Churro Sourdough Donuts
Description
When I tested these Churro Sourdough Donuts for the first time…I was MIND BLOWN. The idea came from one of our favorite snacks, the Churro Strips by Siete. I knew that I had to incorporate them into a sweet treat somehow…and this is what I came up with!
These donuts are baked and have a soft, cake-like texture…that pairs so perfectly with the sweet crunch of the crushed churro strips crust.
I use sourdough discard for this recipe, but that’s not required! If you don’t have discard, use this instead:
1/4 cup all-purpose flour
1/4 cup milk (or water)
1/2 teaspoon lemon juice
Hope you love these donuts as much as we did! (I know you will!)
Donut Ingredients
Glaze Ingredients
Instructions
- Preheat oven to 350 degrees and spray a donut pan with non-stick cooking spray.
- Combine the sugar, sour cream, sourdough discard, egg, egg yolk, coconut oil, butter & vanilla in a large mixing bowl. Use a hand or standing mixer to fully combine.
- Transfer the batter into a piping or plastic bag and pipe the batter into each donut mold. Fell them about 3/4 of the way full.
- Bake the donuts for 12-15 minutes or until lightly golden brown.
- While the donuts are baking, make the glaze by combining all ingredients in a medium bowl and mixing with a hand mixer or whisk until fully combined.
- Crush the Siete churro strips and place into a shallow bowl or plate.
- Once donuts are baked, take out & let cool for about 5 minutes. Remove from mold, fold & coat each donut in glaze and then gently roll in churro strip crumbs.
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