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These cake-like baked sourdough apple cider donuts are buttery, moist, and made with reduced apple cider for a spiced fall flavor. The sourdough discard creates a tender crumb. With no fermenting or frying, they're an easy treat for cozy autumn mornings.
Recipe Overview: Sourdough Apple Cider Donuts
- Ready In: 57 minutes
- Serves: 12 donuts
- Calories: 304 kcal/donut (approximately)
- Main Ingredients: Apple cider, sourdough starter, all-purpose flour, butter, sugar spices
- Why You’ll Love It: These sourdough apple cider donuts are soft, buttery, and filled with warm fall spices. They're baked instead of fried, so they’re easy to make with less mess. Plus, sourdough discard is a simple way to add extra tenderness while using up leftover starter. Enjoy them as is for breakfast or with a scoop of egg-free vanilla ice cream for dessert.
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These baked sourdough apple cider donuts are buttery soft and filled with fall flavors from reduced apple cider. The added sourdough starter discard creates a velvety-tender crumb.
While I love making fried sourdough donuts, this recipe is easier because it’s baked in a donut pan. That way, you avoid the fuss and mess of frying. All you have to do is reduce the cider, make the batter, bake, and enjoy!
Nothing makes the house smell like fall quite like apple cider donuts in the oven. But when I'm not baking, I love keeping a fall simmer pot on the stove for the same cozy seasonal feel.
For more fall recipes, check out my fresh-milled pumpkin bread, sourdough apple cinnamon bread, sourdough pumpkin cobbler, or sourdough pumpkin spice cinnamon rolls.
Jump to:
- Recipe Overview: Sourdough Apple Cider Donuts
- Why You’ll Love This Recipe
- Key Ingredients
- Variations
- How To Make Sourdough Apple Cider Donuts
- Get the FREE sourdough starter eBook!
- Tips for Success
- Serving Suggestions
- Storing
- Sourdough Apple Cider Donuts FAQs
- More Sourdough Discard Recipes
- Baked Sourdough Apple Cider Donuts
Why You’ll Love This Recipe
Fall Flavor: These donuts have a spiced apple cider flavor and a touch of sourdough tang that is perfect for fall.
Baked: Cleanup is easy because you don’t have to deal with hot, messy oil.
Make-Ahead Friendly: Unlike fried donuts, which don’t store well, these baked apple cider donuts stay fresh longer and are easy to make ahead.
Beginner-Friendly: This recipe is great for beginners because it doesn’t require any fancy techniques.
Crowd Pleaser: The whole family will love these! They’re perfect for brunch or other fall gatherings.
Key Ingredients
Apple Cider: Use fresh apple cider. You can use apple juice in a pinch, but the flavor will be a little different.
Flour: All-purpose flour is best for this recipe. If you are swapping all-purpose with fresh-milled flour, use soft white wheat. Don’t forget to grab my fresh-milled conversion chart!
Butter: Use softened, unsalted butter.
Sugar: You will need granulated and brown sugar. I prefer dark brown sugar, but light brown works too.
Sourdough Starter: Active or inactive sourdough starter will work. You can use an all-purpose starter, fresh-milled sourdough starter, an einkorn starter, or any other you have.
Spices: You will need ground cinnamon and nutmeg.
Vanilla: I used homemade bourbon vanilla, but store-bought will also work just fine.
Get the full list of ingredients and measurements on the printable recipe card below.
Variations
Glazed: Cover them with a maple or apple cider glaze instead of the cinnamon-sugar topping.
Mini Donuts: Use a mini donut or mini muffin pan for bite-sized treats.
Apple Pieces: Fold in finely diced apple for extra texture and flavor. Freeze-dried apples work great for this!
Nut Topping: Sprinkle the donuts with finely chopped pecans or walnuts for added crunch.
How To Make Sourdough Apple Cider Donuts
Step 1: In a heavy-bottomed saucepan, reduce the apple cider to 1/2 cup over medium heat. For me, this takes about 20-25 minutes.
Retain any spices or solid bits (that’s extra cider flavor!). Set aside to cool for at least 15 minutes.
Step 2: Preheat the oven to 350° F and lightly grease a donut pan.
While the cider cools, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Step 3: In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar.
Using a paddle attachment, cream the ingredients on medium speed for 30 seconds.
Then, bump up the speed to medium-high and cream the butter-sugar mixture until light and fluffy, about 2-4 minutes.
Step 4: Add the egg, sourdough discard, and vanilla. Mix on medium speed until combined, scraping down the sides as needed.
Step 5: Add the flour mixture into the stand mixer bowl and mix on low speed until well combined. Do not overmix.
Step 6: While the mixer runs on low speed, slowly pour in the reduced apple cider.
Mix until well combined, but do not overmix. Scrape the sides of the bowl as needed.
Step 7: Fill each donut cup 2/3 full with the batter. I like to use a piping bag for this because it is easier and less messy. But you can also spoon it into the pan.
I also like to use my finger or the back of a spoon to smooth the batter evenly in the pan.
Step 8: Bake for 12-15 minutes or until a toothpick inserted in the thickest point of a donut comes out clean.
Step 9: While the donuts bake, melt the butter for the topping either on the stovetop or in the microwave. Do not let it separate.
Then, in a separate wide, shallow bowl, combine the sugar and cinnamon.
Step 10: When the donuts are out of the oven, transfer them to a wire rack to cool for a few minutes.
Step 11: When they are cool enough to handle, brush each donut with melted butter, one at a time.
Step 12: Then, generously dredge it on all sides through the cinnamon-sugar mixture.
Repeat buttering and coating each donut. Then, repeat the baking process with the remaining batter.
Step 13: Serve right away. Enjoy as is or serve with a cup of coffee with vanilla and brown sugar coffee creamer.
