These Sourdough Apple Cider Donuts are soft, sweet, and packed with warm apple flavors. Perfect for a cozy fall snack, they’re easy to make and will fill your kitchen with delightful aromas!
Plus, a little cider in the mix gives them a unique twist! I can’t help but grab a donut fresh from the oven—who can resist warm donuts? 🍩
Key Ingredients & Substitutions
Sourdough Starter: An active starter is crucial since it provides the unique tangy flavor. If you don’t have one, you can substitute with buttermilk or yogurt — but the texture will vary.
Apple Cider: Fresh apple cider gives the donuts a rich apple taste. If it’s not available, you can use unsweetened applesauce mixed with water (1:1 ratio) for a similar flavor.
Flour: All-purpose flour works best here. For a gluten-free option, consider a 1:1 gluten-free flour blend, but the texture may differ slightly.
Spices: Cinnamon and nutmeg are essential for that warm, cozy flavor. If you love spice, you could add a pinch of ground cloves or allspice for extra depth!
How Do I Get the Perfect Fried Texture?
Frying donuts can be tricky, but with the right approach, you can achieve a great texture.
- Ensure your oil is at the right temperature, around 350°F (175°C). Use a thermometer for accuracy.
- Fry donuts in small batches to prevent lowering the oil’s temperature.
- Fry until they turn golden brown on both sides, which takes about 1-2 minutes.
- Let them drain on paper towels to remove excess oil.
Remember, warm donuts are the best! Enjoy that first bite fresh out of the oil!
Sourdough Apple Cider Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup active sourdough starter (100% hydration)
- 3/4 cup apple cider
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs
- 3 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- Vegetable oil for frying
For Coating:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
Time Estimate:
This recipe requires about 15-20 minutes of active preparation time, plus 1-2 hours for the dough to rest and rise. Frying the donuts will take around 10-15 minutes, depending on how many batches you make. In total, set aside about 2 hours for the whole process, including chilling and frying times!
Step-by-Step Instructions:
1. Combine Wet Ingredients:
In a large mixing bowl, combine the active sourdough starter and apple cider. Give it a good stir to mix everything together smoothly.
2. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, salt, and granulated sugar until they are well mixed.
3. Combine Mixtures:
Now, add the dry ingredients to the sourdough and cider mixture. Stir gently until everything is just combined. Be careful not to overmix; it’s okay if some lumps remain!
4. Prepare Egg Mixture:
In a small bowl, lightly beat the eggs. Then, add the melted butter and vanilla extract, mixing until well combined.
5. Complete the Dough:
Add the egg mixture to the dough and mix until smooth. The dough will be quite thick and might feel sticky—this is normal!
6. Let the Dough Rest:
Cover the bowl with a clean kitchen towel or plastic wrap and let it sit at room temperature for about 1-2 hours. The dough will rise a little and become puffy.
7. Shape the Donuts:
After resting, turn the dough out onto a floured surface. Roll it out to about 1/2 inch thickness. Use a donut cutter or two round cutters (a larger one for the outside and a smaller one for the hole) to cut the donuts out.
8. Fry the Donuts:
Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully drop the donuts into the hot oil, frying them in batches. Cook for about 1-2 minutes on each side until they are golden brown. Use a slotted spoon to remove them and place them on paper towels to drain any excess oil.
9. Coat the Donuts:
In a shallow bowl, combine the granulated sugar and ground cinnamon for coating. While the donuts are still warm, gently toss them in the cinnamon sugar mix until fully coated.
10. Serve and Enjoy:
Let the donuts cool slightly before serving. They are best enjoyed warm, so gather your friends and family and dig in!
This recipe yields a delightful batch of fragrant, soft sourdough apple cider donuts—perfect for autumn or whenever you need a cozy treat. Enjoy every bite!
Can I Use a Different Type of Cider?
Yes, you can use any type of apple cider; the fresher, the better! However, if you can’t find apple cider, apple juice can be used as a substitute, although the flavor will not be as rich.
How Should I Store Leftover Donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, consider freezing them. To do this, place them in a freezer-safe bag, and they can last up to 2 months. Just thaw them at room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours. Just be sure to let it sit at room temperature for about 30 minutes before rolling and frying.
Can I Bake These Donuts Instead of Frying?
Yes, you can bake these donuts! Preheat your oven to 350°F (175°C), and grease a donut pan. Fill the pan with the batter and bake for about 10-12 minutes or until a toothpick comes out clean. Just be aware that the texture will be different—baked donuts are denser than fried ones.
