Get ready to indulge in the ultimate fall treat with this homemade sourdough apple cider doughnuts recipe!
Each fluffy, golden doughnuts is bursting with the sweet, tangy flavor of fresh apple cider, perfectly balanced by a dusting of cinnamon and sugar.
These doughnuts are as cozy as autumn itself and a must-try for anyone who loves warm, comforting flavors.
Perfect for fall mornings, these doughnuts will take you from apple-picking memories to cozy kitchen creations.

Ruby Ann and I crafted this recipe to capture the cozy flavors of fall. By using sourdough starter or discard and reduced apple cider, we created a doughnut with a perfectly fluffy texture and a rich, tangy sweetness.
Each batch is a delicious balance of light and tender, with the warm taste of apple cider shining through. No matter how many times we make them, these doughnuts are always a hit!
Why You Will Love This Homemade Sourdough Apple Cider Doughnuts Recipe (How To)
Flavorful Twist: Made with homemade apple cider these doughnuts offer a blend of sweetness and tang.
Easy to Make: This recipe is perfect for bakers of all skill levels, with simple steps that guide you from mixing the donut batter to the final proof. You can use either a sourdough starter or discard—both work beautifully! Here’s a little secret many sourdough bakers don’t often share: you can swap starter for discard in nearly any recipe. Wondering how? It’s simple! Just allow a bit more time for the bulk proofing—about 2-4 extra hours. This extended proof can even happen overnight in the refrigerator, saving you time and effort. Bonus points for less time babysitting your dough!
Ultimate Fall Treat: Whether fried in hot oil or baked, these sourdough apple cider doughnuts make the perfect sweet fall treat.
Tips for Making Sourdough Apple Cider Doughnuts
- Use Reduced Apple Cider: Apple cider concentrate intensifies flavor. If homemade apple cider isn’t available, concentrated apple juice with added seasonings can be a substitute. If you do not have apple cider available and you choose to make this with concentrated apple juice follow this recipe HERE. You will just dilute the concentrated apple juice with a little water.
- Prepare in Advance: For the best results, refrigerate the dough overnight, giving it a chance for the flavors to meld and improve hydration. But you can bake same day after two hours of refrigeration.
- Oil Temperature: Fry doughnuts in vegetable oil, canola oil, or coconut oil at a medium-high heat around 380°F. This prevents oil absorption and results in fluffy doughnuts.
- Coating Options: Roll doughnuts in sugar and Homemade Apple Pie Spice Recipe (Perfect for Fall Baking) or cinnamon mixture while warm, or dip them in apple butter glaze if desired.

FAQ Homemade Sourdough Apple Cider Doughnuts Recipe (How To)
Can I bake these doughnuts instead of frying them?
Yes, you can! After cutting the doughnuts, place them on a parchment-lined baking sheet and bake at 375°F for about 10-12 minutes, or until they are golden brown. Baked doughnuts will be slightly denser than fried ones but still delicious.
How do I make reduced apple cider?
To make reduced apple cider, simply simmer fresh apple cider in a small saucepan over medium heat until it’s reduced by half. This concentrates the flavor, giving the doughnuts a deeper apple taste. If your using apple juice here is a recipe Hot Mulled Apple Cider Recipe (how to make + video) to make your apple cider.
Can I use coconut oil instead of vegetable oil for frying?
Yes, coconut oil works well for frying and adds a subtle flavor that complements the apple cider. Make sure to keep the oil at 380°F for best results.

Do I need to use both granulated and brown sugar?
Using both sugars adds complexity to the flavor. Granulated sugar helps the doughnuts brown evenly, while brown sugar provides a subtle caramel-like taste that enhances the apple cider.
How do I prevent the doughnuts from getting too oily?
Keeping the oil at a consistent temperature of 380°F prevents doughnuts from absorbing too much oil. Frying at a lower temperature can cause them to absorb oil, while higher temperatures might brown the outside too quickly.
What’s the best way to store leftover doughnuts?
Store doughnuts in an airtight container at cool room temperature. For longer storage, freeze them and reheat in a low oven to enjoy a fresh-baked taste.
Can I add other spices to this recipe?
Absolutely! Spices like nutmeg or even pumpkin pie spice can add extra warmth to the doughnuts, making them an even cozier treat. We love and use our apple pie spice.

