Baked Sourdough Apple Cider Donuts

A close up image of sourdough apple cider donuts, showing the texture inside the donuts, as well as the cinnamon sugar exterior.

Baked Sourdough Apple Cider Donuts

These easy sourdough apple cider donuts are baked, not fried, and require absolutely no proofing. Made with sourdough discard and concentrated apple cider, they're soft, fluffy and rolled in cinnamon sugar, all in less than an hour.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 25

Total Time 45

Servings donuts

Calories 294kcal

Author Kate Freebairn

Equipment

Donut Tray

Ingredients

Wet Ingredients

100 g Sourdough Discard
500 g Apple Cider (reduced to 100 grams - see notes)
100 g Brown Sugar
60 g Granulated Sugar
1 Egg
60 g Butter (softened)
5 g Vanilla

Dry Ingredients

200 g All-purpose Flour
6 g Baking Powder
3 g Baking Soda
4 g Cinnamon (2 tsp)
½ tsp Nutmeg
2 g Ginger (1 tsp)
½ tsp Ground Cardamon
3 g Salt

Cinnamon Sugar Coating

150 g Granulated Sugar
10 g Ground Cinnamon
120 g Butter (melted)

Instructions

Preheat the oven to 180ºC (350ºF). Spray a 12 hole donut tray with cooking spray or grease with butter.
In a large bowl, add the wet ingredients and whisk until very smooth.
On top of the wet ingredients, add the dry ingredients and use a spatula to bring it together into a smooth batter.
Add the batter to a large piping bag and pipe the donut batter into your prepared donut tray.
Bake the donuts for 25 minutes at 180ºC (350ºF) or until golden brown in color and firm to touch.
Remove the donuts from the oven and tip them out of the donut tray. Dip each donut into the melted butter and then into the cinnamon sugar mixture. Place on a wire cooling rack to set.

Notes

Apple Cider Reduction - Simmer 500 grams of apple cider on medium heat for around 30 minutes to reduce it down to a thick and syrupy reduction weighing around 100 grams. I usually make a large batch of apple cider reduction and store in the fridge and then measure out what I need when baking. I work on a ratio of 250 grams of apple cider reduced by 80%. It's better if the reduction has been in the fridge before using in this recipe.

Nutrition