Apple Cider Glazed Donuts (Gluten-Free)

Clarissa Yang
by Clarissa Yang
48 donuts
1 hr 50 min

These are probably the best homemade apple cider donut hole recipe that you will ever have. It has an apple filling to it AND it's gluten-free! I made a twist with this recipe by frying these donuts in grapeseed oil and WOW it's sooo light and fluffy. Donuts are very nostalgic as it reminds me of the times eating freshly made Krispy Kreme donuts, where the dough was light and fluffy coated with that perfect glaze. Since being gluten-free, it's been challenging to find a donut that is similar to Krispy Kreme. These gluten-free donuts I created remind me so much of those Krispy Kreme donuts! So if you are looking how to make gluten-free donuts, make sure to try this recipe out.

Apple Cider Glazed Donuts (Gluten-Free)
Recipe details
  • 48  donuts
  • Prep time: 105 Minutes Cook time: 5 Minutes Total time: 1 hr 50 min
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  • 3 tbsp active dry yeast
  • 7 tbsp coconut sugar
  • 3 1/2 cups gluten-free 1:1 baking flour (I use Bob's Red Mill)
  • 1 1/2 cup apple cider vinegar, warm (about 110 degrees Fahrenheit)
  • 1 egg
  • 2 egg yolks
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 1/2 cups apple cider reduced (apple concentrate)
  • 1/2 tsp salt
  • 3 honey crisp or Granny Smith apples (or 1 of each), peeled and chopped into small cubes
  • 1 tbsp cinnamon (if you like less cinnamon, do 1 tsp)
  • 1/2 tsp salt
  • 2 tbsp apple cider
  • 1 1/2 tbsp coconut oil
  • 1 tbsp gluten-free flour
  • 1/4 tsp ground nutmeg (optional, but the secret ingredient!)
  • 1 tbsp coconut sugar or maple syrup
  • 2 cup powdered sugar
  • 1 tsp cinnamon
  • 3-4 tbsp maple syrup
  • 6 tbsp almond milk or plant based milk (can add more if needed for thinner consistency)

Add 1 cup apple cider to pan on medium heat then low. Simmer for 25 minutes with continuous stirring, then reduce to 1/4 cup. It should coat the back of a spoon or finger.
In a mixing bowl, add 2 1/2 cups flour, yeast and 1 1/2 cups apple cider and salt.
Cover with clean towel in warm place for 20 minutes.
Then punch the dough to deflate. Add the coconut oil, apple cider concentrate, eggs, vanilla extract and coconut sugar, 1 cup flour if needed) until dough starts to pull away from the bowl. Should be moist and sticky.
Form into a ball/mound in the bowl. Cover with plastic wrap and put in the fridge for 1 hour.
Then work on the filling. You could add lemon to the apples to prevent from browning, but it’s already going to get brown anyway.
In the same pan, add coconut oil, apples, cinnamon, salt, flour, apple cider and coconut sugar. Medium to medium low heat. Cook until apples are softened.
Take the dough and roll out 1/4 inch thick. Use flour on the rolling pin and cutting board to ensure no sticking. Take a round cutter and cut out as many doughnuts as possible. reuse the scraps too for more donuts or you can make those into doughnut holes.
Fill the center of the donuts and lay another one on top. Press around the edges to make it a little bigger, then use the same cutter or slightly smaller to press the dough and seal together. This will ensure the filling doesn’t come out when frying.
Line a baking sheet with parchment paper or tin foil and spray with oil or coat with a thin layer of oil to have the donuts rest. They need to proof for 10-20 minutes until its elastic.
Heat up to 2-3 inches of canola or grapeseed oil. Bring to 360 degrees F. Cook on each side for 30 seconds to 1 minute until golden brown. Only cook 1-2 donuts at a time to prevent the oil to come down in temp.
Before cooking the next batch, make sure the oil comes back to the 360 degrees F temp.
Immediately after, be careful of it being too hot, but coat the donuts in the cinnamon sugar and lay it on a cooling rack.
Ready to serve right away!
  • Best to eat right away or within 4 hours. It can last up to a day, but the dough will not taste as fresh.
  • You can save half of the dough and store it in the freezer up to 3-4 months and defrost before you are ready to fry.
Clarissa Yang
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  • Sandy ac Sandy ac on Dec 26, 2020

    Looks interesting and would like to try it! Can you tell me how large the round cutter should be? In the picture they look to be

    1’ - 1 1/2” . Thanks!

    • Clarissa Yang Clarissa Yang on Dec 30, 2020

      Hi! I’m happy to hear that you’re interested in trying my recipe! Yes, they are 1”-1 1/2”. I usually stretch out the edges after I cut the dough out

  • Nancy Taylor Nancy Taylor on Dec 27, 2020

    It would be great if the Nutrition Information was included for people with dietary restrictions.. Thanks