Baked Sourdough Apple Cider Donuts

5 from 3 votes

Baked Sourdough Apple Cider Donuts

These baked sourdough apple cider donuts are deeply spiced, rich with sour cream and brown sugar, and buzz-worthy as a sourdough discard recipe. Perfect for fall breakfasts, potlucks, or afternoon coffee.

Prep Time30

Cook Time8

Course: Dessert

Cuisine: American

Servings:

Calories: 175kcal

Author: Eryn Whalen

Ingredients

Apple Cider Reduction (use with concentrated apple flavor)

2 cups Apple Cider 2 cups of apple cider, reduced in a small saucepan over medium heat to about ½ cup (Or double to use to dip donuts in before adding cinnamon sugar)

Wet Ingredients

½ cup packed brown sugar
⅓ cup sour cream
1 large egg room temperature
½ cup sourdough discard
1½ teaspoon vanilla extract
½ Cup Reduced cider Down from 2 cups

Dry Ingredients

1½ cups all-purpose purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon or apple pie spice

Cinnamon Sugar Coating

4 tablespoon melted butter Or Reduced Cider Syrup
½ cup granulated sugar
1½ teaspoon cinnamon

Instructions

Reduce the Cider: In a small saucepan over medium-low heat, simmer 2 cups of apple cider for 15–20 minutes until reduced down to ½ cup of thick syrup. Set aside to cool slightly.
Prep Pan & Dry Ingredients: Preheat oven to 350°F (175°C). Grease a 12-cavity donut pan with non-stick spray. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
Whisk Wet Ingredients: In a separate medium bowl, whisk together the cooled reduced cider syrup, brown sugar, sour cream, egg, sourdough discard, and vanilla extract until smooth.
Combine Batter: Gently fold the wet ingredients into the dry ingredients with a spatula just until combined—do not overmix.
Pipe & Bake: Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe into donut cavities until ¾ full. Bake for 12–14 minutes (8–10 minutes for mini donuts) until golden brown and the tops spring back when lightly touched.
Coat & Cool: Let donuts cool in the pan for 5 minutes, then transfer to a wire rack. While still warm, lightly brush each donut with melted butter (or a light brushing of reduced cider syrup) and roll generously in the cinnamon-sugar mixture.

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