Tools you may need
- Large mixing bowl
- Measuring cups and spoons
- Small saucepan
- Doughnut cutter or 4-inch cookie cutter
- Candy thermometer (for monitoring oil temperature)
- Deep pot or Dutch oven (for frying)
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Ingredients you will need
- Whole Milk : Adds richness and moisture to the dough, creating a soft, tender crumb.
- Reduced Apple Cider: Intensifies the apple flavor, giving each doughnut a sweet, concentrated apple taste.
- Butter: Adds a rich, creamy flavor and helps keep the dough soft and fluffy.
- Large Egg: Provides structure and stability to the dough, ensuring a fluffy, airy texture.
- Granulated Sugar: Sweetens the dough and helps create a golden brown color when fried.
- Brown Sugar: Adds a subtle caramel note, deepening the flavor of the doughnuts.
- All-Purpose Flour: Gives structure to the dough, balancing softness with a chewy texture.
- Sourdough Starter or Discard: Adds a slight tanginess and natural leavening for a light, fluffy dough.
- Ground Cinnamon: Brings a warm, cozy flavor that pairs perfectly with apple cider.
- Apple Pie Spice: Adds a blend of fall spices to enhance the apple flavor in the doughnuts.
- Salt: Balances sweetness and enhances the flavor of the other ingredients.
- Granulated Sugar (for coating): Provides a sweet, crunchy coating on the warm doughnuts.
- Apple Pie Spice or Ground Cinnamon (for coating): Adds a touch of warmth and spice to the sugar coating.
- Powdered Sugar (sifted, for glaze): Creates a smooth, sweet glaze that perfectly coats each doughnut.
- Apple Cider (for glaze): Adds fresh apple flavor to the glaze, making it tangy and delicious.
- Whole Milk (for glaze): Adds creaminess to the glaze, balancing the sweetness with a rich texture.
- Vegetable Oil or Coconut Oil (for frying): Ideal for frying, giving the doughnuts a light, golden crust.

How to Make Homemade Sourdough Apple Cider Doughnuts Recipe
Step 1
In a medium mixing bowl, measure out your flour, salt, and spices. Use a whisk to mix everything together until well combined.
Take your time here—this step ensures that the spices are evenly distributed, giving your dough a warm, cozy flavor in every bite.
The spices typically include cinnamon and nutmeg, but you can adjust based on your taste preferences or seasonal inspirations. Whisk until you see a consistent color and texture.
This step is key to creating a well-balanced dough. Set the bowl aside in a convenient spot so it’s ready when you need it.
** Tip: Sifting the flour beforehand can help prevent lumps in the dough and result in a smoother texture.ces until well combined. Set aside.
Step 2
In the bowl of a stand mixer or a large mixing bowl, add your sourdough starter (or discard), egg, milk, reduced apple cider, and sugar. Using the paddle attachment, mix until everything is smooth and well blended.
Take a moment to scrape down the sides of the bowl with a spatula to ensure no ingredients are left behind.
This step creates a cohesive base for the dough.
**Tip: Reduced apple cider adds a rich, tangy-sweet flavor to the dough. Don’t skip this step for the best results!
Step 3
Gradually add the dry ingredients into the wet mixture while mixing on low speed. Use the paddle attachment of your mixer or a Danish dough whisk if you’re mixing by hand.
This gradual process ensures the dough doesn’t clump and allows everything to combine smoothly.
As the mixture begins to come together, you’ll notice a soft, sticky dough forming. Keep mixing until the dough is fully incorporated and smooth.
It should pull away slightly from the sides of the bowl but still feel soft to the touch.
**Tip: If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable—but don’t overdo it!
Step 4
Attach the dough hook to your stand mixer and knead the dough on a low setting for 10-12 minutes. To protect your mixer from overheating, alternate 2 minutes of kneading with 2 minutes of rest.
This allows the dough to develop its structure while staying manageable.
If kneading by hand, lightly oil your work surface and grease your hands to prevent sticking. Gently fold, press, and turn the dough for about the same amount of time.
For an effortless option, use a bread machine set to the dough cycle, which will knead the dough without baking it.
**Tip: Proper kneading is essential for gluten development, which creates the soft, fluffy texture you want in the final bake!
Step 5
Once the dough is fully kneaded, transfer it to a lightly oiled bowl.
Turn the dough a few times to coat it with oil, which prevents sticking and keeps the surface soft during rest.
Cover the bowl with plastic wrap, a damp towel, or a reusable silicone lid to maintain moisture.
Place the covered bowl in a warm spot—like near a sunny window or in an oven with the light on—and let the dough rest for 30 minutes. This short rest period allows the gluten to relax, making the next steps easier.
**Tip: If your kitchen is cool, set the bowl in a warm spot to create a cozy environment for the dough.
4 Series Of Stretch And Folds for Homemade Sourdough Apple Cider Doughnuts Recipe (How To)
Step 6
After the initial rest, begin the first of four stretch-and-folds.
To do this, gently lift one edge of the dough, stretch it upward, and fold it over the center.
Rotate the bowl 90 degrees and repeat until all four sides have been stretched and folded.
Cover the dough and let it rest for 30–45 minutes before repeating this process for a total of four rounds. Each set strengthens the dough and improves its texture, helping create a beautiful structure for baking.
**Tip: Wet your hands lightly before stretching to prevent sticking and tearing the dough.
Step 7
After completing the stretch-and-folds, cover the dough one last time and let it rise undisturbed for 3–4 hours if using discard allow an extra 2-4 hours depending on how string your discard is. The dough should almost double in size and feel pillowy to the touch.

