Sourdough Apple Cider Donuts | Best Homemade Recipe
This sourdough apple cider donuts recipe combines two autumn favorites into one irresistible treat. These homemade donuts feature the tangy depth of sourdough starter paired with the sweet, spiced flavor of fresh apple cider. Whether you’re a sourdough enthusiast or simply love seasonal baking, this recipe delivers bakery-quality results right from your kitchen. In this article, I’ll walk you through each step from preparing your sourdough starter to achieving that perfect cake-like texture and finishing with a cinnamon-sugar coating. Let’s create these delicious fall donuts together!
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Apple Cider: For consistent results and the most flavor, it is best to use apple cider rather than apple juice. You can find this at your local apple orchards and even in your local grocery stores!
Flour: I used all-purpose flour for this recipe.
Leaveners: Since this is a sourdough discard recipe, we will need to include baking powder and baking soda to help lift these light and airy donuts.
Spices: Ground cinnamon, nutmeg, and cardamom bring the most deliciously cozy fall flavor to these apple cider donuts
Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Sugars: I used a combination of white and brown sugar for this recipe because I love the richness that brown sugar brings.
Oil: Any neutral oil, like avocado or vegetable oil, will work for this recipe.
Egg – For the best baking results, use a room temperature egg.
Milk: Warm the milk until warm to the touch, no warmer than 100 degrees F. Substitute with any of your favorite non-dairy milks.
Sourdough Discard: I used 100% hydration discard (equal ratios of water and flour). For sweet recipes like this, I like to use sourdough discard no older than 2 weeks.
Vanilla: Use vanilla extract over imitation for the best flavor.
Supplies
Small saucepan
Mixing bowls
Stand mixer/hand mixer
Donut trays
Wire rack
How to Make Sourdough Apple Cider Donuts
Preheat the oven to 350 degrees F and grease two donut trays. Set aside.
Bring the apple cider to a boil in a small saucepan. Once boiling, reduce to low heat, whisk occasionally, and continue to let simmer until reduced to 120g (½ cup). For me, this took about 20 minutes. Check every five minutes or so. Once finished, pour the apple cider into a separate liquid measuring cup and let it stand for at least 10 minutes to cool slightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt until combined.
To a bowl of a stand mixer, add the sugars, oil, room temperature egg, warm milk, room temperature sourdough discard, and vanilla extract. Mix on medium speed until smooth.
This can also be done by hand with a hand mixer.
Add in the dry ingredients and mix on low just until most of the flour is incorporated, then finish by mixing by hand.
Slowly pour in the apple cider and whisk until smooth.
Fill the prepared donut trays about ½ way full. You can do so by spooning in the batter, but my preferred method is by filling a piping bag with the batter, cutting off the tip and piping in the batter. You can also do this with a large ziplock bag.
Bake for 10-12 minutes or until poked, the donut bounces back, and the edges are lightly browned.
Leave the apple cider donuts in the trays for 2 minutes, then remove and allow to cool slightly on a wire rack.
In a small bowl, mix the sugar and cinnamon, then, while still warm, dip each sourdough donut in the mixture until evenly coated. Enjoy warm!
How to Serve Sourdough Apple Cider Donuts
Serve these donuts warm or at room temperature for the best flavor and texture. Here are some delicious serving suggestions:
Classic Style: Toss warm donuts in cinnamon-sugar immediately after baking for that iconic fall flavor. The residual heat helps the coating stick perfectly.
Glazed: Dip cooled donuts in apple cider glaze or maple glaze for extra sweetness and moisture.
With Beverages: Pair with hot apple cider, coffee, or chai tea for the ultimate autumn breakfast or afternoon snack.
À La Mode: Serve alongside vanilla ice cream or whipped cream for a decadent dessert.
Brunch Spread: Arrange on a platter with fresh apple slices, caramel sauce for dipping, and seasonal fruit for an impressive fall brunch.
These donuts are best enjoyed fresh on the day they’re made, when the texture is at its peak.
How to Store Sourdough Apple Cider Donuts
Room Temperature (1-2 Days): Store donuts in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to prevent sticking. They’ll stay relatively fresh, though the texture softens slightly over time.
