These Apple Cider Glazed Doughnuts are soft, fluffy brioche doughnuts finished with a sweet-tart apple cider glaze — the ultimate fall treat.
Table of contents
- Apple Cider Glazed Doughnuts
- Ingredients for Apple Cider Glazed Doughnuts
- How to Make Apple Cider Glazed Doughnuts
- 1. The Brioche Dough
- 2. The Apple Cider Glaze
- Apple Cider Glazed Doughnuts Recipe Troubleshooting & FAQ
Apple Cider Glazed Doughnuts
This recipe is from a collaboration with my friend Erin and originally appeared as part of a Thanksgiving doughnuts feature. The doughnuts are pillowy brioche, fried to golden perfection, then dipped in an intensely flavored apple cider glaze. They balance sweet and tart beautifully and are ideal for breakfast, brunch, or a cozy autumn dessert.
Ingredients for Apple Cider Glazed Doughnuts
The doughnuts use a straightforward brioche dough and a simple three-ingredient glaze. Key ingredients and notes:
- Milk: Whole milk yields the most tender, flavorful dough; lower-fat or non-dairy milks can be used but the result will be less rich.
- Yeast: Active dry or instant yeast both work. Instant yeast shortens rise time slightly.
- Granulated Sugar: Sweetens and tenderizes the dough.
- Eggs: Provide structure and richness.
- Butter: Softened unsalted butter makes the dough rich and flavorful.
- Salt & Vanilla: Fine sea salt and vanilla bean paste (or extract) enhance the taste.
- Flour: All-purpose flour forms the dough’s structure — aim for a soft, slightly tacky dough rather than adding excess flour.
- Apple Cider: Use apple cider (not apple juice) and reduce it first for concentrated flavor.
- Powdered Sugar: For the glaze.
- Heavy Cream: Helps thin and enrich the glaze.
- Cinnamon (optional): A light sprinkle adds warmth to the finished doughnuts.
How to Make Apple Cider Glazed Doughnuts
There are two main components: the brioche doughnuts and the apple cider glaze. Follow the steps below for best results.
1. The Brioche Dough
Combine lukewarm milk, yeast, a portion of the sugar, eggs, remaining sugar, flour, salt, and vanilla bean paste in a large bowl or the bowl of a stand mixer. Mix until ingredients just come together. Knead or mix with a dough hook until a soft dough forms. With the mixer running on low, add the softened butter a bit at a time, allowing each addition to incorporate before adding the next. Once all the butter is in, continue kneading until the dough is smooth, elastic, and slightly tacky — about 10–15 more minutes.
Transfer the dough to a lightly greased bowl, cover, and let it rise until doubled, roughly 60–90 minutes. Alternatively, use room-temperature milk and refrigerate the dough immediately to allow a slow overnight rise (up to 12 hours), which makes the dough easier to handle and is convenient for preparing ahead.
After rising, roll the dough to about ½-inch (1.2 cm) thick. Cut rounds with a 2½-inch cutter and cut 1-inch holes for the centers. Place rounds and holes on parchment-lined baking sheets, cover, and let them proof until slightly puffy and yielding to a gentle poke.
2. The Apple Cider Glaze
The glaze brings concentrated apple flavor. Start by simmering apple cider in a small saucepan until reduced to about 3–4 tablespoons (roughly 45 g). Reducing the cider intensifies the flavor — it’s a small step that makes a big difference.
Allow the reduced cider to cool about 10 minutes, then whisk it with powdered sugar and heavy cream until smooth. Adjust thickness by adding more powdered sugar to thicken or more cream (or a touch more cider) to thin. Taste and add a pinch of salt if desired. Dip cooled doughnuts in the glaze, set them glaze-side up on a rack, and sprinkle lightly with cinnamon if using.
Apple Cider Glazed Doughnuts Recipe Troubleshooting & FAQ
FREQUENTLY ASKED QUESTIONS
Can I halve this recipe?
Yes. The recipe scales down easily; if using a recipe card or tool, adjust servings accordingly. Keep the yeast amount consistent when halving small batches.
Can I bake these instead of frying?
This dough is developed for frying; baking will produce a different texture closer to a roll. For baked doughnut alternatives, use a recipe specifically developed for baking.
Can I store these in the fridge?
Doughnuts taste best at room temperature on the day they’re made. Store in an airtight container at room temperature for up to 1 day; refrigeration can dry them out.
TROUBLESHOOTING
My doughnuts are oily — what went wrong?
Oily doughnuts usually mean the oil was too cool. Maintain oil between 350°F (175°C) and 360°F (180°C) and monitor with a thermometer. Also drain fried doughnuts briefly over the pot, then rest them on paper towels and a cooling rack to remove excess oil.
My doughnuts are dense — what went wrong?
Dense results typically indicate under-proofing. Test a proofed doughnut by lightly poking it: if the indentation springs back immediately, it needs more proofing; if it stays, it’s ready to fry.
My doughnuts are raw in the middle — what went wrong?
If oil is too hot, the exterior browns before the interior cooks. Keep a steady oil temperature with a thermometer and adjust heat as needed so doughnuts cook evenly.
Print Recipe
Apple Cider Glazed Doughnuts
Ingredients
For the Brioche Dough:
- 250 g milk lukewarm
- 50 g granulated sugar
- 2¼ teaspoon active dry yeast
- 2 large eggs room temperature
- 1 teaspoon vanilla bean paste
- 1 teaspoon fine sea salt
- 565 g all-purpose flour
- 100 g unsalted butter diced and softened
For the Apple Cider Glaze:
- 185 g apple cider (reduced to 45g)
- 180 g powdered sugar
- 30 g heavy cream
For Frying & Finishing:
- canola oil for frying
- ground cinnamon for sprinkling (optional)
Instructions
To Make the Brioche Doughnuts:
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In a stand mixer bowl or large mixing bowl, combine milk, yeast, and 2 tablespoons (25 g) of the granulated sugar. Add the remaining sugar, eggs, flour, salt, and vanilla bean paste and mix until the ingredients are just combined.
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With a dough hook, beat on medium speed about 5 minutes until a soft dough forms. Slowly add the butter a piece or two at a time, allowing it to incorporate, then knead an additional 10–15 minutes until smooth and elastic. If you don’t have a stand mixer, knead by hand.
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Place the dough in a lightly greased bowl, cover, and let rise until doubled, about 60–90 minutes, or refrigerate for a slow overnight rise.
Frying and Assembly:
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Turn the dough onto a floured surface and roll to 1/2″ (1.2 cm) thick. Cut rounds with a 2½” cutter and 1″ holes for centers. Place rounds and holes on parchment-lined sheets, cover, and proof until slightly puffy, about 20 minutes (longer if cold).
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Heat canola oil to 350°F (180°C) in a deep fryer or heavy pot. Line a sheet with paper towels for draining.
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Gently lower 2–3 doughnuts into the hot oil and fry until golden on the underside, 2–3 minutes. Flip and fry another 2–3 minutes until golden all around. Drain on paper towels, then transfer to a cooling rack to cool completely before glazing.
To Make the Apple Cider Glaze:
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Reduce the cider: Simmer apple cider in a small saucepan over medium heat, stirring occasionally, until reduced to about 3–4 tablespoons (~45 g). Check periodically — this can take several minutes. Let cool about 10 minutes.
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Whisk powdered sugar, reduced cider, and heavy cream until smooth. Adjust consistency with more sugar to thicken or more cream/cider to thin. Dip each cooled doughnut in the glaze, set glaze-side up on a rack, and immediately sprinkle with cinnamon if desired.