Tips for Success
- Reduce the cider in advance-even the night before-to keep things quick and easy in the morning.
- Use quality apple cider for the best flavor.
- Coat the donuts while still warm. This will help the cinnamon-sugar topping stick.
- The longer it has been since you fed your starter, the more sour it will be. Use starter that has been fed within a day or two.
- Before baking, tap the pan on the counter to remove large air bubbles.
Serving Suggestions
Coffee: Of course, coffee and donuts are a classic. Make a cozy cuppa with brown sugar creamer and enjoy a fresh donut.
Dessert: To serve sourdough apple cider donuts for dessert, pair them with homemade whipped cream or vanilla ice cream.
Breakfast: Whenever I serve a sweet treat for breakfast, I like to pair it with a little protein, such as an Instant Pot boiled egg or homemade bacon.
Brunch Board: Include fresh fruit, homemade cottage cheese, and other baked goods for a fall-themed spread.
Spiced Fruit: Serve with spiced apples or honey-caramelized pears.
Storing
- Store any leftovers in an airtight container for 1-2 days.
- Wrap each donut individually, toss them in a freezer-safe bag, and store them for up to 3 months.
- To reheat, warm them in the oven at 300°F for 5-7 minutes or in the microwave for about 10-15 seconds, just until warmed through.
Sourdough Apple Cider Donuts FAQs
Swap the butter for a neutral oil or dairy-free butter. The flavor and texture may slightly change, but they will still be delicious.
This batter is designed for baking, so it's too loose for frying. If you want fried donuts, try my fried sourdough donuts. You can swap the liquid in the recipe with reduced apple cider.
Yes, you can mix the batter, cover it, and refrigerate it for up to 12 hours. Let it sit at room temperature for 10-15 minutes before baking.
Yes, but apple cider is unfiltered and has a stronger, fresher apple flavor, which gives the donuts their hallmark spiced flavor. Apple juice is filtered and sweeter, so the flavor will be lighter.
Dense donuts can happen if the batter is overmixed, underbaked, or if the leaveners aren't fresh. Mix just until combined, and check that your baking powder and baking soda haven’t expired.
More Sourdough Discard Recipes
If you tried this Sourdough Apple Cider Donut recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks, y'all!
Baked Sourdough Apple Cider Donuts
Equipment
Ingredients
Apple Cider Reduction
- 240 g apple cider
Dry Ingredients
- 225 g all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
Wet Ingredients
- 140 g unsalted butter, softened
- 165 g dark brown sugar
- 50 g granulated sugar
- 1 large egg
- 100 g sourdough discard
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 43 g unsalted butter, softened
- 100 g granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Reduce the Apple Cider. In a heavy-bottomed saucepan, reduce the apple cider to 1/2 cup over medium heat. For me, this takes about 20-25 minutes.n Retain any spices or solid bits (that's extra cider flavor!). Set aside to cool for at least 15 minutes.240 g (1 cup) apple cider
- Prep. Preheat the oven to 350° F and lightly grease a donut pan.
- Mix the Dry Ingredients. While the cider cools, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.225 g (1 3/4 cups) all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg
- Cream the Butter and Sugar. In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Using a paddle attachment, cream the ingredients on medium speed for 30 seconds. Then, bump up the speed to medium-high and cream the butter-sugar mixture until light and fluffy, about 2-4 minutes.140 g (10 tablespoon) unsalted butter, 165 g (3/4 cups) dark brown sugar, 50 g (1/4 cups) granulated sugar
- Add the Remaining Wet Ingredients. Add the egg, sourdough discard, and vanilla. Mix on medium speed until combined, scraping down the sides as needed.1 large egg, 100 g (1/2 cup) sourdough discard, 1 teaspoon vanilla extract
- Add the Flour Mixture. Add the flour mixture to the stand mixer bowl and mix on low speed until well combined. Do not overmix.
- Pour in the Apple Cider. While the mixer runs on low speed, slowly pour in the reduced apple cider. Mix until well combined, but do not overmix. Scrape the sides of the bowl as needed.
- Fill the Donut Pan. Fill each donut cup 2/3 full with the batter. I like to use a piping bag for this because it is easier and less messy. But you can also spoon it into the pan. I also like to use my finger or the back of a spoon to smooth the batter evenly in the pan.
- Bake. Bake for 12-15 minutes or until a toothpick inserted in the thickest point of a donut comes out clean.
- Melt the Butter. While the donuts bake, melt the butter for the topping either on the stovetop or in the microwave. Do not let it separate.43 g (3 tablespoon) unsalted butter
- Make the Topping. In a separate wide, shallow bowl, combine the sugar and cinnamon.100 g (1/2 cups) granulated sugar, 1 teaspoon ground cinnamon
- Cool the Donuts. When the donuts are out of the oven, transfer them to a wire rack to cool for a few minutes.
- Add the Topping. When they are cool enough to handle, brush each donut with melted butter, one at a time. Then, generously dredge it on all sides through the cinnamon-sugar mixture. Repeat buttering and coating each donut. Then, repeat the baking process with the remaining batter.
- Enjoy! Serve right away. Enjoy as is or serve with a cup of coffee with vanilla and brown sugar coffee creamer.
Notes
- Reduce the cider in advance-even the night before-to keep things quick and easy in the morning.
- Use quality apple cider for the best flavor.
- Coat the donuts while still warm. This will help the cinnamon-sugar topping stick.
- The longer it has been since you fed your starter, the more sour it will be. Use starter that has been fed within a day or two.
- Before baking, tap the pan on the counter to remove large air bubbles.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
Baked donuts are great for those mornings you want a treat but don’t feel like dealing with anything complicated. And the apple cider flavor is an added bonus!