Apple Cider Donuts
Golden, fluffy-centered yeast donuts infused with cozy autumn apple cider, spiced with cinnamon and nutmeg in both the dough and the glaze, and finished with a sweet cider-spiced glaze. The ultimate fall bakery treat!
Prep Time: 30-40 mins | Proof Time: 1.5–2 hrs | Cook Time: 10 mins | Yield: 8 large donuts + donut holes
Quick Baking Tips & Fun Fact
Fun Fact
Apple cider donuts are an iconic autumn tradition, especially across orchards in the Northeast and Pacific Northwest! Unlike cake donuts, these traditional yeast-raised cider donuts require a bit of patience for proofing, but the reward is an incomparably light, airy, and fluffy interior wrapped in a crisp fried crust.
Key Baking Tips
Control Your Oil Temperature: Keep your frying oil steady at 350°F (175°C). If the oil is too cold, your donuts will absorb excess oil and turn soggy; if it's too hot, the outside will burn before the raw center cooks through.
Roll to the Right Thickness: Roll your dough out between ¼-inch and ½-inch thick. Too thin, and you'll miss out on that pillowy interior texture!
Instant Yeast Shortcut: If you only have instant dry yeast on hand, you can use the exact same amount and skip the 10-minute activation step, mixing it straight in with your dry ingredients!
Ingredients
Donut Dough
435g All-Purpose Flour
23g Active Dry Yeast (approx. 2.5 packets)
226g Pure Apple Cider (warmed to 100°F–110°F)
53g Granulated Sugar
57g Unsalted Butter (melted)
4g Salt
3g Ground Cinnamon
1g Ground Nutmeg
Neutral oil for frying (vegetable, canola, or peanut oil)
Spiced Cider Glaze
220g Powdered Sugar
28g Apple Cider
3g Ground Cinnamon
1g Ground Nutmeg
Equipment & Supplies Used
Step-by-Step Instructions
Activate the Yeast & Mix Dough
Bloom Yeast: In a large mixing bowl, combine the granulated sugar (53g) and active dry yeast (23g). Pour warm apple cider (226g at 100°F–110°F) over top and stir lightly. Let sit undisturbed for 10 minutes until a bubbly, foamy layer forms on top.
Knead Dough: Pour the melted butter (57g), salt (4g), all-purpose flour (435g), cinnamon (3g), and nutmeg (1g) into the activated yeast mixture. Knead using a dough hook attachment or by hand on medium-low speed for 3 to 5 minutes until smooth, elastic, and pulling cleanly away from the sides of the bowl.
First & Second Rises
First Rise: Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot until doubled in size (typically 60 to 90 minutes).
Roll & Cut: Turn the dough out onto a lightly floured surface and roll to ¼-inch to ½-inch thick. Use a large round cutter for the donuts and a smaller cutter for the center holes. Transfer donuts and holes to a parchment-lined baking sheet.
Second Proof: Cover loosely with plastic wrap and let proof until puffy and almost doubled in size (30 to 45 minutes).
Fry & Glaze
Heat Oil & Fry: Heat 2 inches of vegetable oil in a medium saucepot to 350°F (175°C), monitoring with a candy thermometer. Carefully drop 1–2 donuts (or up to 10 holes) into the hot oil without overcrowding. Fry for approximately 60 seconds per side until golden brown. Remove and drain on a wire rack.
Mix Glaze & Coat: Whisk together the powdered sugar (220g), apple cider (28g), cinnamon (3g), and nutmeg (1g) until smooth. Dip both sides of each warm donut into the glaze, then set back on the wire rack to let excess drip off and set.
If you make these, don't forget to snap a photo and tag @SnazySweets so I can see your beautiful baking creations.
Happy baking!
Frequently Asked Questions
-
Yes! This recipe is easily adapted to be 100% dairy-free by swapping the unsalted butter for your favorite plant-based stick butter (such as Country Crock Plant-Based sticks) on a 1:1 ratio with no other changes needed!
-
Dense donuts usually happen if the dough was rolled too thin or if it didn't get enough time to proof during its second rise. Make sure to keep your dough between $\frac{1}{3}$-inch and $\frac{1}{2}$-inch thick and give them that full 30–45 minute rest before frying!
-
Glazed yeast donuts are always best enjoyed fresh on the day they are made! If needed, store leftovers in an airtight container at room temperature for up to 2 days, and microwave for 8–10 seconds to soften before eating.
