Krispy Kreme’s Apple Cider Original Glazed Doughnut is a limited-time fall offering made with apple cider dough, spiced with cinnamon, and finished with the brand’s iconic glaze. This is a homemade interpretation designed to get close to the original, not the brand’s exact recipe.
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What makes Krispy Kreme’s Apple Cider Original Glazed Doughnut special
The signature element is its soft, yeast-raised dough, which blends apple cider and cinnamon for a warm, spiced apple flavor. According to Krispy Kreme’s official description, this doughnut is “made with apple cider dough, spiced with cinnamon and finished with Krispy Kreme’s iconic glaze,” creating a sweet and aromatic experience unique to their fall menu. In this copycat, apple cider is reduced and added to the dough, and a precise 1 part apple cider to 2 parts milk ratio ensures the dough is light but flavorful. The classic glaze is applied while the doughnuts are still warm, mimicking Krispy Kreme’s signature melt-in-your-mouth finish.
Ingredients
- 3 1/2 cups all-purpose flour
- 3/4 cup apple cider
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/4 cup unsalted butter
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- as needed vegetable oil (for frying)
- 2 cups powdered sugar
- 1/4 cup milk (for glaze)
- 1/2 teaspoon vanilla extract
Tools you’ll need
- Stand mixer (or sturdy mixing bowl and spoon)
- Rolling pin
- Doughnut cutter (or two round cutters)
- Deep, heavy-bottomed pot or deep fryer
- Thermometer (for oil temperature)
- Wire rack
- Slotted spoon or spider
- Paper towels
How to make it
- Reduce the apple cider: Simmer 3/4 cup apple cider in a small saucepan until it reduces by half (to about 6 tablespoons). This concentrates the apple flavor, which is crucial since unreduced cider can make dough too wet and dilute the taste.
- Activate the yeast: Warm 1/2 cup whole milk to 110°F—warm but not hot, as high heat can kill yeast. Sprinkle 2 1/4 teaspoons active dry yeast over the milk and let it sit until foamy, about 5 minutes. This ensures the yeast is alive, which is key for a light, airy doughnut.
- Mix dry ingredients: In a large bowl, whisk together 3 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon salt. Spices are distributed evenly this way, preventing clumps and ensuring every bite is flavorful.
- Combine wet and dry: Add the cooled, reduced apple cider, the yeast mixture, 2 large eggs, and 1/4 cup melted unsalted butter to the dry ingredients. Stir until a sticky dough forms. The 1:2 cider-to-milk ratio balances flavor and dough structure.
- Knead the dough: Knead by hand or mixer dough hook for about 5 minutes, until smooth and elastic. Proper kneading develops gluten, giving the doughnut its signature soft-but-chewy crumb.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled—about 1 to 1.5 hours. This makes the dough light and airy, essential for the Krispy Kreme texture.
- Shape the doughnuts: Roll dough to 1/2-inch thickness on a lightly floured surface. Cut out doughnuts using a doughnut cutter (or 3-inch and 1-inch round cutters). This thickness matches the original for even frying and the right bite.
- Second rise: Arrange doughnuts on floured parchment, cover, and let rise until puffy, about 30-45 minutes. This step ensures a tender, pillowy interior.
- Fry the doughnuts: Heat vegetable oil in a deep pot to 350°F. Fry doughnuts a few at a time, 1-2 minutes per side, until golden brown. Proper oil temp is critical: too cool yields greasy doughnuts, too hot burns the exterior before the inside cooks through.
- Drain: Place fried doughnuts on paper towels to absorb excess oil before glazing.
- Make the glaze: Whisk 2 cups powdered sugar, 1/4 cup milk, and 1/2 teaspoon vanilla extract until smooth. The glaze should be thin enough to coat but not so runny it slides off.
- Glaze while warm: Dip each warm doughnut into the glaze, let excess drip off, and set on a wire rack. Glazing while warm allows the icing to form the signature thin, crackly coating.
For more doughnut inspiration, check out other copycat treats and homemade baked classics.
How close is it to the original?
