Homemade Sourdough Apple Cider Donuts Recipe: packed with fall spices, they’re a light and airy baked treat everyone will love! You are going to want to make this sourdough discard recipe all fall long!
Every fall, we’ve got a family tradition of heading to the apple orchard. Here in the Midwest, we don’t have to go far before we’re munching on hand-picked apples.
You know, I’m stashing away bushels for yummy sourdough treats like Apple Cinnamon Muffins, an Apple Galette, or Sourdough Apple Pancakes, but I’ll also be stocking up on homemade apple cider!
Packed full of apple flavor and warm spices, apple cider isn’t just a tasty drink—it’s awesome in baked treats too, like my Apple Cider Cinnamon Rolls or these classic Apple Cider Donuts.
If you’ve never had one, get ready for your new favorite fall treat!
Traditional apple cider donuts are usually dense, but these baked sourdough donuts, with reduced apple cider, are light, airy, and full of fall flavor! The sourdough discard makes them extra tender.
Once they’re out of the oven, dip them in cinnamon sugar while warm, and serve with a cup of apple cider. How heavenly does that sound?
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Why You’ll Love This Recipe:
Flavor
The mix of warm spices like cinnamon, nutmeg, and cardamom with reduced apple cider gives these delicious donuts that perfect fall flavor. The cinnamon sugar coating adds a sweet touch that makes each bite just right.
Texture
These donuts are all about being light and airy. Unlike the dense apple cider donuts you might find elsewhere, the sourdough discard makes them super fluffy and easy to enjoy.
Baked
Baking these donuts in donut trays instead of frying them means you skip the mess of hot oil. This method gives you evenly baked, fluffy donuts without the fuss.
Ingredients Needed
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
Stand mixer/hand mixer
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 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 when 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 until covered evenly with cinnamon sugar. Enjoy warm!
How to Serve
Let your homemade sourdough apple cider donuts cool slightly on a wire rack after baking so they stay light and fluffy. While still warm, dip each donut in a cinnamon sugar mixture for that sweet, classic coating.
These light and airy sourdough donuts are perfect with a cup of warm apple cider, making them the perfect fall treat. For a little extra flavor, brush them with melted butter before dipping in the cinnamon sugar. They’re best eaten fresh, but they also make for a great snack the next morning with coffee.
How to Store
Keep your sourdough apple cider donuts fresh by storing them at room temperature in an airtight container for up to two days. Wrapping each donut in plastic wrap before storing helps lock in moisture.
For longer storage, place the donuts on a baking sheet lined with parchment paper and freeze them. Once frozen, move them to a freezer-safe bag or container. You can reheat them in a warm oven for warm donuts any time.
Don’t store them in the fridge, as it can make them dense donuts.
FAQs
What’s the best way to prevent sticking when using a donut pan?
Thoroughly grease the donut pan before adding the batter to avoid sticking issues. Use a brush to apply melted butter or a neutral oil like coconut oil. After baking, let the donuts rest in the pan for a couple of minutes, then transfer them to a wire rack to cool slightly.
How can I achieve a light and airy texture for my sourdough apple cider donuts?
For a light, airy texture, use sourdough discard that’s no older than 2 weeks, which makes the donuts extra tender. Properly mix the dry ingredients, including all-purpose flour, baking powder, and baking soda to help the donuts rise. Avoid overmixing the donut batter to maintain a fluffy texture.
What is the best way to reduce apple cider for the donuts?
Boil the apple cider in a small saucepan over medium heat. Once boiling, reduce the heat to low and simmer while whisking occasionally until it reduces to 120 grams (½ cup), usually around 20 minutes. Allow the reduced apple cider to cool slightly before incorporating it into the donut batter. This step enhances the apple flavor and helps achieve the donuts’ lightness.
How can I ensure the donuts are evenly coated in cinnamon sugar?
Mix the cinnamon sugar mixture in a small bowl. After the donuts come out of the oven and while still warm, dip them into the cinnamon sugar. Some recipes call for each doughnut to be brushed lightly with melted butter, however, I didn’t find this to be necessary for an even coating.
Happy baking!
More Recipes Like This:
Apple Cider Sourdough Cinnamon Rolls
Apple Cinnamon Sourdough Muffins
Fluffy Apple Sourdough Pancakes
Apple Galette with a Sourdough Pie Crust
Salted Caramel Apple Sourdough Hand Pies
Homemade 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!
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.
10. Bake for 10-12 minutes or until when poked, the donut bounces back and the edges are lightly browned.
11. Leave the apple cider donuts in the trays for 2 minutes, then remove and allow to cool slightly on a wire rack.
12. 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 Store
Keep your sourdough apple cider donuts fresh by storing them at room temperature in an airtight container for up to two days. Wrapping each donut in plastic wrap before storing helps lock in moisture.
For longer storage, place the donuts on a baking sheet lined with parchment paper and freeze them. Once frozen, move them to a freezer-safe bag or container. You can reheat them in a warm oven for warm donuts any time.
Don’t store them in the fridge, as it can make them dense donuts.
FAQs
What’s the best way to prevent sticking when using a donut pan?
Thoroughly grease the donut pan before adding the batter to avoid sticking issues. Use a brush to apply melted butter or a neutral oil like coconut oil. After baking, let the donuts rest in the pan for a couple of minutes, then transfer them to a wire rack to cool slightly.
How can I achieve a light and airy texture for my sourdough apple cider donuts?
For a light, airy texture, use sourdough discard that’s no older than 2 weeks, which makes the donuts extra tender. Properly mix the dry ingredients, including all-purpose flour, baking powder, and baking soda to help the donuts rise. Avoid over mixing the donut batter to maintain a fluffy texture.
What is the best way to reduce apple cider for the donuts?
Boil the apple cider in a small saucepan over medium heat. Once boiling, reduce the heat to low and simmer while whisking occasionally until it reduces to 120 grams (½ cup), usually around 20 minutes. Allow the reduced apple cider to cool slightly before incorporating it into the donut batter. This step enhances the apple flavor and helps achieve the donuts' lightness.
How can I ensure the donuts are evenly coated in cinnamon sugar?
Mix the cinnamon sugar mixture in a small bowl. After the donuts come out of the oven and while still warm, dip them into the cinnamon sugar. Some recipes call for each doughnut to be brushed lightly with melted butter, however, I didn't find this to be necessary for an even coating.
I made these today. The flavor is spot-on but my donuts were really delicate. They fell apart when trying to pick up and eat. Any suggestions on how to make them not so delicate?
Hi Brooke! I’m so glad you enjoyed the flavor of these donuts, but how strange. I’m not exactly sure why they were falling apart. Other than letting them cool fully and ensure they are fully baked, I’m not sure. Sorry I couldn’t be more helpful.