Discard Apple Cider Donuts
Servings: 10 donuts
These sourdough discard apple cider donuts are soft, warmly spiced, and coated in cinnamon sugar. A cozy fall treat made with apple cider, apple butter, and sourdough starter.
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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 Melted Butter
- 125 g Apple Butter
- 120 g Sourdough Starter (active or discard)
- 2 tsp Vanilla Extract
- Refined Coconut Oil (for frying)
- Cinnamon Sugar (for dusting)
Instructions
- Add your apple cider to a sauce pan, and bring itto a simmer. Leave it on medium/low heat for 20 mins.Stir occasionally.
- While the cider simmers, add the flour, salt, bakingpowder, baking soda, cinnamon, nutmeg, and carda-mom to a large bowl. Whisk to evenly combine.
- Once the cider is reduced, add it to a medium sizedbowl, along with the starter and apple butter. Whiskto combine.
- Then, add the egg, sugars, melted butter, and vanillato the cider mixture. Whisk thoroughly.
- Add the wet ingredients into the dry. Using a silic-one spatula, fold the ingredients together until all ofthe flour is absorbed. Be careful not to over-mix!
- Sprinkle a parchment lined baking sheet with flour.Pour the dough on the floured surface, and press intoan even rectangle, roughly 1" thick. Cover with plasticwrap and refrigerate for at least one hour.
- After the hour rest, heat your oil to 350°F. The oil should be roughly 3" thick 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 2ish mins oneach side (until golden brown).
- While still warm, coat the donuts in cinnam-on sugar, and ENJOY!