Apple Cider Sourdough Doughnuts – Cozy Weekend Treat

Apple Cider Sourdough Doughnuts are a magical union of comforting fall flavors and the irresistible tang of sourdough. If you, like me, find yourself dreaming of crisp autumn air, cozy sweaters, and the irresistible aroma of baking, then these doughnuts are about to become your new obsession. There’s something deeply satisfying about the gentle chew and subtle sourness of a sourdough base, especially when it’s infused with the warm, sweet essence of apple cider. This recipe elevates the humble doughnut into a truly special treat. Forget the ordinary; we’re talking about a delicate crumb, a hint of spice, and a beautiful golden crust that will have everyone asking for seconds. Get ready to embrace the season with every delightful, homemade bite of these glorious Apple Cider Sourdough Doughnuts.

Apple Cider Sourdough Doughnuts

There’s something truly magical about a warm, freshly fried doughnut. But when you infuse that experience with the comforting flavors of apple cider and the delightful tang of sourdough, you elevate it to an entirely new level. These Apple Cider Sourdough Doughnuts are a perfect treat for a cozy weekend morning, a delightful afternoon pick-me-up, or even a special dessert. The sourdough discard adds a wonderful depth of flavor and a slightly chewy texture that complements the sweetness of the apple cider beautifully. Don’t be intimidated by the sourdough aspect; using discard makes this recipe accessible and incredibly rewarding. Let’s get baking!

Ingredients:

• ½ cup apple cider
• 2 tablespoons sugar
• ½ cup sugar (separated for topping)
• 1 teaspoon active dry yeast
• ½ cup 100% hydration sourdough discard
• 3 tablespoons butter (melted)
• 1 egg
• ½ teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons ground cinnamon (divided)
• ⅛ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cardamom
• ½ teaspoon kosher salt
• Vegetable oil, for frying

Making the Dough

The journey to these delicious doughnuts begins with activating your yeast and creating a flavorful base. It’s a straightforward process that sets the stage for incredible results.

1. First, in a small bowl or a measuring cup, gently warm your apple cider. It should be lukewarm, not hot – around 100-110°F (38-43°C). Too hot and you’ll kill the yeast; too cold and it won’t activate properly. Stir in the 2 tablespoons of sugar and the active dry yeast. Give it a gentle whisk, cover it loosely with a piece of plastic wrap or a clean kitchen towel, and let it sit for about 5-10 minutes. You’re looking for it to become foamy and bubbly. This tells you your yeast is alive and ready to work its magic. If it doesn’t foam, you might need to start with fresh yeast.

2. In a large mixing bowl, combine your active sourdough discard, the melted butter, the egg, and the vanilla extract. Whisk these ingredients together until they are well incorporated. Now, pour in the activated yeast mixture. Stir everything until it’s just combined. The sourdough discard adds a wonderful complexity and a slightly chewy texture to the finished doughnuts, making them stand out from your average fried dough.

3. Now it’s time to add the dry ingredients. In a separate medium bowl, whisk together the all-purpose flour, 1 teaspoon of the ground cinnamon, the ground allspice, ground nutmeg, ground cardamom, and the kosher salt. Whisking them together ensures that the spices and salt are evenly distributed throughout the flour, preventing any pockets of intense flavor in your doughnuts. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough begins to form.

4. Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If you’re using a stand mixer with a dough hook, this will take about 6-8 minutes on medium speed. The dough will be slightly sticky, which is normal. You can add a tiny bit more flour if it’s unmanageably sticky, but be careful not to add too much, as this can lead to tough doughnuts. The goal is a pliable, soft dough that springs back when gently pressed.

5. Lightly grease a clean bowl with a little oil. Place the kneaded dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has roughly doubled in size. This is the first fermentation for our sourdough doughnuts, allowing those wild yeasts and bacteria to develop flavor and leavening. A slightly cooler rise for longer can also develop more complex flavors if you have the time.

Shaping and Frying

Once your dough has risen, it’s time to shape and bring these doughnuts to life through frying.

1. Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. You can roll the dough out to about ½-inch thickness. Using a doughnut cutter or two round cutters of different sizes (one for the outer doughnut and a smaller one for the hole), cut out your doughnuts. If you don’t have cutters, you can shape them by hand into rings or even simple rounds. Re-roll the scraps gently once to cut out additional doughnuts. Place the cut doughnuts on parchment paper-lined baking sheets, making sure they have a little space between them.

2. Cover the shaped doughnuts loosely with plastic wrap or a clean kitchen towel and let them rest for another 20-30 minutes. This second proofing will make them lighter and airier. While they are resting, prepare your frying station. In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to come up about 2-3 inches. Heat the oil over medium heat to 350-360°F (175-180°C). Use a thermometer to monitor the temperature; maintaining a consistent oil temperature is crucial for perfectly cooked doughnuts. Too hot and they’ll burn on the outside before cooking through; too cool and they’ll be greasy.

