Sourdough Apple Cider Donuts Recipe

Homemade Sourdough Apple Cider Donuts Recipe: packed with fall spices, they’re a light and airy baked treat everyone will love! It's the perfect sourdough discard recipe to make all fall long.

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Prep Time 30

Cook Time 10

Total Time 40

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.