The apple cider donut is a classic. Rachel Crampsey's version is based on her versatile brioche-style doughnut dough. The yeasted dough is retarded overnight, which maximizes the subtle flavors from the cider and creates an airy, slightly chewy texture.


Total Dough Weight
11.079 kilograms

  • Total flour  5.783 kilograms
  • Bread flour (hard winter wheat, 12% protein)  5.103 kilograms
  • Specialty flour (whole wheat or pastry, to add flavor and texture)  0.680 kilograms
  • Sugar  0.340 kilograms
  • Baking powder  0.085 kilograms
  • Instant yeast  0.085 kilograms
  • Salt  0.017 kilograms
  • Nutmeg  0.006 kilograms
  • Apple cider  3.175 kilograms
  • Egg  0.680 kilograms
  • Unsalted butter  0.907 kilograms
  • Cinnamon as needed
  • Vegetable shortening for frying as needed
  • Cinnamon sugar (mix of 15 grams of cinnamon and 900 grams of sugar) as needed


  1. Place dry ingredients in a mixer bowl and combine using dough hook.
  2. Add cider and egg. Mix on low for 2 minutes.
  3. Add the butter in small chunks as the cider and egg combine.
  4. Mix on medium until dough is fully developed, around 10 minutes.
  5. Rest
  6. Divide dough into 4 equal portions; flatten each onto a half sheet pan, pressing all the way into the corners; cover each; retard overnight.
  7. Remove pans from retarder. Sprinkle cinnamon over two-thirds of each dough portion. Give each a tri-fold so the cinnamon rests between the layers.
  8. Roll each to a thickness of ½ inch. Dock and cut into rings.
  9. Proof at 80°F for 45 minutes to 1 hour.
  10. Fry at 375°F; 1 minute per side.
  11. While rings are still hot, toss in cinnamon sugar.

Formulation courtesy of Montclair Bread Co.