Fullers Sugarhouse

Apple Cider Donuts with Maple Glaze


For the Donuts:

  • 1 C. and 2 T. All-Purpose Flour
  • 1-1/2 t. Baking Powder
  • 1/4-1/2 t. Sea Salt
  • 2 t. Cinnamon
  • 1 large Egg, at room temperature
  • 1/2 C. Fresh Apple Cider
  • 1/2 C. Sugar
  • 1/2 t. Apple Cider Vinegar
  • 1 t. Pure Vanilla Syrup
  • 4 T. Unsalted Butter

Maple Glaze

  • 1-1/4 C. Confectioner's Sugar
  • 3 T. Fuller's Sugarhouse Pure Maple Syrup
  • 1 T. Dark Corn Syrup or Karo
  • 1/2 T. Water
  • 1/4 t. Cinnamon


  1. Preheat oven to 350 º F (177 º C).
  2. In a medium mixing bowl, whisk together the flour, baking powder, sea salt, and cinnamon. In a small separate bowl, whisk the egg. Set both aside.
  3. In a small saucepan over medium-low heat, combine the apple cider, sugar and butter, stirring continuously until butter has just melted. Remove from heat, let cool for 2 minutes, and stir in the apple cider vinegar, vanilla, and whisked egg. Slowly pour the wet ingredients into the dry; stir well with a whisker until combined and almost no lumps are visible.
  4. Using a tablespoon or a cookie scooper, spoon/scoop batter into a donut pan (3/4 full). Bake in the oven for 12-14 minutes (standard-size baked donuts) or for 6-7 minutes (mini baked donuts), or until light brown and cooked through. Let cool for 2-3 minutes on a rack. Then, remove baked donuts from pan and place them directly on a rack to cool completely before dipping into glaze.
  5. For the Glaze, Whisk everything together in a small bowl until smooth.
  6. Set rack of donuts over a baking sheet lined with parchment paper.
  7. Dip the top of the baked donuts into the maple glaze, turning to coat well. Let baked donuts rest on rack until glaze sets.