Apple Cider Sourdough Donut Bread: The Ultimate Fall Baking Recipe

Apple cider sourdough donut bread – just the name alone conjures up images of cozy autumn mornings, doesn’t it? Imagine biting into a slice of warm, fragrant bread that tastes exactly like your favorite apple cider donut, but in a delightfully soft and chewy bread form. This isn’t just bread; it’s an experience, a comforting hug in every bite!

The inspiration for this recipe comes from a deep love of fall flavors and the nostalgic charm of apple cider donuts. While the exact origins of the apple cider donut are debated, its popularity in the United States, particularly during apple-picking season, is undeniable. It’s a treat that embodies the spirit of autumn, and I wanted to capture that essence in a unique and shareable bread.

What makes this apple cider sourdough donut bread so irresistible? It’s the perfect combination of textures – a slightly crisp crust giving way to a soft, airy interior. The sourdough adds a subtle tang that complements the sweetness of the apple cider and the warm spices. People adore this dish because it’s both incredibly delicious and surprisingly easy to make. Plus, the aroma that fills your kitchen while it’s baking is simply divine! It’s a guaranteed crowd-pleaser, perfect for breakfast, brunch, or even a delightful dessert. Get ready to impress your friends and family with this autumnal masterpiece!

this Recipe

Ingredients:

• For the Sourdough Starter:
• 1/2 cup (120g) active sourdough starter (100% hydration)
• 1 cup (120g) bread flour
• 1/2 cup (120ml) lukewarm water
• For the Dough:
• All of the active sourdough starter from above
• 2 cups (240g) bread flour
• 1 cup (120g) all-purpose flour
• 1 cup (240ml) apple cider, warmed slightly
• 1/4 cup (50g) granulated sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 6 tablespoons (85g) unsalted butter, softened
• For Frying:
• Vegetable oil or canola oil, for frying
• For the Apple Cider Glaze:
• 4 cups (480g) powdered sugar
• 1/2 cup (120ml) apple cider
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Optional Toppings:
• Chopped walnuts or pecans
• Cinnamon sugar
• Sprinkles

Preparing the Sourdough Starter

Before we dive into the dough, we need to make sure our sourdough starter is active and bubbly. This is crucial for that signature sourdough tang and the beautiful rise we’re looking for in our donut bread. If your starter lives in the fridge, take it out a day or two before you plan to bake and feed it regularly until it doubles in size within 4-8 hours after feeding.

1. Combine Starter Ingredients: In a medium-sized bowl, combine the 1/2 cup of active sourdough starter, 1 cup of bread flour, and 1/2 cup of lukewarm water. Mix well until all the flour is incorporated and you have a smooth, slightly thick batter.
2. Let it Rise: Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature for 4-6 hours, or until it has doubled in size and is bubbly. The exact time will depend on the temperature of your kitchen. A warmer environment will speed up the process. You’ll know it’s ready when it has a slightly domed shape and a network of bubbles throughout.

Making the Apple Cider Sourdough Dough

Now that our starter is ready, we can move on to the main event – the dough! This is where the magic happens, and the apple cider infuses the dough with its delicious fall flavor. Don’t be intimidated by the process; just follow the steps carefully, and you’ll be rewarded with a wonderfully fragrant and flavorful dough.

1. Combine Wet Ingredients: In a large bowl (or the bowl of your stand mixer), combine the warmed apple cider, sugar, eggs, vanilla extract, cinnamon, and nutmeg. Whisk together until well combined.
2. Add Sourdough Starter: Add the active sourdough starter to the wet ingredients and mix until everything is evenly incorporated.
3. Incorporate Dry Ingredients: In a separate bowl, whisk together the bread flour, all-purpose flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until a shaggy dough forms.
4. Add Butter: Add the softened butter, one tablespoon at a time, to the dough. Mix well after each addition until the butter is fully incorporated. The dough will seem a bit sticky at first, but it will come together as you continue to mix.
5. Knead the Dough: If using a stand mixer, knead the dough with the dough hook attachment on medium speed for 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until it reaches the same consistency. The windowpane test is a good indicator: you should be able to stretch a small piece of dough thin enough to see light through it without it tearing.
6. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 6-8 hours, or until it has doubled in size. This long, slow fermentation is what gives the sourdough its characteristic flavor and texture. You can also do this in the refrigerator overnight for a slower, more complex flavor development. If refrigerating, allow the dough to come to room temperature for about an hour before proceeding to the next step.

Shaping and Second Proofing

Now comes the fun part – shaping our donut bread! We’ll be using a simple loaf pan to create a beautiful, rustic loaf that’s perfect for slicing and enjoying. The second proofing is essential for ensuring a light and airy texture.

