These sourdough apple cider donuts brings together everything we love about cozy fall baking. As they cook, the scent fills your kitchen with apple cinnamon and spice.
Each donut has a soft, pillowy crumb with a hint of sourdough tang and the gentle sweetness of apple cider. Roll them in apple pie-spiced cinnamon sugar, or drizzle them with a spiced apple cider glaze.
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A pot of Homemade Apple Cider always starts my fall baking. I simmer fresh apples with my own Homemade Apple Pie Spice, then cook it down until it turns deep and fragrant. That condensed cider goes straight into this sourdough apple cider donuts recipe, giving the dough its gentle tang and the kind of apple flavor that stays true even after frying.
While the dough rests overnight(but you can opt for same-day baking). While I’m in the mood for fall baking I usually mill flour for a loaf of Pumpkin Bread with Freshly Milled Flour and mix up a small batch of Sourdough Pumpkin Muffins for the week ahead. The muffins bake fast and keep the rhythm of the week easy, simple, and cozy.
When the weekend slows, I reach for recipes that invite longer mornings: Sourdough Pumpkin Cinnamon Rolls, a Sourdough Apple Pie tucked into my Flaky Pie Crust, or Sourdough Nutmeg Ginger Apple Snaps. a cookie inspired by the Fantastic Mr. Fox read-aloud we read every fall together.
Why You’ll Love This Recipe
“Love your step by step recipe. Your blog is easy to follow. I always enjoy your recipes and tips.”
Ingredients
Tip: This recipe works beautifully with either sourdough starter or discard. An active starter gives you a same-day bake with light texture, while discard develops a deeper flavor after an overnight rest in the fridge.
Variations & Add-Ins
Recipe Tips
Make-ahead ease: Rest the dough overnight, then wake toa soft dough, ready to shape and fry or bake while the coffee brews.
Reduce the cider: Let the apple cider simmer low and slow until it turns thick and syrupy. You’ll know it’s ready when the kitchen smells like warm apples and spice — that’s the depth that makes these donuts stand out.
Choose your starter or discard: Use active starter if you’re baking the same day. For a slower ferment, I prefer discard and an overnight rest. The longer rise creates a soft crumb and a gentle sourdough tang that pairs naturally with cider.
Keep the dough cozy: Set the dough in a warm, draft-free spot until it looks light and puffy. I often place mine near the oven while it preheats — a simple trick that helps the sourdough stay active and the texture stay soft.
Watch the oil temperature: Steady heat keeps the donuts crisp without soaking up extra oil. A quick thermometer check at 380°F gives an even golden crust every time. Try not to overcrown the pot. Limit 2-3 per batch, keeps the oil at a consistent temp.
Coat while warm: Roll the donuts in cinnamon sugar or dip in glaze while they’re still just warm to the touch. The sugar clings evenly, creating that thin, crisp layer on the outside.
Make-ahead ease: Freeze cooled donuts in an airtight container. Reheat in a low oven or air fryer until they’re lightly warmed through for that same fresh-baked texture anytime.
How To Make Sourdough Apple Cider Donut
Step 1:Pour fresh or Homemade Apple Cider into a small saucepan and simmer over medium heat until it thickens and reduces by half. The kitchen will smell like warm apples and spice — that’s when it’s ready.
Step 2:In a medium bowl, whisk together the flour, sea salt, ground cinnamon, and Homemade Apple Pie Spice until evenly blended.
Step 3: In a stand mixer or large mixing bowl, combine the sourdough starter or discard with the egg, milk, reduced cider, melted butter, and sugars. Mix until smooth and creamy.
Step 4: Gradually add the dry mixture to the wet, stirring until a soft dough forms. It should pull away from the sides of the bowl but still feel slightly tacky.
Step 5: Knead on a lightly oiled surface or with a dough hook for 8–10 minutes, until the dough feels smooth, elastic, and easy to shape.
Step 6: Transfer to a lightly oiled bowl and perform four rounds of stretch-and-folds, resting 30–45 minutes between each. After the final fold, cover and let rise until puffy — about 3–4 hours. Refrigerate for at least 2 hours or overnight for a deeper flavor.
Step 7:Roll the chilled dough on a floured surface to about ¼–½ inch thick. Cut out donuts and holes, then place them on parchment paper. Chill for 30 minutes while heating the oil.
Step 8: In a heavy-bottomed pot or Dutch oven, heat the oil to 375–380°F. Keep a steady temperature for even frying.
Step 9: Fry 2–3 donuts at a time for 2–3 minutes per side, until deep golden brown. Lift them out gently and set on a wire rack to drain.
Step 10: While still warm, dip each donut into the apple cider glaze or roll in cinnamon sugar. Let them rest on a cooling rack until the glaze sets or the sugar clings evenly.
How To Make Apple Cider Glaze
- Sift the sugar: Place powdered sugar in a medium bowl and sift to remove any lumps — this helps the glaze turn perfectly smooth.
- Add the cider: Whisk in apple cider and vanilla until the mixture looks glossy and pourable.
