Obsessed with these cute and yummy mini sourdough apple cider donuts that taste like they're fresh from an orchard. The sourdough starter makes them incredibly moist.
First, you’ll need to start by cooking down some apple cider! Cook down 1 cup of apple cider in a saucepan over low heat for about 45 mins. You should be left with 1/4 cup of concentrated apple cider. In a large mixing bowl, whisk together 1 & 1/2 cups of all purpose flour, 1/2 tsp of salt, 1 tsp of baking powder, 1/4 tsp of baking soda, and 1 tsp of cinnamon. In a smaller bowl, whisk together 1 egg, 1/4 cup of cane sugar, 3 tbsp of melted unsalted butter, 1/3 cup of sourdough discard, the cooked down apple cider, and 1 tsp of vanilla extract. Pour the wet ingredients into the dry and mix until a dough forms. Then, transfer to a clean floured surface, sprinkle with a tbsp of flour, and flatten until it’s about 1 cm thick. Then, using a mini donut cutter (or a 16 oz mason jar) cut the dough into circles. I used a lid from a small container to cut the holes in the center. Heat oil in a cast iron skillet to 330F. Fry the donuts on each side for 2 minutes, or until golden brown. Toss them immediately in a cinnamon sugar mixture—1 tsp of cinnamon, 1/4 cup of brown sugar, and 1/2 cup of cane sugar whisked together. Enjoy! You can store them in an airtight container for up to 3 days.
