Baked Sourdough Apple Cider Donuts
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.
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 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 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 light and fluffy, about 2-4 minutes.140 g unsalted butter, 165 g dark brown sugar, 50 g 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 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 unsalted butter
- Make the Topping. In a separate wide, shallow bowl, combine the sugar and cinnamon.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, 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
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
