These Sourdough Discard Apple Cider Donuts are a sweet treat that combines tangy cider with soft, fluffy dough. They’re perfect for breakfast or a snack!
The best part? You get to use that sourdough discard instead of tossing it! Plus, the apple cider adds a lovely flavor that makes these donuts hard to resist. I always sneak an extra one, just because! 🍏
Key Ingredients & Substitutions
Sourdough Discard: This is the heart of the recipe. It adds flavor and moisture. If you don’t have discard, you can use plain yogurt or buttermilk as a substitute, but the flavor will change slightly.
Apple Cider: Fresh apple cider gives the best taste, but you can replace it with apple juice if needed. For a spicier drink, apple cider vinegar mixed with water could work but will change the flavor quite a bit!
Butter: Unsalted butter is preferred for control over saltiness. You can use vegetable oil or coconut oil if you’re looking for a dairy-free option—or even applesauce for a lighter version!
Flour: All-purpose flour creates the right texture, but you can use whole wheat flour for a nuttier taste. Just be aware that it may change the dough’s texture.
How Do You Achieve the Perfect Donut Shape?
Cutting donuts can be tricky. Here’s a simple way to get nice shapes:
- Use a rolling pin and roll the dough out on a lightly floured surface to about 1/2 inch thick.
- If you don’t have a donut cutter, use two different-sized round cutters to create the outer shape and the hole.
- Make sure to dip the cutters in flour before using to prevent sticking!
- Try not to knead the dough too much after cutting; this keeps the donuts light and fluffy.
With these tips, your donuts should turn out beautifully every time, ready to enjoy fresh and warm!
Sourdough Discard Apple Cider Donuts Bread
Ingredients You’ll Need:
For the Donuts:
- 1 cup sourdough discard (unfed)
- 1/2 cup apple cider
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- Oil for frying (vegetable or canola oil)
For Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and then around 1 hour for chilling the dough. Frying the donuts takes about 10-15 minutes, making the total time around 1 hour and 30 minutes, plus cooling down if desired. So, you can have these tasty donuts ready in no time!
Step-by-Step Instructions:
1. Mixing the Wet Ingredients:
In a large bowl, whisk together the sourdough discard, apple cider, melted butter, egg, sugar, and vanilla extract until smooth. Make sure everything is well combined for the best taste!
2. Preparing the Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Sifting helps combine the ingredients better and removes any lumps.
3. Combining Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing gently. Be careful not to overmix! The dough should be thick and slightly sticky when you’re done.
4. Chilling the Dough:
Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate for at least 1 hour. This will firm up the dough, making it easier to roll out and cut.
5. Rolling and Cutting the Donuts:
On a lightly floured surface, roll out the dough to about 1/2 inch thickness. Using a donut cutter or two round cutters (a larger one for the outer circle and a smaller one for the hole), cut out donuts and holes. Gather the scraps, reroll, and cut until all the dough is used!
6. Frying the Donuts:
In a deep fryer or heavy pot, heat oil to 350°F (175°C). Careful! Hot oil can splatter. Fry the donuts in batches, cooking for 1–2 minutes on each side until they’re golden brown and cooked through.
7. Draining and Coating:
Using a slotted spoon, remove the donuts and let them drain on paper towels briefly to remove excess oil. While they are still warm, roll them in the cinnamon-sugar mixture until fully coated.
8. Serving:
Serve these delicious donuts warm or at room temperature. They’re great for breakfast, snacks, or any time you want a sweet treat. Enjoy your soft, tangy apple cider-scented sourdough donuts!
Can I Use Different Types of Flour?
You can substitute all-purpose flour with whole wheat flour for a nuttier flavor or gluten-free flour if needed. Just keep in mind that adjustments might be necessary to achieve the right dough consistency!
How Do I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them by wrapping each donut individually in plastic wrap and placing them in a freezer bag.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough a day in advance and refrigerate it. Just make sure to cover it tightly to prevent it from drying out. When ready to fry, let it sit at room temperature for about 15-20 minutes before rolling out.
What Can I Use as a Substitute for Apple Cider?
If you don’t have apple cider, you can use apple juice or a mixture of water with a bit of apple cider vinegar for a similar taste. The flavor will be slightly different but still delicious!
