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.

Fall Recipes

Sourdough Apple Cider Donuts

Homemade Sourdough Apple Pie with Cinnamon

Sourdough Pie Crust Recipe: Flaky & Buttery

Homemade Apple Pie Spice Recipe

Sourdough Pumpkin Spice French Toast Casserole Recipe

Roasted Pumpkin Seed Recipe

Sourdough Einkorn Oatmeal Raisin Cookies

Rosemary Sourdough Bread Recipe (starter or discard)

Savoring Beauty in Everyday Moments