These Sourdough Discard Apple Cider Donuts are a fun twist on classic treats! They combine tangy apple cider with your sourdough discard for a delightful flavor in every bite.
Who can resist warm, fluffy donuts? I love enjoying them fresh out of the oven, especially when I sprinkle a little cinnamon sugar on top. They’re simply irresistible! 😋
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe! You’ll want to use unfed sourdough starter. If you don’t have any, you can substitute with 1 cup of plain yogurt or applesauce for a similar texture.
Apple Cider: Fresh apple cider adds great flavor. If you don’t have it, try using unsweetened apple juice. For an extra kick, a splash of spiced apple juice can give a nice twist!
Granulated Sugar: This is important for sweetness and texture. You can opt for brown sugar instead to add a hint of molasses flavor, which pairs well with apple cider.
All-Purpose Flour: This keeps the donuts light. For a healthier option, consider whole wheat flour. Just note that it might change the texture slightly, making them denser.
Ground Cinnamon: This spice adds warmth. Feel free to experiment with nutmeg or allspice for a different flavor profile, especially if you enjoy fall spices!
How Do I Ensure the Donuts Are Perfectly Fried?
Frying donuts requires some attention to detail. Here are my tips to achieve that perfect golden-brown finish:
- Heat the vegetable oil to 350°F (175°C) using a thermometer. This ensures the donuts cook evenly without absorbing too much oil.
- Fry in small batches so you don’t overcrowd the pot, allowing each donut to cook thoroughly.
- Use a slotted spoon to gently flip the donuts halfway through to ensure both sides get even color.
- Let them drain on paper towels to remove excess oil, giving you a lighter donut.
Following these tips will help you create crispy, golden donuts every time! Enjoy making your Sourdough Discard Apple Cider Donuts. 🥰
How to Make Sourdough Discard Apple Cider Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup (240g) sourdough discard (unfed starter)
- 1/2 cup (120ml) apple cider
- 1 large egg
- 1/4 cup (60g) granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Vegetable oil (for frying)
For Coating:
- 1/2 cup (100g) granulated sugar
- 1 teaspoon ground cinnamon
Time Needed:
The total time for this recipe is about 1 hour, including 30 minutes for chilling the dough. The preparation is quick, taking around 15-20 minutes, and the frying will take another 10-15 minutes depending on how many batches you make. Then just let them cool a bit before enjoying!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough discard, apple cider, egg, sugar, and vanilla extract until the mixture is smooth and well blended. This will give a lovely tangy flavor to your donuts!
2. Combine the Dry Ingredients:
In another bowl, mix together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. These dry ingredients provide the right structure for the donuts.
3. Combine Mixtures:
Gradually add the dry ingredient mix to the wet ingredients. Stir until everything is just combined. You want the dough to be soft but not too sticky—if it feels too sticky, sprinkle in a little more flour until it feels right.
4. Chill the Dough:
Cover the bowl with plastic wrap and place it in the refrigerator. Chill the dough for about 30 minutes; this makes it easier to roll out.
5. Roll Out the Dough:
Once chilled, sprinkle some flour on a clean surface and roll out the dough to about 1/2-inch thickness. This thickness is perfect for fluffy donuts!
6. Cut Out Donuts:
Using a donut cutter or two round cutters (one large for the outer ring and one smaller for the hole), cut out your donuts and holes. Transfer them to a tray lined with parchment paper or a lightly floured surface.
7. Fry the Donuts:
In a deep fryer or a large pot, heat vegetable oil to 350°F (175°C). Carefully place the donuts in the hot oil in batches, frying for about 1-2 minutes per side, or until they are golden brown and cooked through.
8. Drain Excess Oil:
Use a slotted spoon to gently transfer the fried donuts to a wire rack lined with paper towels. This step helps remove excess oil and keeps your donuts light.
9. Coat in Cinnamon Sugar:
While the donuts are still warm, mix together the granulated sugar and ground cinnamon in a bowl. Toss each warm donut in the mixture until they are well coated.
10. Serve and Enjoy:
Let the donuts cool slightly before serving. They are best enjoyed fresh, warm, and fluffy! Perfect for breakfast or as a delightful snack.
This recipe creates beautifully soft, flavorful donuts filled with the subtle tang of sourdough and warm apple cider spices, perfectly coated in cinnamon sugar. Perfect for any occasion!
Can I Use a Different Type of Oil for Frying?
Yes! While vegetable oil is commonly used, feel free to use canola oil, peanut oil, or sunflower oil. Just ensure that the oil has a high smoke point to avoid burning.
Can I Bake These Donuts Instead of Frying?
Absolutely! To bake the donuts, preheat your oven to 350°F (175°C) and place the cut-out donuts on a lined baking sheet. Bake for about 10-12 minutes or until golden brown. They won’t be as crispy, but they’ll still be delicious!
How Should I Store Leftover Donuts?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you have baked donuts, you can also refrigerate them for up to a week, but they’re best enjoyed fresh!
Can I Freeze These Donuts?
Yes, you can freeze the donuts. To freeze, place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. They can be frozen for up to 3 months. Reheat in an oven or toaster oven to restore some of the texture before serving!
