Sourdough Discard Doughnuts

I wanted to use up some discard and I was low on eggs and this fit the bill. The recipe is a little vague but in the end they were good and pretty simple to throw together. I did hold back some of the flour (about 1/4 cup), used the lesser amount of milk (all I had was buttermilk) and skipped the zest. What makes these interesting (and tasty) is the use of discard, and the long fermentation time (15 hours). What makes them different is the very small amount of butter and no eggs in the dough. I rolled mine thicker than he directs and was happy with the results once I got the oil temp correct (350 worked best for me/about 1 minute cook time each side).
7/14 Made cinnamon rolls with the remaining dough and they were very good (maybe better than the doughnuts!).