean.
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Let the donuts cool in the pan for 2 minutes, then transfer them to a cooling rack.
Topping
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In a small bowl, mix the sugar and cinnamon.
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Once the donuts have cooled, roll them in melted butter, then coat them in the cinnamon sugar mixture.
Notes
- If you do not have a piping bag, use a disposable plastic zipper bag and snip off one corner.
- Do not overmix the batter, or the donuts may lose their tender texture.
- Overfilling the pan can create a ridge around the donuts, but it will not affect the flavor.
- Store sourdough discard in the refrigerator so it is ready when you want to bake.
Nutrition
Carbohydrates: 21g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Trans Fat: 1g
Cholesterol: 30mg
Sodium: 84mg
Potassium: 83mg
Fiber: 1g
Sugar: 12g
Vitamin A: 153IU
Vitamin C: 1mg
Calcium: 41mg
Iron: 1mg
Nutritional Disclaimer
This nutrition information was calculated using the brands and measurements used for this recipe. Changes to ingredients or amounts may change the nutrition values. These calculations are intended as a guide only.
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