If you’re a fan of fall flavors and crave a light, airy treat bursting with apple goodness, this Apple Cider Donuts – French Crullers Recipe will quickly become your new obsession. These delicate, ring-shaped donuts are perfectly crispy on the outside and incredibly tender inside, infused with warm spices and that unmistakable apple cider charm. Whether you’re welcoming guests or treating yourself, these crullers bring a cozy, festive vibe to any table, making every bite feel like a celebration of autumn in its purest form.
Ingredients You’ll Need
Gathering the right ingredients for this Apple Cider Donuts – French Crullers Recipe is wonderfully simple, yet each element plays an essential role. From the apple cider that brings a subtle fruity tartness to the cinnamon and nutmeg adding warm, spicy notes, every ingredient is carefully chosen to create the perfect balance of flavors and textures.
- 3/4 cups apple cider: Adds a fruity, tangy depth and natural sweetness that defines the cruller’s flavor.
- 1/2 cup water or milk: Helps achieve just the right dough consistency for a tender bite.
- 1/2 cup butter: Brings richness and moisture, contributing to the smooth dough texture.
- 1/2 tsp salt: Balances sweetness and enhances the overall flavor.
- 1 tbsp sugar: Adds a touch of sweetness to the dough itself.
- 1/4 tsp nutmeg: Infuses warm, cozy spice notes.
- 1/2 tsp cinnamon: Provides a classic fall spice complementing the apple cider perfectly.
- 1 tsp vanilla extract: Adds depth and rounds out all the flavors beautifully.
- 1 cup flour: The structure builder that makes these crullers light yet sturdy.
- 4 eggs plus 1 egg yolk: Vital for that airy, elastic dough.
- 2 tbsp apple cider (for glaze): Enhances the glaze with a subtle cider flavor.
- 1 tbsp maple syrup: Gives the glaze a sweet, natural richness.
- 1 cup icing sugar: Brings smooth sweetness and shine to the glaze.
- 1.5 liters oil for frying: For that perfect golden, crisp finish.
How to Make Apple Cider Donuts – French Crullers Recipe
Step 1: Warm and Mix the Base
Start by combining the apple cider, water (or milk), butter, salt, sugar, nutmeg, cinnamon, and vanilla extract in a heavy pot over medium heat. Stir continuously until the butter melts and the mixture becomes hot — this fragrant blend is the foundation of your dough, infusing it with all those irresistible apple and spice notes.
Step 2: Incorporate the Flour
Remove the pot from heat momentarily to add the flour all at once. Use a wooden spoon to mix thoroughly, and return the pot to the heat. Continue stirring as the dough thickens and forms a ball that begins to leave a white residue on the pot’s bottom. This step ensures the dough develops the right consistency to trap air during frying.
Step 3: Cool Slightly and Add Eggs
Take the pot off the heat and stir for a few more minutes until the dough is warm but not hot. Then, incorporate the eggs one at a time, mixing vigorously. It might seem stubborn at first, but keep stirring until the dough becomes smooth and elastic. This process is what creates those heavenly light, hollow crullers you’ll adore.
Step 4: Pipe the Crullers
Prepare your baking tray by lining it with parchment paper and outlining 6 to 7 cm circles to serve as piping guides. Fill a piping bag fitted with a large star tip with your dough, then pipe beautifully shaped rings onto the parchment. Freeze these rings to firm up the dough while you heat the oil. This helps achieve a perfect shape during frying.
Step 5: Heat the Oil
In a heavy-bottomed pot, heat your oil to 350°F (175°C). Use a thermometer to keep a consistent temperature, which is crucial for getting a golden, crisp exterior without an oily heaviness.
Step 6: Fry the Crullers
Carefully place 3 crullers at a time into the hot oil using a spider strainer. Fry them for about 3 minutes per side until they develop a deep golden color with small bubbles at the edges. They should feel light and airy—signifying that perfect, fluffy interior.
Step 7: Drain on a Cooling Rack
Transfer the fried crullers onto a cooling rack set over a baking sheet lined with paper towels. This setup catches any excess oil to keep your donuts crisp and light.
Step 8: Prepare the Glaze
Whisk together the icing sugar, apple cider, and maple syrup until smooth. If the glaze is too thick, add a bit more apple cider; if too thin, add extra icing sugar. This glaze is the crowning touch, adding a sweet and tangy shine that perfectly complements the donuts.
Step 9: Glaze While Warm
Dunk each warm cruller into the glaze, then return it to the cooling rack to set. Keep frying and glazing until all crullers are dipped. Serve the Apple Cider Donuts – French Crullers Recipe right after letting them cool just enough to enjoy straightaway!
How to Serve Apple Cider Donuts – French Crullers Recipe
Garnishes
Sprinkling a little extra cinnamon or nutmeg on top of the glazed crullers adds a lovely visual touch and enhances the spices’ aroma. For an extra festive feel, try a light dusting of powdered sugar or chopped toasted nuts for crunch and contrast.
Side Dishes
These crullers pair wonderfully with a hot spiced apple cider, coffee, or chai latte, creating a cozy autumn feast. If you want something savory on the side, a mild cheese plate with salted nuts offers a perfect balance to the sweetness of the donuts.
Creative Ways to Present
For gatherings, serve the crullers stacked on a pretty cake stand or arranged in a wreath shape for an impressive centerpiece. You can even offer a small selection of toppings or dips like caramel sauce or chocolate ganache, so guests can customize their own.
