sourdough discard mini cinnamon doughnuts

Okay, I think I’m in love my with Dash mini doughnut maker. Not too long ago, I used it to make mini snowball doughnuts. Next to a cup of cocoa, a side of tasty bite-sized doughnuts are pure heaven.

This week I’m proud to present: sourdough discard cinnamon doughnuts.

They’re essentially snickerdoodle doughnuts with a hint of sourdough tang and I can’t get enough of them.

I love make these doughnuts for friends and family, and they’re a great way to use up sourdough discard. Hot and fresh doughnuts are a fun dessert for any occasion, and since they’re little, it’s much easier to keep calories in check.

Funnily enough, I think these doughnuts actually taste better the day after they’re baked. They have some time to soften and absorb all the amazing flavors.

Mini Sourdough Discard Cinnamon Sugar Doughnuts

A small treat that uses sourdough discard. Tastes a bit like a snickerdoodle cookie, but it's a doughnut and that's even better.

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Prep Time 13

Cook Time 45

Servings 28

Ingredients

Doughnuts

113 Grams Sourdough Starter, Fed, Unfed, or Discard (1/2 Cup)
70 Grams Butter (5 Tablespoons)
60 Grams Milk (1/4 Cup)
1 Large Egg
4.2 Grams Vanilla Extract (1 Teaspoon)
150 Grams All-Purpose Flour (1 1/4 Cup)
100 Grams White Granulated Sugar (1/2 Cup)
8 Grams Baking Powder (2 Teaspoons)
1 Grams Salt (1/8 Teaspoon)
1 Grams Cream of Tarter, Optional (1/8 Teaspoon)

Topping

114 Grams Butter, Melted (1/2 Cup – 1 Stick)
100 Grams White Granulated Sugar (1/2 Cup)
7.5 Grams Ground Cinnamon (3Teaspoons)

Instructions

Preheat the mini doughnut maker.
In a medium mixing bowl, combine the wet ingredients: starter, butter, milk, egg, and vanilla extract.
In a small mixing bowl, combine the dry ingredients: flour, baking powder, sugar, salt, and cream of tartar.
Pour the dry ingredients into the wet ingredients and stir until just combined.
Spoon the batter into a piping bag.
Lightly grease the doughnut maker, pipe the batter into the pan, close the doughnut maker and bake for 2 minutes 30 seconds.
While the doughnuts bake, combine the cinnamon and sugar for the topping in a separate small container. And melt the butter in yet another container. Set both containers aside aside.
Use a toothpick to flip the doughnuts and bake for another 2 minutes 30 seconds.
Let the doughnuts cool on a cooling rack for about 2 minutes.
Dip the finished doughnuts in the melted butter and then roll in the cinnamon sugar.

Notes

I’m a little heavy handed when it comes to the butter and cinnamon topping. I also like lots of cinnamon in my cinnamon sugar. You can go for a lighter flavor with a little less cinnamon and you don’t have to thoroughly cover your doughnuts with the topping. A sprinkling can suffice if that’s your preference.

Did You Try It?

I have so much fun making doughnuts and coming up with new recipes. But you know what I enjoy more? Finding out that you had fun, too! If you liked these doughnuts, leave a star rating or post a comment below. Your feedback can help me make my website better.