These delightful Sourdough Discard Apple Cider Donuts Bread are soft, sweet, and packed with cozy fall flavors. The apple cider gives them a nice sweetness, while the sourdough adds a unique taste!
Honestly, who wouldn’t love a bread that tastes like autumn? I love to spread a little butter on a warm slice. It’s like having a hug in food form! 🍏🥯
Key Ingredients & Substitutions
Sourdough Discard: This recipe shines with sourdough discard, which gives texture and flavor. If you don’t have any, you can use plain yogurt or buttermilk as a substitute, but the taste will differ slightly.
Apple Cider: Fresh apple cider adds natural sweetness and moisture. If it’s out of season, you can use apple juice, but keep in mind that it will be sweeter. A splash of apple juice mixed with a teaspoon of vinegar mimics cider’s tang!
Vegetable Oil vs. Butter: I prefer melted butter for a rich flavor, but vegetable oil works fine if you’re looking for something lighter. You could also use coconut oil for a subtle hint of coconut.
All-Purpose Flour: This is perfect for a light texture, but feel free to swap in whole wheat flour for a heartier taste. Just keep in mind that whole wheat may require a few extra tablespoons of liquid.
How Do You Ensure Perfectly Baked Donuts?
Baking donuts can be tricky since they need to be cooked just right for that perfect soft and tender texture. Here’s how to nail it:
- Preheat your oven thoroughly to 350°F (175°C) before placing the donuts in. A hot oven helps them rise properly.
- Don’t rush the cooling process! Allowing them to cool in the pan for 5 minutes avoids them falling apart.
- Check for doneness using a toothpick; it should come out clean, but be careful not to overbake. A slight golden color on top is ideal.
- Finally, coat them while they’re warm. This helps the cinnamon sugar stick better!
With these tips, you’re set for donuts that everyone will adore, perfect for any fall gathering!
Sourdough Discard Apple Cider Donuts Bread
Ingredients You’ll Need:
For the Donuts:
- 1 cup (240g) sourdough discard (unfed starter)
- ½ cup (120ml) apple cider
- 1 large egg
- ¼ cup (60ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (100g) granulated sugar (for the dough)
For the Coating:
- ½ cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time. After that, you’ll bake the donuts for around 18-22 minutes. Plus, you can let the dough rest for 30 minutes to an hour. So, all in all, expect about 1.5 to 2 hours before you’re indulging in these scrumptious donuts!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the sourdough discard, apple cider, egg, vegetable oil (or melted butter), and vanilla extract until the mixture is nice and smooth. This base is key for the yummy flavor!
2. Combine the Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Sifting helps remove any lumps and mixes the ingredients thoroughly.
3. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Use a wooden spoon or a spatula to stir gently until just combined. Don’t overmix! This ensures your donuts will be light and tender.
4. Let the Dough Rest:
Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 30 minutes to 1 hour. This allows the flavors to come together and helps the dough slightly activate.
5. Prepare the Baking Pan:
While the dough rests, preheat your oven to 350°F (175°C). Lightly grease your donut pan. If you don’t have one, muffin tins or ring shapes on a baking sheet work just fine!
6. Fill the Donut Pan:
Spoon the batter into the donut pan, filling each cavity about three-quarters full. Smooth the top with the back of a spoon to make them look nice.
7. Bake the Donuts:
Bake for 18-22 minutes, or until the donuts are golden brown and a toothpick inserted in the center comes out clean. After baking, let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool a bit more.
8. Prepare the Tasty Coating:
In a shallow bowl, mix the granulated sugar and cinnamon for the coating. Once the donuts are warm, brush them with melted butter and roll each one in the cinnamon-sugar mix until well-coated.
9. Enjoy Your Donuts!
Serve your delicious donuts warm or at room temperature. They are delightful on their own or can be enjoyed with a dollop of butter or apple butter spread on top!
Enjoy your fabulous fall treat that perfectly captures the essence of autumn with every bite!
Can I Use Different Types of Flour?
Absolutely! While all-purpose flour gives the best texture, you can substitute with whole wheat flour for a heartier option. Just remember to add a little more liquid, as whole wheat flour absorbs more moisture.
What Should I Do With Leftover Donuts?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, wrap them tightly and freeze for up to a month. Just thaw at room temperature when you’re ready to enjoy!
Can I Make These Donuts Ahead of Time?
Yes, you can! Prepare the dough and refrigerate it overnight. In the morning, let it come to room temperature before baking. This will enhance the flavors and give you fresh donuts in the morning with minimal effort!
Is There a Substitute for Apple Cider?
If you don’t have apple cider on hand, you can use apple juice instead. Just keep in mind that it may be a bit sweeter. For a tangy kick similar to cider, try mixing apple juice with a splash of vinegar!