1. Gently Deflate the Dough: After the first rise, gently punch down the dough to release the air.
2. Shape the Dough: Turn the dough out onto a lightly floured surface. Gently shape it into a rectangle, about 9×12 inches. Fold the dough in thirds, like a letter, and then roll it up tightly from one short end to the other. This creates tension and helps the bread rise evenly.
3. Place in Loaf Pan: Grease a 9×5 inch loaf pan with butter or cooking spray. Place the shaped dough seam-side down in the prepared loaf pan.
4. Second Rise (Proofing): Cover the loaf pan with plastic wrap or a damp kitchen towel and let it rise in a warm place for 2-3 hours, or until the dough has risen about 1 inch above the rim of the pan. This is the second proofing, and it’s crucial for a light and airy texture.

Baking the Donut Bread

We’re almost there! Baking is the final step in transforming our dough into a delicious loaf of apple cider sourdough donut bread. The oven temperature and baking time are important for achieving a golden-brown crust and a perfectly cooked interior.

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Bake: Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until the bread is golden brown and the internal temperature reaches 200-210°F (93-99°C). You can use a digital thermometer to check the internal temperature. If the top of the bread is browning too quickly, you can tent it with aluminum foil during the last 15-20 minutes of baking.
3. Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Making the Apple Cider Glaze

While the bread is cooling, let’s whip up the apple cider glaze. This glaze adds a touch of sweetness and enhances the apple cider flavor, making our donut bread even more irresistible.

1. Combine Glaze Ingredients: In a medium-sized bowl, whisk together the powdered sugar, apple cider, vanilla extract, and cinnamon until smooth. Add more apple cider, one tablespoon at a time, if needed to reach your desired consistency. The glaze should be thick enough to coat the bread but thin enough to drizzle easily.

Glazing and Adding Toppings

Now for the final flourish! Once the bread is completely cool, we can glaze it and add any desired toppings. This is where you can get creative and customize your donut bread to your liking.

1. Glaze the Bread: Drizzle the apple cider glaze over the cooled bread. You can either glaze the entire loaf or just a portion of it, depending on your preference.
2. Add Toppings (Optional): Sprinkle the glazed bread with chopped walnuts, pecans, cinnamon sugar, or sprinkles, if desired.
3. Let the Glaze Set: Allow the glaze to set for about 15-20 minutes before slicing and serving. This will prevent the glaze from being too sticky.

Slicing and Serving

Finally, the moment we’ve been waiting for! Slice the apple

Conclusion:

And there you have it! This Apple Cider Sourdough Donut Bread is more than just a recipe; it’s an experience, a warm hug on a chilly day, and a guaranteed crowd-pleaser. I truly believe this is a must-try for anyone who loves the comforting flavors of fall, the satisfying tang of sourdough, and the irresistible sweetness of donuts. The combination is simply magical, creating a bread that’s both familiar and excitingly new.

What makes this recipe so special? It’s the perfect balance of textures and tastes. The sourdough starter lends a subtle tang that cuts through the sweetness of the apple cider and sugar, while the donut-inspired spices add a layer of warmth and complexity. The crumb is incredibly soft and moist, thanks to the apple cider, and the crispy, sugary crust provides a delightful contrast. It’s a bread that’s delicious on its own, but also incredibly versatile.

Think of the possibilities! Serve warm slices with a dollop of whipped cream and a sprinkle of cinnamon for a simple yet elegant dessert. Or, toast it up and spread with cream cheese for a decadent breakfast treat. For a truly indulgent experience, try making French toast with this bread – the apple cider and spices will infuse every bite with incredible flavor.

Looking for variations? Absolutely! Feel free to experiment with different types of applesauce in the dough. A chunky applesauce will add even more texture, while a spiced applesauce will enhance the warm, autumnal flavors. You could also add chopped nuts, like pecans or walnuts, for extra crunch. And if you’re feeling adventurous, try drizzling the finished bread with a maple glaze for an extra touch of sweetness. For a less sweet version, consider using a brown butter glaze. The nutty flavor of the brown butter will complement the apple cider beautifully.

Don’t be intimidated by the sourdough aspect of this recipe. While sourdough baking can seem daunting, this recipe is designed to be approachable and forgiving. I’ve included detailed instructions and helpful tips to guide you through every step of the process. And remember, even if your first loaf isn’t perfect, it will still be delicious! Sourdough is all about practice and experimentation, so don’t be afraid to get your hands dirty and have some fun.

I’m so excited for you to try this Apple Cider Sourdough Donut Bread recipe. It’s a labor of love, but the results are well worth the effort. Imagine the aroma filling your kitchen as it bakes, the anticipation building as you wait for it to cool, and the pure joy of that first bite. It’s a truly special experience, and I can’t wait for you to share it with your friends and family.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of this incredible bread. And when you do, please, please, please share your experience with me! I’d love to hear how it turned out, what variations you tried, and what your family thought. Tag me in your photos on social media, leave a comment below, or send me an email. I’m always eager to connect with fellow bakers and share the joy of creating delicious food. Happy baking!