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These cake-like baked sourdough apple cider donuts are buttery, moist, and spiced with reduced apple cider for rich fall flavor. Sourdough discard adds a subtle tang, and with no fermenting, waiting, or frying, they're the perfect quick treat for cozy autumn mornings.
My elementary school was across the street from a Dunkin’ Donuts. So for five years, all day, every day, I could smell fresh-baked donuts in school. Really, it was torture for a small child, haha!
But sometimes, my mom would get me to a donut after school. And it was such an exciting treat.
And that’s how I feel about these apple cider donuts. These homemade baked apple cider donuts have that same warm, spiced aroma, but they're even better fresh from your own oven.
These are moist, cake-like donuts. And though I’m impartial to donuts (I love them all), my husband actually prefers these over fried sourdough donuts.
And they are much easier to make than fried donuts. You just reduce cider, mix the ingredients, and bake. It’s much easier when you don’t feel like kneading dough, letting it long-ferment overnight, and frying.
If you're looking for more ways to bring cozy fall flavors into your baking, you might also enjoy my sourdough apple cinnamon bread, sourdough pumpkin cobbler, and sourdough pumpkin spice cinnamon rolls.
They're all simple, crowd-pleasing recipes that are perfect for autumn weekends.
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: Clean up 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: You don’t need any fancy equipment beyond a donut pan.
Crowd Pleaser: The whole family will love these! And they are perfect for brunch or other fall gatherings.
Ingredients
Apple Cider: Use fresh apple cider. Apple juice can be used 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 will also work.
Sourdough Starter: Active or inactive sourdough starter will work.
Spices: You will need ground cinnamon and nutmeg.
Vanilla: I used homemade vanilla, but store-bought will also work just fine.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Stand Mixer: A stand mixer makes creaming the butter and sugar a cinch. I love my KitchenAid bowl-lift mixer. You can also use a hand mixer or a spoon and a little muscle.
Donut Pan: You will need a donut pan. If you don’t have a donut pan, you can use a muffin tin.
Piping Bags: Piping bags make transferring the batter into the pan much easier.
Step-by-Step Instructions
Step 1: In a heavy-bottom saucepot, 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 it is light and fluffy, about 2-4 minutes.
Step 4: Add the egg, sourdough discard, and vanilla. Mix on medium speed until fully combined, scraping the sides of the bowl as necessary.
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 is running on the lowest 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, one at a time, brush the donut with the melted butter.
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.
Storing
Room Temp: Store any leftovers in an airtight container for 1-2 days.
Freeze: Wrap each donut individually, toss them in a freezer-safe bag, and store them for up to 3 months.
Reheat: 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.
How To Serve
Coffee: Of course, coffee and donuts are a classic. Make a cozy cuppa 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.
Variations & Add-Ins
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.
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, use a dough-style recipe instead.
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.
Apple cider is unfiltered and has a stronger, fresher apple flavor, which makes the donuts taste richer. Apple juice is filtered and sweeter, so the flavor will be lighter.
Dense donuts can happen if the batter is overmixed, if they are underbaked, or if the leaveners aren't fresh. Mix just until combined, and check that your baking powder and baking soda haven’t expired.
Let's Connect!
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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 unsalted butter, softened
- 165 dark brown sugar
- 50 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-bottom saucepot, 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.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 it is light and fluffy, about 2-4 minutes.140 (10 tbsp) unsalted butter, 165 (3/4 cups) dark brown sugar, 50 (1/4 cups) granulated sugar
- Add the Remaining Wet Ingredients. Add the egg, sourdough discard, and vanilla. Mix on medium speed until fully combined, scraping the sides of the bowl as necessary.1 large egg, 100 g (1/2 cup) sourdough discard, 1 teaspoon vanilla extract
- Add the Flour Mixture. Add the flour mixture into the stand mixer bowl and mix on low speed until well combined. Do not overmix.
- Pour in the Apple Cider. While the mixer is running on the lowest 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 the donut pan 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 tbsp) unsalted butter
- Make the Topping. Then, combine the sugar and cinnamon in a wide, shallow bowl or plate.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, one at a time, brush the donut with the melted butter. 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.
