These Apple Cider Glazed Donuts are golden, fluffy yeast donuts dipped in a sweet and tangy apple cider glaze. They're light, tender, and the perfect fall treat to enjoy with a hot cup of coffee.
They remind me of the homemade donuts I grew up with, only dressed up with a seasonal glaze that makes them special. If you've ever loved cider mill Apple Cider Donuts, you'll find this glazed version a cozy twist you can make right at home.
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Why You'll Love Apple Cider Glazed Donuts
Seasonal flavor: the glaze gives a bold apple cider taste without overpowering the donut.
Homemade comfort: fried yeast donuts are soft, warm, and nostalgic.
Versatile recipe: works as a breakfast, dessert, or sweet snack for gatherings.
Key Ingredients for Apple Cider Donuts
See the recipe card at the end of this post for a full list of ingredients and instructions.
- All-purpose flour: creates a soft yet sturdy donut.
- RapidRise Yeast: give the donuts their lift and pillowy texture.
- Cinnamon: adds warmth that pairs beautifully with the glaze.
- Egg yolks: make the dough rich and tender.
- Apple cider: reduced and whisked with powdered sugar for a sweet glaze that sets just right.
Ingredient Substitutions
- Use instant dry yeast instead of RapidRise yeast.
- Swap oat milk or almond milk for regular milk.
- Replace cinnamon with pumpkin pie spice for extra autumn spice.
Variations on Apple Cider Glazed Donuts
- Cinnamon Sugar Coating: skip the glaze and roll warm donuts in cinnamon sugar.
- Maple glaze: swap cider with maple syrup for a different fall-inspired finish.
- Filled donuts: skip the hole and fill donuts with apple butter before glazing.
Tips for Making Perfect Yeast Donuts
- Check oil temperature: keep it around 350°F for even frying.
- Let them rise fully: this makes the donuts airy and tender.
- Glaze warm: the cider glaze coats best when the donuts are still slightly warm.
How to Store
These donuts are best eaten the same day, however if they need to be stored, keep donuts in an airtight container at room temperature for up to 2 days.
More Fall Baking Recipes You'll Love
If you enjoyed this recipe, try my Maple Walnut Biscotti, Easy Apple Dumplings, Maple Pumpkin Pie, and Pumpkin Spice Popovers.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Apple Cider Glazed Donuts
Equipment
- Stand mixer (with dough hook)
- Deep fry thermometer
- Donut cutter
- Wire cooking rack
- Wax paper
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Ingredients
Apple Cider Glaze:
- 1 cup apple cider
- 2 cups powdered sugar
- 1 tablespoon karo corn syrup
Maple frosting:
- 1 tablespoon butter
- ½ cup powdered sugar
- 2 tablespoons maple syrup
Instructions
- Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a
kitchen aid with dough hook attachment or a large mixer bowl. Heat milk
and butter to very warm (120 degrees to 130 degrees F). Add to flour
mixture with egg yolks; beat for 2 minutes at low speed. Continue adding
remaining flour, until soft dough forms. - If using Kitchen aid, knead with dough hook or knead on a lightly
floured surface until smooth and elastic (about 4 to 6 minutes). Cover
counter lightly with flour and let dough rest for 10 minutes. - Deflate dough and roll out on a lightly floured counter into a 12-inch circle, about ½-inch thick. Using a 3-inch donut cutter, cut out as many rounds as possible. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.
- Heat at least 2 inches of oil in a deep fryer or deep pan to 350℉. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then dunk the doughnuts in the glaze and sit on wire rack with a sheet of wax paper beneath to catch drippings. Serve warm.
- For Apple Cider Glaze: Boil apple cider in a small saucepan until
reduced in half, about 7 to 10 minutes. I did this while frying the
doughnuts and it was ready by the time I was ready to dunk.
Amanda says
I loved this recipe and included it in an apple cider round up on my blog. Thanks for making and sharing this, it sounds fabulous! If you'd like to see the round up it's here http://amandascookin.com/2012/10/30-apple-cider-recipes-for-fall.html
charmel tan says
Yummy! This doughnut is mouthwatering. Those glazed on top of it looks pretty inviting. I just want to get my hands on it.
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Lana@Never Enough Thyme says
Yum! I love doughnuts anyway you make them. Naked, glazed, filled...you name it. And your apple cider glaze sounds delicious!
Kim - Liv Life says
My daughter brought home a bottle of cider the other day and said "What should we do with this??" I think we've found it!!!
Peggy Clyde says
I haven't made raised doughnuts for a long time. We always glaze some and frost some. We use maple, chocolate and vanilla icing. Some are dipped in nuts or coconut after icing. Yours look so yummy. Thanks.
Angie's Recipes says
You have me crave for some real yeast doughnuts! They look divine!
honeyb says
Thanks Angie, they really were melt in your mouth! 🙂