These sourdough discard apple cider donuts paired with vanilla ice cream are the perfect treat on a warm fall day.

Why You’ll Love This Recipe

  • Light and fluffy texture: The use of sourdough discard gives these delicious donuts a slight tang and airy texture, setting them apart from typical fried donuts.
  • Fun pairings: These donuts are perfect for enjoying with a hot mug of apple cider or tea, adding to the cozy vibes of chilly days. The slight sweetness and warmth complement each other perfectly.
  • Perfect with drinks: These donuts go great with a warm cup of apple cider or tea, making them even more comforting on chilly days.
  • Simple toppings: You can dip them in apple butter for a sweet, fruity touch or glaze them with apple cider for a little extra sweetness.

Recipe Tips

For a deeper apple flavor: Try adding a pinch of apple pie spice to the dough.

Use it all up: Don’t throw out the donut holes! Make little donut hole donuts when you are finished frying the donuts.

Maintain oil temperature: Keep the oil at a steady 350°F (175°C). If the oil gets too hot, the donuts will brown too quickly and remain raw inside; too cool, and they’ll absorb too much oil.

Fry in small batches: Overcrowding the pot will lower the oil temperature and affect frying consistency.

Flip carefully: Use a slotted spoon to gently turn the donuts while frying to avoid splashing hot oil.

Storage: These are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Equipment

  • Small saucepan: To heat the apple cider.
  • Mixing bowls: One for wet ingredients, one for dry ingredients, and one for the cinnamon-sugar coating.
  • Whisk: To combine the dry ingredients evenly.
  • Wooden spoon or silicone spatula: For mixing the dough.
  • Rolling pin: To roll the dough to the correct thickness.
  • Donut cutter: To shape the donuts (a large glass and bottle cap can work as substitutes).
  • Parchment paper: To place the shaped donuts on for their second rise.
  • Deep, heavy-bottomed pot: For frying the donuts in hot oil.
  • Candy thermometer: To ensure the oil stays at the correct frying temperature (350°F/175°C).
  • Slotted spoon: For safely removing the donuts from the hot oil.
  • Paper towels: To drain excess oil from the fried donuts.
  • Wire rack: To cool the donuts and allow excess oil to drip off.
  • Shallow dish or plate: For coating the donuts in cinnamon-sugar.

Ingredients

  • Apple cider: fresh and homemade is the best, but store bought works too!
  • Sugar: granulated, separated, for dough and coating
  • Active dry yeast
  • Sourdough discard: unfed.
  • Butter: melted and cooled.
  • Egg
  • Vanilla extract
  • Flour: all-purpose
  • Spice: ground cinnamon, divided, for dough and coating, ground allspice, ground nutmeg
  • Salt: kosher

How to Make Sourdough Apple Cider Donuts

Heat the apple cider: Heat the apple cider to roughly 100-105°F.

Activate the yeast: In a small bowl, combine the heated apple cider, 2 tbsp of sugar, and the active dry yeast. Let it sit for 5–10 minutes until it becomes foamy.

Mix the wet ingredients: In a large mixing bowl, Add the sourdough discard, melted butter, egg, and vanilla extract to the yeast mixture. Stir until well combined.

Combine dry ingredients: In a separate bowl, whisk together the flour, 1 tsp of cinnamon, allspice, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

Knead and rise: Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, or until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1.5 hours, or until doubled in size.

Shape the donuts: Roll the dough out to about ½-inch thickness on a floured surface. Use a donut cutter (or a large glass and a small bottle cap) to cut out the donuts and holes. Place them on a parchment-lined baking sheet, cover lightly, and let rise for another 30 minutes.

Fry the donuts: Heat about 2 inches of oil in a deep, heavy-bottomed dutch oven to 350°F (175°C). Fry the donuts in batches for 1–2 minutes per side, or until golden brown. Use a slotted spoon to transfer the donuts from the hot oil to a wire rack.

Coat the donuts: Mix the remaining ½ cup sugar and 1 tsp cinnamon in a shallow dish. While the donuts are still warm, roll them in the cinnamon sugar mixture to coat evenly.

Serve and enjoy: Enjoy your sourdough discard apple cider donuts fresh, paired with a cup of coffee, tea or hot apple cider!

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Sourdough Discard Apple Cider Donuts

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These sourdough discard apple cider donuts paired with vanilla ice cream are the perfect treat on a warm fall day.
Prep Time20 minutes
Cook Time2 minutes
Rise Time 2 hours
Servings8 donuts

Equipment

  • Small Saucepan
  • Mixing bowls
  • Whisk
  • Wooden spoon or silicone spatula
  • Rolling Pin
  • Donut cutter
  • Parchment Paper
  • Deep, heavy-bottomed pot
  • Candy thermometer
  • Slotted spoon
  • Paper towels
  • Wire rack
  • Shallow dish or plate

Ingredients  

  • ½ cup apple cider
  • 2 tbsp + ½ cup sugar separated
  • 1 tsp active dry yeast
  • ½ cup 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
  • ½ tsp kosher salt

Instructions 

  1. Heat the apple cider: Heat the apple cider to roughly 100-105°F.
  2. Activate the yeast: In a small bowl, combine the heated apple cider, 2 tbsp of sugar, and the active dry yeast. Let it sit for 5–10 minutes until it becomes foamy.
  3. Mix the wet ingredients: In a large mixing bowl, Add the sourdough discard, melted butter, egg, and vanilla extract to the yeast mixture. Stir until well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, 1 tsp of cinnamon, allspice, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
  5. Knead and rise: Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, or until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1.5 hours, or until doubled in size.
  6. Shape the donuts: Roll the dough out to about ½-inch thickness on a floured surface. Use a donut cutter (or a large glass and a small bottle cap) to cut out the donuts and holes. Place them on a parchment-lined baking sheet, cover lightly, and let rise for another 30 minutes.
  7. Fry the donuts: Heat about 2 inches of oil in a deep, heavy-bottomed dutch oven to 350°F (175°C). Fry the donuts in batches for 1–2 minutes per side, or until golden brown. Use a slotted spoon to transfer the donuts from the hot oil to a wire rack.
  8. Coat the donuts: Mix the remaining ½ cup sugar and 1 tsp cinnamon in a shallow dish. While the donuts are still warm, roll them in the cinnamon sugar mixture to coat evenly.
  9. Serve and enjoy: Enjoy your sourdough discard apple cider donuts fresh, paired with a cup of coffee, tea or hot apple cider!

Notes

  • For a deeper apple flavor: Try adding a pinch of apple pie spice to the dough.
  • Use it all up: Don’t throw out the donut holes! Make little donut hole donuts when you are finished frying the donuts.
  • Maintain oil temperature: Keep the oil at a steady 350°F (175°C). If the oil gets too hot, the donuts will brown too quickly and remain raw inside; too cool, and they’ll absorb too much oil.
  • Fry in small batches: Overcrowding the pot will lower the oil temperature and affect frying consistency.
  • Flip carefully: Use a slotted spoon to gently turn the donuts while frying to avoid splashing hot oil.
Storage: These are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

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