Mulled Apple Cider Chai French Crullers Recipe

Introduction

These Mulled Apple Cider Chai French Crullers are a delightful twist on classic fried doughnuts, infused with warm spices and a rich apple cider glaze. Perfect for cozy mornings or festive gatherings, their crisp exterior and tender, flavorful interior make them a treat worth savoring.

Ingredients

• 1 cup apple cider
• 1 stick butter
• 1 tablespoon brown sugar
• 1 cinnamon stick
• 1 – 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3 eggs (plus 1 extra egg if needed)
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon all-spice
• 1/4 teaspoon cardamom
• 1/8 teaspoon ground cloves
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons water (for glaze)
• Oil for frying (enough to fill about 2 inches in a heavy-bottomed pot)

Instructions

1. Step 1: In a medium saucepan, bring the apple cider, butter, brown sugar, and cinnamon stick to a boil over medium-high heat. Reduce the heat and simmer for 5-10 minutes until the liquid reduces to about 1/2 cup. Remove from heat and let cool for 5-10 minutes. Remove the cinnamon stick.
2. Step 2: Stir in 1 cup of flour and the salt into the cooled mixture. Mix in eggs one at a time until fully incorporated. Use 3 eggs initially; if the dough is too stiff, add the 4th egg. If the dough is too loose, add up to an additional 1/2 cup flour as needed. Transfer the batter to a pastry bag fitted with a 1/2-inch star tip.
3. Step 3: Heat oil in a heavy-bottomed pot to 350°F (175°C). Meanwhile, line a baking sheet with parchment paper. Pipe about 12 rings of dough onto the parchment, leaving space between each.
4. Step 4: Using scissors, cut the parchment so each dough ring is separated. When the oil is hot, carefully place one cruller at a time into the oil, parchment side up. Use tongs to gently remove the parchment as the dough loosens from it.
5. Step 5: Fry each cruller for 2 to 3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. Step 6: To make the glaze, combine cinnamon, ginger, all-spice, cardamom, and cloves in a small bowl. In a medium bowl, mix 1 cup powdered sugar, vanilla extract, and about 1/2 teaspoon of the spice mixture. Add 1-2 tablespoons of water gradually, whisking until smooth.
7. Step 7: Drizzle the chai-spiced glaze over the warm crullers before serving.

Tips & Variations

• If you don’t have a pastry bag, use a resealable plastic bag with a small cut in one corner to pipe the dough rings.
• Adjust the glaze sweetness or spice levels by adding more powdered sugar or chai spices to taste.
• Try substituting apple cider with pear juice for a different fruity twist.
• Make sure your oil temperature stays steady at 350°F to ensure even frying without sogginess.

Storage

Store leftover crullers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them up to 4 days and reheat in a toaster oven or conventional oven to restore crispness. The glaze is best applied fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

It’s best to fry the crullers fresh after preparing the dough for optimal texture. However, you can prepare the dough and refrigerate it for a few hours, but the texture may change slightly.

What if I don’t have a thermometer for the oil?

You can test the oil temperature by dropping a small bit of dough into the oil. If it sizzles and rises to the top quickly without burning, the oil is ready. Adjust heat as needed to maintain a consistent temperature.

Mulled Apple Cider Chai French Crullers Recipe

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★★★★★

4.7 from 114 reviews

These Mulled Apple Cider Chai French Crullers combine the warm, spicy flavors of mulled apple cider and chai spices in light, airy French doughnuts. The dough is infused with reduced apple cider and warming spices, then fried to golden perfection and finished with a spiced glaze that expertly balances sweetness and spice. Perfect for an indulgent breakfast or afternoon treat with a cozy twist.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 crullers 1x
• Category: Dessert
• Method: Frying
• Cuisine: French-American

Ingredients

Scale 1x2x3x

Mulled Apple Cider Dough

• 1 cup apple cider
• 1 stick butter (1/2 cup)
• 1 tablespoon brown sugar
• 1 cinnamon stick
• 1 – 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3 to 4 eggs

Spice Mix for Glaze

• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon cardamom
• 1/8 teaspoon ground cloves

Glaze

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons water (to thin glaze)

Instructions

1. Reduce apple cider mixture: In a medium saucepan over medium-high heat, combine apple cider, butter, brown sugar, and cinnamon stick. Bring to a boil, then reduce heat and simmer until mixture reduces to about 1/2 cup, approximately 5-10 minutes. Remove from heat and cool for 5-10 minutes. Remove the cinnamon stick.
2. Form dough: Stir in 1 cup of all-purpose flour and the kosher salt into the cooled cider mixture. Beat in eggs one at a time until fully incorporated. Start with 3 eggs; if dough seems stiff, add a 4th egg. If too loose, add up to 1/2 cup additional flour as needed to achieve a pipeable dough.
3. Prepare for frying: Transfer the dough to a pastry bag fitted with a 1/2-inch star tip. Line a baking sheet with parchment paper. Pipe approximately 12 rings (about 3 inches in diameter) onto the parchment. Cut parchment around each ring so they are separated.
4. Heat oil: In a heavy-bottomed pot, heat at least 2 inches of oil to 350°F (175°C). Use an instant-read thermometer to ensure accurate temperature.
5. Fry the crullers: Carefully place one dough ring at a time into the hot oil, parchment side up. Use tongs to gently remove the parchment paper once dough is submerged. Fry for 2 to 3 minutes per side or until golden brown and puffed. Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough rings.
6. Make the chai-spiced glaze: In a small bowl, mix cinnamon, ginger, allspice, cardamom, and cloves. In a medium bowl, combine powdered sugar, vanilla extract, and about 1/2 teaspoon of the spice mixture. Add 1 to 2 tablespoons of water gradually, whisking until smooth and pourable glaze forms.
7. Glaze and serve: Drizzle the glaze generously over the warm crullers. Serve immediately for the best texture and flavor.

Notes

• If the dough is too stiff to pipe, add a small amount of an extra egg to loosen it.
• If the dough is too loose, add additional flour gradually to firm it up.
• Maintain the oil temperature at 350°F to ensure even cooking and avoid greasy crullers.
• Use fresh spices in the glaze for the most vibrant chai flavor.
• Serve crullers fresh as they can lose their crispness over time.

Keywords: Mulled Apple Cider, Chai Spices, French Crullers, Doughnuts, Fried Pastry, Spiced Glaze