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Apple Cider Glazed Doughnuts
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5 from 2 votes

Apple Cider Glazed Doughnuts

These Apple Cider Glazed Doughnuts are soft & fluffy brioche doughnuts that are finished with a perfectly sweet-tart apple cider glaze. It's the ultimate fall doughnut!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: Apple Cider, Breads & Donuts, Doughnuts
Servings: 12 doughnuts + doughnut holes
Calories: 532kcal
Author: Mike Johnson


For the Brioche Dough:

  • 250 g milk lukewarm
  • 50 g granulated sugar
  • 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-see below)
  • 180 g powdered sugar
  • 30 g heavy cream

For the Apple Cider Glazed Doughnuts:

  • canola oil for frying
  • ground cinnamon for sprinkling


To Make the Brioche Doughnuts:

  • In the bowl of a stand mixer or in a large mixing bowl, mix together the milk, yeast, and 2 tablespoons (25 grams) of the granulated sugar. Add the remaining sugar, eggs, flour, salt, and vanilla bean paste and mix until the ingredients are just barely combined.
  • Using the hook attachment, beat on medium speed for about 5 minutes until a soft dough forms. With the mixer running slowly, add in the butter, a piece or two at a time, working it into the dough, then knead for a further 10–15 minutes until the dough is smooth and elastic and pulling away from the sides of the bowl. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.*
  • Tip the dough into a large, lightly greased bowl, cover with clingfilm and allow to rise until doubled in size, about 60-90 minutes. Alternatively, you can refrigerate the dough and allow it to rise overnight (The dough is much easier to handle when thoroughly chilled.)

Frying and Assembly:

  • Shape the doughnuts: Turn the dough out onto a well floured surface. Roll the dough out to about 1/2” (1.2cm) thick. Using a round pastry cutter (we used a 2½” circle), cut out circles of dough and place on a parchment paper-lined baking sheet, leaving room between each one. (You will need two baking sheets.) Cut holes from the middles of the circles using a 1” pastry cutter. Place the doughnut holes on the sheet to proof alongside the doughnuts. Cut the remainder of the dough into doughnut holes (you can re-roll and cut additional doughnuts if you want, but they will not be as neat). Then cover the baking sheets with plastic wrap.
  • Allow the doughnuts to proof for 20 minutes (this will take longer if your dough is cold but just check after 20 minutes to see how they are doing). When you poke them lightly with your finger, it should leave a small indentation.
  • While the doughnuts are proofing, heat the canola oil to 350°F (180°C) in a deep fryer or a large heavy-bottomed pot (cast iron works great). Line a baking sheet with a double layer of paper towels for draining the doughnuts.
  • Fry the doughnuts: Once the oil has come to temperature, gently lower the doughnuts (no more than 2-3 at a time) into the hot oil. Fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the doughnuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Using a slotted spoon, remove the doughnuts to the paper towel-lined baking sheet to remove any excess oil, and then transfer to a cooling rack to cool completely before glazing. Repeat the process with the rest of the doughnuts.

To Make the Apple Cider Glaze:

  • Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over medium heat until you’re left with about 3-4 tablespoon (~45g). Start checking at 5 minutes, 10 minutes, 15 minutes, etc. Set aside to cool for 10 minutes.
  • In a medium mixing bowl, whisk together the powdered sugar, reduced apple cider, and heavy cream until fully combined. If the glaze is too thin, add a little more powdered sugar; if it's too thick, add more cream (or apple cider). Dip each donut into the glaze and set (glaze-side up) on a cooling rack. Immediately sprinkle ground cinnamon on top of each donut.


Serving: 1doughnut | Calories: 532kcal | Carbohydrates: 89g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 329mg | Potassium: 190mg | Fiber: 3g | Sugar: 33g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 4mg