Apple Cider Sourdough Doughnuts Tangy & Sweet

Apple cider sourdough doughnuts are a culinary dream, especially as the autumn leaves begin to paint the world in vibrant hues. There’s something undeniably magical about the tangy embrace of sourdough, perfectly balanced with the sweet, spiced essence of apple cider. These aren’t just any doughnuts; they’re a celebration of cozy mornings and nostalgic flavors. People adore them because they offer a delightful contrast to the usual sweetness of fried dough, the sourdough starter lending a subtle complexity that elevates every bite. What makes these apple cider sourdough doughnuts truly special is the unique texture – a tender, slightly chewy interior with a satisfying crisp exterior, all infused with the comforting aroma of baked apples and cinnamon. Get ready to experience a taste of autumn like never before!

Apple Cider Sourdough Doughnuts

There’s something undeniably comforting about a warm, homemade doughnut. And when you combine that cozy feeling with the tangy depth of sourdough and the crisp, sweet notes of apple cider, you’ve got a treat that’s truly special. These Apple Cider Sourdough Doughnuts are a testament to that. The sourdough starter lends a subtle tang that balances the sweetness, while the apple cider infuses every bite with a delightful autumnal flavor. They’re slightly chewy, wonderfully airy, and coated in a cinnamon-sugar glaze that will have you reaching for more.

This recipe might seem a little involved, but the process is incredibly rewarding. The sourdough discard adds a unique character that you just can’t achieve with a conventional doughnut recipe. Plus, it’s a fantastic way to use up that discard that’s been sitting in your fridge! Get ready to impress yourself and your loved ones with these irresistible doughnuts.

Ingredients:

• ½ cup apple cider
• 2 tbsp + ½ cup sugar (separated)
• 1 tsp active dry yeast
• ½ cup 100% hydration sourdough discard
• 3 tbsp butter (melted)
• 1 egg
• ½ tsp vanilla extract
• 2+ ¼ cups all-purpose flour
• 2 tsp ground cinnamon (divided)
• 1/8 tsp ground allspice
• ¼ tsp ground nutmeg
• 1/8 tsp ground cardamom
• ½ tsp kosher salt

The Doughmaking Process

The journey to perfect sourdough doughnuts begins with activating the yeast and building the base of our dough. It’s a little like coaxing a sleepy starter back to life, but with the promise of deliciousness at the end.

1. Activating the Yeast and Mixing the Wet Ingredients: In a small bowl, gently warm the ½ cup of apple cider. You want it to be lukewarm, not hot – around 105-115°F (40-46°C). Too hot and you’ll kill the yeast; too cold and it won’t activate. Stir in the 2 tablespoons of sugar and the active dry yeast. Give it a gentle whisk and let it sit for about 5-10 minutes. You should see a foamy layer form on top, which is a good sign that your yeast is alive and kicking! While the yeast is doing its thing, in a larger mixing bowl, combine your ½ cup of 100% hydration sourdough discard. This discard should be active and bubbly, not something that’s been sitting for weeks without being fed. Add the melted butter, the egg, and the vanilla extract to the sourdough discard. Whisk these together until everything is well combined.

2. Combining and Kneading the Dough: Once your yeast mixture is foamy, pour it into the bowl with the sourdough discard mixture. Add the 2 cups of all-purpose flour, 1 teaspoon of the ground cinnamon, the allspice, nutmeg, cardamom, and kosher salt. You’ll notice I’ve suggested starting with 2 cups of flour; this is because the hydration of sourdough discard can vary. You might need up to an additional ¼ cup or so, but it’s best to add it gradually. Mix everything together with a wooden spoon or a spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Now comes the kneading. Knead the dough for about 8-10 minutes. You’re looking for a smooth, elastic dough that springs back when you gently poke it. If the dough is too sticky, add a tablespoon of flour at a time, until it’s manageable. Don’t overdo it with the flour, though, as too much can make your doughnuts tough.

First Rise and Shaping

The magic of sourdough really shows itself during the rise. Patience is key here; this slow fermentation develops incredible flavor.

3. First Rise: Lightly grease a clean bowl with a bit of oil or cooking spray. Place the kneaded dough into the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Now, we wait. The first rise for sourdough doughnuts is typically longer than for conventional yeasted doughs. Place the bowl in a warm, draft-free spot and let it rise until it has doubled in size. This can take anywhere from 4 to 8 hours, depending on the ambient temperature and the activity of your sourdough starter. Resist the urge to rush this process! A slow, steady rise is what contributes to that lovely tangy flavor and airy texture. Once doubled, gently punch down the dough to release some of the air.

4. Shaping the Doughnuts: Now it’s time to give our doughnuts their classic shape. Lightly flour your work surface again. Turn the risen dough out onto the floured surface and gently pat it down into a rough rectangle, about ½ inch thick. Using a doughnut cutter or two round cookie cutters of different sizes (one for the outer doughnut, one for the inner hole), cut out your doughnuts. You can also simply roll the dough into a log and cut it into equal-sized pieces, then poke a hole in the center of each piece with your finger or the end of a wooden spoon. Gather the scraps, gently re-knead them once, and re-roll to cut out more doughnuts. Place the shaped doughnuts on parchment-lined baking sheets, leaving a little space between them. At this point, you’ll want to cover them loosely with plastic wrap again.

