Baked Sourdough Apple Cider Donuts
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.
Servings: 12 donuts
Calories: 304kcal
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 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 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 unsalted butter, 165 dark brown sugar, 50 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 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 unsalted butter
- Make the Topping. Then, combine the sugar and cinnamon in a wide, shallow bowl or plate.100 g 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
Serving: 1donut | Calories: 304kcal | Carbohydrates: 43g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 64mg | Fiber: 1g | Sugar: 28g | Vitamin A: 382IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1mg
