Sourdough Chocolate Donuts
These sourdough chocolate donuts are a family favorite. They are made with not only cocoa powder, but also chocolate chips! And if you really want to elevate the flavor, you could add a pinch of ground espresso. Additionally, you will be able to use up your sourdough discard with this recipe because that's what it calls for!
Equipment
- Mixing Bowls
- Whisk
- Donut Pan
- Measuring cups and spoons
- Pipping bag (optional)
- Fine mesh strainer (optional)
- Rubber Spatula (optional)
Ingredients
- 1 cup white sugar 200 g
- 1 3/4 cups of all-purpose flour 210 g
- 1/2 cup unsweetened cocoa powder 45 g
- 1 teaspoon salt 6 g
- 1 1/2 teaspoons of baking powder 6 g
- 1/2 cup sourdough discard 125 g
- 1/2 cup sour cream 120 g
- 1 egg
- 2 teaspoons vanilla extract 8 g
- 1/2 cup unsalted butter melted (113 g)
- 3/4 cup + 1 tbsp milk 195 g
- 1/2 cup of chocolate chips optional
- Pinch of ground espresso optional- enhances chocolate flavor
Instructions
- Begin by preheating the oven to 350 degrees Fahrenheit.
- Next, mix the flour, cocoa powder, salt, baking powder, and pinch of ground espresso (if using) together thoroughly. Set aside.
- In a different mixing bowl, mix the white sugar, sourdough discard, sour cream, egg, vanilla extract, melted butter, and milk. Mix just until a uniform mixture. Be careful not to overdo it!
- Then combine the wet and dry ingredients together until the donut batter is smooth and slightly glossy. You can always add an extra tablespoon of milk to get the right consistency!
- Add in the chocolate chips if using and spoon or pipe the batter into the donut mold.
- Bake your chocolate sourdough donuts for about 10-14 minutes until set and springy to the touch. Let the donuts cool slightly before removing and enjoy! :)
Notes
How to store
Room temp: Store the donuts at room temperature in an air-tight container or zip-top bag for up to 2 days.
Fridge: If you live somewhere that's humid or you have a dairy-based frosting on the donuts, store them in the fridge. They will stay fresh in the fridge for up to 5 days.
Freezer: Wrap each donut individually in plastic wrap and place them in a freezer safe bag for up to 3 months. Thaw at room temperature or warm them directly from frozen.
Tips for the best baked sourdough donuts
Overmixing: Be careful not to overmix! Overmixing can cause the gluten to overdevelop. This will create donuts that are more on the tough or "rubbery" side.
Pipping bag: You can use a pipping bag to easily get the donut batter into the donut pan cavities.
Espresso: Espresso is a secret ingredient that can enhance the flavor of the chocolate donuts!
Room temp ingredients: If you remember to, you can remove the sour cream, egg, and milk from the fridge and let them sit so that they get up to room temperature. By allowing these ingredients to warm up slightly, you will get a slightly better texture of the baked sourdough donuts. But don't worry, this isn't a must! Just an optional step for a slight tweak. :)
Sift: Use a fine mesh strainer to sift the cocoa powder so that there aren't any clumps of powdered cocoa in the batter.
Muffins: Not a fan of donuts? Or maybe you don't feel like pipping or spooning any more batter into a donut pan? You could make muffins instead! Just grease or use muffin liners and fill each muffin cavity a little over halfway from the top! Bake at 350 degrees Fahrenheit for about 20 minutes or until a knife inserted into the middle comes out clean.
Ingredient variations
Here are some simple base swap ideas that won't have too much of an effect on the overall turnout of the sourdough donuts.
Sour cream- Greek yogurt
Use equal amount (1:1)
Best if it's full-fat or 2%
Results: Tangier, but still soft and moist.
Butter- Oil
Replace 1/2 cup of butter with 1/3-1/2 cup neutral oil.
Results: More moist, but less rich. Softer crumb.
Milk- Any milk alternative
Use equal amount (1:1)
Results: Nothing major. You can use what you have on hand! When my family isn't using regular milk, we like to use oat milk!
White sugar- brown sugar
Use equal amount (1:1)
Results: More moist and a slight caramel flavor.
Add espresso powder:
1/2- 1 teaspoon
Results: Doesn't taste like coffee, just makes the chocolate flavor deeper.