Homemade Sourdough Apple Cider Donuts Recipe
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My Homemade Sourdough Apple Cider Donuts are light, airy, and packed with apple flavor from reduced apple cider and warm fall spices. Unlike dense donuts you might find at apple orchards, the sourdough discard makes these baked sourdough donuts extra tender and fluffy.
This apple cider donut recipe is the perfect fall treat to enjoy with a cup of warm apple cider. Dipped in a cinnamon sugar mixture while still warm, they are delicious donuts the whole family will love. If you enjoy apple-flavored baked treats, try my Apple Cinnamon Sourdough Muffins or my Apple Cider Sourdough Cinnamon Rolls.
Quick Look: Sourdough Apple Cider Donut
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 22 donuts
- Calories: ~147 kcal per donut (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Light, airy, and warmly spiced with concentrated apple cider, cinnamon, nutmeg, and cardamom, rolled in a sweet cinnamon sugar coating. The perfect fall treat!
- Difficulty: Easy — Simple batter, baked in a donut tray, and ready in just 40 minutes!
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Why You’ll Love This Sourdough Apple Cider Donuts Recipe
- Bursting with fall flavor: The combination of reduced apple cider, cinnamon, nutmeg, and cardamom gives these sourdough apple cider donuts that cozy, warm apple cider donut taste. The cinnamon sugar mixture coating adds a sweet finish that makes each bite irresistible. For another apple-spiced treat, try my Salted Caramel Apple Sourdough Hand Pies.
- Light, airy, and baked (not fried): These homemade apple cider donuts are baked in a donut pan rather than a muffin pan or fried in hot oil, so you skip the mess while still getting evenly golden brown, fluffy donuts. The sourdough discard keeps them incredibly tender.
- Quick and freezer-friendly: From start to finish, these donuts bake in just 10 to 12 minutes and can be stored in an airtight container or frozen on a baking sheet lined with parchment paper for warm donuts any time you crave them.
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: grams water and flour mixture). 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.
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 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!
McKenna’s Helpful Tips
- Use real apple cider (not apple juice) and reduce it down to 120 grams (1/2 cup) for the most concentrated apple flavor. Let the reduced apple cider cool for at least 10 minutes before adding it to the batter. I use a similar reduction technique in my Apple Cider Sourdough Cinnamon Rolls.
- For the best sourdough discard results, use discard that is no older than 2 weeks. Fresh discard makes the donuts extra tender without adding too much tang. You can also use active starter in the same amount by weight. I follow the same guideline for my Sourdough Apple Pancakes.
- Pipe the donut batter into the greased donut baking pan using a piping bag or a large ziplock bag with the corner snipped off. This gives you cleaner, more evenly filled donuts than spooning. I use the same piping method for my Sourdough Discard Donuts.
- Dip the donuts in the cinnamon sugar mixture while they are still warm so the coating sticks evenly. If you prefer extra richness, brush them lightly with melted butter before dipping. For another baked treat with a cinnamon sugar finish, try my Apple Galette with a Sourdough Pie Crust.
- You can cold-ferment the batter overnight in the fridge to decrease gluten and develop more flavor. Simply prep the batter the night before, cover it with plastic wrap, and bake as normal the following day. For another make-ahead apple treat, try my Apple Cinnamon Sourdough Muffins.
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.
Sourdough Apple Cider Donut FAQs
Can I use active sourdough starter instead of discard in this Homemade Sourdough Apple Cider Donuts Recipe?
Absolutely. Substitute with the same amount in grams. Since this recipe relies on baking powder and baking soda for lift rather than the sourdough starter itself, either discard or active starter will work perfectly. I use the same approach for my Sourdough Apple Pancakes.
What if I do not want to reduce the apple cider for this Sourdough Apple Cider Donuts Recipe?
If you prefer to skip the reduction step, just use 120 grams of apple cider straight from the bottle. The apple flavor will be milder since reducing concentrates the flavor, but the donuts will still turn out well.
Can I do a long fermentation with this Sourdough Apple Cider Donuts Recipe to decrease the gluten?
Certainly. Prep the batter the night before, cover it with plastic wrap, and leave it to cold-ferment in the fridge overnight. Bake as normal the following day. The long ferment helps break down gluten and can make the donuts easier to digest. For another recipe with a make-ahead option, try my Apple Cider Sourdough Cinnamon Rolls.
My Sourdough Apple Cider Donuts were delicate and fell apart. How can I make them sturdier?
Make sure the donuts are fully baked by checking that they bounce back when poked and the edges are lightly golden brown. Let them cool in the donut pan for at least 2 minutes before transferring to a wire rack. Removing them too early while still hot can cause them to break. If you love a sturdier fried donut, try my Sourdough Discard Donuts.
If you tried this Sourdough Apple Cider Donuts recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Apple Cider Donuts Recipe
Yield: 22 donuts
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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Ingredients
- 360 grams apple cider 1 1/2 cups
- 220 grams all-purpose flour 1 1/2 cups
- 4 grams baking powder 1 teaspoon
- 6 grams baking soda 1 teaspoon
- 3 grams salt 1/2 teaspoon
- 2 grams cinnamon 1 teaspoon
- 1 gram nutmeg 1/4 teaspoon
- 1 gram cardamon 1/4 teaspoon
- 50 grams egg 1 large egg
- 100 grams white sugar 1/2 cup
- 110 grams light brown sugar 1/2 cup
- 50 grams neutral oil 1/4 cup
- 120 grams sourdough discard 1/2 cup
- 60 grams milk 1/4 cup
- 4 grams vanilla extract 1 teaspoon
Cinnamon Sugar Coating
- 200 grams white sugar 1 cup
- 6 grams cinnamon 1 1/2 teaspoons
Instructions
- 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.360 grams apple cider
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, and salt until combined.220 grams all-purpose flour, 4 grams baking powder, 6 grams baking soda, 3 grams salt, 2 grams cinnamon, 1 gram cardamon, 1 gram nutmeg
- 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. You can also substitute the discard with active sourdough starter, just be sure to use the same amount in grams.50 grams egg, 100 grams white sugar, 110 grams light brown sugar, 50 grams neutral oil, 120 grams sourdough discard, 60 grams milk, 4 grams vanilla extract
- Add in the dry ingredients and mix on low just until most of the flour is just 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!200 grams white sugar, 6 grams 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. This recipe card was updated on 03/10/26.Nutrition
Serving: 1donut | Calories: 147kcal | Carbohydrates: 30g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 154mg | Potassium: 44mg | Fiber: 1g | Sugar: 20g | Vitamin A: 18IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
Better than any donut sold at an apple orchard! The flavor is apple forward and the donut is so light. Yum!
can you use active starter?
Absolutely! Substitute with the same amount in grams.
Can you do a long fermentation to decrease the gluten?
Certainly! Prep the batter the night before, cover it and leave it to cold ferment in the fridge overnight. Bake as normal the following day. I hope you love this recipe!
Delicious! So light and tender. I boiled a cinnamon stick and cardamom pods in the cider to intensify the flavor. Used allulose and a bit of brown sugar to lower the carbs. Powdered some dehydrated crystalized ginger to use for the coating instead of cinnamon sugar. Three of us finished them off in less than 24 hours.
So thrilled to hear that you enjoyed this recipe! Love all of the substitutions – what great ideas to share with our baking community! They are so irresistible.
If you didn’t want to reduce the apple cider – how much do you think you’d need to use?
Thanks!
Just 120 grams!
I love these donuts. They came out amazing. I was wondering can you make the batter ahead of time and refrigerate it for a day or two before baking?
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.