These sourdough discard chocolate donuts are made with sourdough discard, cocoa powder and chocolate chips for a delightful treat. The donuts are baked in the oven for a soft texture and incredible flavor.
Cocoa powder is one of our most used kitchen staples. If we are out of it in the kitchen, there is always another one in our cupboard when the pantry reserves.
And chocolate chips are a close second. I definitely take a handful or two every day.
We love mini chocolate chips, dark chocolate chips and semi sweet chocolate chips the most. We have tested this recipe with multiple types of chocolate chips and cocoa powder. For recipe testing purposes- through and through (wink-wink)!
These baked sourdough chocolate donuts combine the two kitchen staples, cocoa powder and chocolate chips, into one delicious treat. These are yeast free chocolate sourdough donuts, too!
The dough for these donuts is made from sourdough discard, eggs and butter, lending to a soft and tender texture. They are light in texture when baked in the oven.
Top them with melted chocolate, chocolate ganache or a cream cheese frosting. We have even made them into sourdough Halloween donuts with googly eyes and chocolate spiders. They are a customizable base we have known to love.
Without a doubt if I had to pick a chocolate sourdough recipe, it would be a these sourdough chocolate donuts or sourdough double chocolate chip muffins. Both recipes cure the chocolate hankering from the first bite.
Why you will love these sourdough chocolate donuts
Kitchen Equipment
There are a few pieces of kitchen equipment which make this recipe easy.
Ingredients for sourdough discard chocolate donuts
- All purpose flour
- All purpose flour is best used within this recipe, though if you are sensitive to gluten and want to do a ‘stir and go’ version of this recipe – use gluten free flour. Alternatively, make this recipe with spelt flour, oat flour, whole wheat flour, bread flour and rye flour. Any changes in flour will impact the overall flavor and texture of the donut.
- Sourdough starter
- Because this recipe uses an additional leavening agent to rise, active starter or sourdough discard can be used within this recipe. Sourdough starter also provides great texture.
- White Sugar
- White sugar provides the sweetness within this recipe.
- Egg (optional)
- The egg provides additional rise in the donut. Option to make this recipe egg free for a vegan chocolate sourdough donut option.
- Butter
- Butter provides additional moisture to the dough. Unsalted butter and salted butter work within this recipe. You can also swap with vegan butter or a neutral oil – like avocado oil, coconut oil or vegetable oil.
- Vanilla Extract
- Milk
- Option to use dairy free milk or water if vegan.
- Salt
- A pinch of salt makes the flavors shine.
- Baking Powder
- Baking powder keeps the donuts fluffy. Also, there is no need for baking soda in this recipe for rise.
- Cocoa powder
- Cocoa powder is used for the rich chocolate flavor. For an even more pronounced chocolate flavor, use Hershey’s Special Dark chocolate powder.
- Chocolate chips (optional)
- To make these donuts into double chocolate sourdough donuts, add chocolate chips. We have tried mini chocolate chips, milk chocolate chips, semi sweet chocolate chips and dark chocolate chips.
Toppings
These easy baked sourdough donuts taste great by themselves, however it can be fun to add frosting or ganache with sprinkles. We have also drizzled melted chocolate across the top for a beautiful design.
- Chocolate ganache
- Cream cheese frosting (and food dye for coloring if needed)
- Sprinkles
- Melted chocolate chips
How to make sourdough discard chocolate donuts
There are two different options to make sourdough discard chocolate donuts- stir and go or long fermented. We like to provide both options for varying health benefits and schedules.
With both options, the first step is having enough sourdough discard available for the recipe. Feed your starter if you need.
Stir and Go method
To make stir and go chocolate donuts, add everything together in a large mixing bowl and bake. Start by preheating the the oven to 350 degrees Fahrenheit.
Combine the wet ingredients together first (melted butter / oil, egg, milk / water, sourdough starter and vanilla extract). Next, add the dry ingredients (flour, baking powder, salt and cocoa powder).
If using chocolate chips, fold them in gently. Prepare the donut pan by greasing it.
