Question 1

Can I bake these instead of frying?

Accepted Answer

Yes. Bake on a parchment-lined sheet at 375°F for about 10–15 minutes, or until golden. The texture will be a little denser than fried, but still soft inside and full of apple flavor.

Question 2

What’s the best way to make reduced apple cider?

Accepted Answer

Simmer fresh apple cider over medium heat until thick and syrupy — about half its original volume. The kitchen will smell like warm apples and spice, and that concentrated cider gives the donuts a rich, orchard-sweet flavor.

Question 3

Which should I use, sourdough starter or discard?

Accepted Answer

Either works well. I use active starter for same-day baking, but discard gives a deeper flavor after a slow overnight rest.

Question 4

Can I use coconut oil for frying?

Accepted Answer

Yes. Coconut oil adds a subtle flavor that pairs nicely with apple cider. Keep the temperature steady around 375–380°F for even frying.

Question 5

Do I need both granulated and brown sugar?

Accepted Answer

Yes. Granulated sugar helps with browning, while brown sugar adds moisture and a faint caramel note that deepens the apple flavor.

Question 6

How do I store leftovers?

Accepted Answer

Keep donuts in an airtight container at room temperature for up to two days, or freeze for longer storage. A quick warm-up in a low oven brings back their soft, just-made texture.

Question 7

Can I change the spices?

Accepted Answer

Absolutely. Try pumpkin pie spice or a touch of cardamom in place of Homemade Apple Pie Spice for that familiar, cozy flavor.

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