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Cake-Style Apple Cider Donuts with Maple Glaze

Cake-style apple cider donuts are fried until deep golden, then dipped in a thick maple glaze. Reduced cider and warm spices give these tender donuts a cozy apple flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling, chilling, and glaze setting 2 hours
Total Time 2 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the donuts
  • 2 cup apple cider
  • 3.5 cup all-purpose flour divided
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1 tsp kosher salt
  • 0.5 cup granulated sugar
  • 4 tbsp unsalted butter softened
  • 2 eggs large, room temperature
  • 0.25 cup buttermilk room temperature
  • 1 tsp vanilla extract
  • 3 qt vegetable oil for frying
For the maple glaze
  • 1.5 cup powdered sugar
  • 0.25 cup pure maple syrup
  • 1 tbsp milk
  • 0.125 tsp kosher salt

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the donuts
  1. Simmer the apple cider in a small saucepan over medium heat until reduced to 1/2 cup, about 15–20 minutes.
  2. Cool the reduced cider to room temperature, about 30 minutes.
  3. Whisk 3 1/4 cups of the flour with the baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
  4. Reserve the remaining 1/4 cup flour for rolling.
  5. Beat the granulated sugar and softened butter in a large bowl until creamy, about 2 minutes.
  6. Beat in the eggs one at a time.
  7. Mix in the cooled cider, buttermilk, and vanilla.
  8. Stir the flour mixture into the wet ingredients just until no dry streaks remain.
  9. Cover and chill the sticky dough for 1 hour.
  10. Dust the work surface with some of the reserved flour and roll the dough to 1/2 inch thick.
  11. Cut 3-inch rounds with 1-inch centers, rerolling scraps once.
  12. Place the donuts and holes on a lightly floured, parchment-lined baking sheet.
Fry the donuts
  1. Heat the vegetable oil in a 6-quart Dutch oven over medium heat to 350°F, checking the temperature with a thermometer.
  2. Fry 2 or 3 donuts at a time for 1–2 minutes per side, maintaining the oil near 350°F, until deep golden and cooked through.
  3. Fry the holes for about 1 minute, turning once.
  4. Transfer the donuts and holes to a wire rack set over a baking sheet.
  5. Cool completely, about 20 minutes.
Make the maple glaze
  1. Whisk the powdered sugar, maple syrup, milk, and salt in a medium bowl until smooth and thick but dippable.
  2. Dip the top of each cooled donut in the glaze and let excess drip back into the bowl.
  3. Leave the donuts on the rack until the glaze sets, about 10 minutes.

Notes

For clean cuts, keep the dough cold and lightly flour the cutter. Store glazed donuts airtight in the refrigerator for up to 3 days; freeze unglazed donuts for up to 2 months. For a dairy-free swap, use plant-based butter, milk, and buttermilk alternatives.