Sourdough Apple Cider Donuts

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These sourdough apple cider donuts are made with fresh apple cider, sourdough discard, and fall spices like cinnamon and apple pie spice.

Prep Time25

Cook Time8

Total Time33

Course: Breakfast

Cuisine: American

Servings: donuts

Calories: 334kcal

Author: Joy Kincaid

Equipment

Ingredients

For the Reduced Apple Cider

2½ cups fresh apple cider 600ml

For the Donuts

220 grams all-purpose flour about 1 3/4 cups, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
1/4 teaspoon salt
120 grams sourdough discard about 1/2 cup, unfed
120 grams full-fat sour cream about 1/2 cup, room temperature
28 grams unsalted butter 2 tablespoons, melted and cooled slightly
40 grams neutral oil like avocado or vegetable oil, 3 tablespoons
1 large egg room temperature
100 grams light brown sugar 1/2 cup, packed
100 grams granulated sugar 1/2 cup
1 teaspoon vanilla extract
120 grams reduced apple cider 1/2 cup, cooled

For the Butter Coating

85 grams unsalted butter 6 tablespoons, melted

For the Apple Pie Spice Sugar

200 grams granulated sugar 1 cup
1 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
Pinch of salt

Instructions

Pour the apple cider into a small saucepan and bring to a gentle simmer over medium-low heat. Continue simmering until the cider has reduced and the flavor is noticeably concentrated, approximately 20–30 minutes. The exact time will vary depending on the size of your saucepan and heat level.
Remove the cider from the heat and allow it to cool completely. Once cooled, weigh the reduction. You need 120g (½ cup) of reduced cider for the recipe. If you have more than 120g, return it to the saucepan and continue reducing. Allow it to cool completely and weigh again. If you have slightly less than 120g, add enough fresh apple cider to bring it to 120g. Set aside.
Preheat the oven to 350°F. Generously spray two 6-cavity donut pans with nonstick baking spray. If you only have one pan, the donuts can be baked in batches.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, apple pie spice, and salt.
In a large bowl, whisk together the sourdough discard, sour cream, melted and slightly cooled butter, oil, egg, brown sugar, granulated sugar, and vanilla until smooth and well combined. Add the cooled reduced apple cider and whisk until fully incorporated.
Add the dry ingredients to the wet ingredients in two additions, gently whisking after each addition until just incorporated. Switch to a rubber spatula and gently fold until no dry streaks remain. Do not overmix. The batter will be thick but easily pipeable, similar to a thick muffin or pancake batter.
Transfer the batter to one or two large piping bags. For easier handling and less mess, divide the batter between two piping bags rather than filling one bag completely. Pipe the batter evenly into the prepared donut cavities, filling each about two-thirds full. Depending on how generously the cavities are filled, the recipe will yield approximately 12–15 donuts.
Bake for 8–11 minutes, beginning to check at 8 minutes. The donuts are done when the tops spring back when gently pressed, a toothpick inserted into the center comes out clean, and the center reaches approximately 200–203°F on an instant-read thermometer.
Baking time can vary depending on the color and material of your donut pan. If using dark-colored donut pans, begin checking the donuts early, as they may bake more quickly.
Allow the donuts to cool in the pan for 2–3 minutes, then carefully transfer them to a wire rack. If baking in batches, allow the pan to cool completely before spraying and filling it with the remaining batter.
While the donuts are cooling, combine the granulated sugar, cinnamon, apple pie spice, and salt in a shallow bowl.
While the donuts are still slightly warm or at room temperature, brush both sides generously with the melted butter. Immediately place each donut in the apple pie spice sugar and turn to coat both sides thoroughly.

Notes

This recipe was tested using Martinelli's Gold Medal Apple Cider, which was chosen because it is a fresh cider that is readily available in many grocery stores. Other fresh apple ciders can be used, but the flavor and sweetness may vary slightly between brands.
For the best flavor and texture, use relatively fresh sourdough discard that is no more than 3–4 days old and has been refrigerated between feedings. Very old discard can develop a stronger acidic flavor that may be more noticeable in the finished donuts.
Bring the sourdough discard, sour cream, and egg to room temperature before mixing. This helps the ingredients incorporate evenly and prevents the melted butter from firming up when combined with cold ingredients.
Don't overmix the batter once the flour is added. Mix just until the dry ingredients are incorporated to keep the donuts tender and cakey.
The batter will be thick but pipeable, similar to a thick muffin or pancake batter. It should not be stiff enough to scoop or shape like dough.
A large piping bag makes filling the donut pans much easier. Because this recipe produces a generous amount of batter, dividing it between two 16-inch piping bags makes the process cleaner and easier than filling one bag completely.
To easily fill a piping bag, place the open bag inside a large cup or tumbler and fold the top of the bag over the rim. This keeps the bag open and stable while you spoon in the batter.
If baking the donuts in batches, allow the donut pan to cool completely before spraying and filling it again. The pan's temperature can significantly affect the baking time of subsequent batches.
The reduced cider should be weighed after it has cooled to determine the final amount. This accounts for any additional moisture loss that occurs as the hot reduction cools. The recipe requires 120g of reduced cider.
If the cooled cider reduction weighs more than 120g, continue reducing it until you reach 120g. If it weighs slightly less than 120g, add enough fresh cider to bring it back to 120g.
If you don't have apple pie spice, you can make your own with a few spices, or just use cinnamon and sugar.

How to Store:

Store completely cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, although the donuts have the best texture when enjoyed at room temperature or gently reheated.

Donuts can be frozen, coated or uncoated, for up to 2 months. Thaw at room temperature and warm briefly in the microwave or oven before serving. If the cinnamon sugar coating has absorbed into the donut during freezing, brush lightly with melted butter and toss in fresh apple pie spice sugar.

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