Sourdough Apple Cider Donuts

Apple cider donuts are a beloved fall staple—sweet, spiced, and cozy in every bite. But what if you could level them up with the flavor and benefits of sourdough? That’s exactly what we’re doing today with these Sourdough Apple Cider Donuts—tender, cake-style donuts made with apple cider, warm spices, and your leftover sourdough discard.

If you love the idea of baking with sourdough but don’t want to commit to an all-day rise, this recipe is for you. These donuts are quick, easy, and packed with flavor, and they make a perfect autumn treat—though I happily eat them year-round.

Why You’ll Love These Sourdough Apple Cider Donuts

• 🍎 Perfect for Fall – The reduced apple cider gives them an incredible apple flavor

• 🥣 Uses Sourdough Discard – No waste, just great taste

• ⏱ No Yeast, No Rise Time – A cake-style donut that’s quick to make

• 🔥 Baked or Fried – Choose your favorite method

• 🍩 Cozy & Comforting – Cinnamon sugar coating = instant happiness

What Are Sourdough Discard Donuts?

These donuts are made with sourdough discard—that’s the portion of starter you remove before feeding. Instead of tossing it, you can use it in quick recipes like pancakes, cookies, muffins, and yes, donuts! The discard gives these donuts a subtle tang and extra depth that balances beautifully with the sweet apple cider and warm spices.

And because they’re cake-style donuts, you don’t need yeast or a rise time. Just mix, chill the dough, cut, and fry or bake!

Ingredients for Sourdough Apple Cider Donuts

Here’s what you’ll need to make about 12–14 donuts, depending on size:

Dry Ingredients:

• 2 ½ cups (300g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp ground cinnamon

• ½ tsp nutmeg

• ¼ tsp cloves

• ½ tsp salt

Wet Ingredients:

• 1 cup (240ml) apple cider (to be reduced)

• ½ cup (100g) granulated sugar

• ¼ cup (50g) brown sugar

• ½ cup (120g) sourdough discard (unfed is fine)

• 2 large eggs

• ½ cup (120ml) buttermilk or milk

• ¼ cup (60g) unsalted butter, melted

• 1 tsp vanilla extract

Coating:

• ½ cup (100g) granulated sugar

• 1 tsp cinnamon

• Optional: melted butter for brushing before coating

How to Make Sourdough Apple Cider Donuts – Step-by-Step

Step 1: Reduce the Apple Cider

Start by pouring 1 cup of apple cider into a saucepan and simmering it on medium heat until it reduces to about ½ cup. This takes around 10–15 minutes and intensifies the apple flavor.

Tip: Let the reduced cider cool slightly before using in the dough.

Step 2: Mix the Dough

In a large bowl, whisk together:

• Flour

• Baking powder & baking soda

• Spices (cinnamon, nutmeg, cloves)

• Salt

In another bowl, combine:

• Cooled reduced apple cider

• Sourdough discard

• Sugar & brown sugar

• Eggs

• Buttermilk

• Melted butter

• Vanilla

Pour the wet ingredients into the dry and stir until a soft dough forms. Don’t overmix.

Step 3: Chill the Dough

The dough will be sticky—this is normal! Cover and refrigerate for at least 1 hour, or up to overnight. Chilling firms up the dough and makes it easier to roll and cut.

Step 4: Roll and Cut

On a floured surface, roll out the chilled dough to about ½-inch thickness. Use a donut cutter or two round cookie cutters (about 3 inches and 1 inch) to cut your donuts.

Re-roll scraps as needed, but try not to overwork the dough.

Step 5: Fry or Bake

To Fry:

• Heat 2–3 inches of neutral oil (vegetable or canola) in a heavy pot to 350°F (175°C)

• Fry donuts 1–2 at a time, about 1 minute per side, until golden brown

• Drain on a paper towel-lined rack

To Bake:

• Preheat oven to 375°F (190°C)

• Place donuts on a lined baking sheet and bake for 10–12 minutes, until puffed and lightly golden

• Optional: brush with melted butter before coating

Step 6: Coat in Cinnamon Sugar

While the donuts are still warm, toss them in a bowl with cinnamon sugar. If baking, brush with melted butter first to help it stick.

Tips for the Best Apple Cider Donuts

• Reduce the cider – This concentrates the flavor. Don’t skip it!

• Use cold dough – It holds its shape better when cutting and frying

• Don’t overcrowd the pan – It lowers the oil temp and makes soggy donuts

• Use a thermometer – Keep oil between 350–360°F for best frying results

• Make donut holes – Don’t waste the centers! Fry them up and coat like the rest

Variations and Add-Ins

• 🍏 Add diced apples for texture

• 🧀 Apple Cider Cream Cheese Glaze instead of cinnamon sugar

• 🍫 Chocolate-dipped version for a fun twist

• 🍂 Pumpkin spice blend in place of cinnamon/nutmeg

• 💡 Mini donuts using a mini donut pan

Storing and Freezing

• Room Temp: Keep in an airtight container for up to 2 days

• Fridge: Store for up to 5 days (best reheated)

• Freeze: Freeze after frying/baking but before coating. Reheat and toss in cinnamon sugar when ready to serve

FAQs

Can I make these with fed sourdough starter?

Yes, but discard is preferable here. Fed starter may make them rise a bit more, which can affect texture slightly.

Can I skip reducing the cider?

Technically yes, but you’ll lose much of the rich apple flavor. I highly recommend reducing it.

Can I bake these in a donut pan?

Absolutely! Fill greased pans ¾ full and bake at 375°F for 10–12 minutes.

How do I know when they’re done frying?

They should be golden on both sides and puffed. Break one open to check—it should be fully cooked inside with no doughy streaks.

Why Sourdough Makes These Donuts Better

The sourdough discard does three magical things here:

1. Adds depth of flavor – A little tang balances the sweetness

2. Reduces food waste – One more way to use that discard in your fridge

3. Gives a tender crumb – The acid in the starter helps with texture

Pair These With…

• Hot apple cider

• Chai tea or coffee

• Caramel dipping sauce

• Vanilla ice cream for an over-the-top fall dessert

Final Thoughts

These Sourdough Apple Cider Donuts are the kind of treat that brings everyone to the kitchen—warm, spiced, and dusted in cinnamon sugar. Whether you bake or fry them, you’ll fall in love with the balance of tangy sourdough and cozy apple cider flavor.

They're perfect for fall gatherings, weekend baking, or just because you have sourdough discard to use up. Once you try these, you might never go back to store-bought again!