Sourdough Apple Cider Donuts (Baked)
These delicious baked sourdough apple cider donuts will be your next favorite sweet fall treat! Made from scratch with apple cider reduction for an intense apple flavor, warm spices of cinnamon, nutmeg, and a touch of cardamon, and held together with a sourdough starter discard dough, these donuts are easy to make and taste delicious.
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Equipment
- donut pan
- large bowl
- small saucepan
- wooden spoon
- plastic bag or piping bag optional
Ingredients
Apple Cider Concentrate
- 1½ cups apple cider reduced to ½ cup of concentrate
Wet Ingredients
- 28 g unsalted butter 2 tbsp
- 1 large egg
- 100 g brown sugar ½ cup
- 100 g sugar ½ cup
- 60 g whole milk ¼ cup
- 1 tsp vanilla extract
- 125 g sourdough starter ½ cup
Dry Ingredients
- 220 g all-purpose flour 1¾ cups
- 1 tsp baking soda
- ¾ tsp baking powder
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- 1 pinch cardamon
- ¼ tsp salt
Cinnamon Sugar Coating Mixture
- 100 g sugar ½ cup
- 1 tsp cinnamon
Instructions
Prepare
- Preheat the oven to 350 degrees.
- Grease the doughnut pans with spray oil
Mix the Sourdough Doughnut Batter
- Combine 28g (2 tbsp) melted butter, 100 g (1/2 cup) brown sugar, and 100 g (1/2 cup) granulated sugar in a large bowl. Next, add 1 large egg, 60 g (1/4 cup) whole milk, concentrated apple cider, 1 tsp vanilla extract, and 125g (1/2 cup) sourdough discard.
- In a separate bowl add 220 g (1 3/4 cups) all-purpose flour, 1 tsp baking soda, 3/4 tsp baking powder, 1 1/2 tsp cinnamon, 1/4 tsp salt, 1/4 tsp nutmeg, and a pinch of cardamon and stir to combine.
- Add the flour mixture to the wet ingredients and fold in until just combined.
Fill the Donut Pans
- Add the batter to a piping bag or a large plastic storage bag with the end snipped off. Fill the pans halfway full of doughnut batter.
Bake and Coat
- Place the donuts into the oven and bake for 10-12 minutes.
- While the donuts are baking, make the cinnamon sugar mixture. Combine 1 tsp of cinnamon and 100 g (1/2 cup) granulated sugar in a small bowl.
- When the timer has gone off, check to see if the donuts are done by inserting a toothpick into the center of a donut. If it comes out clean, they're done. Also, the donuts will spring back when lightly poked with your finger.
- Remove them from the oven and allow them to sit in the pan to cool for 2 minutes.
- Gently lift the donuts out using the edge of a butter knife or spatula and place them on a wire rack.
- Coat each side of the donuts with cinnamon and sugar while they're still warm. The moisture from warm donuts will be enough to help the sugar mixture stick to the donuts.
- Move the coated donuts back to the wire rack to finish cooling.
How To Store Sourdough Donuts
- Baked sourdough doughnuts are always best the day they're baked. If you do have leftovers, wait for them to cool to room temperature and place in an airtight container. For best results, enjoy within 2-3 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 170.9kcalCarbohydrates: 35.9gProtein: 2.3gFat: 2.2gSaturated Fat: 1.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.6gTrans Fat: 0.1gCholesterol: 16.9mgSodium: 142.8mgPotassium: 61.8mgFiber: 0.7gSugar: 22.3gVitamin A: 72.4IUVitamin C: 0.2mgCalcium: 32.2mgIron: 0.9mg
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