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Apple Cider Glazed Doughnuts

Course: Desserts

Products: Deep Fryers


  • 2 envelopes (.25-ounce each) active dry yeast
  • 1/4 cup warm water (about 100-110°F)
  • 1/2 cup sugar
  • 1/3 cup shortening
  • 1 1/2 cups lukewarm milk
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1 teaspoon apple pie spice
  • 6 cups all-purpose flour


  • 2 cups apple cider
  • 2 1/2 cups confectioners sugar
  • 2 Tablespoons corn syrup
  • 2 teaspoons apple pie spice


  1. Sprinkle yeast over water and let stand 5 minutes, or until foamy.
  2. In large bowl of electric mixer, cream sugar and shortening. Add yeast mixture, milk, salt, apple pie spice, eggs and 2 cups of the flour.
  3. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Remove from bowl and knead for about 5 minutes, adding flour if necessary to makd dough smooth and elastic.
  4. Place the dough in a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  5. Turn the dough out onto a floured surface, and gently roll out to 1/2-inch thickness. Cut with a floured doughnut cutter. Let doughnuts rise again until double in size. Cover loosely with a cloth.
  6. While doughnuts rise, make glaze. In a medium saucepan, cook apple cider until the mixture is reduced to about 2/3 cup. In a small bowl, combine apple cider reduction, confectioners sugar and apple pie spice. Whisk until smooth.
  7. Heat oil to 375°F. Slide doughnuts into the preheated oil two at a time. Fry each doughnut about 1 minute per side. Remove from hot oil and drain on paper towels.
  8. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Serves: 24

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