Apple Cider Sourdough Doughnuts Tangy & Spiced

Apple Cider Sourdough Doughnuts are about to become your new obsession, and I can tell you why. There’s something inherently magical about the combination of tangy sourdough, the comforting sweetness of apple cider, and the irresistible chew of a perfectly fried doughnut. These aren’t just any doughnuts; they’re a testament to the beauty of slow fermentation and the heartwarming flavors of fall. We all love a classic doughnut, but the subtle sour notes from the sourdough starter add an incredible depth that elevates this treat to a whole new level. It’s that delightful balance, that slightly rustic, homemade feel, that makes these Apple Cider Sourdough Doughnuts truly special. Get ready to experience a flavor profile you won’t soon forget.

Let’s dive into creating these delicious treats!

Apple Cider Sourdough Doughnuts

There’s something undeniably magical about doughnuts. And when you combine that classic comfort with the tangy depth of sourdough and the warming spices of apple cider, you get something truly special. These Apple Cider Sourdough Doughnuts are a delightful treat, perfect for a weekend brunch, a special occasion, or simply when that craving strikes. The sourdough starter lends a wonderful chew and a subtle tang that complements the sweetness of the apple cider beautifully. Don’t be intimidated by the sourdough aspect; using discard means you’re already halfway there, and the process is remarkably rewarding.

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

Cooking Instructions

This recipe involves a few stages, but each one is designed to build flavor and achieve that perfect doughnut texture.

Step 1: Activating the Yeast and Building the Dough Base

Begin by warming your apple cider. It should be lukewarm, not hot. You can test this by dipping your finger in it; it should feel comfortably warm, like a baby’s bath. In a medium bowl, combine the lukewarm apple cider with 2 tablespoons of the granulated sugar and the active dry yeast. Give it a gentle stir to help dissolve the sugar and yeast. Let this mixture sit for about 5 to 10 minutes. You’ll know the yeast is active when it becomes frothy and bubbly on the surface. This blooming process is crucial for ensuring your doughnuts will rise properly. Once bloomed, whisk in your 100% hydration sourdough discard, melted butter, egg, and vanilla extract. The sourdough discard adds a wonderful complexity and a slightly chewy texture to the doughnuts that you just can’t achieve with regular yeast alone. Make sure your sourdough discard is at room temperature for best results.

Step 2: Incorporating Dry Ingredients and Developing the Dough

In a large mixing bowl, whisk together the all-purpose flour, ½ teaspoon of the ground cinnamon, ground allspice, ground nutmeg, ground cardamom, and kosher salt. This is where we build the aromatic foundation of our spiced doughnuts. Then, gradually add the wet ingredients from the first bowl to the dry ingredients. You can use a stand mixer with a dough hook attachment for this, or you can do it by hand. Start mixing on low speed until the ingredients just begin to come together.

Once the dough starts to form, increase the mixer speed to medium-low (or continue kneading by hand on a lightly floured surface). Continue to mix or knead for about 8 to 10 minutes. The goal is to develop the gluten, which will give the doughnuts their structure and that characteristic chewiness. The dough should become smooth, elastic, and slightly sticky, but it shouldn’t be so sticky that it’s impossible to handle. If it’s too sticky, add a tablespoon of flour at a time. If it’s too dry and crumbly, add a teaspoon of apple cider or water. This step is key to a good texture, so don’t rush it.

Step 3: The First Rise (Bulk Fermentation)

Lightly grease a clean bowl with a little oil or cooking spray. Transfer the dough to the greased bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free spot to rise. This is where the sourdough magic really kicks in. Allow the dough to rise for about 2 to 3 hours, or until it has doubled in size. The exact time will depend on the temperature of your room and the activity of your sourdough starter. It’s a good idea to be patient here; a good, slow rise contributes significantly to the flavor and texture of the finished doughnuts.

Step 4: Shaping and the Second Rise

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Now it’s time to shape our doughnuts. You can do this in a couple of ways. For classic ring doughnuts, you can roll the dough out to about ½ inch thickness and use a doughnut cutter or two different-sized round cutters to create the rings and the holes. Alternatively, for simpler doughnuts, you can divide the dough into small, equal portions (about 1.5 to 2 ounces each) and roll them into smooth balls. If you make filled doughnuts, you’ll simply fry the balls and then fill them.

Place the shaped doughnuts on parchment-lined baking sheets, leaving a little space between them. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rest and puff up for another 45 to 60 minutes in a warm spot. This second rise, also known as proofing, is important for achieving light and airy doughnuts. They should look visibly puffier than when you shaped them.

