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Sourdough Discard Protein Donut Holes

Sourdough Discard Protein Donut Holes

These soft fluffy Sourdough Discard Protein Donut Holes taste just like a classic cake donut, with a high protein twist thanks to cottage cheese. Roll in cinnamon sugar or dip in vanilla glaze for the perfect sweet treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Servings 9

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

Notes

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!

Nutrition

Serving: 2donut holesCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 7g
Course Dessert
Cuisine American
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