Second Rise and Frying

The second rise is crucial for creating those light and airy doughnuts that are a joy to bite into.

5. Second Rise and Preparing for Frying: Let the shaped doughnuts rest and rise for another 30-60 minutes, or until they look puffy and have increased in size slightly. They shouldn’t necessarily double, but they should look visibly lighter. While the doughnuts are having their second rise, prepare your frying station. You’ll need a large, heavy-bottomed pot or Dutch oven. Pour in enough neutral oil, like canola or vegetable oil, to reach about 3 inches deep. Heat the oil over medium heat to 350-365°F (175-185°C). It’s important to maintain this temperature; too hot and the doughnuts will burn on the outside before cooking through, and too cool and they’ll absorb too much oil and become greasy. You can test the oil temperature by dropping a tiny piece of dough into it; it should sizzle and float to the top.

Glazing and Enjoying

The final flourish! A simple yet decadent glaze brings everything together.

Apple Cider Cinnamon Sugar Glaze

While your doughnuts are frying, or just after, it’s time for the delightful glaze. In a medium bowl, whisk together the remaining ½ cup of sugar and the remaining 1 teaspoon of ground cinnamon. This is your classic cinnamon-sugar coating. For an optional but highly recommended apple cider glaze, in a separate small bowl, whisk together about 1 cup of powdered sugar with 2-3 tablespoons of apple cider, adding the cider a tablespoon at a time until you reach your desired drizzling consistency. You can also add a tiny splash of vanilla extract to this glaze if you like.

Once your doughnuts are golden brown on both sides and cooked through (this usually takes about 1-2 minutes per side), carefully remove them from the hot oil using a slotted spoon or a spider strainer. Place them on a wire rack set over a baking sheet to drain off any excess oil. While they are still warm, you have two options for glazing: either gently toss them in the cinnamon-sugar mixture until evenly coated, or dip them into the apple cider glaze, allowing any excess to drip off. For a more intense cinnamon-sugar flavor, you can do both – first a dip in the glaze, then a toss in the cinnamon sugar.

Allow the glaze to set for a few minutes, then serve your warm, homemade Apple Cider Sourdough Doughnuts. Enjoy the fruits of your labor – the tangy, sweet, and spiced perfection!

Conclusion:

You’ve mastered the art of creating delicious Apple Cider Sourdough Doughnuts right in your own kitchen! This recipe is truly special because it combines the comforting warmth of apple cider with the delightful tang of sourdough, resulting in a doughnut that’s wonderfully soft, slightly chewy, and bursting with seasonal flavor. The sourdough starter adds a depth of character that simply can’t be replicated with commercial yeast, giving these doughnuts a unique and satisfying bite. They are perfect for a cozy weekend breakfast, an afternoon treat, or even a festive holiday gathering.

I love serving these Apple Cider Sourdough Doughnuts warm, perhaps with a dusting of cinnamon sugar or a light glaze. They’re also fantastic dipped in a caramel sauce or alongside a hot cup of coffee or tea. For variations, don’t hesitate to experiment! You could add a pinch of nutmeg or ginger to the dough for extra spice, or try a maple glaze for a different kind of sweetness. The possibilities are endless!

I genuinely encourage you to give this recipe a try. The process might seem a little daunting at first, but the reward of biting into one of these homemade gems is absolutely worth it. You’ll be so proud of yourself for creating such a delightful treat!

Frequently Asked Questions:

Can I make these Apple Cider Sourdough Doughnuts without a sourdough starter?

While the sourdough starter is key to the unique flavor and texture of these doughnuts, you can adapt them for a quicker bake. You would typically use commercial yeast and adjust the liquid and resting times accordingly. However, you would miss out on the characteristic sourdough tang and chewy texture.

How should I store leftover doughnuts?

These Apple Cider Sourdough Doughnuts are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, you can freeze them, tightly wrapped, for up to a month. Reheat gently in a low oven or toaster oven to restore their delightful texture.

Apple Cider Sourdough Doughnuts

Deliciously soft and tangy sourdough doughnuts infused with the warm flavors of apple cider and spices.

Prep Time
30 Minutes

Cook Time
5 Minutes

Total Time
35 Minutes

Servings
12 doughnuts

Ingredients

• ½ cup apple cider
• 2 tbsp sugar
• ½ cup sugar
• 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
• 1/8 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cardamom
• ½ tsp kosher salt

Instructions

1. Step 1
   Warm the apple cider slightly (lukewarm) and stir in 2 tbsp of sugar and the active dry yeast. Let it sit for 5-10 minutes until foamy.
2. Step 2
   In a large bowl, whisk together the foamy yeast mixture, sourdough discard, melted butter, egg, and vanilla extract.
3. Step 3
   In a separate bowl, combine the all-purpose flour, 2 tsp ground cinnamon, ground allspice, ground nutmeg, ground cardamom, ½ cup sugar, and kosher salt. Whisk to combine.
4. Step 4
   Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1-2 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 different sized round cutters.
6. Step 6
   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully fry the doughnuts in batches for 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
7. Step 7
   While the doughnuts are still warm, toss them in a mixture of remaining 2 tsp ground cinnamon and ½ cup sugar.

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.