Step 5: Frying the Doughnuts to Golden Perfection

Now for the fun part – frying! You’ll need a neutral-flavored oil with a high smoke point, such as vegetable, canola, or peanut oil. Pour about 2 to 3 inches of oil into a heavy-bottomed pot or Dutch oven. Heat the oil to 350°F (175°C). It’s important to maintain this temperature; too hot and the doughnuts will burn on the outside before they’re cooked through, and too cool and they’ll absorb too much oil. Use a thermometer to monitor the temperature.

Carefully slide 2 to 3 doughnuts into the hot oil at a time, making sure not to overcrowd the pot. Fry them for about 1 to 2 minutes per side, until they are beautifully golden brown. Use a slotted spoon or spider strainer to carefully flip them and remove them from the oil. Place the fried doughnuts on a wire rack set over a baking sheet to drain any excess oil. As they’re still warm, you can toss them in your cinnamon-sugar coating.

Cinnamon Sugar Coating

In a shallow bowl or a resealable plastic bag, combine the remaining ½ cup of sugar with the remaining 1 ½ teaspoons of ground cinnamon. Mix well. While the doughnuts are still warm from the fryer, gently roll or toss them in the cinnamon-sugar mixture until they are evenly coated. The warmth of the doughnut will help the sugar adhere. Let them cool slightly before enjoying. These doughnuts are best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for a day or two. Enjoy every delicious, tangy bite!

Conclusion:

I truly hope you enjoyed diving into this recipe for Apple Cider Sourdough Doughnuts! This recipe offers a fantastic way to combine the comforting tang of sourdough with the warm, spiced flavors of apple cider, creating a truly unique and delicious treat. The slightly chewy interior and crisp exterior, kissed with that lovely sourdough complexity, are simply divine. These doughnuts are perfect for a cozy weekend breakfast, a delightful afternoon snack, or even as a special dessert. Imagine them dusted with cinnamon sugar, drizzled with a simple glaze, or even filled with a spiced apple compote for an extra layer of flavor. Feel free to experiment with different spices in your dough, perhaps a pinch of nutmeg or ginger, or even incorporate finely chopped dried apples. Don’t be intimidated by the sourdough aspect; it’s surprisingly forgiving and the reward is immense. Give these Apple Cider Sourdough Doughnuts a try – I promise you won’t be disappointed!

Frequently Asked Questions:

Can I make these doughnuts if I don’t have a sourdough starter?

While this recipe is specifically designed for sourdough, you can adapt it. You would need to replace the active sourdough starter with an equivalent amount of commercial yeast, adjusting the liquid and flour accordingly to achieve the right dough consistency. However, you will miss out on the signature tang and depth of flavor that the sourdough brings.

How should I store leftover Apple Cider Sourdough Doughnuts?

For the best texture, I recommend enjoying these doughnuts fresh. If you do have leftovers, store them in an airtight container at room temperature for up to two days. They might lose some of their crispness over time.

Apple Cider Sourdough Doughnuts

Delicious and tangy sourdough doughnuts infused with the warm flavors of apple cider and spices.

Prep Time
30 Minutes

Cook Time
10 Minutes

Total Time
40 Minutes

Servings
12 doughnuts

Ingredients

• ½ cup apple cider
• 2 tbsp sugar
• ½ cup sugar
• 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
• 1/8 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cardamom
• ½ tsp kosher salt

Instructions

1. Step 1
   In a small bowl, combine apple cider, 2 tbsp sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
2. Step 2
   In a large bowl, whisk together sourdough discard, melted butter, egg, and vanilla extract.
3. Step 3
   Add the yeast mixture to the wet ingredients. Gradually add the all-purpose flour, 1 tsp cinnamon, allspice, nutmeg, cardamom, and kosher salt. Mix until a shaggy dough forms.
4. Step 4
   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
5. Step 5
   Roll out the dough to about ½-inch thickness. Cut out doughnuts using a doughnut cutter or two round cutters of different sizes. Place doughnuts on parchment-lined baking sheets, cover, and let rise for another 30-45 minutes.
6. Step 6
   Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Carefully fry doughnuts, a few at a time, for 1-2 minutes per side until golden brown.
7. Step 7
   Remove doughnuts with a slotted spoon and drain on paper towels. While still warm, toss with a mixture of ½ cup sugar and the remaining 1 tsp cinnamon.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.