Sourdough Apple Cider Donuts

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.

Course Breakfast, Dessert

Cuisine American

Prep Time 30

Cook Time 20

Cool Time 10

Total Time 1

Servings donuts

Calories 280kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

If the center holes have closed during baking, use a paring knife to cut out the centers while the donuts are still slightly warm.

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.