These Sourdough Apple Cider Donuts are light, fluffy, and packed with warm autumn flavors. The apple cider adds a special sweetness, making them a perfect treat!
They’re great for a cozy afternoon snack or with your morning coffee. I love serving them warm and dusted with cinnamon sugar—it’s like a hug in donut form! 🍏🍩
Key Ingredients & Substitutions
Sourdough Starter: Use an active, fed starter for the best results. If you don’t have sourdough starter, you can substitute with a thick yogurt or even buttermilk to add some tang, but the texture will be a bit different.
Apple Cider: Fresh apple cider gives the best flavor. If you can’t find it, apple juice will also work, but it will be sweeter, so consider reducing the sugar in the recipe a bit.
Flour: All-purpose flour is great for these donuts, but you can try substituting half with whole wheat flour for some added flavor and nutrients, just keep an eye on the dough texture.
Egg: If you’re looking for an egg-free option, you can use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) or unsweetened applesauce (1/4 cup) for moisture.
Butter: If you want to make them dairy-free, use coconut oil or a dairy-free margarine. Both will work just fine!
How Do I Ensure the Perfect Frying Technique?
Frying can be tricky, but following a few tips can help you achieve that perfect golden-brown donut texture.
- Use a deep pot or a deep fryer to allow even cooking. Fill the pot with at least 3 inches of oil to prevent the donuts from touching the bottom.
- Carefully monitor the oil temperature with a thermometer. Keeping it around 350°F (175°C) helps the donuts cook quickly without absorbing too much oil.
- Don’t overcrowd the pot. Fry in batches of 2-3 donuts to maintain the temperature and allow for even frying.
- Use a slotted spoon to gently flip the donuts once they puff up and turn golden on one side. Cooking times may vary based on size, so keep an eye on them!
By following these tips, you’ll end up with perfectly fluffy Sourdough Apple Cider Donuts!
How to Make Sourdough Apple Cider Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup apple cider
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 large egg
- 2 tbsp unsalted butter, melted
- Vegetable oil, for frying
For Coating:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and another 15-20 minutes for frying, making it a total of around 40-45 minutes. Perfect for a cozy morning or afternoon treat!
Step-by-Step Instructions:
1. Reduce the Apple Cider:
In a small saucepan, bring the apple cider to a boil over medium heat. Allow it to reduce until you’re left with about 1/4 cup of syrupy cider. This enhances the flavor. Set it aside to cool completely.
2. Combine Wet Ingredients:
In a large mixing bowl, combine the cooled apple cider reduction, active sourdough starter, egg, and melted butter. Use a whisk to mix everything until smooth and well combined.
3. Mix Dry Ingredients:
In another bowl, whisk together the flour, granulated sugar, baking soda, salt, ground cinnamon, and ground nutmeg. This ensures even distribution of the dry ingredients.
4. Form the Dough:
Gradually add the dry mixture to the wet mixture. Stir until a soft dough forms; it should be slightly sticky but manageable enough to handle. If it’s too sticky, add a little more flour until it reaches the right consistency.
5. Roll Out the Dough:
Lightly flour a clean work surface. Roll out the dough to about 1/2 inch thick. Make sure to flour both the rolling pin and surface to prevent sticking.
6. Cut Out Donut Shapes:
Using a donut cutter or two round cutters (one larger for the outside and one smaller for the hole), cut out donut shapes from the rolled dough. Gather the scraps, re-roll, and cut out extra donuts as needed.
7. Fry the Donuts:
In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Carefully fry the donuts in batches for about 1-2 minutes on each side or until they become golden brown. Do not overcrowd the pot, as this will lower the oil temperature.
8. Drain and Coat:
Once fried, place the donuts on paper towels to drain any excess oil. While they are still warm, toss them in a mixture of sugar and cinnamon until they are fully coated.
9. Serve and Enjoy:
These donuts are best served warm. Enjoy them as they are, or with a cup of your favorite coffee or hot cocoa!
These Sourdough Apple Cider Donuts are delightful treats that bring the best of fall flavors to your kitchen—perfect for sharing with family and friends, anytime!
Can I Use Unsweetened Applesauce Instead of Apple Cider?
While unsweetened applesauce can add moisture, it won’t provide the same depth of flavor as apple cider. However, you can try using a mix of applesauce and a splash of apple juice to mimic the tart sweetness of cider!
Can I Bake These Donuts Instead of Frying?
Yes, you can bake these donuts! Preheat your oven to 350°F (175°C) and bake for about 15-20 minutes, or until they are puffed and lightly golden. They may not be as crispy on the outside, but they’ll still be delicious!
How Should 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 longer, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be reheated in the oven to regain some crispness!
Can I Use Whole Wheat Flour?
Absolutely! Whole wheat flour can be substituted for half of the all-purpose flour for a nuttier flavor and additional fiber. Just keep the dough’s consistency in mind and adjust the liquid if necessary.