Sourdough Discard Apple Cider Donuts
If fall had a signature pastry, it would be the apple cider donut. Crisp on the outside, soft and cake-like inside, and rolled generously in cinnamon sugar—this version takes things one step further by using sourdough discard for extra flavor and tenderness.
These Sourdough Discard Apple Cider Donuts are everything you want from a homemade donut: warmly spiced, deeply apple-forward, and rich without being heavy. Best of all, they’re a smart way to use up excess starter while baking something that feels truly seasonal and special.
Why Reduce the Apple Cider First?
Reducing the apple cider is the secret to bold apple flavor without soggy dough. Simmering concentrates the natural sugars and acidity, giving the donuts a true apple cider taste instead of a watered-down hint.
This step also:
- Improves structure in the dough
- Prevents greasy donuts
- Creates a richer, more bakery-style flavor
It’s a small extra step that makes a noticeable difference.
Why the Dough Needs a Cold Rest
Chilling the dough isn’t optional—it’s what makes this recipe work smoothly.
A cold rest:
- Firms up the dough for clean donut shapes
- Prevents excessive oil absorption
- Improves flavor and texture
You can refrigerate the dough for as little as an hour or up to 24 hours, making these donuts surprisingly flexible for entertaining or weekend baking.
Sourdough Discard Apple Cider Donuts
Ingredients
- 390 g Apple Cider
- 480 g All-Purpose Flour
- 1 tsp Salt
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Cardamom
- 1 Egg
- 100 g Brown Sugar
- 100 g Cane Sugar
- 3 tbsp Butter melted
- 125 g Apple Butter
- 120 g Sourdough Starter active or discard
- 2 tsp Vanilla
- Refined Coconut Oil for frying
- Cinnamon Sugar for dusting
Instructions
- Add your apple cider to a saucepan, and bring it to a simmer. Leave it on medium/low heat for 20 minutes to reduce the liquid. Stir occasionally.
- While the cider simmers, add the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cardamom to a large bowl. Whisk to combine evenly.
- Once the cider is reduced, add it to a medium-sized bowl, along with the starter and apple butter. Whisk to combine.
- Then, add the egg, sugars, melted butter, and vanilla to the cider mixture. Whisk thoroughly.
- Add the wet ingredients to the dry. Using a silicone spatula, fold the ingredients together until the flour is fully absorbed. Be careful not to over-mix!
- Sprinkle a parchment-lined baking sheet with flour. Pour the dough on the floured surface, and press it into an even rectangle, roughly 1″ thick. Cover with plastic wrap and refrigerate for at least one hour (up to 24 hours).
- After the cold rest, heat your oil to 350°F. The oil should be roughly 3″ deep in the pan.
- Using a donut cutter, cut out your shapes. Re-flatten the dough as needed to use it all up!
- Fry the donuts for roughly 2 minutes on each side (until golden brown).
- While still warm, coat the donuts in cinnamon sugar, and ENJOY!
the most classic fall treat!! so yum!
Fav fall classic
Perfect fall donut recipe. Thanks Macey!
My fav all time Autumn treat right here.
I was nervous to try and make these but her instructions are clear and easy to follow. They turned out amazing!
My mouth is watering just thinking about these. Perfect with a cup of hot apple cider!!
Wow these are UNREAL!