Apple Cider Donuts with Maple Glaze are a dreamy fall-to-winter treat: warmly spiced, slightly tangy, soft on the inside with a tender crumb, and finished with a sticky-sweet maple glaze that makes them sing. Whether you bake or fry them, these donuts are the very essence of cozy mornings and crisp afternoons.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Donuts
1 ½ cups apple cider
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice (or clove)
½ tsp salt
2 tbsp unsalted butter, melted and cooled
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
½ cup buttermilk
1 tsp pure vanilla extract
For the Maple Glaze
1 cup powdered sugar
2 tbsp pure maple syrup
1 tbsp unsalted butter, melted
2 tbsp milk or cream, to thin as needed
Pinch of salt
Optional: ⅛ tsp maple extract for a deeper flavor
Reduce the Apple Cider
1
In a small saucepan over medium-high heat, bring 1½ cups apple cider to a gentle boil.
Simmer until reduced to ½ cup — about 15–20 minutes , depending on heat and pan size.
Let cool completely. You can do this step up to a day in advance and store in the fridge.
Make the Donut Batter
2
In a large bowl, whisk together:
In a separate bowl, whisk:
Pour wet ingredients into dry and mix until just combined . The batter will be thick, like muffin batter.
Two Cooking Methods: Baked or Fried
To Bake (Easier + Less Mess)
3
Preheat oven to 350°F (175°C). Grease a donut pan.
Spoon or pipe the batter into the wells — fill about ¾ full.
Bake for 10–12 minutes , until springy to the touch and a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a rack.
To Fry (More Classic + Crispier)
4
Heat 2–3 inches of oil in a deep pot to 350°F (175°C) . Use neutral oil like vegetable or canola.
Roll out chilled dough on a floured surface to about ½-inch thickness .
Cut using a donut cutter (or large & small round cutters).
Fry 2–3 donuts at a time for 1–2 minutes per side , until golden brown.
Drain on paper towels, then cool slightly before glazing.
Make the Maple Glaze
5
In a small bowl, whisk together:
Powdered sugar
Maple syrup
Melted butter
Milk/cream , a little at a time, until desired consistency
Optional: Maple extract for extra punch
Glaze the Donuts
6
Dip cooled donuts into glaze or drizzle over the tops.
Let sit on a wire rack to allow glaze to set (if you can wait).
Optional: Sprinkle with chopped pecans , flaky salt , or a dusting of cinnamon sugar .
Serving Suggestions
Tips & Tricks
8
Don’t overmix your batter — it’ll make the donuts dense.
Chill the dough before frying to make shaping easier.
Double the glaze if you love a generous coating.
Store baked donuts for up to 2 days at room temp. For fried, best eaten day-of.
Ingredients For the Donuts
1 ½ cups apple cider
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice (or clove)
½ tsp salt
2 tbsp unsalted butter, melted and cooled
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
½ cup buttermilk
1 tsp pure vanilla extract
For the Maple Glaze
1 cup powdered sugar
2 tbsp pure maple syrup
1 tbsp unsalted butter, melted
2 tbsp milk or cream, to thin as needed
Pinch of salt
Optional: ⅛ tsp maple extract for a deeper flavor
Directions Reduce the Apple Cider
1
In a small saucepan over medium-high heat, bring 1½ cups apple cider to a gentle boil.
Simmer until reduced to ½ cup — about 15–20 minutes , depending on heat and pan size.
Let cool completely. You can do this step up to a day in advance and store in the fridge.
Make the Donut Batter
2
In a large bowl, whisk together:
In a separate bowl, whisk:
Pour wet ingredients into dry and mix until just combined . The batter will be thick, like muffin batter.
Two Cooking Methods: Baked or Fried
To Bake (Easier + Less Mess)
3
Preheat oven to 350°F (175°C). Grease a donut pan.
Spoon or pipe the batter into the wells — fill about ¾ full.
Bake for 10–12 minutes , until springy to the touch and a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a rack.
To Fry (More Classic + Crispier)
4
Heat 2–3 inches of oil in a deep pot to 350°F (175°C) . Use neutral oil like vegetable or canola.
Roll out chilled dough on a floured surface to about ½-inch thickness .
Cut using a donut cutter (or large & small round cutters).
Fry 2–3 donuts at a time for 1–2 minutes per side , until golden brown.
Drain on paper towels, then cool slightly before glazing.
Make the Maple Glaze
5
In a small bowl, whisk together:
Powdered sugar
Maple syrup
Melted butter
Milk/cream , a little at a time, until desired consistency
Optional: Maple extract for extra punch
Glaze the Donuts
6
Dip cooled donuts into glaze or drizzle over the tops.
Let sit on a wire rack to allow glaze to set (if you can wait).
Optional: Sprinkle with chopped pecans , flaky salt , or a dusting of cinnamon sugar .
Serving Suggestions
Tips & Tricks
8
Don’t overmix your batter — it’ll make the donuts dense.
Chill the dough before frying to make shaping easier.
Double the glaze if you love a generous coating.
Store baked donuts for up to 2 days at room temp. For fried, best eaten day-of.
Apple Cider Donuts with Maple Glaze
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