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Glazed Apple Cider Doughnuts: Autumn in Every Bite

There’s something about the scent of apple cider doughnuts that instantly transports me back to my childhood. Crisp autumn days spent at the local orchard, the air filled with the laughter of children and the comforting aroma of spiced apples and warm sugar. The memory of biting into a perfectly glazed doughnut, the soft, yielding interior giving way to the bright tang of apple cider, is a taste of pure, unadulterated happiness. These doughnuts are a taste of that nostalgia, baked fresh and shared with the people I love most.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 6-8 minutes
Total Time: 26-28 minutes
Servings: 12
Yield: 12 doughnuts
Dietary Type: Vegetarian

Ingredients

Doughnuts

2 1⁄2 cups flour
2⁄3 cup sugar
2 1⁄2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1⁄4 teaspoon salt
2 eggs
1⁄3 cup apple cider
4 tablespoons butter, melted
Vegetable oil (for frying)

Glaze

1 1⁄2 cups confectioners’ sugar
3 tablespoons apple cider or 3 tablespoons milk

Equipment Needed

Large bowl
Small bowl
Whisk
Deep pot
Doughnut cutter
Spatula
Paper towels

Instructions

In a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Sifting ensures the dry ingredients are evenly distributed, creating a lighter, more tender doughnut.
In a separate, smaller bowl, whisk together the eggs and apple cider. Then, stir in the melted butter. Make sure the butter is cooled slightly, so it doesn’t cook the eggs.
Make a well in the center of the dry ingredients in the large bowl. Pour the wet ingredients into the well and stir until just combined. Be careful not to overmix; a slightly lumpy batter is preferable to a tough doughnut.
Turn the soft dough out onto a lightly floured surface. Pat it into a 1/2-inch-high round. If the dough is too sticky, lightly dust your hands and the surface with more flour.
Heat about 3 inches of vegetable oil in a deep pot over medium heat. Using a deep-fry thermometer is ideal; aim for a temperature of 350-375°F (175-190°C). Too cool, and the doughnuts will absorb too much oil; too hot, and they’ll burn on the outside before cooking through.
Use a doughnut cutter to cut out the doughnuts. If you don’t have a doughnut cutter, you can use two different-sized round cookie cutters, or even a sharp knife. Re-roll the scraps to get the most doughnuts possible.
Use a spatula to carefully lower a doughnut into the hot oil. You can cook several at once, but don’t overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy doughnuts.
Once the doughnuts rise to the surface and begin to brown, flip them with the spatula. This usually takes about 1 to 2 minutes per side.
Remove the doughnuts from the oil after 2 to 3 minutes total cooking time, or when they are golden brown. A good indicator of doneness is when the internal temperature reaches about 200°F (93°C).
Drain the doughnuts on paper towels to remove excess oil.
To make the glaze, stir together the confectioners’ sugar and the apple cider (or milk) in a bowl until smooth. If the glaze is too thick, add a little more cider or milk, one teaspoon at a time, until you reach the desired consistency.
While the doughnuts are still warm (but not too hot), spoon the glaze over them. The warmth will help the glaze adhere. Let the glaze set for a few minutes before serving.

Expert Tips & Tricks

Temperature is key: Maintaining the correct oil temperature is crucial for perfectly cooked doughnuts. Invest in a deep-fry thermometer for the best results.
Don’t overmix: Overmixing the dough develops the gluten, resulting in tough doughnuts. Mix just until the ingredients are combined.
Spice it up: For a more intense apple flavor, add a tablespoon of apple pie spice to the dry ingredients.
Glaze variations: Experiment with different glazes! A maple glaze (using maple syrup instead of cider) is another delicious option. Or try adding a pinch of cinnamon to the glaze.
Yeast Doughnuts: While this is a cake doughnut recipe, you could use a yeast doughnut recipe for a lighter, airier result. The process will be much longer, as yeast dough needs to rise, but the end result might be worth it to you.

Serving & Storage Suggestions

Serve these glazed apple cider doughnuts fresh and warm for the best flavor and texture. They’re perfect with a cup of hot apple cider, coffee, or tea.

Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They are best eaten fresh, as they will lose some of their crispness over time. You can also freeze them for up to 2 months. To reheat, thaw at room temperature and then warm in a low oven (around 300°F or 150°C) for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	244.4 kcal	N/A
Calories from Fat	N/A	18%
Total Fat	12.5 g	7%
Saturated Fat	2.8 g	13%
Cholesterol	45.4 mg	15%
Sodium	163.8 mg	6%
Total Carbohydrate	46.5 g	15%
Dietary Fiber	0.8 g	3%
Sugars	26 g	N/A
Protein	3.8 g	7%

Percent Daily Values are based on a 2000 calorie diet.

Variations & Substitutions

Gluten-Free Doughnuts: Substitute the all-purpose flour with a gluten-free all-purpose blend. You may need to add a little extra liquid to achieve the correct dough consistency.
Dairy-Free Doughnuts: Use a dairy-free butter substitute and plant-based milk in the glaze.
Baked Doughnuts: For a healthier option, bake the doughnuts instead of frying them. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown. The texture will be different, but they will still be delicious. You can use a doughnut pan for this or shape them free-form on a baking sheet.
Cinnamon Sugar Doughnuts: Instead of glazing the doughnuts, toss them in a mixture of cinnamon and sugar while they are still warm.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: It’s best to fry the doughnuts soon after making the dough. However, you can prepare the dough and keep it refrigerated for a few hours. Let it sit at room temperature for 15-20 minutes before patting out and cutting the doughnuts.

Q: Can I use applesauce instead of apple cider?
A: While you can substitute applesauce, the flavor will be slightly different. The cider adds a brighter, more concentrated apple flavor. You may want to add a touch more cinnamon or apple pie spice if using applesauce.

Q: The doughnuts are browning too quickly. What should I do?
A: The oil is likely too hot. Reduce the heat slightly and monitor the temperature closely with a thermometer.

Q: My glaze is too thick/thin. How can I fix it?
A: If the glaze is too thick, add a teaspoon of apple cider (or milk) at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of confectioners’ sugar at a time.

Q: Can I add other spices to the dough?
A: Absolutely! Feel free to experiment with other warm spices like ginger, cardamom, or allspice.

Final Thoughts

There’s no better way to welcome the fall season than with a batch of homemade glazed apple cider doughnuts. The warm, spiced aroma and the sweet, tangy flavor are a perfect embodiment of autumn’s cozy charm. Don’t be intimidated by the frying process; with a little patience and attention to detail, you’ll be rewarded with melt-in-your-mouth doughnuts that are sure to impress. So, gather your ingredients, put on some festive music, and get ready to create a little autumn magic in your kitchen. And don’t forget to share your baking successes with friends and family – they’ll surely appreciate the effort and deliciousness!

Glazed Apple Cider Doughnuts Recipe