Sourdough Apple Cider Donuts

Boil the apple cider in a small saucepan over medium heat to about ⅓ cup (85 grams). This process typically takes 25 minutes or so but can be made ahead of time. Stir occasionally and transfer to a small measuring cup to cool completely.
480 grams Apple Cider
In a large mixing bowl, mix the dry ingredients. Set aside.
420 grams All-Purpose Flour, 1 tsp Kosher Salt, 2 tsp Baking Powder, ½ tsp Baking Soda, 1 tsp Ground Cinnamon, ¼ tsp Nutmeg, ¼ tsp Ground Cardamom
In another bowl, whisk the eggs and sugars until frothy and pale yellow. Slowly drizzle in the melted butter and mix.
Then, pour in the reduced apple cider, apple butter, sourdough discard (or active starter), and vanilla extract. Whisk thoroughly.
2 Eggs, 100 grams Granulated Sugar, 50 grams Light Brown Sugar, 4 TBS Unsalted Butter, 147 grams Apple Butter, 120 grams Sourdough Discard, 2 tsp Vanilla Extract
Pour the wet ingredients into the bowl of dry ingredients and mix.
Prepare a baking sheet with a generously floured piece of parchment paper and dump the donut batter onto the parchment paper. Flour the top of the batter and your hands and pat it to ½-inch thickness.
Refrigerate until firm, at least one hour.
To have fresh donuts in the morning, you can mix the batter the evening before, cover, and chill the batter in the refrigerator overnight.
Use a floured 3” donut cutter or a 3” cookie cutter to cut out the donuts, flouring the cutters each time before cutting. If using a cookie cutter, transfer the donuts to another piece of parchment paper and then cut out the holes with a 1" cutter.
Re-roll scraps as necessary and cut out more donuts and/or make more donut holes.
Refrigerate the donuts as you heat up the oil.
Heat about three inches of frying oil over medium heat in a Dutch oven or large pot until it’s between 360-375ºF (182-191ºC).
Before frying, prepare your workspace with a sheet pan with a wire rack set inside of it nearby.
Use a metal spatula or bench scraper to transfer the donuts to the hot oil and fry them until golden brown all over. For donuts, it’s typically a couple of minutes on each side; for holes, it’s about one minute total.
Use a spider strainer to flip the donuts, lift them out of the hot oil, and transfer them to the wire rack to cool slightly. Repeat with the remaining donuts.
Neutral Oil
Mix the granulated sugar and cinnamon in a bowl to make the cinnamon-sugar coating.
Finally, toss the warm donuts in the bowl of cinnamon sugar one at a time to coat them.
100 grams Granulated Sugar, 1 tsp Ground Cinnamon

Equipment

Ingredients

Sourdough Apple Cider Donuts

Cinnamon Sugar

Instructions

Notes