Add 2-3 Tablespoons of the donut mixture to the pan to fill them 3/4 of the way full. Use a spoon, ice cream scoop, cookie dough scoop or use a piping bag to put the mixture into the donut pan.
Place the donuts in the preheated oven and allow the chocolate sourdough discard donuts to bake for 12-15 minutes, or until a toothpick comes out clean from the center of the donuts. Allow the cooked donuts to cool on a wire rack. The bottoms will be golden brown.
If decorating the chocolate sourdough donuts, allow them to cool completely before assembling. If making multiple colored donuts, stir together the colors in a separate bowl.
This is a great recipe to try multiple decorating techniques! Next time, we might even do a dipped frosting, chocolate glaze or a vanilla simple glaze for a fun design.
Long Fermentation Method
Like our other baked sourdough donut recipe flavors (lemon poppyseed donuts, vanilla sourdough donuts and pumpkin donuts), these sourdough donuts can be long fermented for up to 2 days, if desired.
To make long fermented donuts, mix the butter, flour, sourdough starter and milk together in a large mixing bowl. Cover with plastic wrap and allow it to sit on the counter for 4-12 hours. Once fermented on the counter, place in the fridge to continue a bulk fermentation period for up to 2 days, if desired.
When ready to bake, the dough will have to come to room temperature. Add the remaining ingredients and mix until combined. If the batter seems a little bit too lumpy, you can heat on a double boiler for a moment until the dough comes together.
How to store sourdough chocolate donuts
These sourdough donuts are best enjoyed within the first few days after they are made. Store on the counter for up to theee days or in the fridge within an airtight container or ziplock bag for up to a week.
Due to the nature of the donuts, they will become more dry as they sit. If desired, warm in the microwave for a few seconds.
If placing the donuts into the freezer, store in an airtight container or ziplock bag for up to three months. Finally, to thaw, remove from freezer and place on the countertop or within the fridge.
Frequently Asked Questions
Sourdough Discard Chocolate Donut
Equipment
- 1 Large Mixing Bowl
- 1 Donut pan
- 1 Wire Rack For cooling
Ingredients
- 1 cup all purpose flour Option to use gluten free flour, oat flour, or spelt flour
- 1/3 cup + 1 TBS white sugar
- 1/8 tsp salt Leave out if using salted butter
- 2 TBS cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup Milk or water Can use dairy free milk if preferred.
- 1 egg
- 1/4 cup sourdough discard active sourdough or sourdough discard
- 2 TBS butter Melted. Can use salted or unsalted butter. Option to use neutral tasting oil like avocado oil
Toppings
- Cream Cheese Frosting optional
- Chocolate Ganache optional
- Sprinkles optional
Instructions
- With both options, the first step is having enough sourdough discard available for the recipe. Feed your starter if you need.
- Stir and Go method
- Start by preheating the the oven to 350 degrees Fahrenheit.
- Combine the liquid ingredients together first (butter / oil, egg, milk / water, sourdough starter and vanilla extract). Next, add the dry ingredients (flour, baking powder, salt and cocoa powder).
- If using chocolate chips, fold them in gently. Prepare the donut pan by greasing it.
- Add 2-3 Tablespoons of the donut mixture to the pan to fill them 3/4 of the way full. Use a spoon, ice cream scoop, cookie dough scoop or bag to pipe the mixture into the donut pan.
- Allow the donuts to bake for 12-15 minutes, or until a toothpick comes out clean from the center of the donuts. Once the donuts are cooked allow them to cool on a wire rack.
- If decorating the chocolate sourdough donuts, allow them to cool completely before assembling.
- Long Fermentation Method
- Mix the butter, flour, sourdough starter and milk together in a large mixing bowl. Cover with plastic wrap and allow it to sit on the counter for 4-12 hours. Once fermented on the counter, place in the fridge to continue a bulk fermentation period for up to 2 days, if desired.
- When ready to bake, the dough will have to come to room temperature. Add the remaining ingredients and mix until combined. If the batter seems lumpy, you can heat on a double boiler for a moment until the dough comes together.
Nutrition
If you tried this recipe or know someone who would enjoy it, please share it with them. Let us know your thoughts in the comments below!