Make Ahead and Storage
Storing Leftovers
Store any leftover Apple Cider Donuts – French Crullers Recipe in an airtight container at room temperature for up to two days. Keeping them on a cooling rack before storing helps maintain their crispness by preventing sogginess.
Freezing
If you want to extend their shelf life, freeze the crullers after glazing by placing them on a tray individually. Once frozen, transfer them to a freezer-safe container for up to one month. This way, you can enjoy fresh-tasting donuts anytime with minimal effort.
Reheating
Reheat frozen or day-old crullers gently in a warm oven (around 300°F or 150°C) for 5-7 minutes to bring back their crisp exterior and soft interior. Avoid microwaving to prevent them from becoming chewy or dense.
FAQs
Can I use regular milk instead of water?
Absolutely! Using milk instead of water in the dough makes the crullers slightly richer and softer, but water works perfectly well if you want a lighter texture.
Do I have to freeze the dough before frying?
Freezing the piped crullers helps them hold their beautiful shape during frying and improves the texture. It’s highly recommended but not mandatory if you are in a hurry.
Can I bake these crullers instead of frying?
While traditionally fried, you can try baking crullers at 400°F (200°C) on a parchment-lined sheet, but they won’t be as crisp or airy as the fried version.
Is it important to use the star tip for piping?
The star tip is crucial for the classic French cruller ridged shape, which allows for a crispier texture on the outside while keeping the inside tender and light.
How do I know when the oil is at the right temperature?
Using a candy or deep-fry thermometer is best for accuracy. If the oil is too hot, the donuts will brown too quickly without cooking through; too cool, and they will absorb too much oil and become greasy.
Final Thoughts
There’s something truly magical about crafting these Apple Cider Donuts – French Crullers Recipe at home. The perfect blend of seasonal flavors, light texture, and sweet glaze never fails to bring smiles and cozy vibes. I warmly encourage you to give this recipe a try — once you experience the joy of fresh, crisp French crullers infused with apple cider, you may just find yourself making them again and again throughout the year!
Print
Apple Cider Donuts – French Crullers Recipe
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Total Time: 36 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: French
Description
Delight in these classic Apple Cider French Crullers, featuring a light, airy choux pastry dough infused with warm spices and apple cider, fried until golden and glazed with a luscious apple cider maple icing. Perfect for a cozy autumn breakfast or an indulgent treat any time of year.
Ingredients
For the Dough
- 3/4 cups apple cider (180 ml)
- 1/2 cup water (120 ml) or milk
- 1/2 cup butter (120 g)
- 1/2 tsp salt
- 1 tbsp sugar
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup all-purpose flour (130 g)
- 4 large eggs (M)
- 1 egg yolk
For the Glaze
- 2 tbsp apple cider
- 1 tbsp maple syrup
- 1 cup icing sugar (125 g)
For Frying
- 1.5 liters oil (for frying, such as vegetable or canola oil)
Instructions
- Prepare the dough base: In a medium-sized heavy pot, combine apple cider, water or milk, butter, salt, sugar, nutmeg, cinnamon, and vanilla extract. Place over medium heat and stir constantly until the butter is fully melted and the mixture is hot but not boiling.
- Add the flour: Remove the pot from heat momentarily, then add all the flour in one go. Stir vigorously with a wooden spoon until the mixture forms a large ball and starts pulling away from the sides of the pot. Return the pot to medium heat and cook, stirring continuously for 3 to 5 minutes, until the dough leaves a white residue on the bottom.
- Incorporate eggs: Remove the pot from heat, let the dough cool until it’s warm to the touch (about 3 to 4 minutes). Gradually add the eggs one at a time, mixing thoroughly after each addition until fully incorporated. The dough will loosen and become smooth. Use only as many eggs as needed to reach a pipeable consistency.
- Pipe the crullers: Line baking trays with parchment paper and draw 6 to 7 cm diameter circles as piping guides. Fill a piping bag fitted with a large star tip with the dough and pipe rings onto the parchment squares. Freeze the piped crullers until firm and ready for frying.
- Heat the oil: In a large, heavy-bottomed pot, heat the frying oil to 350°F (175°C). Use a thermometer to monitor temperature to maintain consistent heat.
- Fry the crullers: Fry no more than 3 crullers at a time to avoid overcrowding. Carefully lower the frozen crullers into the hot oil using a spider skimmer or slotted spoon. Fry for about 3 minutes per side until the crullers are deep golden-brown and bubbles form along the edges. They will also feel lighter than when frozen.
- Drain and cool: Transfer fried crullers onto a cooling rack set over a baking sheet lined with paper towels to catch excess oil. This helps maintain their crisp texture.
- Prepare the glaze: In a bowl, whisk together apple cider, maple syrup, and icing sugar until smooth. Adjust consistency by adding more apple cider if too thick or more icing sugar if too thin.
- Glaze the crullers: While still warm, dip each cruller into the glaze, allowing excess to drip off, then return to the cooling rack. Repeat for all crullers. Allow glaze to set slightly before serving.
Notes
- Ensure the oil temperature remains steady at 350°F to achieve perfect frying without greasy or undercooked donuts.
- Freezing the piped dough before frying helps maintain shape and texture during frying.
- Use a large star piping tip to create the signature ridges characteristic of French crullers.
- If you prefer, substitute water for milk for a richer dough.
- Serve the crullers warm for the best texture and flavor experience.
- Store unfried piped dough in the freezer for up to a week, or glazed crullers for a day to maintain freshness.