For the best results, keep the dough in a warm environment. If you’re unsure it’s ready, perform the “poke test”: gently press your finger into the dough. If the indent slowly springs back, it’s good to go!
**Tip: A longer rise enhances the sourdough flavor. Don’t rush this step—it’s worth the wait!
Step 8
After the bulk fermentation is complete and your dough has almost doubled in size, transfer it to the refrigerator for its final proof. Cover the bowl tightly with plastic wrap or a reusable silicone cover to keep the dough from drying out.
Refrigerate the dough for at least 2 hours, or leave it overnight if you prefer to bake fresh in the morning. This step slows the fermentation process, which enhances the dough’s flavor and makes it easier to handle during shaping.
**Tip: Overnight proofing allows the dough to develop a richer, tangy flavor—perfect for sourdough creations!
Step 9
After chilling, remove the dough from the refrigerator and let it sit at room temperature for 20–30 minutes. This allows the dough to become pliable and easier to roll out.

Prepare your work surface by sprinkling it lightly with flour or brushing it with a thin layer of oil to prevent sticking. Place the dough on the prepared surface and gently roll it out to a thickness of 1/4 to 1/2 inch, depending on how thick you like your doughnuts.
**Tip: For consistent results, use a rolling pin and a ruler to ensure the dough is evenly rolled out.
**Pro Tip: If the dough resists rolling, let it rest for 5-10 minutes to relax the gluten, then try again.
Step 10
Using a 4-inch round cookie cutter, cut out the doughnuts from the rolled-out dough.
For the center hole, use a smaller circular cutter, such as a funnel spout, shot glass, or the cap of a spice jar.
Carefully press down to create clean edges, and gently lift the cut dough to avoid distorting the shapes.
Don’t discard the centers!
These doughnut holes are perfect for frying and make a delicious treat on their own.
If you don’t have cutters, you can improvise by shaping the dough by hand or using a knife to create rustic shapes.
**Tip: Dip the cutters lightly in flour to prevent sticking and ensure clean cuts.les.
Step 11
Transfer the cut doughnuts and doughnut holes to a parchment-lined baking sheet, leaving a little space between each piece to prevent sticking.
Refrigerate them for 30 minutes to firm up the dough, which helps them maintain their shape during frying.
If there’s leftover dough, gather it together gently, roll it out again, and cut additional doughnuts. Avoid overworking the dough to keep it tender and airy.
**Pro Tip: Refrigerating also slows fermentation slightly, letting the flavors deepen further while you prep for frying.
** Extra Tip: Place the sheet of doughnuts uncovered in the fridge for a slightly drier surface, which will fry up crisper.

Frying Homemade Sourdough Apple Cider Doughnuts
Step 12
While the doughnuts rest in the refrigerator, prepare your frying station.
Pour a neutral oil with a high smoke point, like vegetable or canola oil, into a Dutch oven or deep, heavy-bottomed pot.
The oil should be at least 2-3 inches deep to allow the doughnuts to float and fry evenly.
Using a candy or deep-fry thermometer, heat the oil to 380°F.
Starting at this higher temperature ensures the oil stays hot when the cold dough is added, preventing excess oil absorption and keeping your doughnuts light and crispy.
Monitor the temperature closely, adjusting the heat as needed to maintain consistency.
**Tip: Keep a slotted spoon or spider strainer nearby for easy removal of doughnuts from the hot oil. Safety first—avoid overcrowding the pot to maintain the oil’s temperature.
Step 13
Carefully lower 2-3 doughnuts at a time into the hot oil, using a slotted spoon or spider strainer to avoid splashing.
Fry the doughnuts for 2-3 minutes per side, flipping them gently with a spoon or tongs when they turn golden brown on one side.
The doughnut holes will cook faster, needing only 1-2 minutes in total.

