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. Let this completely cool before using. 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 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 donut cutter (or a class) 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 about 1-2 minutes, or until golden brown. Toss them immediately in a cinnamon sugar mixture—1 tsp of cinnamon and 1 cup of cane sugar whisked together. Serve fresh and enjoy!
