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sourdough discard coconut crunch mini doughnuts

Mini Sourdough Discard Coconut Crunch Doughnuts

Love coconut? Love sourdough? Combine the two into a tasty mini treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 28
Course: Dessert, Snack
Cuisine: American
Calories: 204
Ingredients Method Notes

Ingredients
  

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)
Coconut Glaze
  • 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)

Method
 

Prep the Coconut
  1. Preheat oven to 325° Fahrenheit.
  2. Line a baking sheet with parchment paper and evenly spread it with shredded coconut.
  3. Bake for about 5 to 10 minutes until coconut is lightly golden and fragrant. Toss 1 to 2 times to ensure even baking.
  4. Let coconut cool.
  5. 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
  1. Preheat the mini doughnut maker.
  2. In a medium mixing bowl, combine the wet ingredients: starter, butter (or coconut oil), milk, egg, and vanilla (or coconut) extract.
  3. In a small mixing bowl, combine the dry ingredients: flour, baking powder, sugar, and salt.
  4. Pour the dry ingredients into the wet ingredients and stir until just combined.
  5. Spoon the batter into a piping bag.
  6. Lightly grease the doughnut maker, pipe the batter into the pan, close the doughnut maker and bake for 2 minutes 30 seconds.
  7. Use a toothpick to flip the doughnuts and bake for another 2 minutes 30 seconds.
  8. Let the doughnuts cool on a cooling rack for about 2 minutes.
Make the Glaze
  1. 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
  1. Dip the mini doughnuts into the glaze, making sure to cover both sides. Allow excess glaze to drip back into the bowl.
  2. Roll the doughnuts in the toasted coconut until thoroughly covered.
  3. Place finished doughnuts on a wire rack to set.
  4. Serve immediately or store in an air-tight container at room temperature for up to 3 days.

Notes

You don't need to dip the entire doughnut in the glaze if you don't want to. Feel free to cut the glaze and the coconut amounts in half and only cover one side.