These Sourdough Apple Cider Donuts are baked to perfection and then tossed in cinnamon sugar for an irresistibly sweet fall treat.
I'm back with another sourdough apple recipe - apple cider donuts (one of my favorite fall treats).
Every fall, my fiancé and I go apple picking, and our trip isn’t complete without a fresh apple cider donut. With apple picking season approaching here in Massachusetts (can you believe it's already August?), I was inspired to create a homemade sourdough version.
So, I got myself a donut baking pan and set to work on my sourdough discard apple cider donut recipe. I wanted to use both apple cider and freshly grated apples to highlight that sweet, crisp, just-picked apple flavor.
After a few attempts with dense results, I finally perfected the recipe! These baked donuts are soft, light, and fluffy with a distinct apple flavor and a sweet cinnamon sugar coating. Plus, there's no messy frying involved, and they're ready in under an hour - how easy is that?
If you want to recreate this delicious fall treat at home using sourdough discard, keep reading to see exactly how I make mine!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a tangy flavor and moist texture to the donuts while reducing waste from your sourdough starter.
- Apple Cider (or Juice)- Adds a sweet apple flavor to the donuts. If you can't find apple cider (it can be hard to find outside of apple season), you can substitute it with apple juice.
- Fresh Apple- Adding freshly grated apple makes these baked sourdough apple cider donuts extra special by enhancing their apple flavor and keeping them perfectly moist. If you don't have fresh apples, you can omit them without any problem.
- All-Purpose Flour- Provides structure to the donuts while keeping them tender and cake-like.
- Baking Powder- Helps the donuts rise, giving them a soft, light texture.
- Spices- A blend of cinnamon, ginger, and nutmeg adds a warm, fall flavor to the donuts. You may substitute with apple pie spice if preferred.
- Unsalted Butter- Ensure your butter is softened so it creams together easily with the sugar.
- Brown Sugar- Adds a rich, warm sweetness to the donuts.
- Egg- Acts as a binder and adds structure, helping the donuts hold their shape.
- Vanilla Extract- Adds a subtle sweetness and warmth.
- Kosher Salt- Enhances the flavor of the other ingredients. Use half the amount if substituting with table salt.
Tips for Success
- Use room temperature ingredients. Use room temperature ingredients to prevent the butter from solidifying in the batter and to give the donuts a better finished texture.
- Measure the flour accurately. Measure the flour by weight or by spooning it into the measuring cup and leveling it off with a knife. Too much flour can make the donuts dense.
- Avoid overmixing. Mix the batter until just combined. Overmixing can develop the gluten in the flour, resulting in tough donuts.
- Use a piping bag to fill the pan. For more evenly round donuts, use a piping bag or a plastic bag with the corner cut off to fill the donut cavities.
- 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
Here is how to make baked apple cider donuts with sourdough discard.
Step 1: Preparation. Preheat your oven to 350℉. Lightly grease two 6-cavity donut pans with butter or oil.
Step 2: Mix dry ingredients. In a small bowl, whisk together the flour, baking powder, kosher salt, and spices. Set aside.
Step 3: Combine wet ingredients. In a large mixing bowl, cream together the softened butter and brown sugar until well combined and lighter in color. Add the egg and beat until light and fluffy. Mix in the sourdough starter discard, vanilla extract, and grated fresh apple until well combined.
Step 4: Mix the batter. Alternate adding ⅓ of the dry ingredients and ½ of the apple cider (or apple juice), starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 5: Fill the donut pan. Divide the batter evenly among the 12 donut cavities in the prepared pans.
Step 6: Bake the donuts. Bake for 15-17 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean. Remove from the oven and allow the donuts to cool in the pans for 10-15 minutes.
Step 7: Coat the donuts. While the donuts are cooling, mix granulated sugar and ground cinnamon in a small bowl. Once the donuts have cooled slightly, remove them from the pans and place them one at a time into the cinnamon-sugar mixture, shaking gently to coat.
Step 8: Serve. Transfer the coated donuts to a wire cooling rack. Serve warm and enjoy!
How to Store
Allow any leftover sourdough discard apple cider donuts to cool completely before storing them in an airtight container at room temperature for 2-3 days.
For longer storage, freeze the baked donuts for up to 2 months. Thaw at room temperature before reheating.
To Reheat: Cover loosely with a damp paper towel and heat in 10-second intervals in the microwave until just warmed through. Alternatively, cover with foil and warm in a 350℉ oven for about 5-10 minutes.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Sourdough Apple Recipes
📖 Recipe
Sourdough Apple Cider Donuts
Equipment
- Hand mixer or stand mixer
Ingredients
Apple Cider Donuts
- 1 ¾ cups + 2 tablespoons (225 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 12 tablespoons (1 ½ sticks or 170 grams) unsalted butter softened
- ¾ cup (150 grams) brown sugar
- 1 large (50 grams) egg room temperature
- ¾ cup (150 grams) sourdough starter discard room temperature
- 2 teaspoons vanilla extract
- ½ cup (75 grams) grated fresh apple
- ¾ cup apple cider or apple juice room temperature
Cinnamon-Sugar Mixture
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350℉. Lightly grease two 6-cavity donut pans with butter or oil.
- In a small bowl, whisk together the flour, baking powder, kosher salt, and spices. Set aside.1 ¾ cups + 2 tablespoons (225 grams) all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon kosher salt, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- In a large mixing bowl, cream together the softened butter and brown sugar until well combined and lighter in color. Add the egg and beat until light and fluffy. Mix in the sourdough starter discard, vanilla extract, and grated fresh apple until well combined.12 tablespoons (1 ½ sticks or 170 grams) unsalted butter, ¾ cup (150 grams) brown sugar, 1 large (50 grams) egg, ¾ cup (150 grams) sourdough starter discard, 2 teaspoons vanilla extract, ½ cup (75 grams) grated fresh apple
- Alternate adding ⅓ of the dry ingredients and ½ of the apple cider (or apple juice), starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.¾ cup apple cider or apple juice
- Divide the batter evenly among the 12 donut cavities in the prepared pans.
- Bake for 15-17 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean. Remove from the oven and allow the donuts to cool in the pans for 10-15 minutes.
- While the donuts are cooling, mix granulated sugar and ground cinnamon in a small bowl. Once the donuts have cooled slightly, remove them from the pans and place them one at a time into the cinnamon-sugar mixture, shaking gently to coat.2 tablespoons granulated sugar, ½ teaspoon ground cinnamon
- Transfer the coated donuts to a wire cooling rack. Serve warm and enjoy!
Notes
- 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.
Comments
No Comments