Sourdough Apple Cider Donuts

These Sourdough Apple Cider Donuts are baked to perfection and then tossed in cinnamon sugar for an irresistibly sweet fall treat.

Course Breakfast, Dessert

Cuisine American

Prep Time 20

Cook Time 15

Cool Time 10

Total Time 45

Servings donuts

Calories 268kcal

Author Ashley Petrie, RDN, LDN

Equipment

2 6-cavity donut baking pan
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.

Nutrition

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