Glazed Apple Cider Doughnuts
Indulge in the cozy flavors of fall with these irresistible Glazed Apple Cider Doughnuts! Made with a rich batter infused with reduced apple cider, warm cinnamon, and nutmeg, these doughnuts are fried to golden perfection, offering a soft, fluffy interior with a delicate crisp on the outside. The final touch is a silky, sweet glaze that clings to every curve, enhancing the apple cider essence with every bite. Perfect for autumn gatherings or a sweet treat any time of year, these homemade doughnuts are easier to make than you think and deliver bakery-quality results right in your kitchen. Whether served warm with coffee or as a midday snack, these doughnuts are guaranteed to delight! Keywords: apple cider doughnuts, homemade doughnuts, fall dessert, glazed doughnuts recipe.
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Recipe Information
Ingredients
- 1.5 cups Apple cider
- 3.25 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Buttermilk
- 4 cups Vegetable oil, for frying
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
In a medium saucepan, bring the apple cider to a boil over medium-high heat. Reduce heat and simmer until reduced to about 1/2 cup, around 15-20 minutes. Set aside to cool.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In another large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
Beat in the eggs one at a time, followed by the vanilla extract and the cooled, reduced apple cider.
Gradually add in the dry ingredients from step 2, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Transfer the dough to a floured surface and gently roll it out to about 1/2-inch thickness. Use a doughnut cutter or two round cutters (one large, one small) to cut out doughnut shapes.
Line a baking sheet with parchment paper and place the doughnuts and holes onto the sheet. Refrigerate for 15 minutes to firm up.
In a large, heavy-bottomed pot, heat the vegetable oil to 375°F (190°C). Use a thermometer to monitor the temperature constantly.
Carefully fry the doughnuts in batches, about 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined plate.
For the glaze, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Dip each doughnut into the glaze while still warm, allowing excess to drip off.
Place the glazed doughnuts on a wire rack to set for about 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 38.9 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
