Sourdough Apple Cider Donuts

The fall season has to be my favorite baking season. Nothing can top when the leaves are turning, the oven’s on, and the whole house smells like cinnamon and sweet apples.

Baking with apple cider might just be my favorite part of the season. There’s nothing like the way those warm, spiced aromas drift through the house and wrap around everything.

It’s the scent I wish our home smelled like all the time! If someone turned these sourdough apple cider donuts into a candle, I’d have it burning every day from September through November! The apple, the cinnamon sugar, and the fried dough make the ultimate fall fragrance. And the taste is even better!

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Apple cider has always been my favorite fall drink. Whether it’s from a jug picked up at the apple orchard or made from fresh apples simmered down on the stove in a small saucepan, I love the bold apple flavor.

So naturally, I had to turn it into donuts. Not just any donuts, but soft, fried, sugar-dusted homemade donuts made with sourdough discard and packed with real reduced apple cider. And yes, they’re every bit as good as they sound.

These are the kind of donuts that disappear within a couple of minutes. Warm, deep golden brown, coated in cinnamon sugar, and full of that fresh, orchard-baked aroma. I shaped mine with a round cookie cutter, but you can also use a donut cutter or go full fall-fest with donut holes.

However you make them, they’re guaranteed to be a hit, whether you’re fresh from apple picking or just dreaming of it from your kitchen counter!

Why You’ll Love These Sourdough Apple Cider Donuts

If you love the smell of fall spices, sweet apples, and fried dough drifting through the kitchen, these donuts are going to win you over fast. They’re crisp on the outside, soft in the center, and coated in a generous layer of cinnamon sugar that practically melts into the warm dough. These aren’t just good, they’re the best apple cider donuts I’ve ever made, and I’ve tested a lot!

The sourdough discard gives the dough just the right structure without making it complicated. It adds moisture and richness, and it’s a great way to use up discard that might otherwise go to waste. You don’t need an active starter or a long rise, just a quick dough, a short rest, and you’re on your way to delicious donuts.

Whether you shape them with a donut cutter, or use a round cookie cutter to make rustic little rings, the end result is always crowd-pleasing. They’re perfect for fall baking days, apple orchard hauls, or anytime your kitchen needs to smell amazing!

Key Ingredients For Sourdough Apple Cider Donuts (and Why They Matter)

Apple cider: You’ll simmer down cups of apple cider until it’s thick and syrupy. This step concentrates all that apple flavor and gives the donuts a deeper, more intense sweetness. Make sure you’re using real apple cider, not apple juice, for the best results.

Sourdough discard: This recipe uses 100% hydration discard (unfed, from a regular 100% hydration sourdough starter) to add moisture and structure. It’s an easy way to reduce waste and adds something special to the texture. The dough stays soft and tender inside without being heavy. Be sure to use discard that less than a few days old to avoid your donuts from tasting sour.

Brown sugar + white sugar: A blend of light brown sugar and granulated sugar brings just the right amount of sweetness. The brown sugar adds warmth and depth, while the white sugar helps keep the crumb light.

Spices: This is where the fall magic really happens. A mix of cinnamon, ginger, and nutmeg brings a fragrant, slightly spiced flavor that pairs perfectly with the apple cider and the sourdough. You can dial it up with a little extra cinnamon sugar on top. I always do!

Melted butter: Butter helps keep the donut batter smooth and helps the inside stay moist and tender.

Baking powder + baking soda: Because this is a no-yeast dough, we rely on classic leavening agents to give the donuts lift. Baking powder and baking soda work together to create a soft, fluffy interior without needing a long rise. Just a short dough rest helps everything hydrate and makes the dough easier to handle.

How to Make Sourdough Apple Cider Donuts

Step 1: Reduce the apple cider

This is where all that deep apple flavor starts. Pour your apple cider into a small saucepan and bring it to a boil over medium heat. Let it simmer gently until it reduces down to 1 cup. This usually takes about 35 to 45 minutes. Transfer it to a large heat proof bowl and let it cool to room temperature before moving on.

Step 2: Mix the wet ingredients

Once your cider is cool, whisk in the light brown sugar, granulated sugar, sourdough discard, eggs, and melted butter in a large bowl until smooth and well combined.

Step 3: Stir together the dry ingredients

In a small bowl, mix the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir the dry ingredients into the wet mixture using a wooden spoon or spatula. The dough will be soft and slightly sticky, just enough structure to hold, but still very tender.

