Description
Soft, fluffy, and packed with fall flavors, these baked sourdough apple cider donuts are the perfect fall treat to cozy up with during the cooler months. These donuts are baked until golden, and then brushed with melted butter and rolled in a cinnamon sugar coating to make them out of this world delicious. A must try recipe during the fall months!
Ingredients
Scale
Donuts
1/2 cup apple cider
1/2 cup sourdough starter
3 tablespoons neutral flavored oil (I use avocado oil)
1/3 cup apple butter
3/4 cup maple syrup
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 3/4 cup all purpose flour
Cinnamon Sugar Coating
4 tbsp butter, melted
1 cup brown sugar
1 1/2 teaspoons cinnamon
Instructions
- Preheat oven to 350 degrees F. Grease two donut trays and set aside.
- In a large mixing bowl, combine the apple cider, sourdough discard, oil, apple butter, and maple syrup. Whisk together until combined.
- Add in the baking soda, baking powder, cinnamon, nutmeg, salt, and flour. Mix together until well combined.
- Using a spoon or piping bag, fill the prepared donut trays about 1/2 way full.
- Bake in preheated oven for 10-12 minutes. The edges should be lightly browned.
- Allow the donuts to cool in the donut pan for 2 minutes, then remove and allow them to cool slightly on a wire rack.
- Melt the butter and set aside to cool slightly.
- In a small mixing bowl, combine the brown sugar and cinnamon. Mix together until combined.
- Using a pastry brush, brush the donuts with the melted butter, being sure to coat the top, bottom, and sides. Gently roll the donut in the cinnamon sugar mixture until fully coated.
- Enjoy!
Notes
- Storage: Leftovers will store well in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert
- Method: Baking
