Apple Cider Sourdough Donuts
These soft, apple-spiced sourdough donuts are infused with apple cider and coated in apple-cinnamon sugar for the ultimate fall treat. Made with sourdough discard, they’re tender, flavorful, and the kind of fall bake that’s best enjoyed warm with a glass of cider. A new family tradition in the making!
Ingredients
- 70 gramsapple cider ((see recipe notes) about 5 tablespoons)
- 120 gramssourdough discard (about 1/2 cup)
- 110 gramsbrown sugar (about 1/2 cup)
- 50 gramsgranulated sugar (about 1/4 cup)
- 65 gramssour cream (about 1/4 cup)
- 2 largeeggs (about 100 grams)
- 55 gramsunsalted butter (melted)
- 425 gramsall-purpose flour (about 3 1/4 cups)
- 10 gramsbaking powder (about 2 teaspoons)
- 3 gramsbaking soda (about 1/2 teaspoon)
- 4 gramssalt (about 1/2 teaspoon)
- 4 gramsground cinnamon (about 1 teaspoon)
- 2 gramsground nutmeg (about 1/2 teaspoon)
- 1 gramground ginger (about 1/4 teaspoon)
- coconut oil for frying
- 200 gramsgranulated sugar (about 1 cup)
- 25 gramsfreeze dried apples (blended into powder, about 1 oz)
- 12 gramsground cinnamon (about 1 tablespoon)
- salt
Directions
- 1
In the bowl of stand mixer or using a hand mixer, mix together the apple cider, sourdough discard, brown sugar and granulated sugar until combined. Add the sour cream, eggs, and melted butter. Beat until smooth.
- 2
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until a thick, sticky dough forms and all of the flour is fully incorporated.
- 3
Lightly flour a parchment-lined 18x13-inch baking sheet. Turn the dough out onto the parchment, sprinkle with flour, and gently press into a rectangle about ¼-inch thick. Use floured hands to keep the dough from sticking to you as you work. Note: You can place another piece of parchment on top of the dough and gently roll it out with a rolling pin if you prefer, though pressing with your hands is simpler.
- 4
Cover the dough with plastic wrap and chill the dough in the freezer for 20–30 minutes or in the refrigerator for 1 hour.
- 5
While the dough chills, prepare the coating by blending (or finely crushing) freeze-dried apples into a fine powder. In a medium bowl, mix the apple powder with granulated sugar, cinnamon, and a pinch of salt. Set aside.
- 6
Shortly before pulling the donuts out of the freezer, prepare the oil for frying. Pour about 3 inches of coconut oil (or canola/vegetable oil) into a deep, heavy-bottomed pot. Heat the oil to 330–350ºF, checking with a thermometer to maintain the temperature. Note: If you don’t have a thermometer, test the oil by dropping in a small piece of dough or a donut hole. It should sizzle and rise to the surface within a few seconds and take about 1–2 minutes per side to brown and cook.
- 7
Remove the dough from the freezer and work quickly, cutting it into 3–4-inch circles. Use a 1-inch cutter to cut out the centers. Re-roll scraps as needed to make about 15–18 donuts plus about 30 donut holes. These donuts are much easier to transport and fry when chilled. If the dough starts to warm up and becomes sticky or difficult to handle, place it back in the fridge to firm up before continuing.
- 8
Fry the donuts in batches, about 2 minutes per side, until golden brown. Flip halfway through using a slotted spoon or wooden dowel. If your donuts brown too quickly, add a little more oil to the pot to help bring the temperature down, and lower the heat slightly to keep the oil in the right range. Once donuts are golden brown, transfer to a cooling rack to cool for about 5 minutes.
- 9
After 5 minutes, toss the donuts and donut holes in the apple cinnamon sugar until well coated. Serve warm with apple cider. Enjoy!