The aroma of warm apple cider doughnuts frying in oil is a memory I hold dear from autumn mornings spent at local farms. As the sights and sounds of fall surround us, I find joy in bringing that experience home. Making these apple cider sourdough doughnuts connects me to the season and my loved ones. It’s about turning simple ingredients into something special, filled with flavor and warmth. You’ll feel the magic in each bite of these soft doughnuts, spiced just right, with a hint of cider sweetness. This recipe is unique because it uses sourdough discard, giving the doughnuts a delightful texture and depth of flavor.
why make this recipe
Apple cider sourdough doughnuts are perfect for any occasion. Whether you’re celebrating a fall gathering, enjoying a quiet weekend, or just treating yourself, these doughnuts provide comfort. They’re easy to make and bring the taste of autumn right to your kitchen. The combination of apple cider and spices makes each doughnut a little piece of joy. You’ll find that making them is as gratifying as eating them.
how to make Apple Cider Sourdough Doughnuts
Ingredients
- ½ cup apple cider
- 2 tbsp + ½ cup sugar (separated)
- 1 tsp active dry yeast
- ½ cup 100% hydration sourdough discard
- 3 tbsp butter (melted)
- 1 egg
- ½ tsp vanilla extract
- 2 + ¼ cups all-purpose flour
- 2 tsp ground cinnamon (divided)
- 1/8 tsp ground allspice
- ¼ tsp ground nutmeg
- 1/8 tsp ground cardamom
- ½ tsp kosher salt
Directions
- Heat the apple cider until warm (100-105°F). Add 2 tbsp of sugar, the yeast, and the sourdough discard. Stir to combine and let it rest for 5 minutes.
- Once the yeast is foamy, add the melted butter, egg, and vanilla. Whisk everything together.
- Mix in the flour, nutmeg, allspice, cardamom, salt, and 1 tsp of cinnamon. Stir with a dough whisk or wooden spoon until a shaggy dough forms.
- Transfer the dough to a lightly floured surface. Knead for about 2 minutes until smooth.
- Lightly oil a bowl and place the dough back inside. Cover and let it rise for one hour or until it doubles in size.
- After an hour, turn the dough out onto a lightly floured surface and roll it to ½” thick. Use a round cookie cutter to cut out your doughnut shapes, using a piping tip for the center hole.
- Place doughnuts on a parchment-lined baking sheet and cover with a clean dish towel. Let them rise for another 45 minutes until doubled in size.
- Heat a heavy-bottomed pan with about 2” of oil. When the temperature reaches 350°F, cook the doughnuts for about 45 seconds on each side until golden brown. Don’t crowd the pan.
- Mix the remaining ½ cup sugar and 1 tsp cinnamon in a large bowl. Remove doughnuts from oil, letting excess oil drip off. Toss them in the cinnamon-sugar mixture. Enjoy!
how to serve Apple Cider Sourdough Doughnuts
Serve the doughnuts warm, fresh out of the oil for the best flavor. You can enjoy them plain or dip them in a glaze if you want to make them even sweeter. Pair them with a warm cup of coffee or apple cider for a delightful treat.
how to store Apple Cider Sourdough Doughnuts
Store any leftover doughnuts in an airtight container at room temperature for up to two days. However, they are best enjoyed fresh. If you want to keep them longer, you can freeze them. Just make sure they’re cool, then wrap them tightly in plastic wrap before placing them in a freezer-safe container.
tips to make Apple Cider Sourdough Doughnuts
- Make sure the apple cider is warm but not hot when adding yeast; this helps it bloom properly.
- Knead the dough just enough until it’s smooth to get the right texture.
- Don’t skip the second rise; it’s essential for fluffy doughnuts.
- Use a thermometer to check the oil temperature, ensuring perfect frying results.
variation
You can add chopped apples or nuts to the dough for an extra twist. For a twist on flavor, try using different spices like ginger or using a maple glaze instead of cinnamon sugar.
FAQs
Can I use regular yeast instead of active dry yeast?
Yes, you can use instant yeast in the same amount. Just mix it straight into the dry ingredients.
Can I make these doughnuts ahead of time?
You can prepare the dough and let it rise in the fridge overnight for a slower fermentation, then fry it fresh the next day.
What can I do with leftover sourdough discard?
This recipe is perfect for using up sourdough discard, but you can also try it in pancakes, waffles, or muffins!
Apple Cider Sourdough Doughnuts
Ingredients
Doughnut Base
- ½ cup apple cider Warm, not hot
- 2 tbsp sugar For activating yeast
- 1 tsp active dry yeast Can substitute with instant yeast
- ½ cup 100% hydration sourdough discard
- 3 tbsp butter Melted
- 1 ea egg
- ½ tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tsp ground cinnamon Divided
- 1/8 tsp ground allspice
- ¼ tsp ground nutmeg
- 1/8 tsp ground cardamom
- ½ tsp kosher salt
- ½ cup sugar For coating
Method
Preparation
- Heat the apple cider until warm (100-105°F). Add 2 tbsp of sugar, the yeast, and the sourdough discard. Stir to combine and let rest for 5 minutes.
- Once the yeast is foamy, add the melted butter, egg, and vanilla. Whisk everything together.
- Mix in the flour, nutmeg, allspice, cardamom, salt, and 1 tsp of cinnamon. Stir until a shaggy dough forms.
- Transfer the dough to a lightly floured surface. Knead for about 2 minutes until smooth.
- Lightly oil a bowl and place the dough inside. Cover and let it rise for one hour or until it doubles in size.
- After an hour, roll the dough to ½” thick and cut out doughnut shapes using a round cookie cutter.
- Place doughnuts on a parchment-lined baking sheet and cover with a towel. Let them rise for another 45 minutes until doubled.
Cooking
- Heat a heavy-bottom pan with about 2” of oil to 350°F.
- Fry the doughnuts for about 45 seconds on each side until golden brown. Don’t crowd the pan.
- Remove doughnuts from oil, letting excess oil drip off. Toss in the cinnamon-sugar mixture.
Serving
- Serve warm, fresh out of the oil, plain or with a glaze.