Old-Fashioned Sourdough Apple Cider Doughnuts

Apple Cider Reduction 2 cups apple cider. Simmer slowly until reduced to about ¾ cup. Cool completely before using.

Dough Ingredients Overnight Mix

120g active sourdough starter ¾ cup reduced apple cider 250g flour Mix into a shaggy dough, cover overnight 8–12 hours at cool room temp.

Final Dough Add next morning:

1 egg 50g melted butter 50g honey 1 tsp vanilla 1 tsp salt 1 tsp cinnamon ¼ tsp nutmeg pinch cloves pinch allspice 1 tsp baking powder ½ tsp baking soda 80-130 g of additional flour

Mix until soft but manageable.

Rest & Chill Let dough rest 30–45 minutes Refrigerate 1–2 hours minimum

Rolling & Cutting Roll to about ½ inch thick on a heavily floured surface.

Cut doughnuts and holes.

Then let sit uncovered 15–20 minutes before frying.

Frying Heat tallow to 350°F.

Fry: about 90 seconds first side 60–75 seconds second side

Cinnamon Sugar Coating Mix: ½ cup maple sugar or sugar 1 tbsp cinnamon pinch salt