Description
Sourdough Apple Cider Donuts are soft and delicious with a delightful cinnamon sugar coating. The addition of beneficial sourdough discard gives these donuts a soft and moist texture and the spiced flavor comes from plenty of cinnamon and apple pie spice. If you’re looking for a delicious fall breakfast or dessert with just the right amount of fall flavor, try these out!
Ingredients
Units
Scale
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- 1 and 1/2 cups apple cider
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon salt
- 2 Tablespoons butter, melted
- 1/2 cup sourdough discard
- 1 large egg, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1/4 cup milk, at room temperature
- 1 teaspoon pure vanilla extract
Topping:
- 1 cup (200g) granulated sugar
- 3/4 teaspoon ground cinnamon
- 6 Tablespoons butter, melted
Instructions
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- Prepare the Apple Cider: Simmer the apple cider in a small saucepan over low heat until you’re left with about 1/2 cup. Check it periodically to asses the amount you have. This should take about 15-20 minutes. Set aside to cool. Preheat the oven to 350 degrees. Grease the donut pan with coconut oil or butter. If you do not have a donut pan, use a muffin tin with a small ball of foil in the center.
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- Make the Dough: Whisk 2 cups of flour, 1 teaspoon baking soda, 3/4 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon apple pie spice, and 1/4th teaspoon salt together in a large bowl. Set aside. In a separate bowl, whisk 2 TBS melted butter, 1/2 cup sourdough discard, 1 egg, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/4 cup milk, and 1 teaspoon vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. If the batter seems too thick, add a splash more of milk.
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- Fill the Donut Pan: Spoon the batter into a gallon ziploc bag. Squeeze the batter down into the corner of bag and cut a hole in the corner. Squeeze batter into the donut cavities. I like to fill them about 3/4 of the way full.
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- Bake: Bake for 8-10 minutes or until the tops are lightly browned. Test with a toothpick to make sure the centers are set. Let the donuts rest for a few minutes and then remove to a wire rack. Re-grease the pan as needed and bake the remaining donut batter.
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- Cool and Coat: Combine 1 cup granulated sugar, and 3/4 teaspoon cinnamon in a medium bowl. Melt 6 tablespoons of butter in a separate bowl. Dip both sides of each donut in the melted butter and then into the cinnamon/sugar combo.
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- Serve: Serve your sourdough apple cider donuts warm, with a cup of coffee or hot cider. Leftovers keep well at room temperature, covered for up to 2 days or in the refrigerator up to 5 days.
Notes
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- Reduce the Apple Cider: Start by boiling your cups of apple cider over medium heat to reduce it by half. This concentrates the flavor, making your donuts taste like a bite of autumn.
- Room Temperature Ingredients: I always recommend getting ingredients to room temperature before combining. This creates a better, smoother batter.
- Use a Donut Pan: These donuts are baked, so a good-quality donut pan is essential. The good thing is donut pans are super cheap and we use them all the time so it’s money well spent. If you don’t have one, you can also use a muffin pan for “donut muffins” or create donut holes with a cookie cutter. I’ve also heard it works to ball up some tin foil and place in the middle of a muffin tin for a make-shift donut pan.
- Apple Pie Spice: A delightful blend of cinnamon, nutmeg, and cardamom. If you don’t have your own, combine 4 teaspoons of ground cinnamon, 2 teaspoons of ground nutmeg, and 1 teaspoon of ground cardamom for a homemade version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes