Sourdough Apple Cider Doughnuts

These apple cider sourdough doughnuts are a delicious fall treat.

They’re soft and fluffy on the inside with a nice crunch on the outside– perfectly spiced and with just a hint of apple cider. I’m sure you’re going to love them.

If you’re using active-dry yeast, you’ll need to bloom the yeast in warm apple cider.

Prep Time10 mins
Cook Time15 mins
Rest Time2 hrs
Total Time2 hrs 25 mins

INGREDIENTS

½ cup apple cider
2 tbsp + ½ cup sugar separated
1 tsp active dry yeast
1/2 cup 100% hydration sourdough discard
3 tbsp butter melted
1 egg
½ tsp vanilla extract
2+ 1/4 cups all-purpose flour
2 tsp ground cinnamon* divided
1/8 tsp ground allspice *
1/4 tsp ground nutmeg*
1/8 tsp ground cardamom*
½ tsp kosher salt

INSTRUCTIONS

Heat the apple cider until warm (100-105°F). Add 2 tbsp of sugar, the yeast, and the sourdough discard. Stir to combine and then allow it to rest for 5 minutes.
Once the yeast has become foamy on top, add the melted butter, eggs, and vanilla and whisk to combine.
Next, add the four, nutmeg, allspice, cardamom, salt, and 1 tsp of cinnamon. Stir with a dough whisk or wooden spoon until a shaggy dough forms. The dough will seem wet but it will come together when you start kneading.
Transfer the dough to a lightly floured surface and knead until the dough becomes smooth– about 2 minutes.
Oil the bowl lightly and place the dough back into the bowl. Allow it to rise for one hour, or until doubled in size.
After an hour, turn the dough onto a lightly floured surface again and roll it out to ½” thick. Using a round cookie cutter, cut the dough into your desired doughnut size. I use a 2″ round cookie cutter to cut out the doughnut and the larger end of a piping tip to cut out the center hole.
Place the doughnuts on a baking sheet lined with parchment paper and cover them with a clean dish towel. Let them rise for another 45 minutes, or until doubled in size again.
Heat a heavy-bottomed pan or cast iron dutch oven with about 2” of oil. When the oil reaches 350°F, cook the doughnuts for about 45 seconds per side. The exact cook time will depend on the size of your doughnuts but they are finished when they are a deep golden brown on all sides. Make sure not to crowd the pan– the doughnuts need plenty of room to move around.
Combine the remaining ½ cup sugar and 1 tsp cinnamon in a large bowl. Remove the doughnuts from the oil (make sure to let any excess oil drip off) and toss them in the cinnamon-sugar mixture. Enjoy!