Why You’ll Love This Recipe

These Sourdough Apple Cider Donuts are incredibly flavorful and a fun twist on the classic fall donut. The sourdough starter adds a subtle tang that enhances the sweetness of the apple cider, while the spices—cinnamon, nutmeg, and clove—bring warmth and comfort to every bite. The plum curd, made with fresh plums and a hint of spice, balances the sweetness of the donuts with a fruity, tangy finish. These donuts are perfectly crispy on the outside and soft on the inside, and the addition of the spiced plum curd takes them to the next level. It’s the ideal fall indulgence that combines the best of both sweet and savory flavors.

Ingredients

For the Donuts:

1 cup apple cider (reduced by half)
1 cup sourdough starter (fed and bubbly)
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Oil for frying (vegetable oil or canola oil)
Cinnamon sugar (1/2 cup granulated sugar + 1 tablespoon cinnamon for coating)

For the Spiced Plum Curd:

1 cup plums, peeled and chopped
1/2 cup granulated sugar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of ground cloves
3 large egg yolks
4 tablespoons unsalted butter, cubed
Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Donuts:

Reduce the apple cider: In a saucepan, simmer the apple cider over medium heat for 10-12 minutes, reducing it by half. Set aside to cool.
Prepare the donut dough: In a large bowl, whisk together the sourdough starter, sugar, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and clove. Stir in the cooled apple cider reduction. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. The dough should be thick but not too stiff.
Shape the donuts: Roll the dough out onto a floured surface to about 1/2 inch thickness. Use a donut cutter or two round cookie cutters to cut out donut shapes. Gather any excess dough and reroll to make additional donuts.
Fry the donuts: Heat oil in a deep skillet or pot to 350°F (175°C). Carefully fry the donuts, a few at a time, for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the donuts and transfer them to a paper towel-lined plate to drain excess oil.
Coat in cinnamon sugar: While the donuts are still warm, roll them in the cinnamon sugar mixture until evenly coated.

Make the Spiced Plum Curd:

Cook the plums: In a medium saucepan, combine the chopped plums, sugar, lemon juice, cinnamon, ginger, and cloves. Cook over medium heat, stirring occasionally, until the plums break down and the mixture thickens, about 10-12 minutes.
Prepare the curd: In a heatproof bowl, whisk the egg yolks until smooth. Gradually add a spoonful of the hot plum mixture to the yolks to temper them, then slowly whisk the yolk mixture back into the saucepan with the plums. Cook over low heat, stirring constantly, until the curd thickens and coats the back of a spoon, about 5-7 minutes.
Finish the curd: Remove the saucepan from the heat and whisk in the cubed butter, one piece at a time, until fully incorporated. Add a pinch of salt, and then strain the curd through a fine-mesh sieve into a clean bowl to remove any solids. Let the curd cool to room temperature before serving.

Serve:

Assemble the donuts: Serve the warm, cinnamon-sugar-coated donuts with a generous dollop of spiced plum curd on top or on the side for dipping.

Servings and Timing

Servings: 10-12 donuts
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes
Cook Time: 30 minutes

Variations

Glazed Donuts: Instead of coating the donuts in cinnamon sugar, drizzle them with a simple glaze made from powdered sugar and milk.
Apple Fritters: For a more rustic donut, you can chop the apples and mix them into the batter, then fry the dough in large spoonfuls for a fritter-style donut.
Vegan Version: Use plant-based butter, flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and a dairy-free milk in place of the ingredients to make vegan donuts.
Spiced Pear Curd: If you don’t have plums, you can substitute them with ripe pears to make a spiced pear curd instead.

Storage/Reheating

Storage: Store leftover donuts in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh, but you can reheat them in a toaster oven or oven to restore their crispiness.
Freezing: You can freeze the cooled donuts (without the cinnamon sugar) in a freezer-safe bag for up to 2 months. To reheat, bake them at 350°F (175°C) for about 10-15 minutes.
Plum Curd: Store any leftover curd in an airtight container in the refrigerator for up to 1 week. Reheat gently before serving, if desired.

FAQs

Can I make these donuts without sourdough starter?

Yes, if you don’t have sourdough starter, you can use a regular yeast-based donut recipe. You can substitute the sourdough starter with an equal amount of milk and a bit of yeast to help the donuts rise.

Can I use store-bought apple cider?

Yes, store-bought apple cider works perfectly for this recipe. Make sure to reduce it down to concentrate the flavor for the best results.

Can I make the plum curd in advance?

Yes, you can make the spiced plum curd ahead of time and store it in the refrigerator for up to a week. Simply reheat it gently before serving.

Can I bake these donuts instead of frying them?

While these donuts are traditionally fried to give them their crisp texture, you can try baking them at 375°F (190°C) for 10-12 minutes until golden, though the texture will be slightly different.

How do I know when the oil is hot enough for frying?

The oil should be around 350°F (175°C) for perfect frying. You can test the oil by dropping a small piece of dough into it; if it sizzles and rises to the surface immediately, the oil is ready.

Can I make these donuts gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these donuts.

Conclusion

Sourdough Apple Cider Donuts with Spiced Plum Curd are the perfect fall treat, bringing together the best flavors of the season in a unique and delicious way. The tang of the sourdough starter pairs perfectly with the sweet and spiced apple cider donuts, while the rich and tangy plum curd adds an unexpected twist. These donuts are crispy, fluffy, and full of flavor, making them a great choice for any autumn gathering, brunch, or even just a cozy indulgence at home. Enjoy the warmth of fall in every bite!

Sourdough Apple Cider Donuts with Spiced Plum Curd

Why You’ll Love This Recipe

Ingredients