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!
NOTES
*You can substitute the spices (cinnamon, cardamom, allspice, and nutmeg) for 1.5 tsp of apple pie spice in the doughnuts.
NUTRITION
Serving: 1doughnut | Calories: 120kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g| Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 117mg | Potassium: 37mg | Fiber: 1g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg