These Sourdough Apple Cider Donuts are deliciously soft with a hint of apple flavor! They’re perfect for breakfast or a sweet snack, and they come out fluffy every time.
Making these donuts is like a fun science experiment! I love how the sourdough adds a nice tang, making them oh-so-good. Just a heads up—don’t be surprised if they disappear fast! 🍩
Key Ingredients & Substitutions
Sourdough Starter: For the best results, use an active starter that’s bubbly and fed. If you don’t have one, store-bought yeast can be used instead. Just mix 2 teaspoons of yeast with 1/4 cup warm water and proceed with the recipe.
Apple Cider: Fresh, unfiltered cider is ideal since it packs in flavor. If it’s out of season, you can substitute with apple juice or even apple sauce for moisture, but the flavor will differ slightly.
Ground Spices: Ground cinnamon and nutmeg add warmth. If you’re low on nutmeg, you can simply add a bit more cinnamon or even try a pinch of allspice as an alternative.
Vegetable Oil: Use any neutral oil for frying, such as canola or peanut oil. If you prefer a healthier option, consider using an air fryer, or bake them at 350°F for about 12-15 minutes.
What’s the Key to Frying Donuts Perfectly?
Frying can be tricky but so rewarding when done right! Start by ensuring your oil is hot enough. Aim for 350°F (175°C) for perfectly golden and fluffy donuts.
- Use a candy thermometer to check the oil temperature.
- Do not overcrowd the pot; this lowers the temperature and makes your donuts greasy.
- Fry one or two at a time to maintain the oil’s heat.
- Flip the donuts halfway through to ensure even cooking.
Once done, let them sit on paper towels to soak up excess oil, keeping them light and fluffy. Happy frying!
Sourdough Apple Cider Donuts Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup apple cider (preferably fresh or unfiltered)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil for frying
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and 30 minutes to cook. You’ll want to chill the dough for about an hour, making it easier to cut out your donuts. In total, set aside about 2 hours for the whole process, but trust me, the wait is worth it!
Step-by-Step Instructions:
1. Prepare the Apple Cider Reduction (optional but recommended):
To intensify the apple flavor, pour the apple cider into a small saucepan over medium heat. Simmer gently until it reduces to about 1/4 cup. This concentrates the flavor and thickens the cider slightly. Allow the reduced cider to cool before using it in the mixture.
2. Make the Donut Dough:
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt until well combined.
In another bowl, combine the sourdough starter, cooled apple cider reduction (or regular apple cider if skipping reduction), egg, melted butter, and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until a sticky dough forms, being careful not to overmix.
3. Chill the Dough:
Cover the dough with plastic wrap and refrigerate for at least 1 hour. This resting period helps develop flavor and makes the dough easier to handle when rolling out.
4. Roll and Cut Donuts:
Once chilled, lightly flour a clean surface, and roll out the dough to about 1/2 inch thickness. Use a donut cutter or two round cutters (one larger for the outer shape and a smaller one for the hole) to cut out your donuts. Don’t forget to save the scraps and re-roll as needed!
5. Heat the Oil:
In a deep fryer or heavy pot, heat vegetable oil to about 350°F (175°C). Use a thermometer to keep track of the temperature to ensure even frying.
6. Fry the Donuts:
Carefully place a few donuts into the hot oil, frying for about 1 to 2 minutes per side, or until they are golden brown. Avoid overcrowding the pot; fry in batches if necessary.
Once the donuts are done, use a slotted spoon to transfer them to a wire rack lined with paper towels to drain any excess oil.
7. Cinnamon Sugar Coating:
While the donuts are still warm, mix the granulated sugar and cinnamon in a shallow bowl. Roll each donut in the cinnamon sugar until they are evenly coated.
8. Enjoy:
Let the donuts cool slightly before serving. These tangy, apple-infused sourdough donuts are perfect fresh and are a delightful treat with a cup of coffee or cider!
Enjoy your delicious Sourdough Apple Cider Donuts! 🍩
Can I Use a Different Type of Liquid Instead of Apple Cider?
Absolutely! If you don’t have apple cider on hand, you can substitute it with apple juice or even buttermilk for a slightly different flavor and texture. Just keep in mind that the taste will vary a bit.
How Do I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2 days. If you want to keep them fresh longer, consider freezing them. Just place them in an airtight bag or container, and they can last up to 2 months. Thaw them at room temperature when you’re ready to enjoy!
What If My Dough Seems Too Sticky?
If your dough is too sticky to handle, try adding a little bit more flour, one tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much flour, as that can make the donuts tough!
How Can I Make These Donuts Gluten-Free?
You can use a gluten-free all-purpose flour blend instead of regular flour. Be sure to check that your other ingredients are also gluten-free. Keep in mind that the texture may vary slightly, but they should still be delicious!
