These fluffy Apple Cider Glazed Doughnuts are coated in a sweet apple cider glaze. They’re soft and tender on the inside with a slightly crunchy exterior that makes them the perfect side for a cup of coffee or tea.
Easy Apple Cider Glazed Doughnuts Recipe
When the weather begins to turn cooler, apple cider moves to the forefront for drinking, baking and cooking. It’s a favorite fall flavor we all seem to gravitate to, all over the country. While apples in a myriad of varieties are available year-round, there’s something about harvest season that brings them into focus. You won’ hear any complaints from me. These homemade cider glazed doughnuts are a family treat that we all enjoy making and eating.
How to Make the Best Apple Cider Glazed Doughnuts Recipe
The doughnuts for this recipe are classic with a hint of cinnamon, that can be transformed using other flavors of glaze as well. A simple powdered sugar glaze, a coating of cinnamon and sugar while they’re still warm or you could frost them with chocolate and top with colorful sprinkles. It’s the apple cider glaze that sets these doughnuts apart and turns them into an apple season sweet treat.
- Ingredients you’ll need to make homemade Apple Cider Glazed Doughnuts: All purpose flour, rapid rise yeast, granulated sugar, ground cinnamon, salt, milk, butter, vanilla extract and large egg yolks. You’ll also need vegetable oil for frying. Please note: This recipe uses apple cider not apple cider vinegar.
- For the Apple Cider Glaze you’ll need: Apple cider, light corn syrup and powdered sugar. After cooking together the apple cider and corn syrup mix with the powdered sugar until smooth. Dunk the doughnuts into the glaze until fully coated. Double dunk if you dare.
- Kitchen gadgets you’ll need: A Dutch oven, deep pot or deep fryer for frying, a fry thermometer, mixing bowls, a stand mixer or a hand mixer fitted with a dough hook (Or you can knead the dough by hand!) measuring cups and spoons, a doughnut cutter, a saucepan and a cooling rack or sheet pan to place the doughnuts after frying.
- You’ll note that the milk is warmed to a higher temperature than normal when combining with yeast alone. It’s due to the fact that it goes into a flour mixture and needs to be warmer to react with the yeast.
- When frying these doughnuts, it’s important to keep the oil at a constant temperature to prevent the dough from soaking in too much oil.
- To fry the doughnuts: Heat at least 2 inches of oil in a deep fryer, Dutch oven or deep heavy bottomed skillet to 350°F. Fry 2 to 3 doughnuts at a time, turning occasionally until evenly browned, about 2 to 3 minutes. Carefully remove them from the hot oil using a slotted spoon or stainless steel spider and drain on a paper towel lined baking sheet. Cool a few minutes, then transfer to a sheet pan fitted with wire rack. Dunk the doughnuts in the glaze placing back onto the cooling rack to dry. Serve warm.
- You can also bake these doughnuts, it you prefer. To bake them, preheat your oven to 375°F. Brush doughnuts on all sides with melted butter and arrange on a sheet pan sprayed with cooking spray, without touching. Bake for 8 to 10 minutes or until puffed and golden. Dip in glaze.
- If you like lots of glaze, make a double batch and double dip the doughnuts!
- Store Apple Cider Glazed Doughnuts in an airtight container at room temperature for up to 3 days.
More Southern Style Doughnuts to Make
There’s no time of day when a doughnut wouldn’t be a happy sight on the dessert table. More doughnut recipes you may also like to try:
- Make your own Homemade Jelly Doughnuts for dessert.
- These Buttermilk Glazed Blueberry Doughnuts are baked not fried.
- The family will flip for this Boston Cream Doughnut Trifle.
- Glazed Yeast Doughnuts melt in your mouth!
- Krispy Kreme Doughnut Bread Pudding will take your from brunch to dessert.
- Chocolate Fudge Donuts from King Arthur Baking.
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Helpful Kitchen Items:
Apple Cider Glazed Doughnuts
- 3 1/2- 3 3/4 cups all purpose flour
- 2 (.25 ounce each) packets rapid rise yeast
- 3 Tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
- 1 tsp salt
- 1 cup whole milk plus 2 tablespoons
- 1/4 cup unsalted butter
- 2 tsp pure vanilla extract
- 3 large egg yolks
- vegetable oil or canola oil for frying
- Apple Cider Glaze:
- 2 cup apple cider
- 3 Tbsp light corn syrup
- 4 cups powdered sugar
- Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in the bowl of a stand mixer fitted with a dough hook. Mix on low just until yeast is evenly distributed.
- In a saucepan on the stovetop heat milk and butter to very warm (120°F to 130°F). Remove from heat and add vanilla, mix well.
- Add to flour mixture in mixing bowl with egg yolks. Beat for 2 minutes at low speed. Continue adding remaining flour until soft dough forms.
- Knead for 4-6 minutes until the dough is smooth and elastic. (You can also do this by hand.) Cover and let dough rest for 10 minutes.
- Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch doughnut cutter or a cookie or biscuit cutter, cut out as many rounds as possible. Cut out center with a 1-inch cookie cutter.
- Place doughnuts about 3 inches apart on a large lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour. (The doughnuts will rise and expand, allow enough room so they don't touch)
- To fry: Heat at least 2-3 inches of oil in a deep fryer or deep pan to 350°F. Fry 2 to 3 doughnuts at a time, turning occasionally until evenly browned, about 2 to 3 minutes. Remove from oil and drain on a paper towel lined baking sheet. Cool a few minutes, then transfer to wire rack. Dunk the doughnuts in the glaze place back onto a cooling rack. Serve warm or at room temperature.
- To bake: Preheat oven to 375°F. Brush doughnuts on all sides with melted butter and arrange on a sheet pan sprayed with cooking spray, without touching. Bake for 8 to 10 minutes or until puffed and golden. Dip in glaze.
- To make the glaze: Bring apple cider to a boil in a small saucepan. Lower the heat to medium and cook until it's reduced in half, about 6-8 minutes. Place powdered sugar in medium bowl. Whisk in hot cider and corn syrup until smooth. Dip doughnuts into glaze.