Sourdough Apple Cider Donuts Recipe

Yield: donuts

Prep Time: 30

Cook Time: 10

Total Time: 40

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!

5 from 1 vote

Print Pin

Equipment

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

Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!