There’s something about apple cider donuts that instantly feels like fall. The smell of cinnamon, warm apples, and freshly baked dough filling the kitchen is hard to beat. These Sourdough Discard Apple Cider Donuts take that classic autumn favorite and give it a delicious sourdough twist. They’re soft, tender, lightly spiced, and coated in buttery cinnamon sugar.
This recipe is also a great way to use up extra sourdough discard instead of letting it sit in the refrigerator. The discard adds a subtle tang that balances the sweetness of the apple cider beautifully. And because these donuts are baked rather than deep-fried, they’re easy to make at home with a standard donut pan.
Ingredients
For the Donuts
- 1 cup apple cider
- 1 cup sourdough discard
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
Instructions
1. Reduce the Apple Cider
Start by pouring the apple cider into a small saucepan. Bring it to a gentle simmer over medium heat. Let it cook for approximately 10–15 minutes, stirring occasionally, until the cider has reduced to about ½ cup.
This step is worth the extra few minutes because reducing the cider concentrates its natural apple flavor. Remove it from the heat and allow it to cool until warm or room temperature.
2. Prepare the Oven and Donut Pan
Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cavity donut pan with butter or nonstick cooking spray.
Greasing the pan well helps the donuts release easily after baking.
3. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
The cinnamon and nutmeg give the donuts that classic warm apple-cider flavor. If you love extra spice, you can also add a pinch of apple pie spice.
4. Mix the Wet Ingredients
In a separate bowl, whisk together the sourdough discard, cooled apple cider, eggs, melted butter, vanilla extract, and buttermilk.
Whisk until everything is evenly combined. Make sure the melted butter isn’t extremely hot, or it could affect the eggs.
5. Combine the Batter
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until the ingredients are just combined.
Avoid overmixing. A few small lumps are perfectly fine. Mixing the batter too much can develop the gluten and leave you with tough or dense donuts instead of soft, tender ones.
The finished batter should be thick but easy to pipe.
6. Fill the Donut Pan
Transfer the batter to a piping bag or a large zip-top bag. Snip off one corner and pipe the batter evenly into each donut cavity.
Fill each cavity about two-thirds to three-quarters full. Avoid filling them all the way to the top because the batter will expand as it bakes.
7. Bake the Donuts
Place the pan in the preheated oven and bake for 10–13 minutes.
The donuts are ready when they look lightly golden and spring back when gently touched. You can also insert a toothpick into one donut; it should come out clean or with a few moist crumbs.
Let the donuts cool in the pan for about 5 minutes before carefully transferring them to a wire rack.
8. Make the Cinnamon Sugar
While the donuts are cooling, combine the granulated sugar and cinnamon in a shallow bowl.
Brush each warm donut lightly with melted butter. Immediately dip or toss it in the cinnamon-sugar mixture, turning it until the outside is evenly coated.
For the best texture, coat the donuts while they’re still slightly warm. The butter helps the cinnamon sugar cling to every little ridge.
Tips for Perfect Apple Cider Donuts
Use flavorful cider. Fresh apple cider gives these donuts much more flavor than ordinary apple juice.
Don’t skip reducing the cider. This concentrates the apple flavor and prevents the batter from becoming too thin.
Use sourdough discard, not active starter. This recipe is designed specifically to use unfed discard from your sourdough starter.
Don’t overmix. Once the flour disappears, stop stirring. This keeps the donuts soft and fluffy.
Pipe the batter. A piping bag makes filling the donut pan much cleaner and helps you create evenly sized donuts.
Coat while warm. Warm donuts absorb the butter and cinnamon sugar beautifully, creating that classic bakery-style finish.
Easy Variations
For a stronger apple flavor, add ½ teaspoon of apple extract to the wet ingredients. You can also mix in a small amount of finely grated apple, although you’ll want to squeeze out excess moisture first.
For a maple version, replace a couple of tablespoons of the granulated sugar with pure maple syrup and drizzle the finished donuts with a simple maple glaze.
If you prefer a richer topping, skip the cinnamon sugar and dip the cooled donuts into a vanilla or maple glaze.
Storage
Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, especially on the day they’re baked.
For longer storage, place the completely cooled donuts in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature and warm briefly before serving.
Recipe Details
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Method: Baked
These Sourdough Discard Apple Cider Donuts are the kind of treat that makes a chilly morning feel extra cozy. The tangy sourdough discard, concentrated apple cider, cinnamon, and buttery sugar coating work together perfectly. Serve them warm with a cup of coffee and you’ve got an easy homemade fall breakfast that tastes like a trip to your favorite apple orchard.
