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Apple Cider Doughnuts with Sourdough Discard (Baked)

Baked Apple Cider Doughnuts with Sourdough Discard

345kcal
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Prep 15 minutes
Cook 13 minutes
Batter Rest Time 10 minutes
Total 1 hour
Soft, tender baked cake doughnuts infused with concentrated apple cider reduction, warm fall spices (cinnamon, nutmeg, and cardamom), and sourdough discard for extra flavor. Brushed with butter and tossed in spiced sugar.
Servings 6 9 Baked Doughnuts
Cuisine American / Fall Sourdough Discard Baking

Ingredients

Cider Reduction (Night Before or Ahead)
  • 300 g Pure apple cider boiled and reduced down to 130 g
Baked Doughnut Batter
  • 130 g Reduced apple cider cooled completely
  • 70 g Sourdough discard straight from the fridge
  • 30 g Unsalted butter melted
  • 50 g Egg 1 large egg
  • 60 g Sour cream
  • 50 g Brown sugar
  • 160 g All-purpose flour
  • ½ tsp Baking soda
  • ½ tsp Fine salt
  • 1 tsp Vanilla extract
  • 1 tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
  • ¼ tsp Ground cardamom
Spiced Sugar Coating
  • ½ cup (100 g) White granulated sugar
  • 1 tsp Ground cinnamon
  • ¼ tsp Ground nutmeg
  • ¼ tsp Ground cardamom
  • 30 g Unsalted butter melted (for brushing)

Equipment

Method

Make Apple Cider Reduction
  1. In a small saucepan over medium-high heat, boil 300 g pure apple cider for ~20–30 minutes until reduced by more than half, down to 130 g of thick cider. Let cool completely.
Mix Batter & Rest
  1. Whisk together 130 g cooled cider reduction, 70 g sourdough discard, 30 g melted butter, 50 g egg, 60 g sour cream, 50 g brown sugar, and 1 tsp vanilla until well incorporated.
  2. Add 160 g flour, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp cardamom. Mix just until combined into a smooth batter.
  3. Let the batter rest for 10 minutes.
Fill Pan & Bake
  1. Preheat oven to 350°F (175°C). Grease a doughnut mold with a thin layer of butter and dust lightly with flour.
  2. Fill doughnut cavities about half full.
  3. Bake for 13–15 minutes until doughnut tops spring back when gently poked. Cool in pan for 10 minutes, then invert onto a rack.
Sugar Coating
  1. Whisk ½ cup sugar, 1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp cardamom in a shallow bowl.
  2. Brush each warm doughnut generously with 30 g melted butter, then roll immediately in the spiced sugar.

Nutrition

Calories345kcalCarbohydrates57gProtein5gFat11gSaturated Fat7gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.3gCholesterol58mgSodium307mgPotassium145mgFiber1gSugar32gVitamin A360IUVitamin C1mgCalcium42mgIron2mg

Notes

  • Overnight Cider Prep: Reducing the cider the night before saves time and allows the flavor to concentrate fully without heating up the rest of the cold ingredients.
  • Storage & Reheating: Freezes well before sugar coating. Reheat baked doughnuts in the microwave for 10–15 seconds to restore maximum tenderness before serving.

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