Apple Cider Donuts (two ways!)
Yield: 12-16 donuts and donut holes
  • 2 cups apple cider
  • 3½ cups all-purpose flour
  • ⅔ cup packed brown sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon each ground cardamom, nutmeg, cinnamon and cloves
  • 2 large eggs
  • 6 tablespoons butter, melted and cooled slightly
  • Canola or other flavorless oil for frying*
For the maple glaze:
  • 1 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1-2 tablespoons milk
For the cinnamon sugar:
  • ½ cup white sugar
  • ½ tablespoon cinnamon
  1. First, reduce the cider. Cook it in a small saucepan and bring to a boil. Continue to boil over high head until reduced by half, (about 10 minutes,) pout into a jar or glass measuring cup and cool in the fridge. (Can be room temp but shouldn't be warm.)
  2. Mix together flours, brown sugar, baking powder, salt, baking soda and spices. In another bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened. Don't overmix. (The dough will be sticky and airy). Chill for at least an hour or more until dough is cool enough to handle.
  3. On a floured surface, roll out half the dough to ½ inch thick. (Use flour liberally as needed if dough feels sticky.) Use a 3 inch biscuit cutter with a one inch round cutter for the center or a 3-inch donut cutter. (I used a large decorating tip to cut out the donut holes.)
  4. In a large pot with a candy/deep fry thermometer attached, heat oil to 350F-375. You will want to keep an eye on the temperature and adjust your burner as needed to keep it in that range. Fry donuts, a few at a time, until golden brown, about 90 seconds per side. (I tested a donut first to see how long I needed to fry so it was fully cooked inside- 3 minutes was my happy place.)
  5. After all the donuts are done- fry the holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly.
  6. Dip into glaze or cinnamon sugar when donuts are cool enough to handle but still warm. These donuts are best enjoyed fresh.
For the glaze:
  1. Stir together ingredients with a fork until smooth and your desired consistency. I like a pretty thin glaze for donuts.
For the cinnamon sugar:
  1. Stir together until well combined.
*I like frying in canola oil, but any flavorless oil with a high smoke point will work!

Recipe adapted slightly from Taste of Home
Recipe by The Baker Chick at