How to Make Apple Cider Donuts with Sourdough Starter
Fall is for apple picking, hot cider, and the real deal when it comes to donuts. These homemade sourdough apple cider donuts are deeply flavorful with a soft, fluffy texture and a crisp edge.
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Servings: 0
Ingredients
- 2 cups of apple cider reduced to ½ cup--SEE BELOW
- ½ cup sourdough discard 100g
- ½ cup whole milk warmed to 110 degrees F. 120g
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- Pinch of clove
- ¼ cup granulated sugar 50g
- ½ cup brown sugar
- 2 ¼ teaspoons active dry yeast
- 2 large eggs lightly beaten
- 8 tablespoons unsalted butter, room temperature 113g
- 5 cups All-purpose flour 600g (to make this with fresh milled wheat—See tips)
- 1 teaspoon kosher salt 5g
- 1 teaspoon vanilla 4.2g
- Coconut oil or a neutral oil like vegetable oil
Cinnamon Sugar Topping
- ½ cup Granulated Sugar 100g
- 1 teaspoon Ground Cinnamon
Instructions
- In a small saucepan, simmer 2 cups of fresh apple cider or homemade apple cider over low heat until it's reduced to about ½ cup. This takes around 30 minutes. Cool before using.
- Activate the yeast: In a small bowl, combine the warm milk with a pinch of sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until it turns foamy. (This helps make your donuts light and fluffy rather than dense.)
- Mix the wet ingredients: In a large bowl of a stand mixer fitted with a dough hook, combine the sourdough discard, apple cider, warm milk with activated yeast, sugar, brown sugar, eggs, softened butter, and vanilla extract. Mix until smooth.
- In a separate medium bowl, stir together the flour, cinnamon, nutmeg, allspice, pinch of clove, and salt.
- Gradually add the dry ingredients to the wet mixture. Mix on low until just combined. The dough should be slightly sticky but holding its shape.
- Turn the mixer to medium and knead for about 5 minutes. The dough should pull away from the sides and bottom of the bowl while still feeling tacky. (See Notes) Transfer the dough to a greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm spot until doubled in size, about 1 hour.
- Optional: For deeper sourdough flavor, cover and refrigerate the dough overnight for a long, slow fermentation.
- On a floured surface, roll the dough out, or pat out with hands to about ½ inch thick. If it sticks, dust the top with more flour. Use a donut cutter (or two round cookie cutters—a larger one and a smaller one for the donut holes) to shape your donuts. Place them on parchment paper, spaced apart so they have room to puff up.
- Cover the shaped donuts with a damp towel and let them rest for about 1 hour in a warm spot.
- Add about 2–3 inches of coconut oil to a heavy-bottomed pot, Dutch oven, or deep fryer. Heat it to 350°F. (See TIPS for best results.) Carefully lower each donut into the hot oil. Fry for 1–2 minutes per side, or until golden brown. Use a slotted spoon to transfer them to a paper towel-lined tray to drain.
- Mix the granulated sugar and cinnamon together in a small bowl to make the coating. While the donuts are still warm, toss them in the cinnamon-sugar mixture one at a time until evenly coated and place on a wire rack. Serve and enjoy!
Notes
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- You can use apple juice as a substitute for apple cider, but I highly recommend making the cider—it truly enhances the flavor profile and takes the recipe to the next level!
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- This recipe was developed for all-purpose flour, which gives a soft, fluffy texture that’s easy to work with. If you prefer to use fresh milled hard white wheat, note that it absorbs more liquid — start with 560g of flour and be prepared to add 1–2 tablespoons extra if the dough feels too sticky after resting.
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- If it’s too dry, add a bit of warm water (1 tablespoon at a time) to the donut batter. If it’s too wet, sprinkle in more flour (also 1 tablespoon at a time) until you reach that “soft and slightly sticky” sweet spot.