Step 1

Reduce the Cider

Pour 8 cups (1.9 L) fresh apple cider into a wide, heavy pot. Bring to a boil, then lower to a lively simmer. Reduce to 1 cup (240 ml) of thick, glossy syrup—about 45 minutes. Swirl, don’t stir, to prevent scorching. Cool completely; you’ll use 85 g in the dough and 60 g in the glaze.

Step 2

Mix the Dry Base

In the bowl of a stand mixer whisk 300 g bread flour, 150 g cake flour, 10 g kosher salt, 7 g ground Ceylon cinnamon, 1 g freshly grated nutmeg, 50 g granulated sugar, and 7 g instant yeast. Make a well in the center.

Step 3

Add the Wet Team

Into the well add 85 g cooled cider syrup, 120 g cold buttermilk, 60 g riced mashed potato, 2 large eggs, and 55 g melted unsalted butter. Fit the mixer with the dough hook and knead on medium-low for 8 minutes. The mass will look shaggy for the first 3 minutes, then turn satiny. If your kitchen is dry, drizzle in 1–2 Tbsp milk; the dough should clean the sides but stick to the bottom.

Step 4

First Rise

Grease a large bowl with butter. Scrape the dough into a rough ball, cover tightly, and refrigerate 8–24 hours. Cold fermentation slows yeast activity, developing lactic tang and freeing you from 4 a.m. wake-up calls.

Step 5

Roll & Cut

Next morning, turn the chilled dough onto a lightly floured counter; it will feel firm like play-dough. Roll to ½-inch (1.3 cm) thickness—any thinner yields crispy hoops, thicker gives cinnamon-roll heft. Using a 3-inch cutter, stamp out donuts, then a 1-inch cutter for the centers. Reroll scraps once; overworking makes tough donuts. Arrange rings on a parchment-lined tray dusted with cornstarch to prevent sticking.

Step 6

Step 7
Fry to Golden

Pour 3 inches (7.5 cm) neutral oil into a heavy pot; clip on a candy thermometer. Heat to 340 °F (171 °C). Fry 2–3 donuts at a time, 90 seconds per side. Use a chopstick to flip—gentle contact keeps the rings round. Transfer to a wire rack set over a sheet pan; let steam escape 90 seconds before glazing.

Step 8

Double-Glaze Magic

Whisk 60 g reduced cider, 30 g milk, 2 g Vietnamese cinnamon, and 400 g sifted icing sugar until ribbon-thin. Dunk warm donuts once, let set 5 minutes, then drizzle crosswise for café-style crackle. Sprinkle with cinnamon sugar for sparkle.

Expert Tips

Oil Temperature Sweet Spot

Keep the thermometer clipped; adjust burner in tiny increments. Above 350 °F the crust will brown before the center cooks; below 325 °F donuts absorb oil like sponges.

Glaze Consistency

If the glaze thickens while dipping, whisk in cider 1 tsp at a time. It should coat a spoon in a thin sheet, not globs.

Overnight Flexibility

Dough keeps 48 hours refrigerated. Day 2 flavor is even deeper—perfect for make-ahead brunches.

Reuse Frying Oil

Cool, strain through cheesecloth, and store in the freezer. Reuse up to 4 times or until it smells rancid.

Uniform Shapes

Dip cutters in flour between each cut; the dough releases cleanly and edges stay sharp.

Winter Proofing Hack

If your kitchen is drafty, proof donuts in an oven preheated to 80 °F using the bread-proof setting or the light-bulb trick.

Variations to Try

Maple Bourbon: Swap cider reduction with maple syrup and spike glaze with 1 Tbsp bourbon.
Spiced Chai: Replace cinnamon with 1 tsp cardamom, ½ tsp cloves, ½ tsp black pepper.
Vegan: Substitute plant milk, flax eggs, and vegan butter; fry in rice-bran oil.
Baked Version: Pipe dough into greased donut pans; bake 9 min at 375 °F for cake-style treats.
Apple Pie Filling: Inject centers with cooled pie filling after frying; dust with powdered sugar.
Gingerbread: Add 2 Tbsp molasses, 1 tsp each ginger & allspice; top with white-chocolate drizzle.

Storage Tips

Like most fried treats, these donuts shine brightest within 4 hours. If you must store them, cool completely, skip the second glaze, and place in an airtight container lined with paper towel. Keep at room temperature up to 24 hours; refresh 5 minutes at 300 °F in the oven. Fully glazed leftovers freeze beautifully: arrange in a single layer on a tray, freeze 1 hour, then transfer to zip bags up to 1 month. Thaw 30 minutes at room temp and re-glaze. Dough scraps? Fry as bite-size “holes,” roll in cinnamon sugar, and devour immediately—chef’s treat.

Frequently Asked Questions

Juice lacks tannins and depth. Reduce it the same way but add 1 tsp lemon juice to mimic cider’s brightness.

Oil temp was too low or you crowded the pot, dropping the heat. Fry fewer at a time and monitor the thermometer.

Yes—see “Variations” above. Texture will be cakier, more like a muffin top, but still delicious.

It guarantees moistness, but you can swap in 30 g dry milk powder plus 30 g extra buttermilk.

Absolutely. Halve every ingredient and fry in a smaller pot; rise times stay the same.

They will look visibly puffed, feel airy, and a gentle poke leaves an impression that springs back halfway.

Cinnamon Apple Cider Glazed Donuts for Winter

Why This Recipe Works

Ingredients You'll Need

How to Make Cinnamon Apple Cider Glazed Donuts for Winter