Spiced Sourdough Coffee Cake Donut Recipe
You’ll love waking up to these Sourdough Coffee Cake Donuts. Sourdough discard adds a delicious tangy note to the delicate chai-spiced crumb. Quick and straightforward, these donuts come together in just 30 minutes—perfect for a cozy breakfast treat!
Servings: 10 Donuts
Calories: 441kcal
Equipment
Ingredients
Batter
- 86 grams salted butter melted
- 170 grams light brown sugar
- 113 grams sourdough discard
- 1 large egg
- 57 grams plain Greek yogurt
- 56 grams milk
- 255 grams all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
Topping
- 85 grams salted butter melted
- 95 grams all purpose flour
- 57 grams cane sugar
- 57 grams light brown sugar
- 1 teaspoon ground cinnamon
Glaze
- 142 grams powdered sugar sifted
- 28 grams milk
Instructions
- Prep: Preheat the oven to 400°F.
- Make the batter: In a large mixing bowl, add the melted butter, light brown sugar, sourdough discard, and egg. Mix using a hand mixer until combined.86 grams salted butter, 170 grams light brown sugar, 113 grams sourdough discard, 1 large egg
- Add in the yogurt, milk, flour, baking powder, cinnamon, salt, ginger, all spice, cardamom, cloves, and black pepper in that order. Mix on low until a stiff dough forms. Transfer to a piping bag with no tip.57 grams plain Greek yogurt, 56 grams milk, 255 grams all purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon fine sea salt, ½ teaspoon ground ginger, ½ teaspoon ground allspice, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves, ¼ teaspoon black pepper
- Make the topping: In a medium bowl, add the melted butter, flour, cane sugar, light brown sugar, and cinnamon. Mix together with a spatula until a paste texture forms.85 grams salted butter, 95 grams all purpose flour, 57 grams cane sugar, 57 grams light brown sugar, 1 teaspoon ground cinnamon
- Lightly grease two donut pans with olive oil cooking spray to prevent sticking. Pipe the donut batter into the pans, this makes 10 donuts.
- Crumble the topping on top of the donuts.
- Bake: Bake for 10 to 14 minutes or until a toothpick inserted in the center come out clean the topping looks golden brown. Allow the donuts to cool completely in the pans.
- Make the glaze: In a small bowl, add the powdered sugar and mix. Whisk together until a smooth glaze forms.142 grams powdered sugar, 28 grams milk
- Transfer the donuts to a wire rack. Spoon or drizzle the glaze on top.
- Enjoy and Store: Serve fresh with a cup of coffee. Store leftovers in an airtight container for up to 3 days.
Notes
- Both sourdough discard and active sourdough starter will work for this recipe.
- Make sure your discard is fully dissolved before adding the flour. This will prevent rubbery spots from forming in your donuts.
- Don’t overmix the batter. Excess gluten development can result in tough, gummy donuts. Mix the ingredients just until the batter comes together.
- Sift your powdered sugar. This helps create a smooth and creamy glaze.
Nutrition
Calories: 441kcal | Carbohydrates: 72g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 333mg | Potassium: 105mg | Fiber: 1g | Sugar: 42g | Vitamin A: 468IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 2mg