Sourdough Apple Cider Donuts | Fried or Baked Recipe

Stack of glazed sourdough apple cider donuts on a white plate with apples in the background

5 from 2 votes

Sourdough Apple Cider Donuts | Fried or Baked Recipe

These sourdough apple cider donuts are made with reduced apple cider, warm spices, and active starter or discard, fried golden or baked soft. Finish with cinnamon sugar or apple cider spice glaze for the perfect fall morning.

Prep Time45

Cook Time15

Rest Time3

Total Time4

Course: Breakfast, Brunch, Desserts

Cuisine: American, Cottage Style

Servings: Donuts

Calories: 1037kcal

Author: Emily Rider

Equipment

1 Small saucepan
1 Large mixing bowl or stand mixer
1 Rolling Pin
1 Donut Cutter
1 Candy Thermometer
1 Dutch Oven or deep , heavy bottom pot
1 Wire cooling rack with pan

Ingredients

Dough

½ cup whole milk warmed to 110 to 120 degrees Fahrenheit, 120 grams
1 cup apple cider reduced to 1/2 cup, 120 grams
4 tablespoons unsalted butter melted and cooled, 57 grams
1 large egg 50 grams
½ cup granulated sugar 100 grams
½ cup brown sugar lightly packed, 110 grams
4 cups all-purpose flour unbleached, 480 grams
1 cup sourdough starter or discard 180 to 240 grams
1 teaspoon ground cinnamon 3 grams
1 and 1/2 teaspoons apple pie spice 4 grams
1 teaspoon fine salt 6 grams

Oil For Frying

4 to 5 cups vegetable oil or coconut oil amounts vary by pot size, minimum 2 inches depth

Apple Pie Spice Sugar Coating

1 cup granulated sugar 200 grams
1 tablespoon apple pie spice or ground cinnamon 8 grams

Apple Cider Spice Glaze

For the Apple Cider Spice Glaze
1 cup powdered sugar sifted, 120 grams
2 tablespoons apple cider 30 grams
2 tablespoons whole milk 30 grams
1 and 1/2 teaspoons apple pie spice or cinnamon 4 grams
1 pinch fine salt

Instructions

Reduce the cider – Simmer 1 cup apple cider over medium heat until reduced to half a cup, thick and syrupy. Cool completely before using.
Mix the dry ingredients – Whisk together flour, salt, cinnamon, and apple pie spice in a medium bowl until evenly combined.
Combine the wet ingredients – Whisk starter or discard with egg, warm milk, cooled reduced cider, melted butter, granulated sugar, and brown sugar until smooth.
Bring the dough together – Gradually add dry ingredients to wet, mixing until a soft slightly tacky dough forms and pulls away from the bowl sides.
Knead the dough – Knead with a dough hook or by hand on a lightly oiled surface for 8 to 10 minutes until smooth and elastic.
Bulk ferment with stretch and folds – Transfer to a lightly oiled bowl, cover, and rest 30 minutes. Perform four rounds of stretch and folds, resting 30 to 45 minutes between each. Let rise 3 to 4 hours until puffy. For deeper flavor refrigerate 8 hours or overnight.
Shape the donuts – Roll chilled dough on a lightly floured surface to one quarter to one half inch thick. Cut donuts and holes, arrange on parchment, and refrigerate 30 minutes while heating oil or preheating oven.
To fry – Heat oil in a Dutch oven to 375 to 380 degrees Fahrenheit. Fry two to three donuts at a time for two to three minutes per side until deep golden brown. Drain on a wire rack.
To bake – Preheat oven to 375 degrees Fahrenheit. Bake on a parchment-lined sheet for 10 to 15 minutes until golden and set.
Make the cinnamon sugar coating – Stir granulated sugar and apple pie spice together in a shallow bowl. Roll warm donuts until fully coated.
Make the apple cider glaze – Whisk sifted powdered sugar with apple cider, whole milk, apple pie spice, and a pinch of salt until glossy and pourable. Dip warm donuts and set on a rack to set.
Serve warm – These are best slightly warm. A few minutes in a low oven or air fryer brings back that fresh texture if serving later.

Notes

Starter or discard – Active peaked starter for a same-day bake with lighter texture. Sourdough discard for an overnight rest with deeper flavor. Both produce a tender, flavorful donut.

Oil temperature – Keep oil steady at 375 to 380 degrees Fahrenheit. A candy thermometer makes this consistent. Fry two to three donuts at a time maximum to maintain temperature.

Apple cider reduction – Start with 1 cup and simmer until half a cup remains. The cider is ready when thick, glossy, and the kitchen smells like warm spiced apples. Cool completely before adding to dough.

Freezing – Freeze uncoated baked or fried donuts individually wrapped for up to one month. Thaw overnight in the refrigerator, warm in a 300 degree oven, then coat before serving.

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