Sourdough Discard Protein Donut Holes
I’ve been on a high protein kick lately so I set out to make these Sourdough Discard Donut Holes, a healthier swap that really tastes like the real thing. After a few rounds of testing, these finally hit. Blended cottage cheese adds protein while keeping them soft, fluffy, and light with a true cake donut crumb. No frying, no protein powder, just simple ingredients and that classic donut taste. These are perfect for a sweet post workout treat or a feel good, high protein breakfast your littles will love.
Why You’ll Love This Recipe
- Packed with protein: Thanks to blended cottage cheese, these donut holes are naturally high protein and still have a soft, fluffy texture.
- Tastes like a real cake donut: These donut holes are so delicious, you’ll never know they’re a healthier swap!
- No frying required: Bake these donut holes for an easy, quick treat without the hassle of frying.
- Sourdough discard and no discard options: A simple way to use discard, with a swap included if you want to make these without it.
- Choose your topping: Coat these donut holes in cinnamon sugar or a vanilla glaze, or BOTH. You choose!
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Tools You’ll Need:
- Large mixing bowl- for mixing your donut batter.
- Blender- for blending the wet ingredients so they’re smooth. You can use an immersion blender as well.
- Digital kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
- Measuring cups and spoons– for measuring ingredients.
- Spatula or Dough Spatula- to combine the donut batter. I love this silicone dough spatula for mixing linked here.
- Donut Hole Pan (or a baking sheet)- I used these donut hole pans linked here to give the donuts more structure, but you can also use a baking sheet or mini muffin pan. Be aware the donut holes may spread more using a baking sheet.
- Parchment Paper (if using a baking sheet)- to avoid donuts sticking to the pan.
- Small bowls- for melted butter, cinnamon sugar coating, and the vanilla glaze.
- Cooling rack- to allow donut holes to cool.
Gather Your Ingredients:
- All-purpose flour: Gives structure to the donut batter while keeping them soft. You can also substitute for bread flour if needed but I like the softness of all-purpose.
- Baking powder + baking soda: Creates the perfect lift and lightness to the donut holes. This is needed for them to rise properly.
- Full-fat Cottage cheese: Adds protein and moisture to the donuts. Key to creating a higher protein donut hole (you can’t taste it!). You can swap this for full-fat Greek yogurt but the texture may be slightly more dense.
- Sourdough discard: You can use starter that is fed, past peak, or straight from the fridge. I have included notes in the recipe on adding additional milk to replace the discard if you don’t want to use it, please see the recipe for these notes.
- Milk or Buttermilk: This adds lovely flavor and thins the batter for the right consistency. I love to use buttermilk but milk or any non-dairy option will work.
- Vanilla extract: Adds a touch of sweetness to balance the batter.
- Granulated White Sugar: This adds a light sweetness to the donuts. If you would like a sugar free option, you can try this Swerve Sugar Replacement Sweetener.
- Ground Cinnamon: Added to the brown sugar to coat the donut holes and in the batter for a touch of warmth.
- Ground Nutmeg (optional): A pinch of nutmeg gives these donut holes that cake donut flavor.
- Sea Salt: Balances the sweetness of the batter.
- Avocado Oil: Keeps the crumb fluffy and moist. You can substitute this for any neutral cooking oil.
- Salted Butter: Butter is used to coat the donut holes to help the cinnamon sugar coating stick.
- Brown Sugar: Coats the donut holes for that classic cinnamon sugar flavor. If you would like to use a sugar free option, you can try this Swerve Brown Zero Calorie Sweetener.
- Powdered Sugar (optional): For the vanilla glaze for your donut holes. If you would like a sugar free option, try this Swerve Confectioner’s Zero Calorie Sweetener.
- Semi-sweet chocolate chips (optional): Used for the chocolate dipping sauce. Any type of chocolate you would like will work, but I like to use semi-sweet!
- Coconut Oil (optional): To thin the chocolate sauce if needed. You can also use a bit of butter.
Step-by-step Instructions
Step 1: Mix the Donut Batter
In a large mixing bowl, add the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Whisk together to combine.
Next you’ll be blending your wet ingredients. This is key to a smooth texture! Add the cottage cheese, buttermilk or milk, avocado oil, sourdough discard, sugar, and vanilla to your blender. Blend on medium speed for 2-3 minutes until everything is smooth.
Sourdough Discard Swap Option: Use extra milk or buttermilk to replace the discard if you want to make these donut holes without sourdough discard.
Pour the blended wet ingredients into the dry ingredients, and mix with a spatula until all of the dry and wet ingredients are combined. Your batter should be thick, somewhat sticky, and no flour streaks should remain.
Texture Note: This dough will be sticky! That’s okay. I will give you directions on how to handle it but you don’t want it too dry or the donut holes will be dense. Trust the process!
Step 2: Shape and Bake the Donut Holes
Preheat your oven to 400°F (205°C).
