Скачать или смотреть Baked Apple Cider Donuts | Cozy Fall Farmhouse Recipe

There’s something about fall mornings on the farm that makes me want to head straight to the kitchen. The garden is slowing down, the air feels crisp, and a hot cup of coffee just tastes better when the sun is rising through the windows.

On mornings like this, I can’t resist baking something cozy, spiced, and comforting. And these homemade baked sourdough apple cider donuts are the perfect fit. They’re soft, tender, rolled in cinnamon sugar, and full of that orchard-fresh apple flavor. Best of all? They’re baked in a donut pan, so no hot oil or messy frying. Just simple, homemade goodness ready to share with family, neighbors, or to enjoy with a quiet cup of coffee.

📖 Printable recipe + step-by-step photos:
👉 https://www.erynwhalenonline.com/bake...

✨ Why You’ll Love This Recipe

Deep apple flavor from a reduced apple cider base
Sweet and tender from brown sugar + sour cream
A perfect use for sourdough discard
Baked in a donut pan for easy cleanup
Rolled in cinnamon sugar for that cozy fall finish

📝 Full Recipe & Instructions

Baked Sourdough Apple Cider Donuts
Servings: 12 | Calories: ~195 each

Apple Cider Reduction

½ cup reduced apple cider (start with several cups, simmer down to ~½ cup)
Optional: double this so you can dip donuts in extra cider before coating in cinnamon sugar

Wet Ingredients

½ cup packed brown sugar
⅓ cup sour cream
1 large egg, room temperature
½ cup sourdough discard
1½ tsp vanilla extract
½ cup reduced cider

Dry Ingredients

1½ cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp cinnamon (or apple pie spice)

Cinnamon Sugar Coating

4 tbsp melted butter (or reduced cider syrup)
½ cup granulated sugar
1½ tsp cinnamon

👩‍🍳 Instructions

Preheat oven to 350°F. Grease donut pan (or line muffin tin with parchment).

Reduce apple cider over medium heat until ~½ cup remains. Set aside.

In a stand mixer or bowl, whisk together wet ingredients: brown sugar, sour cream, egg, sourdough discard, vanilla, and reduced cider.

Add dry ingredients directly into the same bowl. Stir until just combined — don’t overmix.

Pipe batter into donut cavities, filling about ¾ full.

Bake 12–14 minutes (regular donuts) or 8–10 minutes (mini donuts) until golden brown.

Brush warm donuts with melted butter or dip into reduced cider syrup, then roll in cinnamon sugar mixture.

Cool on a wire rack. Wrap in plastic wrap or store in an airtight container.

📌 Stay Connected

🌐 Blog: https://www.erynwhalenonline.com/
📸 Instagram:   / eryn_whalen_online  
📌 Pinterest:   / erynwhalen  

If you make these donuts, tag me on Instagram, I’d love to see your cozy bakes!

#AppleCiderDonuts #FallRecipes #sourdoughdiscard

Gymnopedie No 1 by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...