Dessert

Apple Cider Beignet Doughnuts

October 13, 2026

I have strong feelings when it comes to ACDs (apple cider doughnuts). Mostly that they don’t live up to their full potential. Despite settling on a recipe for a traditional cake style ACD, I wanted to take it one step further. Reimagined using an enriched yeast risen dough, dusted in the signature cinnamon sugar, then filled with an irresistible apple compote. This is the ACD she tells you not to worry about and will leave you wondering why we ever prepared them any other way.

Hot Tip: this recipe is scaled for 1 whole ¼ oz packet of yeast, but can be scaled down if desired.

Apple Cider Beignet Doughnuts

yields :18-20 doughnuts

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Ingredients

3 ½ cups all purpose flour
½ tsp salt
½ cup warm milk
2 ¼ t yeast, 1 ¼oz packet
¼ cup granulated sugar, plus more for coating
1 egg
¾ cup apple cider
1 teaspoon vanilla extract
1 teaspoon cinnamon, plus more for coating
Pinch of freshly grated nutmeg, plus more for coating (optional)
2 tbsp softened butter
Vegetable oil for frying
Apple Compote, optional

Instructions

Activate the Yeast: In a small bowl combine the warm milk and the yeast and let sit until foamy, about 3-5 minutes. If there is no visible activity, your yeast may be expired.
Make the Dough: In the bowl of a stand mixer, combine all the ingredients and using a dough hook knead until smooth, very soft, and stretchy, about 7 minutes.
First Rise: Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.
Transfer the proofed dough to a clean work surface dusted with flour and gently roll into a rectangle about a ½ inch thick. Use a 3 inch cookie or biscuit cutter to punch out the dough into rounds, keeping the center intact. You should get about 18-20 doughnuts.
Re-roll any scraps for additional doughnuts or doughnut holes.
Second Rise: Transfer the doughnuts to parchment lined baking sheets lightly dusted with flour, and loosely cover with plastic wrap and let rise until puffy, about 45 minutes.
Make the cinnamon sugar: combine ¾ cup of granulated sugar, 1 tbsp of cinnamon, and freshly grated nutmeg in a large mixing bowl.
Fry the Doughnuts: In a deep fryer or deep heavy bottomed pot, heat at least 2-3 inches of vegetable oil to about 350 degrees. Working in batches, gently lower the doughnuts into the hot oil and fry for 60-90 seconds per side.
Use a slotted spoon to remove the doughnuts from the oil and transfer to a wire rack lined sheet pan allowing excess oil to drain off as they cool. While they’re still slightly warm, toss in cinnamon sugar mixture. Serve as is, or stuff with homemade apple compote.