Spray your donut hole pan or mini muffin pan with cooking oil, or line a baking sheet with parchment and coat lightly with cooking spray (please note this dough may spread a bit if you use a baking sheet but they’ll still be delicious).
To shape the donut holes, coat your hands with cooking spray or flour and scoop or pinch 2 teaspoon sized (25g) balls of dough and roll them between your hands to create balls. They don’t need to be perfect, just generally smooth. I had to keep coating my hands to roll the balls but with oil or flour this should be easy.
Transfer the rolled dough balls to the prepared pan of your choice, and bake them in the oven for 10-12 minutes until lightly golden (overbaking these will make them dry!).
Remove the baked donut holes from the oven, and allow them to cool while you prepare your toppings.
Step 3: Coat/Glaze the Donut Holes
Transfer your butter to a microwave safe bowl, and melt for 15-30 seconds. Whisk until the butter is smooth, and set aside.
In another bowl, add your brown sugar and cinnamon and mix with a spoon until well combined. Set this aside.
For the vanilla glaze add the powdered sugar, milk, vanilla extract, and salt to a small mixing bowl. Whisk slowly until the milk absorbs the sugar and the glaze is smooth but quite thick. This will give the donut hole that bakery style finish. I am very precise on how much milk I use to achieve this consistency, but if you prefer a thinner glaze add milk one teaspoon at a time whisking until your glaze is your desired consistency. Set the glaze aside.
Turn your donut holes out onto a cooling rack, and begin to coat them. The amount of cinnamon sugar topping and glaze is enough to coat half of the donut holes to give you both options, but if you prefer one more than the other than simply double the recipe for the topping of your choice.
Cinnamon Sugar Coating: Dip the donut hole in the warm butter, then roll in the cinnamon sugar to coat the entire donut hole. Transfer the donut hole to the cooling rack and allow to cool slightly. Coat another 8 donut holes with the cinnamon sugar.
Vanilla Glaze: Dip the donut hole into the vanilla glaze with a spoon, rolling to coat the entire donut hole. Remove and allow to drain excess glaze, then transfer the donut hole to the cooling rack to allow the glaze to set on the donut hole. Coat another 8 donut holes with the glaze.
If you would like to add a chocolate dipping sauce, simply melt chocolate chips with 1 teaspoon butter or coconut oil at 30 seconds intervals in the microwave in a heat safe bowl and whisk until smooth. Serve on the side of the donuts.
After donut holes have slightly cooled or set up, they’re ready to enjoy with a hot cup of coffee!
Yields 18 donut holes
How to Store:
Room Temperature: For best texture these are enjoyed warm and fresh, but you can store in an airtight container for up to 3 days at room temperature. Reheat in the microwave for 15 seconds before enjoying!
FAQ’s:
Yes, both work. Buttermilk gives slightly better tenderness.
This removes curds and gives a smooth, cake like crumb.
You can, but the donut holes will be slightly more dense. Still delicious!
Yes! 3 extra Tablespoons of milk or buttermilk work great.
Yes! I’ve linked sugar free ingredient alternatives under the “Ingredients” section.
If you enjoyed this recipe, drop a comment and star review and don’t forget to try more of my sourdough protein recipes!
Sourdough Discard Protein Recipes:
- Chewy PB Chocolate-Dipped Sourdough Protein Bars
- Sourdough Almond Maple Pecan Protein Bars
- Sourdough Protein Waffles
Sourdough Discard Protein Donut Holes
Equipment
- Large mixing bowl – for mixing your donut batter.
- Blender – for blending the wet ingredients so they're smooth. You can use an immersion blender as well.
- Digital kitchen scale (optional) – for accurate measuring, especially helpful with sourdough baking. I linked the one I like here.
- Measuring cups and spoons – for measuring ingredients.
- Spatula or Dough Spatula – to combine the donut batter. I love this silicone dough spatula for mixing linked here.
- Donut Hole Pan (or a baking sheet) – I used these donut hole pans linked here to give the donuts more structure, but you can also use a baking sheet or mini muffin pan. Be aware the donut holes may spread more using a baking sheet.
- Parchment Paper (if using a baking sheet) – to avoid donuts sticking to the pan.
- Small bowls – for melted butter, cinnamon sugar coating, and the vanilla glaze.
- Cooling rack – to allow the donut holes to cool.
