Ingredients
Scale
- 6 fresh or day-old apple cider donuts
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon flaky sea salt
- Optional: 2 tablespoons apple cider (for a quick glaze)
- Optional: Vanilla bean ice cream for serving
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. If you prefer the stovetop method, get a large non-stick skillet or griddle ready over medium heat. In a small bowl, mix the granulated sugar and ground cinnamon until well combined. Slice your apple cider donuts in half horizontally to create two rings, which helps them crisp up even faster.
- Place the donut halves on the prepared baking sheet. Place another sheet of parchment paper over the top of the donuts. Use a heavy-bottomed glass, a meat mallet, or a small frying pan to press down firmly on each donut until they are about 1/4 inch thick. You want them thin and uniform so they cook evenly and achieve that signature “snap.”
- Brush both sides of the flattened donuts generously with melted butter. Sprinkle half of the cinnamon-sugar mixture over the tops. Bake in the oven for 12-15 minutes, flipping halfway through and adding the remaining cinnamon sugar. If using a skillet, cook for 3-4 minutes per side until the sugar bubbles and turns a deep golden brown. Watch closely to ensure the sugar does not burn.
- Remove the donuts from the heat and immediately sprinkle with a pinch of flaky sea salt. Let them rest for 2-3 minutes; they will become much crispier as they cool. Serve them warm on a plate, perhaps topped with a scoop of cold vanilla ice cream or a drizzle of warm apple cider syrup. Enjoy the crunch!
- Cook Time: 25 minutes