Berry-Filled Sourdough Discard Doughnuts

The secret to these fluffy, tangy doughnuts? Sourdough discard-enriched dough. Plus, we give you two indulgent fillings to mix and match—our homemade Berry Jam and our berry-scented crème fraîche-so you can choose your own doughnut experience.

5.0 from 1 reviews
Berry-Filled Sourdough Discard Doughnuts
Makes about 12 doughnuts
  • ¼ cup (60 grams) warm water (105°F/40°C to 110°F/43°C)
  • 2 packages (14 grams) active dry yeast
  • 6 cups (750 grams) all-purpose flour, divided
  • 1 cup (240 grams) warm milk (105°F/40°C to 110°F/43°C)
  • ¾ cup (188 grams) sourdough starter discard, room temperature
  • 3 cups (600 grams) granulated sugar, divided
  • 2 large eggs (100 grams)
  • ⅓ cup (76 grams) unsalted butter, softened
  • 1½ teaspoons (4.5 grams) kosher salt
  • Vegetable oil, for frying
  • 2 cups (340 grams) Berry Crème Fraîche (recipe follows) or ½ cup (148 grams) Berry Jam (recipe follows)
  1. In the bowl of a stand mixer fitted with the paddle attachment, stir together ¼ cup (60 grams) warm water and yeast by hand. Let stand until mixture is foamy, about 5 minutes. Add 3 cups (375 grams) flour, warm milk, sourdough discard, ½ cup (100 grams) sugar, eggs, butter, and salt, and beat at medium speed until smooth, about 3 minutes. Beat in enough remaining 3 cups (375 grams) flour, starting with around 1 cup (125 grams), until a soft dough forms. (Dough will be sticky.) Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, 6 to 8 minutes.
  2. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  3. Line baking sheets with parchment paper.
  4. Lightly punch down dough, and turn out onto a lightly floured surface, and roll to ½-inch thickness. Using a 3¼-inch round cutter dipped in flour, cut dough, and place 1½ inches apart on prepared pans. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 2 hours.
  5. Place remaining 2½ cups (500 grams) sugar in a shallow dish. In a skillet or deep fryer, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°F (180°C).
  6. Fry doughnuts, two at a time, until golden brown, 1½ to 2 minutes, turning every 30 seconds. Transfer hot doughnuts to sugar, turning to coat. Let cool completely on a wire rack.
  7. Using a small knife, cut a slit in the side of each doughnut. Place Berry Crème Fraîche or Berry Jam in a pastry bag fitted with a round tip. Pipe filling into doughnuts. Serve immediately.

5.0 from 1 reviews
Berry Crème Fraîche
  • 1 cup (240 grams) cold crème fraîche
  • ⅓ cup (80 grams) cold heavy whipping cream
  • ¼ cup (30 grams) confectioners’ sugar
  • 2 tablespoons (53 grams) Berry Jam (recipe follows)
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at high speed until mixture thickens and holds its shape, 1 to 2 minutes. Cover and refrigerate until ready to use.

5.0 from 1 reviews
Berry Jam
  • 18 ounces (510 grams) fresh blackberries (about 3½ cups)
  • 14 ounces (397 grams) fresh blueberries (about 2⅔ cups)
  • 2 cups (400 grams) granulated sugar
  • ¼ cup (60 grams) almond liqueur
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  1. In the container of a blender, process blackberries until puréed. Strain through a fine-mesh sieve into a medium bowl, discarding seeds. Place 1⅔ cups (400 grams) blackberry juice in a medium Dutch oven. Add blueberries, sugar, almond liqueur, and vanilla bean and reserved seeds, stirring to combine. Let stand for 30 minutes.
  2. Bring berry mixture to a boil over medium heat. Cook, stirring frequently, until mixture is thickened and jam leaves a trace when a spoon is dragged across bottom of pot, 20 to 25 minutes. Remove from heat, and let cool for 1 hour. Transfer jam to a clean jar. Jam will keep refrigerated for up to 2 weeks.


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  1. Yumm! Half -ed the recipe, replaced active dry yeast with 5gr of instant yeast, within 45mins am able to shape the dough and shaped it, after 1hr rise straight to medium heat oil and it was round and bouncy love this recipe!


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