Mulled Apple Cider Chai French Crullers Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
