Sourdough Discard Boston Cream Donuts

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Recipe By Healthy Roots DIY
These sourdough discard Boston cream donuts are a decadent twist on the classic bakery treat. The dough is soft, pillowy, and slightly tangy, thanks to the addition of sourdough discard. Each donut is generously filled with silky, vanilla pastry cream and topped with a rich, glossy chocolate glaze. The combination of flavors and textures—fluffy dough, creamy filling, and smooth chocolate—makes these donuts irresistible. The use of sourdough discard, which naturally aids digestion and may help reduce the impact of gluten. Unlike many store-bought or commercially fried donuts, these are made with simple, real ingredients—free from preservatives, artificial flavors, and hydrogenated oils. You control the quality of the ingredients and the type of oil used for frying, making them a more wholesome indulgence you can feel good about.
American
Breakfast, Dessert, Sourdough

Perfect for using up leftover sourdough discard, these homemade donuts are ideal for special occasions, brunch, or simply treating yourself to a gourmet dessert.

Donuts
3 hrs, 50 mins
40 mins
4 hrs, 30 mins

Equipment

3″ Donut Cutter or Round Cookie Cutter
Heatproof Bowl or Double Boiler
Whisk
Rolling Pin
Spatula or Wooden Spoon
Airtight Container
Unbleached Parchment Paper
Baking Sheet
Damp Kitchen Towel
Food Thermometer
Dry Measuring Cups
Measuring Spoons
Sauce Pans
Skewer
Slotted Spoon or Tongs
Mixing Bowls (Various Sizes)
Bees Wax Wrap
Stainless Steel Food Injector

Ingredients

For the Dough:

\1 Cup of Sourdough Discard, (unfed)
\2¼ Teaspoons of Instant Yeast, (1 packet)
\½ Cup of Warm Milk, (about 100°F)
\¼ Cup of Organic Cane Sugar
\¼ Cup of Butter, (melted)
\1 Large Egg
\½ Teaspoon of Salt
\3 Cups of All-Purpose Flour, (plus more for dusting)
\1 Pot of Avocado Oil, For Frying

For the Pastry Cream Filling:

\2 Cups of Whole Milk
\½ Cup of Organic Cane Sugar
\4 Egg Yolks
\¼ Cup of Cornstarch
\2 Teaspoons of Vanilla Extract
\2 Tablespoons of Butter

For the Chocolate Glaze:

\½ Cup of Semi-Sweet Chocolate Chips
\2 Tablespoons of Heavy Cream
\1 Tablespoon of Butter

Instructions

    Make the Dough:

    1. Heat the milk on the stovetop until 110°F.
    2. In a bowl, whisk warm milk, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
    3. Add sourdough discard, melted butter, egg, and salt. Mix well.
    4. Gradually add flour, mixing until a soft dough forms.
    5. Knead the dough for 5-7 minutes until smooth and slightly tacky.
    6. Place in a greased bowl, cover with a damp kitchen towel, and let it rise for 1-2 hours (until doubled in size).

    Make the Pastry Cream:

    1. Heat milk over medium heat until steaming (not boiling).
    2. In a bowl, whisk egg yolks, sugar, and cornstarch until pale.
    3. Slowly add the hot milk to the egg mixture, whisking constantly.
    4. Return the mixture to the saucepan and cook over medium heat, whisking until thickened (3-5 minutes).
    5. Remove from heat, add vanilla and butter, and whisk until smooth.
    6. Cover withbees wax wrap (press it onto the surface to prevent a skin) and chill.

    Bake the Donuts:

    1. Roll out the dough to ½-inch thickness and cut into circles (around 3 inches wide).
    2. Place donuts on a parchment-lined tray, cover, and let them rise for 30-45 minutes.
    3. Preheat the oven to 375°F (190°C).
    4. Brush the tops of the donuts lightly with melted butter for a golden finish.
    5. Bake for 10–12 minutes, or until lightly golden and cooked through. Be careful not to overbake or they may dry out.
    6. Let cool slightly before filling and glazing as directed.

    OR Fry the Donuts:

    1. Roll out the dough to ½-inch thickness and cut into circles (around 3 inches wide).
    2. Place donuts on a parchment-lined tray, cover, and let them rise for 30-45 minutes.
    3. Heat oil to 350°F (175°C).
    4. Fry donuts in batches for 1-2 minutes per side until golden brown.
    5. Drain on a paper towel-lined plate.

    Fill the Donuts:

    1. Poke a hole in the side of each donut using a skewer or injector tip.
    2. Fill a food injector with the chilled pastry cream and pipe into each donut until slightly full and puffy.

    Make the Chocolate Glaze:

    1. Melt chocolate chips, heavy cream, and butter over a double boiler, stirring until smooth.

    Assemble:

    1. Dip the top of each filled donut into the chocolate glaze.
    2. Let the glaze set for 5-10 minutes before serving.

Notes

  • Sourdough Discard: Use unfed discard straight from the fridge for best results. It adds a subtle tang and depth to the dough without overpowering the flavor.

  • Pastry Cream: This can be made in advance and stored in the fridge for up to 2 days.

  • Donut Cutter Tip: If you don’t have a donut cutter, use a 3-inch round cookie cutter or even a drinking glass and a bottle cap for the center.

  • Oil for Frying: Use a neutral, high-smoke point oil like avocado oil.

  • Frying Temperature: Keep the oil steady at 350°F. If it drops too low, the donuts will absorb oil and become greasy. Too high, and they may burn on the outside before cooking through.

  • Storage: Donuts are best eaten the same day. If storing, keep refrigerated in an airtight container and enjoy within 1–2 days.

  • Make-Ahead Tip: You can prepare the dough the night before and refrigerate it after the first rise. Let it come to room temperature before rolling and cutting.

  • Texture Difference: Baked donuts will have a slightly more bread-like texture compared to fried ones. Still delicious, but not as airy or crisp on the outside.

Write Your Review

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Reviews

10/10

10/10 would recommend!

Melissa

Delicious

This recipe seems overwhelming, but most of the time is spent fermenting and wow is it worth it!

Amanda