Ingredients
Dry Ingredients:
- 1 1/3 (185g) cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg optional
Wet Ingredients:
- 3/4 (180g) cup full-fat cottage cheese
- 1/3 (80g) cup sourdough discard
- 3 (38g) tbsp granulated white sugar
- 3 (55g) tbsp whole milk or buttermilk
- 2 tsp vanilla extract
- 2 (28g) tbsp avocado oil or neutral oil
For Dipping:
- 1/4 (57g) cup salted butter melted
Cinnamon Sugar Coating:
- 1/4 (50g) cup granulated white sugar
- 1 1/2 tsp cinnamon
Vanilla Glaze:
- 1/2 (60g) cup powdered sugar
- 1 (12g) tbsp milk
- 1/4 tsp vanilla extract
- 1/8 tsp sea salt
Sourdough Discard Swap Option:
- 3 (45g) Tbsp milk or buttermilk
Chocolate Sauce:
- 1/2 (120g) cup semi-sweet chocolate chips
- 1 tsp salted butter or coconut oil
Instructions
Step 1: Mix the Donut Batter
- In a large mixing bowl, add the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Whisk together to combine.1 1/3 (185g) cups all-purpose flour, 1 1/4 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1/4 tsp cinnamon, 1/8 tsp nutmeg
- Next you’ll be blending your wet ingredients. This is key to a smooth texture! Add the cottage cheese, buttermilk or milk, avocado oil, sourdough discard, sugar, and vanilla to your blender. Blend on medium speed for 2-3 minutes until everything is smooth.3/4 (180g) cup full-fat cottage cheese, 1/3 (80g) cup sourdough discard, 3 (38g) tbsp granulated white sugar, 3 (55g) tbsp whole milk, 2 tsp vanilla extract, 2 (28g) tbsp avocado oil
- Sourdough Discard Swap Option: Use extra milk or buttermilk to replace the discard if you want to make these donut holes without sourdough discard.3 (45g) Tbsp milk
- Pour the blended wet ingredients into the dry ingredients, and mix with a spatula until all of the dry and wet ingredients are combined. Your batter should be thick, somewhat sticky, and no flour streaks should remain.
- Texture Note: This dough will be sticky! That's okay. I will give you directions on how to handle it but you don't want it too dry or the donut holes will be dense. Trust the process!
Step 2: Shape and Bake the Donut Holes
- Preheat your oven to 400°F (205°C).
- Spray your donut hole pan or mini muffin pan with cooking oil, or line a baking sheet with parchment and coat lightly with cooking spray (please note this dough may spread a bit if you use a baking sheet but they’ll still be delicious).
- To shape the donut holes, coat your hands with cooking spray or flour and scoop or pinch 2 teaspoon sized (25g) balls of dough and roll them between your hands to create balls. They don’t need to be perfect, just generally smooth. I had to keep coating my hands to roll the balls but with oil or flour this should be easy.
- Transfer the rolled dough balls to the prepared pan of your choice, and bake them in the oven for 10-12 minutes until slightly golden (overbaking these will make them dry!).
- Remove the baked donut holes from the oven, and allow them to cool while you prepare your toppings.
Step 3: Coat/Glaze the Donut Holes
- Transfer your butter to a microwave safe bowl, and melt for 15-30 seconds. Whisk until the butter is smooth, and set aside.1/4 (57g) cup salted butter
- In another bowl, add your brown sugar and cinnamon and mix with a spoon until well combined. Set this aside.1/4 (50g) cup granulated white sugar, 1 1/2 tsp cinnamon
- For the vanilla glaze add the powdered sugar, milk, vanilla extract, and salt to a small mixing bowl. Whisk slowly until the milk absorbs the sugar and the glaze is smooth but quite thick. This will give the donut hole that bakery style finish. I am very precise on how much milk I use to achieve this consistency, but if you prefer a thinner glaze add milk one teaspoon at a time whisking until your glaze is your desired consistency. Set the glaze aside.1/2 (60g) cup powdered sugar, 1 (12g) tbsp milk, 1/4 tsp vanilla extract, 1/8 tsp sea salt
- Turn your donut holes out onto a cooling rack, and begin to coat them. The amount of cinnamon sugar topping and glaze is enough to coat half of the donut holes to give you both options, but if you prefer one more than the other than simply double the recipe for the topping of your choice.
- Cinnamon Sugar Coating: Dip the donut hole in the warm butter, then roll in the cinnamon sugar to coat the entire donut hole. Transfer the donut hole to the cooling rack and allow to cool slightly. Coat another 8 donut holes with the cinnamon sugar.
- Vanilla Glaze: Dip the donut hole into the vanilla glaze with a spoon, rolling to coat the entire donut hole. Remove and allow to drain excess glaze, then transfer the donut hole to the cooling rack to allow the glaze to set on the donut hole. Coat another 8 donut holes with the glaze.
- If you would like to add a chocolate dipping sauce, simply melt chocolate chips with 1 teaspoon butter or coconut oil at 30 seconds intervals in the microwave in a heat safe bowl and whisk until smooth. Serve on the side of the donuts.1/2 (120g) cup semi-sweet chocolate chips, 1 tsp salted butter or coconut oil
- After donut holes have slightly cooled or set up, they're ready to enjoy with a hot cup of coffee and my personal favorite a little melted chocolate for dipping!
- Yields 18 donut holes