Under thirty minutes

Made with sourdough discard. 20 min, makes 12, 11 ingredients.

Recipe by countryroadssourdough.com

Prep

12 min

Cook

8 min

Total

20 min

Makes

12

Ingredients

• 120 grams milk (½ cup)
• 60 grams sourdough discard (¼ cup)
• 1 large egg (50 grams)
• 30 grams oil, I use olive oil (2 Tablespoons)
• 120 grams all-purpose flour (scant 1 cup )
• 22 grams unsweetened cocoa powder (¼ cup)
• 100 grams sugar (½ cup)
• 5 grams baking powder (1 teaspoon)
• 3 grams salt (½ teaspoon)
• 170 grams chocolate chips, I use milk chocolate (1 cup )
• 70 grams butter (5 Tablespoons)

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat your oven to 375ºF and grease your donut pan.
2. Whisk together the wet ingredients, including the milk, sourdough discard, egg, and oil. 120 grams milk, 60 grams sourdough discard, 1 large egg, 30 grams oil, I use olive oil
3. Once combined, add the flour, cocoa powder, sugar, baking powder, and salt. 120 grams all-purpose flour, 22 grams unsweetened cocoa powder, 100 grams sugar, 5 grams baking powder, 3 grams salt
4. Transfer the batter to a large Ziploc bag or piping bag, then cut a ½-inch opening from the tip. Pipe the batter into each donut ring, filling each cavity about halfway.
5. Place the donuts in the oven and bake for about 7-8 minutes. Use a toothpick to check for doneness.
6. When the donuts are done, let them cool for 3-5 minutes and then flip the pan over onto a cooling rack and gently tap the back of the pan to release the donuts.
7. While the donuts are cooling, add the milk chocolate chips and butter into a microwavable dish and microwave for 30 seconds and then stir. Microwave another 15 seconds and then stir until the frosting is smooth and the chocolate is melted. 170 grams chocolate chips, I use milk chocolate , 70 grams butter
8. Dip the donuts one at a time in the icing to coat and place back on the cooling rack to allow the icing to set.