Refrigerator (3-4 Days): For longer storage, refrigerate donuts in an airtight container for up to 4 days. Let them come to room temperature before serving, or warm briefly in the microwave (10-15 seconds) to refresh the texture.
Freezer (Up to 3 Months): Freeze unfrosted donuts for best results. Wrap each donut individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours, then add your cinnamon-sugar coating or glaze fresh.
Pro Tip: If your donuts have lost their freshness, warm them in a 300°F oven for 5-7 minutes to revive their texture before serving.
For More Guidance:
Why You’ll Love This Sourdough Apple Cider Donuts Recipe
This sourdough apple cider donuts recipe transforms classic apple cider donuts into something extraordinary by adding the unique tang of sourdough starter. Whether you’re an experienced baker or just starting out, these homemade sourdough apple cider donuts deliver impressive results with simple techniques. Here’s what makes this sourdough apple cider donuts recipe absolutely irresistible:
Flavor
The flavor profile of these sourdough apple cider donuts is perfectly balanced and wonderfully complex. The tangy sourdough starter adds depth that cuts through the sweetness, while reduced apple cider provides authentic fall flavor in every sourdough donut. Warm spices like cinnamon, nutmeg, and allspice create cozy autumn vibes throughout these apple cider donuts. Unlike store-bought versions, this sourdough apple cider donuts recipe offers layers of flavor sweet, tangy, spiced, and buttery.
Texture
These sourdough apple cider donuts achieve the ideal cake-donut texture: tender, moist, and fluffy with a delicate crumb. The sourdough starter in this apple cider donuts recipe contributes to a softer, more tender texture while adding slight chewiness. They’re not dense or heavy nstead, these sourdough apple cider donuts are light and airy with perfect structure. The exterior of each sourdough donut develops a subtle crust when baked, creating pleasant textural contrast with the soft interior.
Baked
One of the best features of this sourdough apple cider donuts recipe is that these donuts are baked, not fried. This baked sourdough apple cider donuts recipe means less mess, no dealing with hot oil, and easier cleanup. You’ll use simple donut pans to achieve that classic shape for your sourdough apple cider donuts with even cooking. Despite being baked, this sourdough apple cider donuts recipe delivers tender, cake-like texture without needing a deep fryer.
Frequently Asked Questions
Can I make sourdough apple cider donuts without a donut pan?
Yes, you can make sourdough apple cider donuts without a donut pan! Simply use a muffin tin to create donut muffins or donut holes with the same delicious sourdough apple cider flavor. You can also pipe the batter into mini muffin tins for bite-sized sourdough donut treats. The baking time will vary slightly muffins typically need 12-15 minutes at 350°F. While they won’t have the classic donut shape, these sourdough apple cider donut muffins taste just as amazing.
How do I reduce apple cider for this sourdough apple cider donuts recipe?
To reduce apple cider for your sourdough apple cider donuts, pour fresh apple cider into a saucepan and simmer over medium heat until it reduces by half. For this sourdough apple cider donuts recipe, you’ll typically reduce 2 cups of cider down to 1 cup, which takes about 15-20 minutes. The reduced apple cider concentrates the flavor, making your sourdough donuts taste more intensely of apple and fall spices. Let the reduced cider cool completely before adding it to your sourdough apple cider donuts batter.
Can I use sourdough discard in this apple cider donuts recipe?
Absolutely! This sourdough apple cider donuts recipe works perfectly with sourdough discard, making it an excellent way to use unfed starter. Sourdough discard adds the same tangy flavor to your apple cider donuts without requiring an active, bubbly starter. Simply substitute unfed sourdough discard in equal amounts for the sourdough starter called for in this recipe. Using discard in your sourdough apple cider donuts is a delicious way to reduce waste while creating amazing fall treats.
Happy baking!
