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sourdough discard mini lemon snowball doughnut

Sourdough Discard Mini Lemon Snowball Doughnuts

A light and airy baked doughnut with just a hint of lemon
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 21 Doughnuts
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

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)

Method
 

  1. Whisk together the wet ingredients in a small mixing bowl.
  2. Whisk together the dry ingredients in a medium mixing bowl.
  3. Add the wet ingredients to the dry and stir until just incorporated.
  4. Spoon batter into a piping bag.
  5. Pipe batter into lightly greased mini doughnut maker. Close the lid and bake for 2 minutes.
  6. Use a toothpick to flip the doughnuts and bake for another 3 minutes and 30 seconds.
  7. Let doughnuts cool on a wire cooling rack for a few minutes.
  8. 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.