Sourdough Discard Mini Lemon Snowball Doughnuts
A light and airy baked doughnut with just a hint of lemon
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.