Name: Sourdough Apple Cider Donuts
Prep time: 30 min
Cook time: 12 min
Ingredients: 2 cups (250g) all-purpose flour; 1 ¼ tsp baking powder; ¾ tsp baking soda; 1 ½ tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground cardamom; ½ tsp salt; 1 cup (200g) reduced apple cider (from 2 cups fresh cider) (see notes below); ½ cup (120g) sourdough starter or discard (100% hydration); ½ cup (100g) brown sugar; ½ cup (100g) white sugar; 1 (50g) large egg (room temp); 2 Tbsp (30g) unsalted butter, melted and cooled; 2 Tbsp (30g) avocado oil; ¼ cup (60g) sour cream or full-fat Greek yogurt; 1 tsp vanilla extract; 1 cup (200g) white sugar; 2 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground cardamom; 4-6 Tablespoons (57g) salted butter, melted

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September is for apple season, and if you love apple picking you know that making donuts with fresh cider is mandatory. These Sourdough Apple Cider Donuts are rich with spiced cider, have a soft cake-like crumb, and are dipped in butter and tossed with cinnamon sugar to make them downright irresistible. Whip these up as a same day treat, or long-ferment overnight for all of the sourdough benefits- either way this recipe is perfect for when you’re craving that cider mill donut flavor but made fresh in your kitchen!

Why You’ll Love This Recipe:

These Sourdough Apple Cider Donuts bring all the cozy flavors of fall into a single bite. The cider is simmered with a cinnamon stick until concentrated, giving each donut a deep apple flavor without being overly sweet. They’re baked, not fried, which means less mess but still that soft crumb everyone loves. With easy ingredients and simple instructions, you’ll be whipping these up like a pro in no time.

If you love apple season, here are more of my sourdough seasonal favorites:

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Tools You’ll Need:

Standard donut pan (or muffin pan)- for baking donuts. I love these pans from Wilton linked here. If you want to bake mini donuts, this pan linked here is great too.
Kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking.
Measuring cups and spoons- for measuring smaller ingredients.
Small pot – for reducing down the apple cider.
Spatula- for combining ingredients.
Mixing bowl- for mixing donut batter.
Hand mixer or sturdy whisk- for mixing donut batter.
Cooling rack– to cool donuts.
Pastry brush (optional)- for brushing donuts with butter.
Ziplock bag or pastry bag (optional)- for piping batter into pans.

Gather Your Ingredients:

Apple Cider- Any apple cider that isn’t sparkling will work, but I love to use fresh pressed and spiced for extra flavor. Just make sure you’re using cider and not apple juice.
Cinnamon, Nutmeg and Cardamom- brings cozy warm spices to the donuts to balance the tart apple. Used to spice the cinnamon sugar coating for the donuts to add more spice.
Vanilla Extract- brings out the rich spices. I like to use a quality Madagascar vanilla.
Brown sugar– Helps to sweeten the donuts and gives that fall flavor from the molasses.
White sugar– Boosts sweetness and supports the rise and golden color. Used in the cinnamon sugar coating.
Sourdough starter- (flat or past peak, can be cold or room temperature). Adds depth of flavor, moisture, and just a whisper of tang without making these donuts “sour”. Key for fermentation.
All-purpose flour- Gives the donuts structure while keeping it soft and cakey.
Avocado Oil- Adds moisture and keeps the donuts soft and tender. You can substitute for any neutral cooking oil.
Sour Cream– Adds moisture and enhances tenderness of the crumb. You can also substitute for full-fat Greek yogurt.
Salted butter- Adds tenderness to donuts and is used to dip the donuts to help the cinnamon sugar coating stick.
Egg (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
Baking powder + Baking soda– Ensures the right rise for the donuts.
Salt- Balances sweetness and enhances all the other flavors.
Buttermilk or milk- creates a soft and tender donut. You can also substitute with whole milk.

Now let’s bake donuts!

Instructions

Step 1: Reduce the Apple Cider

Transfer the apple cider to a medium sized pot, and turn the heat on medium. Bring the cider to a gentle simmer over medium heat, stirring occasionally. I like to add a cinnamon stick to the cider to amplify the cinnamon flavor, but you can skip this of you don’t have cinnamon sticks.

You’ll want to simmer the cider for about 20 minutes, it’ll thicken slightly and reduce in half. This amplifies the cider flavor to make sure you can really taste it in the donuts. Pour the cider into a heatproof measuring cup, if you have more than 1 cup, return it to the pan and simmer longer.

Allow the reduced cider to cool completely before adding it to the batter. While the cider cools mix the donut batter.

Step 2: Mix the Donut Batter

In a large bowl, whisk together reduced cider, sourdough starter, white sugar, brown sugar, egg, melted butter, oil, sour cream, and vanilla until smooth.

Whisk together wet ingredients — Add wet ingredients to a bowl

Stir until the batter is just combined — Add dry ingredients to the bowl

Optional Overnight Fermentation: Cover batter with plastic and transfer to the refrigerator overnight. Remove batter from refrigeration and allow to rest at room temperature for 1 hour before baking donuts.

Step 3: Bake the Donuts

Preheat the oven to 350°F (175°C). Spray your donut pans with cooking spray so they don’t stick.

Transfer some of your donut batter to a ziplock bag or a pastry bag. Snip a 1/8 inch tip off the corner of the bag.

Pipe the batter into the pans filling the donut cavity halfway full. I find anything more than this and the donuts lose their center.

Pipe batter into the pan filling it halfway

Fill the pans — Pipe batter into the pan filling it halfway

You should still see the center of the donuts after they're baked — You should still see the center of the donuts after they’re baked

Bake the donuts for 11-12 minutes. They should spring back when you touch the top with your finger. Remove from the oven and dump gently onto a cooling rack. Bake the rest of the donuts using the same method.

Step 4: Coat the Donuts in Cinnamon Sugar

Melt the butter used for brushing in a microwave safe bowl.

In a shallow dish, combine the sugar, cinnamon, nutmeg and cardamom for the cinnamon sugar coating.

Brush both sides of the donuts with butter, then coat both sides of the donut in the cinnamon sugar topping.

Brush both sides of the donut with butter — Brush both sides of the donuts with butter

Coat donut in cinnamon sugar topping — Brush both sides of the donuts with butter

Donuts are best served warm, enjoy with fresh cider!

Yields 18 regular donuts

How to Store:

Room Temperature- Keep uncoated donuts in an airtight container at room temp up to 2 days. Coat with butter and cinnamon sugar right before serving.

FAQ’S:

Can I skip reducing the apple cider?

No, reducing intensifies the flavor and prevents the batter from being too thin.

Do I need a donut pan?

It’s best for the classic shape, but you can bake these in a muffin tin too! The texture will still be soft and fluffy. Just spray a regular muffin tin and coat with butter and sugar as directed. You may need to bake longer (until a toothpick comes out clean), if using a muffin tin. I would advise around 18-20 minutes.