This home version can closely approximate the soft, fluffy texture and the iconic shattering glaze of Krispy Kreme’s seasonal apple cider doughnut. The use of reduced apple cider and cinnamon comes very close to the original’s warm, spiced apple aroma, though the apple flavor may be slightly less pronounced without commercial flavor enhancers. Fans appreciate the apple-cinnamon combination and the classic glaze, though some find it a bit on the sweet side—just like the real thing. Achieving the right rise and frying technique is key to matching the airy crumb. Expect a homemade doughnut that’s nearly as satisfying, with a real apple cider note and plenty of sweetness.
Troubleshooting
- Weak apple flavor: Not reducing the apple cider enough dilutes the taste. Simmer cider until reduced by half before adding to your dough.
- Flat or dense doughnuts: Under-kneading or not allowing the dough to double in size can lead to a heavy result. Knead until elastic and ensure both rises are complete.
- Soggy or greasy doughnuts: Oil temperature too low lets dough soak up oil. Always check that oil is at 350°F before frying.
- Glaze doesn’t set: If you let doughnuts cool completely before glazing, the icing won’t form that classic crackly shell. Dip them while still warm for the best result.
Variations
- Spicier version: Add a pinch of ground ginger or allspice for extra warmth.
- Baked option: For a lighter take, bake shaped doughnuts at 375°F for 8-10 minutes, then glaze. The texture will differ, but it’s a good alternative for less oil.
Ingredient substitutes
- No apple cider? Use apple juice with a teaspoon of lemon juice, but reduce it as you would cider for better flavor concentration.
- Dairy-free: Substitute plant milk (like oat or almond) for milk and use a vegan butter alternative. The dough will be slightly less rich but still soft.
Storage
Store doughnuts in an airtight container at room temperature for up to 2 days. For longer keeping, freeze unglazed doughnuts and glaze after reheating.
FAQ
- What are the ingredients in the Copycat Krispy Kreme donut recipe?
See the full list above—main ingredients include all-purpose flour, apple cider, whole milk, butter, eggs, spices, and a simple glaze. - What are the ingredients in apple cider donuts?
Apple cider, flour, eggs, milk, butter, cinnamon, nutmeg, sugar, and yeast form the base, with a sweet glaze to finish. - What is the original Krispy Kreme glaze recipe?
Krispy Kreme’s glaze is a simple mix of powdered sugar, milk, and vanilla, resulting in a thin, crackly coating. - What are the ingredients in Krispy Kreme glazed doughnuts?
Traditional glazed doughnuts use flour, milk, eggs, yeast, butter, sugar, and a signature glaze of powdered sugar and milk. - Are apple cider donuts supposed to taste like apple cider?
Yes, the goal is a noticeable apple aroma and flavor, typically achieved by reducing real apple cider before adding it to the dough. - What donuts did Krispy Kreme discontinue?
Krispy Kreme rotates their seasonal flavors. The Apple Cider Original Glazed is a limited-time seasonal item. - Is the Apple Cider Original Glazed Doughnut still on the menu?
This doughnut is a limited-time seasonal offering as of September 2026.
Sources
- Official Krispy Kreme Apple Cider Doughnuts page
- Charlotte Observer: Apple Cider Doughnuts news
- Krispy Kreme limited-time menu nutrition
Ingredients
3 1/2 cups all-purpose flour
3/4 cup apple cider
1/2 cup whole milk
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast
1/4 cup unsalted butter
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
as needed vegetable oil (for frying)
2 cups powdered sugar
1/4 cup milk (for glaze)
1/2 teaspoon vanilla extract
Instructions
Simmer apple cider in a small saucepan until reduced by half, then cool.
Warm milk to about 110°F and dissolve yeast in it; let stand until foamy.
In a large bowl, combine flour, sugar, cinnamon, nutmeg, and salt.
Add reduced apple cider, yeast mixture, eggs, and melted butter to dry ingredients; mix until a sticky dough forms.
Knead dough until smooth and elastic, about 5 minutes. Place in a greased bowl, cover, and let rise until doubled in size.
Roll dough to 1/2-inch thickness and cut into doughnut shapes.
Let cut doughnuts rise on a floured surface until puffy.
Heat oil to 350°F and fry doughnuts until golden brown on both sides.
Drain on paper towels.
Whisk together powdered sugar, milk, and vanilla extract to make the glaze.
Dip warm doughnuts into glaze, letting excess drip off, then set on a rack to allow glaze to set.
