Apple Cider Sourdough Doughnuts-Tangy & Sweet

Apple Cider Sourdough Doughnuts are a truly magical creation that bridges the comforting embrace of autumn with the delightful tang of fermented goodness. Imagine biting into a cloud-like doughnut, its exterior kissed by a warm spice glaze, yielding to an impossibly tender interior infused with the soul-warming essence of apple cider. This isn’t just another sweet treat; it’s an experience. The subtle, complex flavors that develop from the sourdough starter elevate these apple cider sourdough doughnuts beyond the ordinary, offering a depth that will leave you utterly captivated. They’re perfect for a cozy morning indulgence, an impressive brunch offering, or simply a moment of pure, unadulterated joy. Get ready to fall in love with these extraordinary apple cider sourdough doughnuts!

Apple Cider Sourdough Doughnuts

There’s something incredibly comforting about a warm, freshly fried doughnut. And when you combine that with the tangy depth of sourdough and the sweet, spiced embrace of apple cider, you have a truly special treat. These Apple Cider Sourdough Doughnuts are my absolute favorite way to use up a bit of sourdough discard and elevate a classic. The sourdough starter lends a wonderful chewiness and a subtle tang that perfectly balances the sweetness of the apple cider and cinnamon. They’re not overly complicated, and the aroma that fills your kitchen as they fry is simply divine. Let’s get started!

Ingredients:

• ½ cup apple cider
• 2 tbsp + ½ cup sugar (separated)
• 1 tsp active dry yeast
• 1/2 cup 100% hydration sourdough discard
• 3 tbsp butter (melted)
• 1 egg
• ½ tsp vanilla extract
• 2+ 1/4 cups all-purpose flour
• 2 tsp ground cinnamon* (divided )
• 1/8 tsp ground allspice *
• 1/4 tsp ground nutmeg*
• 1/8 tsp ground cardamom*
• ½ tsp kosher salt

Dough Preparation

The first step to creating these delightful doughnuts is to activate our yeast and begin building the dough. In a small bowl, gently warm your apple cider. It should be lukewarm, around 100-110°F (38-43°C) – too hot and you’ll kill the yeast, too cold and it won’t activate. Stir in the 2 tablespoons of sugar and the active dry yeast. Give it a gentle whisk and let it sit for about 5-10 minutes. You should see it become foamy and bubbly, which is a sign your yeast is alive and ready to go.

In a larger mixing bowl, combine your sourdough discard, melted butter, egg, and vanilla extract. Whisk these together until well combined. Now, pour in the activated yeast mixture. Give it another quick whisk to incorporate everything.

Next, it’s time to add the dry ingredients. In a separate bowl, whisk together the all-purpose flour, 1 ½ teaspoons of the ground cinnamon, the ground allspice, ground nutmeg, ground cardamom, and kosher salt. Adding the spices to the flour helps distribute them evenly throughout the dough. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes. This is where you develop the gluten, which will give your doughnuts their lovely texture. The dough should become smooth and elastic. It might be a little sticky at first, but resist the urge to add too much extra flour; a little stickiness is okay.

First Rise

Now, we need to let our sourdough magic happen. Lightly grease a clean bowl with a touch of oil or cooking spray. Place the kneaded dough into the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for about 1 to 1.5 hours, or until it has roughly doubled in size. The sourdough discard will contribute to this rise, though it might not be as dramatic as a yeasted-only dough. A warm spot can be near a preheating oven, on top of your refrigerator, or in a slightly warmed (then turned off) oven.

Shaping and Second Rise

Once the dough has had its first rise, gently punch it down to release the air. Turn the dough out onto a lightly floured surface again. Roll out the dough to about ½-inch thickness. Using a doughnut cutter or two different sized round cutters (one larger for the outer ring, one smaller for the center hole), cut out your doughnuts. You can reroll the scraps once to make more doughnuts, but be careful not to overwork the dough.

Place the cut doughnuts onto parchment-lined baking sheets, leaving some space between them. You can also make doughnut holes by simply rolling small portions of dough into balls. Cover the doughnuts loosely with plastic wrap or a clean kitchen towel and let them rest for another 30-45 minutes. This second rise will make them light and airy, ensuring they puff up beautifully when fried.

Frying the Doughnuts

This is the exciting part! In a heavy-bottomed pot or Dutch oven, heat about 2-3 inches of neutral oil, such as canola or vegetable oil, to 350°F (175°C). It’s important to maintain a consistent temperature for even cooking. Use a thermometer to monitor the oil temperature; if it’s too low, the doughnuts will be greasy, and if it’s too high, they’ll burn on the outside before cooking through.

