Sourdough Cider Donuts and Fritters

Sourdough Cider Donuts and Fritters

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Recently I’ve been learning new ways to use my sourdough discard, rather than throwing it away. These Sourdough Cider Donuts and Fritters are simply marvelous! They cook up big and puffy and the apple cider is a perfect flavor fit for sourdough. I encourage you to give these a try!

I started off making donuts. For my first attempt I added in some baking powder and baking soda to help with the rise, although the original recipe said it was not necessary. The donuts turned out huge and puffy and my family loved them. 

Sourdough Donuts with Leavening Agents

On my second try, I left out the leavening agents and was a bit disappointed that the donuts didn’t rise as much during the frying period. I even tried them a third time, thinking my sourdough wasn’t active enough, but still, they left me wanting more. So, in my opinion, the recipe needs the added baking powder and baking soda. Trial and error are still wonderful learning tools. 

 

Ingredients to Make Sourdough Cider Donuts and Fritters

  • all-purpose flour
  • granulated sugar
  • salt
  • baking powder
  • baking soda
  • ground cinnamon
  • freshly ground nutmeg
  • apple cider
  • vegetable oil
  • unfed sourdough starter
  • Jonathan or Honey Crisp apple (for fritters)

Glaze:

  • powdered sugar
  • apple cider
  • ground cinnamon

 

Instructions for Making this Recipe

Ingredients for Sourdough Donuts

To begin, gather all your ingredients so that you have everything close at hand on the counter or table. 

Using a large mixing bowl, combine all-purpose flour, granulated sugar, salt, baking powder, baking soda, ground cinnamon, and freshly ground nutmeg. 

This recipe is another great way to use my Dad’s homemade apple cider. Plus, the apple cider is a perfect flavor match for the sourdough.

Mixing the Dough

Create a hole in the center and add in the apple cider, vegetable oil, egg, and sourdough starter. Using a batter whisk, mix together until combined. The dough will be soft. Cover with plastic wrap and allow to rest for 60 minutes. Refrigerate overnight. 

I love that I can mix up the donut batter the night before so they’re ready to make the next morning for everyone to enjoy. Perfect for the weekend! 

 

Donuts or Fritters?

Sourdough Apple Cider Fritters

The next morning, you need to decide whether you’re going to make donuts or apple fritters. If the latter, add in half of a large apple or an entire medium apple (peeled, cored, and diced), and layer it in by folding over the dough several times on a well-floured surface. 

Cutting out the Donuts

Again, making sure your surface is well-floured, pat the dough down so that it’s 1/2″ thick. Using a donut cutter or for fritters, I used a small bowl that is 4″ in diameter, cut the donuts or fritters. 

Through my experimentation, I learned that the fritters cook better if they are cut in half. Plus, my family liked that they were smaller for eating. 

Donuts Ready for Frying

Once the donuts are cut, place them on a sheet of parchment paper or waxed paper. Cover with a clean tea towel and let them rest for 40-60 minutes. 

 

Frying the Donuts

When it’s time to cook the donuts, fill a large Dutch oven with peanut oil to about 3″ from the bottom of the pan. Heat over medium heat until the oil reaches 350 degrees on a frying thermometer. Try to control the heat so that it stays close to that temperature throughout the frying process.

I found I needed to move the Dutch oven off the heat at times in an attempt to control the temperature, but every stove will be different depending on what type of heat you use. 

Carefully drop 3 donuts in the hot oil at a time. Allow them to cook for 2 minutes, and then flip them to the other side for another two minutes until golden brown.

Using a wire strainer, remove the donuts and place them on a wire cooling rack that is inside a baking sheet to catch the drips of oil. 

350 degrees is an ideal temperature for cooking donuts. Not so hot that it burns the outside before the inside has fully cooked, but hot enough that the donuts will cook quickly without soaking up too much oil.

Return the oil temperature to 350 degrees before adding more donuts to the oil. Repeat until all of the donuts or fritters have been cooked. 

 

Dressing the Donuts

At this point, you need to decide whether you want to glaze the donuts, dip them in powdered sugar, cinnamon sugar, or leave them plain. I tried all but the powdered sugar, and found that my family preferred them glazed and left plain. 

Sourdough Donuts with Glaze and Plain

If you want to coat them in sugar, do so soon after they have been removed from the hot oil. 

