Glazed Apple Cider Yeast Donuts
Bring apple orchard flavor home with homemade glazed apple cider donuts. Finished with apple cider glaze, they're a delicious fall breakfast or treat!
Servings: 12 donuts
Calories: 1735kcal
Equipment
- kitchen scale optional
- stand mixer with dough hook optional
- Rolling Pin optional
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
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 warm 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 with the stand mixer).
- 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 for 5-10 minutes.
- 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. Reserve the holes to fry into donut holes.OR, use the 1" cutter to strictly make donut holes. Your call.
- Allow your donuts to rise again, covered loosely with plastic wrap for approximately 45 minutes to an 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, avocado, or peanut 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 approximately 30-45 seconds. Watch them closely.
- Using the slotted spoon, carefully remove the donuts from the hot oil and place them on a wire rack with paper towels underneath until they're completely cool.
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 the glazed donuts on a wire rack and allow the glaze to dry thoroughly before serving.
Notes
These donuts are best eaten the same day they're made.
Store leftovers in a brown paper bag at room temperature for up to 2 days.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container or freezer bag. Label and date. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1donut | Calories: 1735kcal | Carbohydrates: 67g | Protein: 6g | Fat: 163g | Saturated Fat: 15g | Polyunsaturated Fat: 45g | Monounsaturated Fat: 101g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 230mg | Potassium: 98mg | Fiber: 2g | Sugar: 35g | Vitamin A: 185IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 2mg
