Simple Sourdough Apple Cider Donuts with Sourdough Discard

One of my favorite fall traditions is going to local apple orchards and getting fresh apple cider and apple cider donuts. Which is one of the reasons why I decided to make my own apple cider donuts. The other reason is that I’m currently pregnant and apple cider donuts aren’t in season yet. So, I decided to take matters into my own hands by making simple sourdough apple cider donuts with some of my sourdough discard.

Also, I would like to note that these donuts were a hit in my home! My husband and daughter both love them, as well as my mom and sisters. Therefore, I’m sure your family will love them too!

These donuts are baked, so no need to deal with super hot oil. Also, they don’t take long to make at all. You could have them done in under 30 minutes! Additionally, you now have another way to use your perfectly good sourdough discard instead of throwing it out.

In addition, these delightful treats seem to be not only seasonal, but also regional. I know that they can defiantly be found here in the Midwest, and I have also heard of the in the New England region. However, I haven’t heard about them being sold anywhere else.

What do sourdough apple cider donuts taste like?

Like most baked goods, these donuts taste best when still warm and fresh out of the oven. The donuts have a nice balanced taste of sweetness and apple cider. They are also moist and are light with notes of cinnamon and sugar.

Why bake instead of fry the sourdough apple cider donuts?

One reason that I chose to bake my donuts is because I didn’t want to mess around with hot oil. I am a mom of one, soon to be two, and my toddler loves to hang out with me in the kitchen. So, I feel safer when I don’t have to fry anything with her around. Also, baking is said to be healthier. A lot of the fats that are conventionally used can, some studies show, cause inflammation.*

*I’m not a doctor or health care professional. Please, do your own research about fats and inflammation.

Can I use sourdough starter instead of sourdough discard?

Yes, you can use starter. I like to use my sourdough discard though because I would have to get rid of it anyway. You should be able to use the same measurements if you use your starter.

Tips for making sourdough apple cider donuts.

Make sure all of your normally cool ingredients are room temperature. This will help all the ingredients to mix together a bit better.

Mix your sugar and butter together to create a “creaming process,” which helps the donut batter to have a good texture and rise properly. For more on that click here.

Let the batter be a little clumpy. It will turn out just fine! Over mixing might change the texture.

When the donuts are done in the oven, they will have a spongy, springy feel to them.

What if I don’t have a donut pan?

Also, you could use a muffin pan and aluminum foil. To do this, line the cavities of the muffin pan with some aluminum foil and add an aluminum foil ball in the center of each cavity. Furthermore, this will give you donut shapes.

How many sourdough apple cider donuts does this recipe make?

It makes about 12 big donuts or 24 mini donuts. I used a mini donut silicone pan and so I got 24 donuts.

Baking equipment needed

Donut Pan

Cooling Rack

Measuring Cups and Spoons

Ziplock Bag

Scissors

Mixing Bowls

Mixing Spoon

Whisk

Tongs (optional)

Ingredients

Apple Cider Donut Batter

1/2 cup of cane sugar

1 teaspoon of nutmeg

1/2 cup of brown sugar

1 tablespoon of cinnamon

1 teaspoon of salt

2 cups of all purpose flour

1 1/2 teaspoons of baking powder

1/2 cup of sourdough discard

1/2 cup of unsalted butter

3/4 cup of apple cider

1/2 cup of sour cream

1 teaspoon of vanilla extract

1 egg

Donut Topping

About 6 tablespoons of melted butter

Sugar and cinnamon to taste ( I used about 1/4 cup of sugar and 1 teaspoon of cinnamon)

How to make sourdough apple cider donuts

First, preheat your oven to 350 degrees Fahrenheit. Then, take your butter, apple cider, sour cream, and egg out of the fridge, if you haven’t already, so that they are all at least room temperature.

Next, mix together the nutmeg, cinnamon, salt, flour, and baking powder in a bowl and set aside.

And then, whisk the sourdough discard, apple cider, sour cream, vanilla extract and the egg together. It’s alright if this mixture looks a little clumpy. Be sure not to overmix!

Then, melt the butter and mix the cane sugar and brown sugar into the butter. Now add the sourdough discard mixture to the nutmeg mixture and mix everything together. Next, add the butter mixture to the batter. Again, make sure that you don’t overmix!

Now, grease the donut pan. Add the batter to a Ziplock bag and cut a small corner off of one of the sides. Squeeze the batter into each donut cavity so that the cavities are 1/2 to 3/4 full. Then, put the donuts into the oven for about 12 minutes. You can tell that the donuts are done baking when they feel springy/ spongy to the touch.

