Okay my sourdough friends, it’s time for yet another unique and fun dessert to use up your discard. If you have a DASH mini doughnut maker, or if you have a mini doughnut pan that you enjoy using, get ready for a treat that will tickle your taste buds.
This week I’m giving you one of my more indulgent recipes: sourdough discard coconut crunch doughnuts.
As you may have guessed, these fun mouthfuls have the perfect blend of sourdough tang and coconut. The toasted outer coconut frosting makes for a friendly crunch when they’re hot and fresh, and then it softens as it cools, mimicking the coconut crunch doughnuts that you’d find at your local bakery.
I personally prefer to coat these doughnuts with as much frosting and coconut as they can handle because I have a bit of a sweet tooth. However, you can opt for a healthier, less messy option if you only frost one side of the doughnuts.
But no matter how you frost it, these small but might desserts are sure to be a hit at your next gathering. At my house, we’re lucky if they last a day.
Mini Sourdough Discard Coconut Crunch Doughnuts
- 113 Grams Sourdough Starter, Fed, Unfed, or Discard (1/2 Cup)
- 70 Grams Butter (or Coconut Oil), Melted (5 Tablespoons)
- 60 Grams Milk (1/4 Cup)
- 1 Large Egg
- 4.2 Grams Vanilla Extract (or Coconut Extract) (1 Teaspoon)
- 150 Grams All-Purpose Flour (1 1/4 Cup)
- 100 Grams White Granulated Sugar (or Coconut Sugar) (1/2 Cup)
- 8 Grams Baking Powder (2 Teaspoons)
- 1 Gram Salt (1/8 Teaspoon)
- Grams Confectioner's Powdered Sugar (2 Cups)
- Grams Cream of Coconut or Heavy Whipping Cream (1/2 Cup)
- Grams Water (4 to 6 Tablespoons)
Coconut Crunch Topping
- 300 Grams Unsweetened Shredded Coconut, Toasted (3 Cups)
Prep the Coconut
- Preheat oven to 325° Fahrenheit.
- Line a baking sheet with parchment paper and evenly spread it with shredded coconut.
- Bake for about 5 to 10 minutes until coconut is lightly golden and fragrant. Toss 1 to 2 times to ensure even baking.
- Let coconut cool.
- Transfer coconut to a blender and pulse a few times to break it into smaller pieces. Place coconut in a bowl and set aside.
Make the Doughnuts
- Preheat the mini doughnut maker.
- In a medium mixing bowl, combine the wet ingredients: starter, butter (or coconut oil), milk, egg, and vanilla (or coconut) extract.
- In a small mixing bowl, combine the dry ingredients: flour, baking powder, sugar, and salt.
- 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.
- 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.
Make the Glaze
- In a small bowl, whisk the powdered sugar and coconut milk (or whipping cream together). A tablespoon at a time, stir in the water until the glaze reaches desired consistency.
Add the Topping
- Dip the mini doughnuts into the glaze, making sure to cover both sides. Allow excess glaze to drip back into the bowl.
- Roll the doughnuts in the toasted coconut until thoroughly covered.
- Place finished doughnuts on a wire rack to set.
- Serve immediately or store in an air-tight container at room temperature for up to 3 days.
Did You Try It?
These doughnuts are a lot of fun to make. If you tried them and liked them, let me know by leaving a star rating. If you have suggestions for improving my recipe, feel free to write them in the comment section below. I love making a good recipe even better, and your insights can help other bakers improve as well.