Sourdough Apple Cider Donuts Recipe
Ingredients
- 360 grams 1 1/2 cups apple cider, reduced to 120g (1/2 cup)
- 220 grams 1 1/2 cups all-purpose flour
- 4 grams 1 teaspoon baking powder
- 6 grams 1 teaspoon baking soda
- 3 grams 1/2 teaspoon salt
- 2 grams 1 teaspoon cinnamon
- 1 gram 1/4 teaspoon nutmeg
- 1 gram 1/4 teaspoon cardamon
- 50 grams 1 large egg
- 100 grams 1/2 cup white sugar
- 100 grams 1/2 cup light brown sugar
- 50 grams 1/4 cup neutral oil
- 120 grams 1/2 cup sourdough discard
- 60 grams 1/4 cup milk
- 4 grams 1 teaspoon vanilla extract
- 200 grams 1 cup white sugar (for coating**)
- 6 grams 1 1/2 teaspoons cinnamon (for coating**)
Instructions
- 1. Preheat the oven to 350 degrees F and grease two donut trays. Set aside.
- 2. Bring the apple cider to a boil in a small saucepan. Once boiling, reduce to low heat, whisk occasionally and continue to let simmer until reduced to 120g (½ cup). For me, this took about 20 minutes. Check every five minutes or so. Once finished, pour the apple cider into a separate liquid measuring cup and let stand for at least 10 minutes to cool slightly.
- 360g (1 1/2 c) apple cider, reduced to 120g (1/2c)
- 3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt until combined.
- 220g (1 1/2c) flour, 4g (1 tsp) baking powder, 6g (1 tsp) baking soda, 2g (1 tsp) cinnamon, 1g (1/4 tsp) nutmeg, 1g (1/4 tsp) cardamom, 3g (1/2 tsp) salt
- 4. To a bowl of a stand mixer, add the sugars, oil, room temperature egg, warm milk, room temperature sourdough discard, and vanilla extract. Mix on medium speed until smooth. This can also be done by hand with a hand mixer.
- 100g (1/2c) white sugar, 100g (1/2c) light brown sugar, 50g (1/4c) neutral oil, 1 egg, 60g (1/4c) milk, 120g (1/2c) discard, 4g (1 tsp) vanilla extract
- 5. Add in the dry ingredients and mix on low just until most of the flour is incorporated, then finish by mixing by hand.
- 6. Slowly pour in the apple cider and whisk until smooth.
- 7. Fill the prepared donut trays about ½ way full. You can do so by spooning in the batter, but my preferred method is by filling a piping bag with the batter, cutting off the tip and piping in the batter. You can also do this with a large ziplock bag.
- 8. Bake for 10-12 minutes or until when poked, the donut bounces back and the edges are lightly browned.
- 9. Leave the apple cider donuts in the trays for 2 minutes, then remove and allow to cool slightly on a wire rack.
- 10. In a small bowl, mix the sugar and cinnamon, then while still warm, dip each sourdough donut until covered evenly with cinnamon sugar. Enjoy warm!
- 200g (1c) white sugar, 6g (1 1/2 tsp) cinnamon
Notes
How to Serve Sourdough Apple Cider Donuts
Serve these donuts warm or at room temperature for the best flavor and texture. Here are some delicious serving suggestions: Classic Style: Toss warm donuts in cinnamon-sugar immediately after baking for that iconic fall flavor. The residual heat helps the coating stick perfectly. Glazed: Dip cooled donuts in apple cider glaze or maple glaze for extra sweetness and moisture. With Beverages: Pair with hot apple cider, coffee, or chai tea for the ultimate autumn breakfast or afternoon snack. À La Mode: Serve alongside vanilla ice cream or whipped cream for a decadent dessert. Brunch Spread: Arrange on a platter with fresh apple slices, caramel sauce for dipping, and seasonal fruit for an impressive fall brunch. These donuts are best enjoyed fresh on the day they’re made, when the texture is at its peak.How to Store Sourdough Apple Cider Donuts
Room Temperature (1-2 Days): Store donuts in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to prevent sticking. They’ll stay relatively fresh, though the texture softens slightly over time. Refrigerator (3-4 Days): For longer storage, refrigerate donuts in an airtight container for up to 4 days. Let them come to room temperature before serving, or warm briefly in the microwave (10-15 seconds) to refresh the texture. Freezer (Up to 3 Months): Freeze unfrosted donuts for best results. Wrap each donut individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours, then add your cinnamon-sugar coating or glaze fresh. Pro Tip: If your donuts have lost their freshness, warm them in a 300°F oven for 5-7 minutes to revive their texture before serving.
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