While the donuts are cooking, melt the 6 tablespoons of butter. Then add sugar and cinnamon to a separate bowl.

After, the donuts are done baking, pull them out of the oven and let them cool down for a few minutes before removing them from the donut pan.

Next, using tongs, or even your hands, dip the donuts into the butter. Additionally, you could just do one side of the donut, that’s what I did, or both sides. Then, take the donut and dip it into the sugar/cinnamon mixture.

Finally, enjoy your freshly baked sourdough apple cider donuts!

How to store the sourdough apple cider donuts.

These donuts can be stored in a sealed container for a few days or in the fridge. They are best if eaten up to 3 days after they are baked.

Also, your donuts might leak a little bit while in an air tight container in the fridge. This is due to a build up of condensation. To help with the extra liquid, place a paper towel or clean tea towel at the bottom of the container. Additionally, make sure that the donuts are completely cooled down before putting them in the fridge.

Simple Sourdough Apple Cider Donuts with Sourdough Discard

Lydia

An easy recipe that allows you to use up your sourdough discard. This recipe is a perfect Autumn, or anytime, treat!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Topping Time 10 minutes mins

Total Time 32 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 people

Equipment

• Donut Pan
• Cooling Rack
• Measuring cups and spoons
• Ziplock Bag
• Scissors
• Mixing Bowls
• Mixing Spoon
• Whisk
• Tongs (optional)

Ingredients

  

• Apple Cider Donut Batter
• 1/2 cup of cane sugar
• 1 teaspoon of nutmeg
• 1/2 cup of brown sugar
• 1 tablespoon of cinnamon
• 1 teaspoon of salt
• 2 cups of all purpose flour
• 1 1/2 teaspoons of baking powder
• 1/2 cup of sourdough discard
• 1/2 cup of unsalted butter
• 3/4 cup of apple cider
• 1/2 cup of sour cream
• 1 teaspoon of vanilla extract
• 1 egg
• Donut Topping
• About 6 tablespoons of melted butter
• Sugar and cinnamon to taste I used about 1/4 cup of sugar and 1 teaspoon of cinnamon

Instructions

 

• First, preheat your oven to 350 degrees Fahrenheit. Then, take your butter, apple cider, sour cream, and egg out of the fridge, if you haven’t already, so that they are all at least room temperature.
• Next, mix together the nutmeg, cinnamon, salt, flour, and baking powder in a bowl and set aside.
• And then, whisk the sourdough discard, apple cider, sour cream, vanilla extract and the egg together. It’s alright if this mixture looks a little clumpy. Be sure not to overmix!
• Then, melt the butter and mix the cane sugar and brown sugar into the butter. Now add the sourdough discard mixture to the nutmeg mixture and mix everything together. Next, add the butter mixture to the batter. Again, make sure that you don’t overmix!
• Now, grease the donut pan. Add the batter to a Ziplock bag and cut a small corner off of one of the sides. Squeeze the batter into each donut cavity so that the cavities are 1/2 to 3/4 full. Then, put the donuts into the oven for about 12 minutes. You can tell that the donuts are done baking when they feel springy/ spongy to the touch.
• While the donuts are cooking, melt the 6 tablespoons of butter. Then add sugar and cinnamon to a separate bowl.
• After, the donuts are done baking, pull them out of the oven and let them cool down for a few minutes before removing them from the donut pan.
• Next, using tongs, or even your hands, dip the donuts into the butter. Additionally, you could just do one side of the donut, that’s what I did, or both sides. Then, take the donut and dip it into the sugar/cinnamon mixture.
• Finally, enjoy your freshly baked sourdough apple cider donuts!

Notes

These donuts can be stored in a sealed container for a few days or in the fridge. Also, they are best if eaten up to 3 days after they are baked.

Make sure all of your normally cool ingredients are room temperature. This will help all the ingredients to mix together a bit better.

Mix your sugar and butter together to create a “creaming process,” which helps the donut batter to have a good texture and rise properly.

Let the batter be a little clumpy. It will turn out just fine! Over mixing might change the texture.

When the donuts are done in the oven, they will have a spongy, springy feel to them.

Shop this blog post!

Measuring Cups and Spoons -A beautiful, durable set!

Donut Pan -I really love this silicone mini donut pan!

Tongs -These tongs came in handy when I had to dip the donuts into the toppings!

If you made this recipe, feel free to comment below how it went!

Also, be sure to check out my other recipes including my Simple Pineapple Coconut Cream Pie!