Once cooked, use the spider strainer to lift each doughnut out of the oil and transfer it to a baking pan lined with a cooling rack.
This setup allows any excess oil to drip away, keeping the doughnuts crisp.
**Tip: Test one doughnut first to ensure the oil temperature and frying time are just right. Adjust as needed for perfect golden-brown results.
**Pro Tip: Avoid stacking the fried doughnuts to keep their surfaces crisp and intact. Let them cool slightly before glazing or dusting with sugar.
Coating The Doughnuts
Step 14
For a classic sugar coating, combine 1 cup of granulated sugar with 1 tablespoon of apple pie spice or ground cinnamon in a medium bowl. Stir the mixture well to ensure the spices are evenly distributed, giving each doughnut a perfectly balanced, warm flavor.
While the doughnuts are still warm (but not too hot to handle), gently roll each one in the sugar mixture, ensuring they’re fully coated on all sides.
The warmth of the doughnuts helps the sugar adhere beautifully.
Once coated, place the doughnuts back on the cooling rack or a paper towel-lined plate to cool further.
**Tip: Coat the doughnuts in small batches to keep them warm, as the sugar sticks best to warm doughnuts.
Step 15
For a glossy glaze, whisk together 1 cup of sifted powdered sugar, 2 tablespoons of apple cider, 2 tablespoons of milk, and 1 1/2 teaspoons of apple pie spice or cinnamon in a medium bowl.
Whisk until smooth and pourable, ensuring no lumps remain.
Adjust the consistency with a little extra milk or powdered sugar as needed.
Dip each cooled doughnut into the glaze, coating one side or both depending on your preference.
Lift the doughnut and let any excess glaze drip back into the bowl before placing it on the cooling rack.
For an extra touch, sprinkle a bit of cinnamon sugar or finely grated nutmeg over the wet glaze.
**Tip: Glaze the doughnuts over parchment paper for easy cleanup, and allow the glaze to set for a few minutes before serving.

Enjoy your freshly made sourdough apple cider doughnuts warm!
Whether you choose the cozy sugar coating or the sweet apple cider glaze, they’re the perfect treat for any season.
Storage Ideas
- Room Temperature: Store fried doughnuts in an airtight container to keep them fresh for up to 2 days.
- Freezing: Store any remaining doughnuts in the freezer, ensuring they’re well-wrapped.
- Reheating: Warm in a low heat oven for a few minutes to enjoy fresh flavor.
For even more delicious, homemade treats, explore our favorite cozy recipes below;
- 🍏🍎🍂Homemade Apple Pie Spice Recipe (Perfect for Fall Baking)🍏🍎🍂
- Sourdough Pumpkin Spice French Toast Casserole Recipe
- NO Fail Sourdough Starter (how to make + video)
- Sourdough Fruit Cake Recipe (starter or discard)
- 🍎 Mrs. Bean’s Sourdough Nutmeg Ginger Apple Snaps Recipe 🍎
Hey there, Cozy Baker! 🍂
If you whip up these delicious homemade apple cider doughnuts, we’d absolutely love to see it! Tag us @themoderndaycottage on Instagram so we can share in your baking joy. Don’t forget to leave a comment below with your thoughts—it makes our day! And of course, be sure to 📌 pin this recipe to your favorite 📌 Pinterest board for all your upcoming fall baking adventures. Happy baking and enjoy every spicy, sweet moment! 🥧✨