 

Prepare the Glaze

Preparing the Glaze

Using a small bowl, whisk together the powdered sugar, apple cider, and ground cinnamon until it is combined and forms a smooth stream. 

Dip donuts in the glaze on both sides and then return donuts to the wire rack to set and harden before serving. 

Serving Sourdough Cider Fritters

This recipe makes 8 donuts and 8 donut holes or 16 apple fritters. Best served warm and eaten the same day they are made. You may store leftovers in a loosely covered container and reheat later if necessary. 

See more Breakfast Ideas Here. See more Sourdough Recipes Here. 

Recipe for Sourdough Cider Donuts and Fritters

Sourdough Cider Donuts and Fritters

These Sourdough Cider Donuts and Fritters are simply marvelous! They cook up big and puffy and the apple cider is a perfect flavor fit for sourdough. I encourage you to give these a try!
5 from 1 vote
Print Rate
Course: Breakfast, Brunch
Cuisine: American
Keyword: Apple Cider, Apple Fritters, Donuts, Fall Recipes, Fried Foods, Sourdough
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time:: 11 hours
Total Time: 11 hours 45 minutes
Servings: 8 donuts

Equipment

Dough Whisk
Candy Thermometer
Wire Strainer
Donut Cutter

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 cup apple cider
  • 1/4 cup vegetable oil
  • 1 large egg
  • 3/4 cup unfed sourdough starter
  • 1 medium Jonathan or Honey Crisp apple for fritters

Glaze:

  • 2 cups powdered sugar
  • 1/4 cup apple cider
  • 1/2 teaspoon ground cinnamon

Instructions

  • To begin, gather all your ingredients so that you have everything close at hand on the counter or table.
  • Using a large mixing bowl, combine all-purpose flour, granulated sugar, salt, baking powder, baking soda, ground cinnamon, and freshly ground nutmeg.
  • Create a hole in the center and add in the apple cider, vegetable oil, egg, and sourdough starter. Using a dough whisk, mix together until combined. Turn out onto a floured surface and gently knead for 2-3 minutes. The dough will be soft. Cover with plastic wrap and allow to rest for 60 minutes.
  • Refrigerate overnight.

Fritters or Donuts?

  • The next morning, you need to decide whether you're going to make donuts or apple fritters. If the latter, add in half of a large apple or an entire medium apple (peeled, cored, and diced), and layer it in by folding over the dough several times on a well-floured surface.
  • Again, making sure your surface is well-floured, pat the dough down so that it's 1/2" thick. Using a donut cutter or for fritters, I used a small bowl that is 4" in diameter, cut the donuts or fritters.
  • Through my experimentation, I learned that the fritters cook better if they are cut in half. Plus, my family liked that they were smaller for eating.
  • Once the donuts are cut, place them on a sheet of parchment paper or waxed paper. Cover with a clean tea towel and let them rest for 40-60 minutes.

Frying the Donuts

  • When it's time to cook the donuts, fill a large Dutch oven with peanut oil to about 3" from the bottom of the pan. Heat over medium heat until the oil reaches 350 degrees on a frying thermometer. Try to control the heat so that it stays close to that temperature throughout the frying process.
  • Carefully drop 3 donuts in the hot oil at a time. Allow them to cook for 2 minutes, and then flip them to the other side for another two minutes until golden brown.
  • Using a wire strainer, remove the donuts and place them on a wire cooling rack that is inside a baking sheet to catch the drips of oil.
  • Return the oil temperature to 350 degrees before adding more donuts to the oil. Repeat until all of the donuts or fritters have been cooked.

Dressing the Donuts

  • At this point, you need to decide whether you want to glaze the donuts, dip them in powdered sugar, cinnamon sugar, or leave them plain. I tried all but the powdered sugar, and found that my family preferred them glazed and left plain.
  • If you want to coat them in sugar, do so soon after they have been removed from the hot oil.

To Prepare the Glaze:

  • Using a small bowl, whisk together the powdered sugar, apple cider, and ground cinnamon until it is combined and forms a smooth stream.
  • While the donuts are still hot, dip them in the glaze on both sides and then return them to the wire rack to set and harden before serving.
  • This recipe makes 8 donuts or 16 apple fritters.

Nutrition

Calories: 367kcal | Carbohydrates: 71g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 424mg | Potassium: 91mg | Fiber: 2g | Sugar: 40g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
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