Name: Sourdough Discard Mini Lemon Snowball Doughnuts
Prep time: 15 min
Cook time: 18 min
Ingredients: 75 Grams Sourdough Discard, Fed or Unfed ((1/3 Cup)); 80 Grams Milk ((1/3 Cup)); 7 Grams Apple Cider Vinegar or White Vinegar ((1 1/2 Teaspoons)); 34 Grams Vegetable Oil ((2 1/2 Tablespoons)); 2 Grams Vanilla Extract ((1/2 Teaspoon)); 2 Grams Lemon Extract ((1/2 Teaspoon)); 80 Grams All-Purpose Flour ((2/3 Cup)); 6 Grams Baking Powder ((1 1/2 Teaspoons)); 100 Grams White Granulated Sugar ((1/2 Cup)); 1.5 Grams Salt ((1/4 Teaspoon)); 65 Grams Powdered Confectioner's Sugar ((1/2 Cup))

sourdough discard mini lemon snowball doughnut

So do you remember my post from forever ago when I talked about how much I love Dash products? I had purchased a rice cooker and an egg cooker from them and liked them so much I just had to blog about it.

I’m not affiliated with Dash in any way – and my opinions are my own. But, I just had to say that since that post a year ago, I’ve purchased the Dash waffle iron, the pancake maker, and the doughnut maker. All of their products have worked just beautifully – and they all come in super cute colors.

My doughnut maker, in particular, has sparked my baking creativity. It’s been a lot of fun thinking about different flavors and glazes for doughnuts, and I even came up with my own sourdough discard doughnut recipe: lemon snowballs.

These mini sourdough discard doughnuts have the faintest hint of lemon, which combines beautifully with sourdough. I’ve made sourdough lemon muffins before, and now I’m happy to add lemon doughnuts to my baking rotation.

I love dipping these doughnuts in fruit syrup that I buy from Costco, but even without the syrup, they are super tasty. They make for a indulgent snack or breakfast, and their small size makes them the perfect grab-and-go food.

Sourdough Discard Mini Lemon Snowball Doughnuts

A light and airy baked doughnut with just a hint of lemon

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Prep Time 15 mins

Cook Time 18 mins

Servings 21

Ingredients

Wet Ingredients

75 Grams Sourdough Discard, Fed or Unfed (1/3 Cup)
80 Grams Milk (1/3 Cup)
7 Grams Apple Cider Vinegar or White Vinegar (1 1/2 Teaspoons)
34 Grams Vegetable Oil (2 1/2 Tablespoons)
2 Grams Vanilla Extract (1/2 Teaspoon)
2 Grams Lemon Extract (1/2 Teaspoon)

Dry Ingredients

80 Grams All-Purpose Flour (2/3 Cup)
6 Grams Baking Powder (1 1/2 Teaspoons)
100 Grams White Granulated Sugar (1/2 Cup)
1.5 Grams Salt (1/4 Teaspoon)

Topping

65 Grams Powdered Confectioner's Sugar (1/2 Cup)

Instructions

Whisk together the wet ingredients in a small mixing bowl.
Whisk together the dry ingredients in a medium mixing bowl.
Add the wet ingredients to the dry and stir until just incorporated.
Spoon batter into a piping bag.
Pipe batter into lightly greased mini doughnut maker. Close the lid and bake for 2 minutes.
Use a toothpick to flip the doughnuts and bake for another 3 minutes and 30 seconds.
Let doughnuts cool on a wire cooling rack for a few minutes.
Roll doughnuts in powdered sugar until covered.

Notes

These doughnuts will be slightly crispy when pulled out of the maker. However, they will soften overnight when stored in a Tupperware. Will keep fresh for a few days at room temperature.

Did You Try It?

I love making these doughnuts for friends and family, and I love it even more when they get the chance to make my recipes on their own time. If you tried my recipe and liked it, feel free to leave a star rating. Or if you have suggestions for making this recipe better, let me know in the comments section below.