Carefully lower 2-3 doughnuts at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, or until they are golden brown and puffed up. Use a slotted spoon or spider strainer to gently flip them. Once golden on both sides, remove them from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining doughnuts.

Glazing and Finishing

While the doughnuts are still warm, it’s time to get them coated in deliciousness. In a shallow bowl, whisk together the remaining ½ cup sugar and the remaining ½ teaspoon of ground cinnamon. This is your cinnamon-sugar coating. Gently toss the warm doughnuts in this mixture until they are evenly coated. Alternatively, you can make a simple apple cider glaze by whisking together ½ cup powdered sugar with 1-2 tablespoons of apple cider until you reach your desired consistency. Dip the warm doughnuts into the glaze and let them set on a wire rack.

These Apple Cider Sourdough Doughnuts are best enjoyed fresh, ideally within a few hours of being made. The combination of the tender sourdough crumb, the warm apple cider flavor, and the sweet, spiced coating is truly irresistible. Enjoy every bite!

Conclusion:

And there you have it! We’ve journeyed through the delightful process of creating these incredible apple cider sourdough doughnuts, and I truly hope you’re as excited to make them as I am to eat them! The beauty of this recipe lies in the perfect marriage of tangy sourdough starter with the sweet, spiced essence of apple cider. This combination creates a doughnut that’s wonderfully complex in flavor, with a tender, airy crumb that’s simply irresistible. They offer a sophisticated twist on a classic treat, making them perfect for a cozy brunch, a special occasion, or just an indulgent afternoon snack.

To serve, these apple cider sourdough doughnuts are divine dusted with cinnamon sugar, glazed with a simple vanilla icing, or even drizzled with a caramel sauce. For variations, consider adding a pinch of nutmeg or cardamom to the dough for an extra layer of warmth, or even incorporating finely chopped candied ginger. Don’t be shy about experimenting! I truly encourage you to give this recipe a try. The reward of warm, homemade doughnuts with that signature sourdough tang is absolutely worth it. Happy baking!

Frequently Asked Questions:

Can I use regular active dry yeast instead of sourdough starter?

While this recipe is specifically designed for sourdough starter to achieve its unique tang and texture, you could technically adapt it. However, you would lose the characteristic sourdough flavor and might need to adjust the leavening time and amount of yeast. It wouldn’t be an apple cider sourdough doughnut anymore, but a yeasted version.

My sourdough starter is very liquidy. Will that affect the doughnuts?

A very liquidy starter might introduce a bit too much moisture. If yours is significantly more liquid than a thick pancake batter, you might want to let it sit out to dehydrate slightly, or even feed it a bit more flour than water for its last feeding before using it in the recipe. This ensures a better dough consistency.

How should I store leftover doughnuts?

For the best texture, it’s ideal to enjoy these doughnuts fresh. However, if you have leftovers, store them in an airtight container at room temperature for up to two days. They will soften slightly over time, but are still delicious!

Apple Cider Sourdough Doughnuts

Deliciously tangy sourdough doughnuts infused with the warm flavors of apple cider and spices.

Prep Time
30 Minutes

Cook Time
10 Minutes

Total Time
40 Minutes

Servings
12 doughnuts

Ingredients

• ½ cup apple cider
• 2 tbsp + ½ cup sugar (separated)
• 1 tsp active dry yeast
• 1/2 cup 100% hydration sourdough discard
• 3 tbsp butter (melted)
• 1 egg
• ½ tsp vanilla extract
• 2+ 1/4 cups all-purpose flour
• 2 tsp ground cinnamon (divided)
• 1/8 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cardamom
• ½ tsp kosher salt

Instructions

1. Step 1
   In a small bowl, warm apple cider slightly (about 100-110°F). Stir in 2 tbsp sugar and active dry yeast. Let sit for 5-10 minutes until foamy.
2. Step 2
   In a large bowl, combine sourdough discard, melted butter, egg, and vanilla extract. Whisk until well combined.
3. Step 3
   Add the foamy yeast mixture to the wet ingredients. Gradually add the all-purpose flour, cinnamon, allspice, nutmeg, cardamom, and kosher salt. Mix until a shaggy dough forms.
4. Step 4
   Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
5. Step 5
   Punch down the dough and roll it out to ½ inch thickness on a floured surface. Cut out doughnuts using a doughnut cutter or two round cutters of different sizes.
6. Step 6
   Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry doughnuts in batches for 1-2 minutes per side, until golden brown.
7. Step 7
   While doughnuts are frying, combine ½ cup sugar and the remaining 2 tsp cinnamon in a shallow dish.
8. Step 8
   Drain fried doughnuts on a wire rack over paper towels. While still warm, toss in the cinnamon-sugar mixture until evenly coated.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.