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Cider Yeast Doughnuts Filled With Cinnamon Caramel

Homemade yeasted apple cider doughnuts filled with a creamy cinnamon flavored caramel sauce.
Total Time1 hr 30 mins
Course: Breakfast
Cuisine: American
Servings: 12 plus



  • 1/2 C apple cider
  • 1/4 C unsalted butter
  • 1/4 C granulated sugar
  • 1/2 tsp salt
  • 1 1/4 tsp dry active yeast
  • 2 Tbsp warm water
  • 2-3 C bread flour
  • 1 1/2 tsp apple pie spice
  • 1 large egg beaten


  • 1/4 C granulated sugar
  • 1 Tbsp ground cinnamon


  • 1 C granulated sugar
  • 1/2 C unsalted butter
  • 1/2 C heavy cream
  • 1 tsp cinnamon


  • To prepare the doughnuts, start by adding cider, 1/4 cup of butter, 1/4 cup sugar and salt to a sauce pan. Heat until the butter has melted. Remove from heat and cool to room temperature.
  • Meanwhile in a small bowl or cup add your yeast and 2 tbs of water together. Mix together and allow to sit until foamy.
  • In the bowl of your electric mixer, using the dough hook, mix 1 cup of flour, apple pie spice, 1 egg, your cider mixture and your yeast together. Slowly pour in remaining flour until dough comes together and is only slightly sticky. I used between 2-3 cups total. Turn mixer on to high and "knead" for about 5 minutes or until the dough is smooth and elastic.
  • Roll dough into a lightly oiled bowl, cover with plastic wrap and allow to rise. When the dough has doubled in size (about one hour) pour out onto a lightly floured surface.
  • Roll out using a rolling pin or use your hands to flatten the dough into a 1/2 inch thick circle. Using a floured biscuit cutter, cut circles out and place on parchment paper lined cookie sheet to rise until doubled in size again.
  • Any scraps of dough left after you are done cutting can be fried up as is, rolled into balls. Also set aside to rise.
  • Heat cooking oil to 375°F degrees.
  • Drop doughnuts in the oil no more than 3 at a time. Fry for 3 minutes flipping half way through. Remove from oil when they are golden brown. Place onto paper towels to drain access grease.
  • Immediately toss in cinnamon and sugar.

Caramel sauce:

  • In a heavy bottomed sauce pan on medium/high heat add sugar and heat/ whisk until the sugar has melted and becomes an amber brown color. Remove from heat and slowly stir the butter until melted.
  • Return to heat and cook until it reaches about 325-350 degrees (I highly recommend using a candy thermometer!)
  • Once it reaches the desired temperature remove from heat and slowly stir in your cream, mix until smooth. Stir in cinnamon and allow to cool to room temperature.
  • To fill doughnuts using a sharp knife cut a small hole though the side of the doughnut, careful not to pierce it all the way through.
  • Add caramel to a piping bag with a medium sized tip (I use anything I have on hand) Pipe/fill each doughnut.
  • Serve immediately. Recipe yields about 12-15 large doughnuts.


Recipe yields roughly 12-15 large doughnuts.