These Apple Cider Glazed Doughnuts are irresistibly soft, fluffy, and lightly sweet, making them a perfect treat for breakfast or dessert.
Made with nutrient-rich brioche dough, they provide a good balance of protein from eggs and fiber from whole ingredients.
Topped with a tangy apple cider glaze, they’re a satisfying, everyday indulgence that’s both fun to make and share.
Fluffy Apple Cider Glazed Doughnuts
Equipment
- Stand mixer with dough hook attachment (or large mixing bowl for hand-kneading)
- Medium saucepan
- Two large baking sheets
- Parchment Paper
- Plastic wrap
- Deep fryer or heavy-bottomed pot (cast iron works well)
- slotted spoon
- Cooling rack
- Measuring Cups and Spoons
- Pastry cutters (2½” and 1”)
Ingredients
Brioche Dough:
- 250 g lukewarm milk
- 50 g granulated sugar
- 2¼ tsp active dry yeast
- 2 large eggs room temperature
- 1 tsp vanilla bean paste
- 1 tsp fine sea salt
- 565 g all-purpose flour
- 100 g unsalted butter diced and softened
Apple Cider Glaze:
- 185 g apple cider to reduce to ~45 g
- 180 g powdered sugar
- 30 g heavy cream
For Frying & Finishing:
- Canola oil for frying
- Ground cinnamon for sprinkling
Instructions
- Activate the Yeast: Start by warming your milk until it’s lukewarm, around 100–110°F (38–43°C). Pour it into a mixing bowl and sprinkle in the active dry yeast along with 2 tablespoons (25 g) of granulated sugar. Stir gently to combine, then let the mixture sit for 5–10 minutes. The yeast should start to bubble and foam, showing it’s alive and ready to work its magic.
- Combine the Dough Ingredients: Once the yeast is activated, add the remaining sugar, eggs, flour, fine sea salt, and vanilla bean paste to the bowl. Mix everything together just until the ingredients start to form a rough dough. At this stage, the dough should be shaggy and slightly sticky, which is perfect for kneading.
- Knead the Dough: Attach the dough hook to your stand mixer and knead the dough on medium speed for about 5 minutes until it begins to come together into a soft mass. Gradually add the softened butter, one piece at a time, ensuring each piece is fully incorporated before adding the next. Continue kneading for another 10–15 minutes. The dough should become smooth, elastic, and slightly tacky, but not sticky. If kneading by hand, use the push-and-fold technique for 15–20 minutes until achieving the same texture.
- First Rise: Place the kneaded dough into a large, lightly greased bowl. Cover it tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free area until it doubles in size, usually 60–90 minutes. For a more manageable dough and enhanced flavor, you can refrigerate it overnight; cold dough is easier to handle and develops a richer taste.
- Prepare Dough for Cutting: Once the dough has risen, gently deflate it on a floured surface. Roll the dough out evenly to approximately 1/2 inch (1.2 cm) thickness. Make sure to flour your rolling pin lightly to prevent sticking. The dough should feel soft but resilient.
- Cut the Doughnuts and Holes: Using a 2½-inch round pastry cutter, cut out dough circles and place them on parchment paper-lined baking sheets. For the centers, use a 1-inch cutter to remove the middle from each doughnut, creating classic rings. Arrange the doughnut holes on the same baking sheet. Cover the baking sheets loosely with plastic wrap and allow them to proof for 20 minutes. They should puff slightly, and a gentle poke will leave a small indentation.
- Heat the Frying Oil: While the doughnuts are proofing, heat canola oil in a deep fryer or a heavy-bottomed pot to 350°F (180°C). Use a thermometer for accuracy; correct temperature ensures golden, evenly cooked doughnuts. Prepare a baking sheet lined with double-layer paper towels for draining excess oil.
- Fry the Doughnuts: Carefully lower 2–3 doughnuts at a time into the hot oil. Fry for 2–3 minutes on one side until golden brown, then flip and fry the other side for an additional 2–3 minutes. Use a slotted spoon to remove the doughnuts and transfer them to the paper towel-lined sheet. Once drained, move them to a cooling rack to cool completely before glazing. Repeat until all doughnuts and holes are fried.