Step 4: Chill the dough

Cover the bowl tightly with plastic wrap and chill the dough in the fridge for at least 2 hours, or until it’s firm to the touch. You can also leave it overnight if that works better for your schedule.

Step 5: Prepare for frying

When you’re ready to cook, line a baking sheet with paper towels and place a wire rack on top. In a small bowl, whisk together the cinnamon and granulated sugar for the coating and set it aside. It’s easier to have this ready before the donuts come out of the oil. Then pour about 3 inches of oil into a Dutch oven or heavy-bottomed pot and heat it to 350°F. Keep a thermometer handy if possible, it makes things much easier.

Step 6: Roll and cut the dough

Lightly flour a clean surface or a piece of parchment paper and turn out your chilled dough. Sprinkle the top with a little more flour, then gently pat it down to ½-inch thickness. Use a donut cutter, or a round cookie cutter plus a smaller one for the centers, to cut out your shapes. If the dough is too sticky, add more flour to your surface or the cutter.

Step 7: Fry until golden

Carefully drop a few donuts into the hot oil at a time, making sure not to overcrowd the pot. Fry for about 1 to 2 minutes per side, or until the donuts are deep golden brown and puffed. Donut holes will only need about a minute total. Use a spider strainer or slotted spoon to transfer the donuts to your prepared rack.

Step 8: Coat in cinnamon sugar

While the donuts are still warm, toss them in the cinnamon sugar mixture. You can do this in a wide bowl or toss gently in a piping bag or large zip-top bag if you prefer less mess.

Step 9: Serve warm, or save for later

These donuts are best warm, fresh from the fryer when the cinnamon sugar melts into the crust just slightly. Store any leftovers in an airtight container. If using top with vanilla glaze.

Tips for Perfect Sourdough Apple Cider Donuts

• Don’t skip the apple cider reduction step! This is where all the flavor happens. Simmering the cider until it’s thick and syrupy gives your donuts that strong apple flavor. If you rush it, the apple gets lost in the mix. You can even reduce it ahead of time and store it in the fridge to save time later.
• Hot cider straight from the stove will scramble your eggs and ruin your batter. Give it time to come to room temperature before adding the other ingredients. 
• Too much flour is one of the easiest ways to end up with dense donuts. For best results, use a kitchen scale. If you don’t have one, fluff your flour with a spoon, lightly fill the measuring cup, and level it off with a knife. Avoid scooping directly from the bag since it packs in way more than you need.
• A Dutch oven, heavy-bottomed pot, or deep frier (what I use) work best for frying. Make sure you’ve got at least 3 inches of oil and enough space for the donuts to puff and float without crowding. They’ll rise as they fry and need room to turn.
• If your oil temperature drops too low, your donuts will soak it up and turn greasy. If it’s too hot, they’ll brown too fast on the outside and stay raw in the center. Aim for 350°F and adjust the heat as needed. A thermometer makes this so much easier.
• Frying too many at once cools the oil down fast and makes flipping tricky. Cook a few at a time so the donuts stay round, fluffy, and evenly golden. It’s worth the patience.
• Once the donuts come out of the oil, let them rest on a wire rack placed over a baking sheet. This helps the excess oil drip away instead of soaking into the bottom. Toss them in cinnamon sugar while they’re still warm so the coating sticks just right.
• For frying, you want a neutral oil with a high smoke point so the donuts cook evenly without adding any weird flavor. Vegetable oil, canola oil, or peanut oil all work great here. I usually reach for vegetable or canola oil because they’re easy to find and budget-friendly. Just make sure you’re using enough to fully submerge the donuts (about 3 inches deep in your pot is perfect).

How to Store Sourdough Apple Cider Donuts

These donuts are at their absolute best when they’re still warm from the fryer. The outside stays crisp, the inside is soft and fluffy, and the cinnamon sugar melts right into the crust. If you’re serving them fresh, try to enjoy them within a couple of hours.

If you do have leftovers (lucky you!), store them in an airtight container at room temperature for 1–2 days. They’ll lose their crispness pretty quickly, but a quick warm-up in the microwave or toaster oven helps bring them back to life. You can also keep them in the fridge for a few extra days if needed, just reheat before serving.

To freeze, skip the cinnamon sugar coating. Let the donuts cool completely, then transfer them to a freezer-safe bag and store for up to 2 – 3 months. When you’re ready to enjoy, thaw them at room temp or reheat slightly. For that fresh-fried finish, brush the warm donuts with a little melted butter, then toss in cinnamon sugar just before serving.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!