Drizzle Apple Cider Doughnuts

Drizzle Apple Cider Doughnuts

Keep the apple-picking-season vibes going year round with this ultra tasty olive oil edition of everyone's favorite... APPLE CIDER DOUGHNUTS! :-)

by Kassie Mendieta | @ibakemistakes


2 cups Apple Cider

3 ⅓ cups all purpose flour

1 tbsp baking powder

1½ tsp ground cinnamon

¾ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp ground cloves

1¼ teaspoon kosher salt

⅓ cup + 2 tbsp dark brown sugar

¼ cup granulated sugar

½ cup + 2⅓ tbsp sour cream

¼ cup Drizzle

1 large egg

2 large egg yolks

2 teaspoons vanilla extract 

Neutral oil for frying

For the Glaze:

2 ⅓ cup powdered sugar

1 tbsp + 1 tsp maple syrup

2 tsp Drizzle

¼ cup whole milk

Pinch of salt


Active Time: 45 minutes

Full Time: 2 hrs 15 minutes

Serves 6

Reduce the apple cider in a pot over medium heat until you’re left with ¼ cup of apple cider reduction. Set in the fridge to cool while you get everything else ready.


Combine the flour, baking powder, cinnamon, nutmeg, ginger, cloves and salt in a medium bowl. Whisk the ingredients together and set aside.


In the bowl of a stand mixer (yes, you can do this by hand, but the batter does get THICC so prepare to sue some elbow grease) combine the brown sugar, granulated sugar, sour cream, chilled apple cider reduction, Drizzle, egg, yolks and vanilla. Beat with the paddle attachment until everything is combined.


Add in ½ of the dry ingredients. Mix until the flour is evenly coated. Stop the mixer to scrape down the sides of the bowl before adding the second ½ of the dry ingredients. Mix the dough just until everything is combined, you don't want to over mix it.


Line a sheet tray with parchment paper and brush is down with Sizzle and a sprinkle of flours.


Dump the dough out onto the oiled sheet tray. Sprinkle the top with a bit more flour and use your hands to pat the dough into a rectangle. Sprinkle more flour any time you start to feel the dough heavily sticking to your hands. The rectangle should measure about 11½ x 8 inches and be between ¼ and ½ inch thick.


Wrap the tray in plastic wrap and stick in the fridge to chill for a minimum of one hour but no longer than 4 hours.


In a heavy bottomed pot heat 3 inches of neutral oil to 355 F.


Using a donut cutter, cut out the donuts. Dip the cutter in flour to prevent sticking. If you don’t have a donut cutter use a round cookie cutter that measures 3½ inches and a 1” cutter to create the donut hole.


You can gather any excess dough and re-pat it out to get another donut. But, only do this once as each time you rework the dough, you’re creating more gluten which will lead to tough donuts.


Fry the donuts in batches, making sure not to crowd the pot. Fry for 90 seconds on each side.


Place fried donuts on a wire rack placed over a sheet tray to allow the excess oil to drip off. Let the donuts cool for 5 minutes before glazing.


For the glaze: In a small bowl add the powdered sugar, Drizzle, maple syrup, milk and pinch of kosher salt. Whisk until smooth. Cover with plastic wrap if you’re not using immediately.


Dip the top half of the donuts into the glaze before placing back on to the wire rack to set. Enjoy!