Sourdough Apple Cider Doughnuts
Enjoy these soft, cinnamon-kissed sourdough apple cider doughnuts! With tangy sourdough and rich apple cider flavor, they make the perfect cozy fall treat.
Ingredients
- Dough
- 1/2 cup (180g) Whole Milk, warm (about 120°F)
- 1 cup (240g) Apple Cider **Start with 1 cup of apple cider and cook down until you have a 1/2 (120g) of a cup left**
- 4 tablespoons (57g) Melted Butter
- 1 Large Egg (50-55g)
- 1/2 cup (100g) Granulated Sugar
- 1/2 cup (110g) Brown Sugar
- 4 cups (480g) All-Purpose Flour
- 1 cup (180-240g) Sourdough Starter or Discard
- 1 teaspoon (2.6g) Ground Cinnamon
- 1 1/2 teaspoons (4g) Apple Pie Spice Seasoning
- 1 teaspoon (5.7g) Salt
- Oil For Frying
- 4-5 cups Vegetable Oil or Coconut Oil, for frying (as needed)
- *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 tablespoon Apple Pie Spice or Ground Cinnamon
- Apple Cider Spice Glaze
- 1 cup Powdered Sugar, sifted
- 2 tablespoons Apple Cider
- 2 tablespoons Whole Milk
- 1 1/2 teaspoons of apple pie spice or cinnamon
Instructions
- Start by whisking together the flour, salt, and spices in a medium mixing bowl, then set aside.
- In the bowl of a stand mixer or large mixing bowl, combine the sourdough starter, egg, milk, reduced apple cider, and sugar. Mix well until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing with the paddle attachment or a Danish dough whisk if using a mixing bowl, until combined.
- Switch to the dough hook attachment and knead the dough in the stand mixer for a total of 10-12 minutes, alternating 2 minutes on and 2 minutes off to avoid overheating. If kneading by hand, use a lightly oiled surface and greased hands to prevent sticking. Alternatively, use a bread machine on the dough cycle, as this cycle will knead without baking.
- Once kneaded, transfer the dough to a lightly oiled bowl, cover, and let it rest in a warm place for 30 minutes. Perform a series of 4 stretch-and-folds, allowing 30–45 minutes of rest between each fold.
- After completing the stretch-and-folds, cover the dough and let it rise for 3-4 hours.
- Following the bulk ferment, refrigerate the dough for 2 hours or overnight.
- After resting in the refrigerator, let the dough sit at room temperature for 20-30 minutes. Roll it out on a floured or lightly oiled surface to 1/4–1/2 inch thickness, depending on your desired doughnut thickness. Use a 4-inch circle cookie cutter to cut out doughnuts, and a small circle cutter (like a funnel or shot glass) to make the doughnut holes.
- Place the cut doughnuts and holes on a baking sheet, then refrigerate for 30 minutes to help retain their shape during frying. Re-roll any leftover dough to cut additional doughnuts if desired.
- While the dough rests, heat oil in a Dutch oven or deep pot to 380°F. Starting at this higher temperature ensures that the oil remains hot when you add cold dough, preventing oil absorption and soggy doughnuts.
- Fry each doughnut until golden brown, about 2-3 minutes per side. Use a spider strainer to lift them from the oil and transfer to a baking pan lined with a cooling rack to drain.
- For Apple Pie Spice Sugar Coating, mix 1 cup of granulated sugar with 1 tablespoon of apple pie spice or cinnamon. Roll each freshly fried doughnut in the sugar mixture to coat evenly, then place back on the cooling rack or a paper towel-lined plate.
- For Apple Cider Spice Glaze, whisk together 1 cup of sifted powdered sugar, 2 tablespoons of apple cider, 2 tablespoons of milk, and 1 1/2 teaspoons of apple pie spice or cinnamon until smooth. Dip each doughnut into the glaze, coating both sides, and let excess glaze drip off on the cooling rack.
- Enjoy your freshly made sourdough apple cider doughnuts warm and fresh!
Notes
- Apple Cider Reduction: To make condensed reduced apple cider, simmer fresh or store-bought apple cider in a small saucepan over medium heat until it reduces by half. This intensifies the apple flavor in the doughnuts. Start with 1 cup of apple cider and cook down until you have a 1/2 a cup left.
- Oil Temperature: Maintaining a consistent oil temperature of 380°F helps prevent the doughnuts from absorbing too much oil. Use a candy thermometer to keep the oil steady while frying.
- Coating Options: These doughnuts are delicious with our Apple Pie Spice Sugar Coating, but you can also drizzle them with our Apple Cider Spice Glaze or serve them with apple butter on the side.
- Freezing Doughnuts: To enjoy later, freeze uncoated doughnuts in an airtight container for up to 1 month. When ready to eat, thaw and coat with cinnamon sugar or glaze just before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 3668Total Fat: 380gSaturated Fat: 33gTrans Fat: 10gUnsaturated Fat: 328gCholesterol: 27mgSodium: 159mgCarbohydrates: 71gFiber: 2gSugar: 25gProtein: 6g
“The Modern Day Cottage” are not dietitians or nutritionists, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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!