These Sourdough Apple Cider Donuts are fluffy, tasty, and full of fall flavors! With a hint of sweet apple cider and a touch of cinnamon, they are perfect for cozy days.
Who wouldn’t love sinking their teeth into these soft treats? I like to enjoy mine with a hot cup of coffee while watching the leaves fall. It’s the ultimate fall snack! 🍏😊
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active and bubbly. If you don’t have sourdough, a store-bought version or even a simple baking powder-based donut recipe could work—but the tangy flavor won’t be the same!
Apple Cider: Fresh apple cider gives the best flavor. If it’s not available, you can use store-bought apple juice. Just remember, cider is usually thicker and more flavorful than juice!
All-Purpose Flour: This is key for structure. If you want a gluten-free option, try a 1:1 gluten-free baking flour, but results may vary on texture.
Spices: Ground cinnamon and nutmeg add warmth. You can swap out nutmeg for allspice or just use cinnamon if that’s what you have. Personal hint: Always fresh spices can elevate your dish!
Butter: Unsalted butter is great, but you can use coconut oil or a dairy-free alternative if you want. Just melt it down as you would with butter the same way.
How Do I Fry Donuts Without Making a Mess?
Frying donuts can seem tricky, but with a few tips, you’ll have a smooth experience. Start by using a heavy-bottomed pot to maintain consistent oil temperature. Here’s how to do it right:
- Keep the oil temperature at 350°F (175°C) for even cooking. Use a thermometer for best results.
- Make sure the donuts are not too crowded in the pot; fried them in small batches!
- Carefully lower donuts into the oil using a slotted spoon to avoid splashes.
- Let the donuts cool on paper towels after frying to absorb excess oil before coating.
Frying can get messy, but having a clean workspace and taking your time helps! Enjoy the process and savor the delicious results.
How to Make Sourdough Apple Cider Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup (240g) sourdough starter (active and bubbly, unfed or fed within the last 8-12 hours)
- 1 cup (240ml) apple cider
- 2 ½ cups (300g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup (100g) granulated sugar
- 1 large egg
- 4 tablespoons (60g) unsalted butter, melted and cooled
- Vegetable oil, for frying (about 4 cups)
For Coating:
- ½ cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
You’ll need about 1 hour for preparation, plus an additional 1 hour for chilling the dough. Frying the donuts will take about 20 minutes. So, in total, expect to spend around 2 hours to make these delicious treats!
Step-by-Step Instructions:
1. Reduce the Cider:
Pour the apple cider into a small saucepan and bring it to a simmer over medium-high heat. Let it reduce until it’s about half the volume (around ½ cup) which takes about 15-20 minutes. After it’s reduced, set it aside to cool completely.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, and salt until they are well mixed.
3. Combine Wet Ingredients:
In a separate bowl, whisk together the sourdough starter, reduced apple cider, granulated sugar, egg, and melted butter until everything is fully combined and smooth.
4. Make the Dough:
Gradually pour the wet mixture into the dry ingredients, stirring gently until a soft dough forms. It will be a bit sticky but should come together nicely.
5. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate for about 1 hour. This will help set the dough and make it easier to handle.
6. Prepare for Frying:
On a floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter or two circle cutters to cut out donut shapes. Don’t forget to gather any scraps, reroll them, and cut more donuts!
7. Heat the Oil:
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). It’s important to maintain this temperature for evenly fried donuts!
8. Fry the Donuts:
Carefully lower a few donuts into the hot oil, making sure not to overcrowd the pot. Fry for about 1 to 2 minutes on each side until they are golden brown and puffed up. Once done, remove them with a slotted spoon and let them drain on paper towels.
9. Coat the Donuts:
While the donuts are still warm, mix together the granulated sugar and cinnamon for coating in a bowl. Dip or toss each donut in the cinnamon sugar to coat generously.
10. Serve:
Your delicious sourdough apple cider donuts are best enjoyed warm! If you have leftovers, store them in an airtight container, and reheat them before serving for the best taste.
Enjoy your fluffy, flavorful sourdough apple cider donuts and the cozy vibes they bring!
Can I Use Different Types of Flour?
Absolutely! While all-purpose flour works best for this recipe, you can use a gluten-free 1:1 flour blend if needed. Keep in mind the texture may vary slightly.
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, place them in the fridge for up to a week, but they may lose their freshness.
Can I Make the Dough in Advance?
Yes, you can prepare the dough a day in advance. After mixing, cover it tightly and store it in the refrigerator overnight. Just allow it to come to room temperature for about 15-20 minutes before rolling and cutting!
What Can I Use Instead of Apple Cider?
If apple cider isn’t available, you can substitute it with apple juice or a mix of apple juice and a little bit of vinegar (about a tablespoon) to add a hint of tanginess. The flavor will differ slightly but will still be delicious!
