Sourdough Apple Cider Donuts
These baked sourdough donuts are tender, spiced, and filled with deep apple flavor — the perfect autumn indulgence.
At a Glance
Loaf Style: Baked cake-style donuts
Skill Level: Beginner
Total Time: ~1½ hours
Prep Time: ~20 minutes
Yield: 12 donuts
Hydration: N/A
Bake Temp: 350°F / 175°C
Baking Vessel: Donut pan (lightly greased)
Ingredients
For the Donuts
200g sourdough discard (unfed)
240ml apple cider (reduced to 120ml)
100g brown sugar
60g neutral oil or melted butter
1 large egg
1 tsp vanilla extract
180g all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
½ tsp salt
For the Cinnamon Sugar Coating
60g granulated sugar
1 tsp ground cinnamon
30g melted butter (for brushing)
Instructions
Reduce the Cider
1. In a small saucepan, simmer the apple cider over medium heat until it reduces to 120ml (about ½ cup). Set aside to cool.
Mix the Batter
2. Preheat oven to 350°F / 175°C. Lightly grease your donut pan.
3. In a mixing bowl, whisk together the reduced cider, sourdough discard, sugar, oil, egg, and vanilla.
4. In another bowl, whisk together flour, baking powder, baking soda, spices, and salt.
5. Fold dry ingredients into wet, mixing until just combined.
Bake
6. Spoon or pipe the batter evenly into the donut wells, filling each about ¾ full.
7. Bake for 12–15 minutes, or until puffed and golden and a toothpick comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Cinnamon Sugar Finish
9. While donuts are still warm, brush with melted butter and toss in the cinnamon sugar mixture.
10. Best enjoyed fresh, but they keep well for 1–2 days in an airtight container.
Visual Cues
Donuts should be evenly risen with a soft cake-like crumb.
Cinnamon sugar should coat the surface generously without melting.
Why This Works
Reducing the cider intensifies its apple flavor, while the sourdough discard adds complexity without overpowering. The blend of fall spices enhances the nostalgic flavor, and baking (rather than frying) makes them easy and less messy.