- Reduce the Apple Cider: Pour 185 g of apple cider into a small saucepan and simmer over medium heat. Stir occasionally and let it reduce until you have about 3–4 tablespoons (~45 g) of concentrated cider. This intensifies the flavor, creating a tangy, sweet base for your glaze. Allow it to cool for 10 minutes before mixing with powdered sugar.
- Prepare the Apple Cider Glaze: In a medium bowl, whisk together the reduced apple cider, powdered sugar, and heavy cream until smooth and lump-free. Adjust the consistency as needed add more powdered sugar for a thicker glaze or more cream for a thinner glaze. The glaze should coat the back of a spoon and drip slowly.
- Glaze the Doughnuts: Dip each cooled doughnut into the glaze, ensuring the top is fully coated. Hold it over the bowl for a few seconds to allow excess glaze to drip back. Place the doughnuts back on the cooling rack, glaze side up. While still wet, sprinkle a light dusting of ground cinnamon over each doughnut for extra flavor and visual appeal.
- Serve and Enjoy: Serve the doughnuts fresh for the best texture and flavor. The soft, fluffy brioche pairs perfectly with the sweet-tart apple cider glaze. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat briefly before serving to enjoy them warm and soft.
Notes
- Use room-temperature eggs and butter for smoother dough and better yeast activation.
- If the dough feels sticky, add flour gradually; it should remain soft, not stiff.
- Refrigerating the dough overnight makes it easier to handle and enhances flavor.
- Monitor oil temperature carefully when frying—too hot will brown doughnuts outside while leaving the inside raw; too low will make them greasy.
- Reduce apple cider slowly to prevent burning and to intensify the glaze’s flavor.
- Glaze doughnuts only after they are completely cool to prevent melting or sogginess.
Chef’s Secrets For Perfect Doughnuts
Achieving the ideal soft, airy doughnuts comes down to a few subtle techniques.
Knead the dough until it’s elastic and smooth—this develops gluten and gives the dough structure while keeping it tender.
Proofing the dough properly allows it to rise without collapsing; check with a gentle poke to ensure it springs back slowly.
When frying, use a thermometer and never overcrowd the pan to maintain consistent oil temperature.
Finally, don’t rush the apple cider reduction—its concentrated sweetness is the key to a flavorful, glossy glaze that clings beautifully to each doughnut.
Serving Suggestions To Impress Guests
These apple cider doughnuts are perfect on their own, but you can elevate them with simple touches.
Serve warm alongside a cup of spiced chai, latte, or fresh apple cider for a cozy fall experience.
Dust lightly with powdered sugar or cinnamon for extra flair.
For a brunch spread, pair with fresh fruit, yogurt, or a light salad to balance sweetness.
Doughnut holes make a playful addition to gift boxes, afternoon snacks, or party platters.
Storage Tips To Keep Fresh
Store doughnuts in an airtight container at room temperature for up to 2 days; they remain soft and flavorful.
For longer storage, refrigerate for up to 4 days, but reheat briefly in the microwave or oven to restore their softness.
Doughnut holes can be frozen individually on a tray, then transferred to a freezer bag for up to 1 month.
Defrost at room temperature and lightly warm before serving for the best taste and texture.
Frequently Asked Questions
1. Can I make this recipe without a stand mixer?
Yes! Knead the dough by hand using the push-and-fold method for 15–20 minutes until smooth and elastic. It requires more effort but produces equally soft doughnuts.
2. Can I use regular milk instead of lukewarm milk?
You can, but ensure the milk is warmed to about 100–110°F (38–43°C) to properly activate the yeast. Cold milk slows the rise, while overly hot milk can kill the yeast.
3. Can I bake the doughnuts instead of frying?
Yes, you can bake them at 375°F (190°C) for 12–15 minutes, flipping halfway for even browning. They won’t be as crispy on the outside, but they remain soft and flavorful.
4. How do I know when the doughnuts are done frying?
They should be golden brown on both sides and float slightly in the oil. Remove and drain on paper towels, then cool before glazing. Avoid overcrowding the pan to ensure even cooking.
5. Can I make the glaze ahead of time?
Absolutely. Store the glaze in an airtight container in the fridge for up to 3 days. Stir well and adjust consistency with a little milk or powdered sugar before dipping the doughnuts.
