Sourdough Discard Apple Cider Donuts
These sourdough discard apple cider donuts paired with vanilla ice cream are the perfect treat on a warm fall day.
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
- 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!
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.