Glazed Apple Cider Donuts

A closeup of a Glazed Apple Cider Donut on an orange platter along with donut holes.

5 from 4 votes

Homemade Glazed Apple Cider Donuts are every bit as good as what you get at an apple orchard or bakery, except that you make them fresh at home!

Prep Time20

Cook Time15

proofing time3

Total Time3 35

Course: Snacks and Munchies, sweet breakfast, Yeast Bread

Cuisine: American Comfort Food

Servings: servings

Calories: 326kcal

Author: Renee Goerger

Equipment

Ingredients

For the donuts:

1 cup apple cider
¼ cup butter melted
3 ¾ cups all purpose flour
4 ½ teaspoons (2 packages) active dry yeast
3 egg yolks
3 tablespoons granulated sugar
1 teaspoon kosher salt
1½ teaspoon ground cinnamon
2 quarts canola oil
1 teaspoon pure vanilla extract

For the glaze:

3 cups confectioners sugar
½ cup apple cider
1 teaspoon maple extract
1 teaspoon pure vanilla extract

US Customary - Metric

Instructions

To make the dough:

In a microwave-safe container, heat the apple cider and butter to warm (120-130 degrees).
Add the vanilla to the butter and apple cider mixture. Set aside for just a moment.
In the bowl of a stand mixer (or large bowl, using a wooden spoon), combine 2 cups of flour, the dry yeast, sugar, salt, and cinnamon.
Add the apple cider mixture to the flour mixture and mix thoroughly.
Add the additional flour and the egg yolks, mixing continually until a soft dough forms (this will take 4-5 minutes).
Remove the dough from the mixer and on a lightly floured surface, knead the dough by hand (for approximately 4-5 minutes) and then place the dough into a lightly greased bowl.
Cover the bowl with plastic wrap and allow the dough to rise until doubled (about an hour and a half) in a warm, draft-free place.
Once the dough has doubled in volume, punch down and allow to rest a few moments.
Divide the dough in half. On a lightly floured surface, roll (or pat) the dough to ½" thickness.
Using a 3" biscuit cutter, cut the dough into circles, and then use a 1" dough cutter to add the center hole to the donuts. OR, use the 1" cutter to strictly make donut holes. Your call.
Allow your donuts to rise again (approximately 45 minutes to one hour) in a warm, draft-free place until they have doubled in size.
In a large deep-sided skillet (or deep fryer), heat roughly 2" of canola oil to 350-degrees on an instant read thermometer.
Carefully use a large slotted spoon or spider to place the donuts 2 or 3 at a time into the hot oil and fry until they're golden brown on each side. Each side will take about 45 seconds (or less). WATCH THEM CAREFULLY!
Using the slotted spoon, carefully remove the donuts from the hot oil and place them on a wire rack to cool completely before glazing.

To glaze the donuts:

In a medium bowl, whisk all the ingredients until smooth and slightly runny in consistency.
Dip the completely cooled donuts into the glaze, turning them once to coat the entire donut. Place on a wire rack and allow the donut glaze to dry before serving.

Nutrition