These Sourdough Discard Apple Cider Donuts are fluffy and packed with warm flavors of apple and cinnamon. They’re a perfect treat for cozy mornings!
Who doesn’t love a sweet donut? I like to pair mine with coffee—it’s a match made in heaven! Plus, they make great use of leftover sourdough starter. Yum!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of your donuts! Using unfed starter adds a slight tangy flavor. If you don’t have sourdough discard, you can use plain yogurt or buttermilk as a substitute to maintain moisture and acidity.
Apple Cider: For a richer flavor, opt for fresh apple cider. If unavailable, apple juice can work, but it won’t have the same depth. Consider adding a splash of lemon juice for acidity!
Butter: Unsalted butter makes it easy to control the salt in the recipe. If you want a dairy-free option, try coconut oil or a plant-based butter substitute. Both add a lovely richness.
Spices: Ground cinnamon and nutmeg give these donuts their cozy flavor. If you prefer, you can add a pinch of allspice or ginger for a different spice profile.
How Do I Ensure My Donuts Are Light and Fluffy?
To keep your donuts tender, be careful not to overmix the dough when combining wet and dry ingredients. Mixing just until combined prevents gluten from developing too much. Also, chilling the dough for 30 minutes makes it easier to work with and leads to a lighter texture.
- Roll the dough to about 1/2 inch thick. This thickness helps achieve fluffiness while frying.
- When frying, maintain the oil temperature at 350°F (175°C). Too low will make them greasy, and too high can burn them quickly.
How to Make Sourdough Discard Apple Cider Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup sourdough discard (unfed starter)
- 1/2 cup apple cider
- 2 tablespoons unsalted butter, melted and cooled
- 1 large egg
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Vegetable oil, for frying
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 20 minutes of active prep time, plus 30 minutes of chilling time, and then about 10-15 minutes for frying. In total, plan for about 1 hour for making and frying your donuts, plus some time to let them cool and set before enjoying!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough discard, apple cider, melted butter, and egg until the mixture is smooth and well combined. Make sure there are no lumps from the sourdough starter!
2. Combine the Dry Ingredients:
In a separate bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This will help distribute the leavening agents and spices evenly throughout the dough.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients while gently stirring. Combine until just incorporated; be careful not to overmix, as this can make the donuts tough.
4. Chill the Dough:
Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for 30 minutes. This chilling step makes the dough easier to work with and helps create a lighter texture in the final product.
5. Shape the Donuts:
Once the dough is chilled, lightly flour your work surface. Roll out the dough to about 1/2 inch thickness, using a rolling pin. Use a donut cutter to cut out the donuts, or use two round cutters (one large and one small) to create the donut shape. Gather any scraps, re-roll, and cut more donuts as needed.
6. Prepare the Oil for Frying:
In a deep fryer or a large heavy pot, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to fully submerge the donuts, which helps them cook evenly and get that golden brown color.
7. Fry the Donuts:
Carefully add donuts to the hot oil, frying them in batches to avoid overcrowding. Fry each donut for about 2-3 minutes on each side or until they are golden brown. Use a slotted spoon or spider to flip them gently and remove them from the oil.
8. Drain and Coat:
Once cooked, place the donuts on a plate lined with paper towels to drain excess oil. While they are still warm, toss them in the cinnamon sugar mixture until completely coated.
9. Let Cool and Serve:
Allow the donuts to cool slightly before enjoying. They are best served warm with a nice cup of coffee or apple cider tea!
These Sourdough Discard Apple Cider Donuts are fluffy, flavorful, and a fantastic way to use up your sourdough starter. Enjoy the delightful combination of spices and the sweetness of the cinnamon sugar coating!
Can I Substitute the Apple Cider?
Yes! If you don’t have apple cider, you can use apple juice as a substitute, but keep in mind that apple cider has a richer flavor. If using juice, consider adding a splash of lemon juice to mimic the acidity of cider.
Can I Bake the Donuts Instead of Frying?
Absolutely! For baked donuts, preheat your oven to 350°F (175°C) and prepare a donut pan. Fill each cavity with the dough and bake for about 12-15 minutes or until they spring back when lightly touched. They won’t be as crispy as fried donuts but will still be delicious!
How Should I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just place the cooled donuts in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat in a microwave or oven before serving!
Can I Use Starter from the Fridge?
Yes, you can! Just make sure your sourdough discard is at room temperature before using it in this recipe. If it’s been in the fridge for a while, give it a good stir before measuring out the required amount.
