Sourdough Apple Cider Donuts
Warm, cozy, and full of fall flavor, these Sourdough Apple Cider Donuts are baked to perfection with reduced apple cider, warm spices, and tangy sourdough discard. Each donut is brushed with butter and rolled in cinnamon sugar, making them a soft, fluffy treat that’s bursting with autumn sweetness. This easy baked donut recipe is perfect for using up sourdough discard while creating the ultimate fall dessert for breakfast, brunch, or a cozy afternoon snack.
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Servings: 16 donuts
Equipment
- donut pan
Ingredients
For the Donuts
- 1 ½ cups apple cider reduced to ½ cup
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 5 tablespoons unsalted butter melted
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- ½ cup milk room temperature
- ½ cup sourdough discard room temperature
For the Cinnamon Sugar Coating
- 6 tablespoons unsalted butter melted
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a small saucepan, simmer the apple cider over medium heat until reduced from 1 ½ cups to ½ cup--this will take about 15-20 minutes. Set aside to cool.
- Preheat the oven to 350°F (175°C) and grease your donut pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, whisk together the melted butter, brown sugar, vanilla extract, eggs, milk, and cooled reduced apple cider until smooth.
- Pour the wet ingredients into the large bowl of dry ingredients and gently fold until just combined.
- Stir in the sourdough discard until the batter is smooth—do not overmix.
- Transfer the batter to a piping bag and pipe evenly into the prepared donut pans.
- Bake for 10–13 minutes, or until the donuts spring back when lightly pressed.
- Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
- For the coating, brush each warm donut with melted butter, then roll in the cinnamon sugar mixture until fully coated.
Notes
Storage
- Room Temperature: Store the donuts in an airtight container at room temperature for up to 2 days. They’re best enjoyed the same day for maximum freshness.
- Refrigerator: Keep the donuts in an airtight container in the fridge for up to 5 days. Warm slightly in the microwave or oven before serving to restore softness.
- Freezer: Wrap each cooled donut tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator and brush with melted butter and cinnamon sugar before serving for the best flavor and texture.
Nutrition
Serving: 1donut | Calories: 259kcal | Carbohydrates: 43g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 152mg | Potassium: 83mg | Fiber: 1g | Sugar: 28g | Vitamin A: 288IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1mg
Calories: 259kcal
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