Ingredients
Donuts
- 2 ½ cups Ballerina Farm high protein farm flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- Pinch of nutmeg
- ½ teaspoon Ballerina Farm coarse grey french salt
- 2 ½ cups apple cider reduced to ½ cup
- 1 egg room temperature
- ½ cup sourdough starter discard or active
- 2 teaspoon vanilla
- ⅓ cup sour cream
- ⅓ cup applesauce
- ⅓ cup maple sugar
- 3 tablespoons butter, melted
Spiced Sugar Coating
- 5 tablespoons butter, melted
- 1 cup maple sugar
- 1 teaspoon cinnamon
- ⅓ teaspoon nutmeg
Directions
- Start by pouring 2 ½ cups of apple cider into a small saucepan, letting it gently boil down until you’re left with half a cup of rich, concentrated cider.
- In a medium bowl, combine your dry ingredients and set aside.
- In a large mixing bowl, bring together your sourdough starter, sour cream, cooled apple cider reduction, egg, melted butter, applesauce, maple sugar, and a splash of vanilla.
- Whisk everything together for about 2-3 minutes until it’s smooth and well-combined. Then, gently fold in the dry ingredients, being careful not to overmix.
- Spoon your dough into a plastic gallon bag or a piping bag, and carefully snip off the corner. Pipe your donuts onto a parchment-lined pan, forming thick donut rings.
- Heat your oil (we love using tallow here on the farm) over the stove until it’s nice and hot. Gently place your donuts into the pot. Once they rise to the surface, flip them and let them float up again. When both sides are golden brown, transfer them to a wire rack to cool.
- Finally, when they’re just cool enough to touch, dip each donut in spiced sugar, and savor the first bite alongside a glass of fresh milk!
