These Sourdough Apple Cider Donuts are an easy way to use up sourdough discard this fall. Made with apple cider and fresh grated apple, these baked donuts are soft, sweet, and coated in cinnamon sugar.
Living in Massachusetts, apple picking season is something I look forward to every year. My friends and I always make a trip to the orchard. And of course, we each treat ourselves to a fresh apple cider donut while we're there.
While nothing will ever truly compare to a warm, fresh-from-the-fryer donut enjoyed at the orchard with friends, these baked sourdough apple cider donuts come pretty darn close.
My homemade version is made with sourdough discard, freshly grated apple, apple cider, and plenty of warm spices. They're soft, tender, and coated in cinnamon sugar, and they're surprisingly easy to make. All you need is a donut pan, a few bowls, and a whisk!
So when you can't make it to the orchard, these donuts are the next best thing. They have all those warm, cozy apple cider donut flavors that make apple picking season so special.
I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- An easy way to use up excess discard. Active starter can also be used if that's what you have on hand.
- Apple Cider- Look for it in the refrigerated section or near the fresh produce during apple season. If apple cider isn't available, apple juice can be used instead.
- Fresh Apple- Finely grated fresh apple adds even more apple flavor and helps keep these baked donuts soft and moist. Any variety of apple will work, so use your favorite.
- All-Purpose Flour- Gives the donuts enough structure while keeping them soft and cake-like.
- Baking Powder- Provides the lift these baked donuts need, helping them rise and stay light and tender.
- Spices- A combination of cinnamon, ginger, and nutmeg gives these donuts their warm, classic fall flavor. You can substitute an equal amount of apple pie spice or use cinnamon on its own if preferred.
- Butter- Melted butter adds richness, flavor, and moisture to the donuts. A neutral-flavored oil can be substituted if needed, though the flavor will be slightly different.
- Brown Sugar- Adds sweetness and a rich, caramel-like flavor that pairs especially well with the apple and warm spices.
- Kosher Salt- I use Diamond Crystal Kosher Salt, which weighs about 2.8 grams per teaspoon. If using Morton's kosher salt or table salt, use half the amount.
Tips for Success
- Use room temperature ingredients. Bring the eggs, apple cider, and sourdough discard to room temperature before mixing. This helps them incorporate more easily with the melted butter and creates a smoother batter.
- Grate the apple finely. Finely grated apple distributes evenly throughout the batter and adds moisture without leaving large chunks.
- Don't overmix the batter. Once you add the flour, gently fold just until no dry streaks remain. Overmixing can make baked donuts dense and chewy instead of light and tender.
- Cut out the centers. For a more traditional donut shape, use a paring knife to cut out the center.
- Coat donuts while warm. Let the donuts cool until they are firm enough to handle without falling apart, but still warm enough for the coating to stick well.
How to Make Sourdough Apple Cider Donuts
These baked sourdough apple cider donuts are so easy to make. Follow along with the photos below, then find the full recipe and measurements in the recipe card.
Step 1: Mix dry ingredients. Whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
Step 2: Combine wet ingredients. Whisk together the melted butter and brown sugar, then add the eggs, apple cider, sourdough discard, and vanilla.
Step 3: Make the batter. Gently fold the dry ingredients into the wet ingredients until just combined. Fold in grated apple.
Step 4: Fill and bake. Divide the batter evenly among 12 greased donut cavities. Bake at 350°F for 20–22 minutes
Step 5: Coat in cinnamon sugar. Mix the sugar and cinnamon together, then gently toss the warm donuts in the mixture until evenly coated. Serve warm or at room temperature.
How to Store
Cool completely and store in an airtight container at room temperature for 2-3 days.
For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw at room temperature.
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📖 Recipe
Sourdough Apple Cider Donuts
Ingredients
Sourdough Apple Cider Donuts
- 2 cups (240 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 12 tablespoons (170 grams, 1 ½ sticks) unsalted butter melted
- ¾ cup (150 grams) brown sugar packed
- 2 large eggs room temperature
- ¾ cup apple cider or juice room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 2 teaspoons vanilla extract
- ½ cup (75 grams) grated fresh apple
Cinnamon-Sugar Mixture
- ½ cup granulated sugar
- 2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Lightly grease two 6-cavity donut pans with butter, oil, or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.2 cups (240 grams) all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- In a large bowl, whisk together the melted butter and brown sugar until smooth and well combined. Add the eggs and whisk until smooth and slightly fluffy. Whisk in the apple cider, sourdough discard, and vanilla extract.12 tablespoons (170 grams, 1 ½ sticks) unsalted butter, ¾ cup (150 grams) brown sugar, 2 large eggs, ¾ cup apple cider or juice, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
- Fold the dry ingredients into the wet ingredients. Add the grated apple and gently fold until just combined, being careful not to overmix the batter.½ cup (75 grams) grated fresh apple
- Divide the batter evenly among the 12 donut cavities. You can pour it in or use a piping bag or zip-top bag with the corner snipped off.
- Bake for 20–22 minutes, or until the donuts are lightly golden and a toothpick inserted into the thickest part comes out clean. Let the donuts cool in the pans for 10 minutes.
- While the donuts cool, whisk together the granulated sugar and cinnamon in a small bowl. Remove the slightly warm donuts from the pans and gently toss each one in the cinnamon-sugar mixture until evenly coated.½ cup granulated sugar, 2 teaspoon ground cinnamon
- Transfer the coated donuts to a wire rack. Serve warm or at room temperature.
Notes
- Note on Apple Cider: Look for it in the refrigerated section or near the fresh produce during apple season. If apple cider isn't available, apple juice can be used instead.
- Storage: Allow any leftover donuts to cool completely before storing them in an airtight container at room temperature for 2-3 days. For longer storage, freeze for up to 2 months.
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