Sourdough Apple Cider Donuts | Discard or Starter
Soft, spiced sourdough apple cider donuts made from reduced apple cider for real orchard flavor. Fried or baked until golden, coated in cinnamon sugar or apple pie spice glaze—simple, cozy, and perfect for fall mornings.
Servings: 12 Donuts
Calories: 335kcal
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
Apple Cider Reduction: To make condensed cider, simmer fresh or store-bought apple cider in a small saucepan over medium heat until it reduces by half. This intensifies the flavor beautifully in the donuts. Start with 1 cup of cider and cook down until about ½ cup remains.
Oil Temperature: Keeping the oil steady at 380°F helps the donuts fry evenly without absorbing excess oil. A candy thermometer makes monitoring heat simple and consistent.
Coating Options: These donuts are wonderful with the Apple Pie Spice Sugar Coating, but you can also dip them in the Apple Cider Spice Glaze or serve alongside a spoonful of apple butter for extra flavor.
Freezing Donuts: Freeze uncoated donuts in an airtight container for up to one month. When ready to enjoy, thaw, then coat with cinnamon sugar or glaze just before serving for a fresh, soft finish
Nutrition
Serving: 1120g | Calories: 335kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 210mg | Potassium: 105mg | Fiber: 1.2g | Sugar: 25g | Vitamin A: 150IU | Vitamin C: 0.5mg | Calcium: 40mg | Iron: 2mg