3. Carefully slide 2-3 doughnuts at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, until they are golden brown and puffed up. Use a slotted spoon or spider strainer to gently flip them. The doughnuts should float and puff up nicely.

4. Once golden brown on both sides, remove the doughnuts from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. This step is important to prevent them from becoming soggy. You can also blot them gently with paper towels.

Apple Cider Cinnamon Sugar Topping

This is where the final burst of flavor comes in. The warm spices and hint of apple cider in the topping are irresistible.

1. While the doughnuts are still warm, prepare your topping. In a shallow bowl or a large resealable bag, combine the remaining ½ cup sugar, the remaining 1 teaspoon of ground cinnamon, and the ground allspice (if you want a touch more spice in the coating). Whisk or shake to combine evenly.

2. Gently roll the warm doughnuts in the cinnamon sugar mixture until they are well coated. The residual oil on the doughnuts will help the sugar adhere beautifully. Serve these Apple Cider Sourdough Doughnuts warm for the ultimate indulgent experience. They are best enjoyed the day they are made, but any leftovers can be stored in an airtight container at room temperature. Enjoy every delicious bite!

Conclusion:

I hope you’ve enjoyed learning how to create these delightful Apple Cider Sourdough Doughnuts! This recipe is truly special because it combines the comforting tang of sourdough with the warm, spiced notes of apple cider, resulting in a doughnut that’s both complex and incredibly satisfying. The sourdough starter not only adds a unique depth of flavor but also contributes to a wonderfully chewy texture that’s hard to beat. These doughnuts are perfect for a weekend treat, a special brunch, or even as a thoughtful homemade gift. I encourage you to give this Apple Cider Sourdough Doughnut recipe a try; the process is rewarding, and the outcome is absolutely delicious!

For serving, I love dusting them with a cinnamon-sugar mixture while they’re still warm. They also pair beautifully with a simple glaze made from powdered sugar and a splash of apple cider or even a cream cheese glaze for an extra touch of indulgence. For variations, consider adding a pinch of nutmeg or cardamom to the dough for an even more aromatic experience. You could also experiment with different glazes or even a caramel drizzle. Don’t be afraid to get creative and make them your own!

Frequently Asked Questions:

Can I use store-bought apple cider?

Absolutely! While fresh pressed apple cider offers the best flavor, good quality store-bought apple cider will work perfectly. Just ensure it’s 100% apple cider and not apple juice, as the cider has a richer, more concentrated flavor profile.

My sourdough starter isn’t very active, will it still work?

For the best results with sourdough baking, an active and bubbly starter is ideal. If yours is sluggish, try feeding it regularly for a few days leading up to making your doughnuts. A vigorous starter will contribute more significantly to the rise and flavor of your Apple Cider Sourdough Doughnuts.

Apple Cider Sourdough Doughnuts

Delicious and tangy apple cider sourdough doughnuts, perfect for a fall treat.

Prep Time
30 Minutes

Cook Time
10 Minutes

Total Time
40 Minutes

Servings
12 doughnuts

Ingredients

• ½ cup apple cider
• 2 tbsp + ½ cup sugar (separated)
• 1 tsp active dry yeast
• 1/2 cup 100% hydration sourdough discard
• 3 tbsp butter (melted)
• 1 egg
• ½ tsp vanilla extract
• 2+ 1/4 cups all-purpose flour
• 2 tsp ground cinnamon (divided)
• 1/8 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cardamom
• ½ tsp kosher salt

Instructions

1. Step 1
   In a small bowl, combine apple cider and 2 tbsp sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
2. Step 2
   In a large bowl, whisk together sourdough discard, melted butter, egg, and vanilla extract. Add the foamy yeast mixture and stir to combine.
3. Step 3
   In a separate bowl, whisk together all-purpose flour, 1.5 tsp ground cinnamon, allspice, nutmeg, cardamom, and salt. Add this dry mixture to the wet ingredients gradually, mixing until a shaggy dough forms.
4. Step 4
   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Step 5
   Punch down the dough and roll it out to about ½ inch thickness. Cut out doughnuts using a doughnut cutter or two round cutters of different sizes.
6. Step 6
   Heat 2-3 inches of neutral oil in a deep pot or Dutch oven to 350°F (175°C). Carefully fry doughnuts for 1-2 minutes per side until golden brown.
7. Step 7
   While doughnuts are frying, mix together the remaining ½ cup sugar and ½ tsp ground cinnamon for the coating. Drain fried doughnuts on a wire rack and immediately toss them in the cinnamon sugar mixture.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.