These Sourdough Apple Cider Donuts are a tasty treat that combines the tangy flavor of sourdough with warm apple spices. They’re perfectly soft and a little sweet, making them hard to resist!
One bite and I’m taken back to autumn days, where the smell of apples fills the air. I love enjoying them fresh, with a sprinkle of cinnamon sugar on top for the ultimate yummy experience! 🍏🍩
Key Ingredients & Substitutions
Sourdough Starter: Active, unfed sourdough starter is essential for that unique tang. If you don’t have any, you can use plain yogurt or buttermilk as a substitute. Just note the flavor won’t be the same, but it will still be delicious!
Apple Cider: Look for fresh, unfiltered apple cider for the best flavor. If you’re in a pinch, you can use apple juice or even pear juice, but the spice profile will change slightly.
Flour: All-purpose flour works best here, but you could try whole wheat flour for a nuttier flavor. Just remember, it may make the donuts denser.
Spices: Cinnamon, nutmeg, and cloves give this recipe its warm flavor. If you don’t have all these spices, using pumpkin pie spice is a great alternative—just use about two teaspoons for the mix.
How Do I Roll Out and Cut the Donut Dough Without Making a Mess?
Rolling out donut dough can be tricky due to its stickiness. Here’s how to do it smoothly:
- Start by lightly sprinkling flour on your work surface to prevent sticking.
- Flour your rolling pin too! This helps keep the dough from adhering.
- Roll the dough to about 1/2 inch thick carefully, moving it around to add flour underneath as needed.
- Use a well-floured donut cutter or two round cutters to cut the shapes. If the dough sticks, sprinkle a little flour on the cutter before each cut.
- Transfer the cut donuts to a parchment-lined baking sheet to keep them from sticking.
These steps will help you handle the dough easily, keeping your workspace neat and the donuts beautiful!
Delicious Sourdough Apple Cider Donuts Recipe
Ingredients You’ll Need:
For the Donuts:
- 1 cup sourdough starter (active, unfed)
- 1 cup apple cider
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 large egg
- 2 tbsp unsalted butter, melted
- Vegetable oil (for frying)
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
How Much Time Will You Need?
This recipe requires about 15 minutes of active preparation time, plus at least 4 hours to chill (or overnight). The frying takes around 15-20 minutes, and you’ll end up with about 8-10 delightful donuts ready to share (or keep for yourself!)
Step-by-Step Instructions:
1. Reduce the Apple Cider:
Start by pouring the apple cider into a small saucepan. Simmer it over medium heat for about 10-15 minutes until reduced to about 1/3 cup. Once it’s thickened slightly, remove it from the heat and let it cool while you prepare the other ingredients.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt until well combined. This will ensure even flavor throughout your donuts!
3. Prepare the Wet Mixture:
In another bowl, combine the sourdough starter, cooled apple cider, egg, and melted butter. Mix everything together until it’s smooth and incorporated.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix! The dough will be thick and a little sticky. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling helps the flavors develop and makes it easier to handle the dough.
5. Cut Out the Donuts:
After chilling, lightly flour a clean surface and roll out the dough to about 1/2 inch thick. Use a donut cutter or two round cutters (a larger one for the outer ring and a smaller one for the hole) to cut out your donut shapes. Place the cut donuts on a baking sheet lined with parchment paper.
6. Fry the Donuts:
In a deep fryer or large pot, heat the vegetable oil to 350°F (175°C). Fry the donuts in small batches for about 1-2 minutes on each side or until they are golden brown. Use a slotted spoon to transfer the fried donuts to a wire rack lined with paper towels to drain excess oil.
7. Coat with Cinnamon Sugar:
While the donuts are still warm but not too hot to handle, mix together the cinnamon and sugar in a shallow bowl. Toss each donut gently in the cinnamon sugar mixture until fully coated.
8. Serve and Enjoy:
Your Sourdough Apple Cider Donuts are now ready! Serve them warm or at room temperature. Enjoy these delightful treats anytime you need a little sweetness in your day!
These donuts are perfect for fall gatherings, breakfast treats, or just enjoying with a cup of coffee. They’re sure to be a hit! 🍏🍩
Can I Use Active, Fed Sourdough Starter Instead?
Yes, you can use an active, fed sourdough starter! It might give the donuts a slightly more pronounced tang, but they will still turn out delicious. Just ensure your starter is bubbly and at its peak for the best results!
What If I Don’t Have Fresh Apple Cider?
No worries! You can substitute fresh apple cider with apple juice. The flavor will be a bit different, but it will still create a tasty donut. If you can, look for a juice with no added sugars for a more authentic taste.
Can I Prepare the Dough Ahead of Time?
Absolutely! The dough can be made and chilled overnight. Just be sure to cover it tightly in the fridge. This makes it easy to fry fresh donuts the next day for breakfast or a snack!
How Should I Store Leftover Donuts?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them, but they may lose some of their freshness. Reheat them briefly in the microwave or toaster oven for a warm treat!
