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.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 10g
Notes
Make sure the cider is warm for yeast activation. Knead until smooth, and don’t skip the second rise for fluffy doughnuts. Use a thermometer for oil temperature.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!