Spiced Cider Donuts


You'll love this spiced version of an apple donut. Choose between cardamom or more firey ancho chile powder. Don't feel like frying? Try making these cider donuts in the air fryer or oven.

Spiced Cider Donuts
Photo: Carson Downing
Hands On Time:
45 mins
Total Time:
3 hrs
21 doughnuts plus holes


  • 3 ¼ - 3 ¾ cup all-purpose flour

  • 2 pkgs. active dry yeast (4 1/2 tsp.)

  • 1 ½ teaspoon ancho chile powder or ground cardamom

  • ¾ cup peeled, cored, and finely chopped apple (1 small)

  • ½ cup butter

  • ½ cup apple cider or apple juice

  • ¼ cup milk

  • ¼ cup sugar

  • 1 teaspoon salt

  • 2 eggs, lightly beaten

  • Vegetable oil for deep-fat frying

  • 2 cup powdered sugar

  • ¼ teaspoon ancho chile powder or ground cardamom

  • 2 - 3 tablespoon milk


  1. In a large bowl stir together 1 3/4 cups flour, the yeast, and chile powder. In a medium saucepan heat and stir apple, butter, cider, milk, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add cider mixture and eggs to flour mixture. Stir to combine. Stir in as much of the remaining flour as you can.

  2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total; dough will be slightly sticky). Shape into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).

  3. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Line a large baking sheet with parchment paper. Lightly flour parchment.

  4. Roll each dough half to 1/2-inch thickness. Cut dough with a floured 2 1/2-inch donut cutter, dipping it into flour between cuts. Reroll scraps as necessary. Place donuts and donut holes on the prepared baking sheet. Cover with a light kitchen towel; let rise in a warm place until double in size (45 to 60 minutes).

  5. You have three options for cooking the donuts. To fry: In a 3-qt. heavy saucepan heat 1 1/2 inches oil over medium to 365°F. (If using an electric deep-fat fryer, follow manufacturer's directions.) Fry donuts, two or three at a time, about 2 minutes or until golden brown, turning once. (To prevent donuts from absorbing too much oil, it is important to maintain oil temperature at 365°F. Use a deep-fry thermometer to check oil temperature.) Remove donuts with a slotted spoon. Drain on paper towels. Repeat with remaining donuts and holes.

  6. Dip tops of donuts and holes in Spiced Glaze. Let stand until glaze is set. Makes 21 donuts plus holes.

Spiced Glaze

  1. In a small bowl combine 2 cups powdered sugar and 1/4 teaspoon ancho chile powder or ground cardamom. Stir in enough milk (2 to 3 tablespoons) to make a thin icing consistency.

To Bake:

Bake at 350°F on parchment-lined baking sheet for 12 to 15 minutes.

To Air Fry:

Preheat air fryer to350°F. Working in batches, spritz donuts with vegetable oil spray and air-fry 4 to 5 minutes.

Nutrition Facts (per serving)

319 Calories
21g Fat
31g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 21
Calories 319
% Daily Value *
Total Fat 21g 27%
Saturated Fat 5g 25%
Cholesterol 30mg 10%
Sodium 156mg 7%
Total Carbohydrate 31g 11%
Total Sugars 15g
Protein 3g
Calcium 13mg 1%
Iron 1mg 6%
Potassium 59mg 1%
Folate, total 58.3mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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