- Season the glaze: Stir in apple pie spice and a small pinch of salt for balance.
- Adjust as needed: If it’s too thick, add a splash of cider; if too thin, whisk in a spoonful of powdered sugar. You want it thick enough to cling but still drip slowly from the whisk.
- Keep it ready: Cover until needed, then dip warm donuts and set them on a rack.
- Coat the donuts: While the donuts are still warm, dip each one into the glaze. Let the excess drip back into the bowl, then place on a rack to set with a soft, shiny finish.
How To Make Cinnamon Sugar Coating
- Combine the sugar and spice: Stir granulated sugar and cinnamon or apple pie spice together in a shallow bowl until evenly mixed.
- Break up clumps: Use a fork or small whisk to make sure the mixture feels light and even — no heavy spots.
- Roll the donuts: While still warm, roll each donut gently in the sugar until fully coated.
- Double-coat for crunch: For a thicker, more textured coating, roll them again while still slightly warm. Shake off any extra sugar and let them set on a rack.
Note: These donuts are at their best when they’re still slightly warm, soft inside, lightly crisp outside, and just cool enough to handle. If you’re saving some for later, a few minutes in a low oven or air fryer brings back that just-fried softness and fills the kitchen with that apple-cinnamon scent all over again.
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Another favorite from my kitchen to yours, where the seasons guide the table and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
Sourdough Apple Cider Donuts | Discard or Starter
Equipment
- 1 Large mixing bowl
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Donut Cutter
- 1 Candy Thermometer
- 1 Dutch Oven or deep , heavy bottom pot
- 1 Pan with wire cooling rack
Ingredients
Dough
- ½ cup Whole Milk, warm 110-120F (180g)
- 1 cup Apple Cider (240g) Start with 1 cup of apple cider and cook down until you have a 1/2 (120g) of a cup left
- 4 tbsp Melted Butter (57g)
- 1 Large Egg (50-55g)
- ½ cup Granulated Sugar (100g)
- ½ cup Brown Sugar (110g)
- 4 cups All-Purpose Flour (480g)
- 1 cup Sourdough Starter or Discard (180-240g)
- 1 tsp Ground Cinnamon (2.6g)
- 1 ½ tsp Apple Pie Spice Seasoning (4g)
- 1 tsp Salt (5.7g)
Oil For Frying
- 4-5 cups Vegetable Oil or Coconut Oil amounts will vary due to size of pot you will need at least 2 inches of oil depth for frying
Apple Pie Spice Sugar Coating
- 1 cup 200g Granulated Sugar
- 1 tbsp Apple Pie Spice or Ground Cinnamon
Apple Cider Spice Glaze
- 1 cup Powdered Sugar sifted
- 2 tbsp Apple Cider
- 2 tbsp Whole Milk
- 1 ½ tsp of apple pie spice or cinnamon
Instructions
- Reduce the cider: Pour apple cider into a small saucepan and simmer over medium heat until thick and syrupy, about half its volume. The kitchen should smell like warm apples and spice. Cool before using.
- Mix the dry ingredients: In a medium bowl, whisk together flour, salt, cinnamon, and apple pie spice until evenly combined and lump-free.
- Combine the wet ingredients: In a stand mixer bowl, whisk the sourdough starter or discard with the egg, warm milk, reduced cider, melted butter, granulated sugar, and brown sugar until smooth and creamy.
- Bring the dough together: Gradually add the dry ingredients to the wet, mixing until a soft dough forms. It should pull away from the bowl sides but still feel slightly tacky to the touch.
- Knead the dough: Switch to a dough hook or knead by hand on a lightly oiled surface for 8–10 minutes, until the dough is smooth, elastic, and holds its shape when stretched.
- Stretch and fold: Place the dough in a lightly oiled bowl, cover, and rest 30 minutes. Perform four rounds of stretch-and-folds, resting 30–45 minutes between each. After the final fold, cover and let rise 3–4 hours until puffy. Refrigerate 2 hours or overnight for deeper flavor and easy shaping.
- Shape the donuts: Roll chilled dough on a floured surface to ¼–½ inch thick. Cut donuts and holes with a cutter, arrange on parchment, and chill 30 minutes while heating oil.
- Heat the oil: In a Dutch oven or heavy-bottomed pot, warm oil to 375–380°F. Use a thermometer to keep temperature steady for even browning.
- Fry the donuts: Fry 2–3 donuts at a time for 2–3 minutes per side, until deep golden brown and crisp. Remove carefully with a slotted spoon and drain on a wire rack.
- Coat or glaze: While still warm, roll in cinnamon sugar or dip in apple cider glaze. Set on a rack until the glaze sets or sugar clings evenly. Serve fresh.
Notes
Nutrition
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Emily Rider
Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.
Love your step by step recipe. Your blog is easy to follow. I always enjoy your recipes and tips
Thank you so much! 😊 We’re so glad to hear that you enjoy the step-by-step guides and find the blog easy to follow. It means a lot to us that our recipes and tips bring joy to your kitchen! Happy baking, and feel free to reach out anytime!