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Apple Cider Donuts with Maple Glaze

Yields12 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

Apple Cider Donuts with Maple Glaze

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
Reduce the Apple Cider
1

  1. In a small saucepan over medium-high heat, bring 1½ cups apple cider to a gentle boil.

  2. Simmer until reduced to ½ cup — about 15–20 minutes, depending on heat and pan size.

  3. Let cool completely. You can do this step up to a day in advance and store in the fridge.

Make the Donut Batter
2

  1. In a large bowl, whisk together:

    • Flour

    • Baking powder & soda

    • Cinnamon, nutmeg, allspice

    • Salt

  2. In a separate bowl, whisk:

    • Melted butter

    • Brown sugar + granulated sugar

    • Egg

    • Reduced apple cider

    • Buttermilk

    • Vanilla extract

  3. 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

  1. Preheat oven to 350°F (175°C). Grease a donut pan.

  2. Spoon or pipe the batter into the wells — fill about ¾ full.

  3. Bake for 10–12 minutes, until springy to the touch and a toothpick comes out clean.

  4. Let cool in the pan for 5 minutes, then transfer to a rack.

To Fry (More Classic + Crispier)
4

  1. Heat 2–3 inches of oil in a deep pot to 350°F (175°C). Use neutral oil like vegetable or canola.

  2. Roll out chilled dough on a floured surface to about ½-inch thickness.

  3. Cut using a donut cutter (or large & small round cutters).

  4. Fry 2–3 donuts at a time for 1–2 minutes per side, until golden brown.

  5. Drain on paper towels, then cool slightly before glazing.

Make the Maple Glaze
5

  1. 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
7

  • Best served warm or within a few hours of glazing.

  • Pair with:

    • Hot apple cider

    • Chai latte

    • Maple latte

    • Bourbon-spiked coffee (for the brave and bold)

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.

Nutrition Facts

12 servings

Serving size