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.
Ingredients
Apple Cider Reduction (use with concentrated apple flavor)
- ½ cup Reduced Apple Cider Several 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
- Preheat oven to 350°F. Grease donut pan or line muffin tin with parchment.
- Reduce apple cider in a small saucepan over low heat. Set aside.
- In a stand mixer or bowl, add wet ingredients: brown sugar, sour cream, egg, sourdough discard, vanilla, and reduced cider. Whip until combined.
- In same bowl add in flour, baking powder, baking soda, salt, and spices.
- Gently fold dry into wet until just combined: don’t overmix.
- Pipe batter into each donut cavity ¾ full.
- Bake 12–14 min for regular donuts, 8-10 for minis until golden brown.
- Brush with melted butter or dip into reduced cider syrup, and roll in cinnamon sugar mixture while still warm.
- Cool on a wire rack, then wrap in plastic wrap or store in an airtight container.
Video
Nutrition
Calories: 195kcalCarbohydrates: 32gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 28mgSodium: 134mgPotassium: 47mgFiber: 1gSugar: 17gVitamin A: 178IUVitamin C: 0.2mgCalcium: 37mgIron: 1mg
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