Homemade Yeasted Apple Cider Doughnuts (Fluffy & Fried)
Medically reviewed by Christiana George Updated Date: January 5, 2026
These soft, fluffy yeasted apple cider doughnuts are the perfect autumn treat. Infused with fresh apple cider and rolled in cinnamon sugar, this recipe brings the best of the farmers’ market right to your kitchen.
Capturing the Flavors of Fall
The last couple of weeks: Full of visitors, mostly conversation, and good food too. The three always happen to coincide, don’t they?
Earnest walks, feet pounding pavement to the tune of miles of city blocks, great big swathes of condensation disappearing into the air as we talk, scarves up to our ears, gloved hands stuffed into pockets. The cold is omnipotent and inescapable.
The couch served double-duty as a bed, throws unfolded and refolded, and finally heaped together over the rip in the couch. Towels bunched up on the rack, foreign toothbrushes and contacts, and creams on the counter.
Squished together like sardines around the table. Plates and bowls cycled over and over. Coffee and coffee and coffee and coffee. The twice-daily sauna turns us into captives of the heat, shedding layers as if on cue as the radiator whistles on.
And then there was Thanksgiving…
And then there was Thanksgiving. I can’t even think about it. So much food. My role as the preparer of brussels sprouts, though, thankfully, not much else. Watching as the guys prepared the turkey, standing on tiptoes with my cameraphone poised above the headless carcass.
It was salted, backbone cut out, pushed down hard until its breastbone cracked. Piercing it with a meat thermometer a million and one times, unsure why its internal body temperature kept vacillating. As a result, dry white meat but done in 90 minutes.
For dessert, a pumpkin pie. There was also homemade cinnamon ice cream—thanks, Alanna, for implanting the idea in my mind! It tasted just like Cinnamon Toast Crunch.
Discovering the Perfect Apple Cider Doughnut
The return to normalcy. Decompression. Time once again ours. Sleeping in and in and in. Leftovers. Sitting on the couch, which was once again a couch, and streaming Breaking Bad until Walt started getting annoying.
Christmas tree shops set up on street corners, and wreaths, big ones and decorated ones and plain ones too. I cracked open my computer for the first time in what felt like weeks. Black Friday emails are days late, but overflowing my inbox nonetheless. I also ate my first apple cider doughnut.
And then I had to make them.
Because what I ate was cushiony and soft, full of air pockets, a real treat for gluten-vores. It was also heady with autumn spices and dusted with coarse sugar, really underscoring the apple cider flavor just like they should. In short, it was completely unlike anything I’d expected, and it was amazing.
Yeast vs. Cake Doughnuts: Why Yeast Wins
I’m not usually a fan of cake doughnuts. In fact, I’m not sure the doughnut I had on Saturday was a cake doughnut – it was far too luscious and fluffy. But I love anything apple cider flavored, so I decided to make my own version with yeast.
This recipe is close. It’s not fluffy enough in my opinion, but then again, I wonder if the doughnut of my dreams is exactly that: not real. Nevertheless, there’s something really exciting about making doughnuts at home (another one of those look-what-I-made! foods), and these taste delicious when they’re fresh out of the, um, fryer?
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Tips for Frying Homemade Doughnuts
Monitor the Heat: Use a candy thermometer to keep oil at 360°F.
Don’t Overcrowd: Fry 2-3 doughnuts at a time to maintain oil temperature.
The Flip: Use chopsticks for an easy, gentle flip.
YEASTED APPLE CIDER DOUGHNUTS
Makes 12 doughnuts plus 12+ doughnut holes
Adapted from Chow
Ingredients:
- 2-1/2 cups all-purpose flour, plus extra for rolling out
- 1-1/2 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp fine salt
- 2-1/4 tsp active dry yeast
- 1/4 cup plus 1 tsp granulated sugar
- 3/4 cup apple cider
- 2 large egg yolks
- 1 Tsp vegetable oil
- 1 tsp vanilla extract
- 1 Tsp unsalted butter, room temperature
Neutral oil for frying
1/2 cup sugar (optional)
1 Tbsp ground cinnamon (optional)
Directions:
Whisk the flour, cinnamon, nutmeg, and salt in a large bowl to combine, and set aside.
In a medium bowl, mix the yeast and 1 tsp of sugar. Heat 1/2 cup of the apple cider until it’s warm but not hot, and add it to the yeast mixture. Stir to combine. Let it sit until it’s foamy, about 5 minutes.
Then, add the remaining 1/4 cup sugar, remaining 1/4 cup apple cider, egg yolks, oil, and vanilla and whisk to combine. Add this mixture to the flour mixture and stir with a wooden spoon until the dough comes together and begins to form a ball.
Transfer the dough to a lightly floured work surface. Scatter the butter pieces over the dough and knead until the butter is fully incorporated and the dough is smooth and elastic, about 6 to 8 minutes. You might need to add up to 1/4 cup of additional flour to keep the dough from being too sticky.
Oil the sides of a large bowl. Form the dough into a ball, and place it in, turning to coat. Cover the bowl and let the dough rise in a warm place until doubled in size, about 2 hours.
Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured work surface, and roll it out until it’s about 1/2 inch thick. Using a 3-inch round cutter, stamp out as many dough rounds as you can.
Use a 1-inch round cutter to make the inner hole (or, in my case, an icing tip that was about 1.5″ in diameter) and place the doughnuts and doughnut holes on the prepared baking sheet. Gather the dough scraps and repeat.
Discard any remaining dough scraps. Cover the doughnuts and let them proof until they’re about 3/4 inches in height, 30 minutes to an hour.
Fill a heavy-bottomed pot with about 2 inches of neutral oil. Clap a candy thermometer on the side. Heat the oil on medium heat until it reaches 360°F.
It should take a little while, so in the meantime, prepare a rack where the doughnuts will drain by laying over it a few sheets of paper towels. If you’re planning on topping the doughnuts, prepare the cinnamon sugar in a large plate and set it close by.
Once the oil is ready, add the first doughnut. Fry until golden brown, about 30 seconds, then flip it over (I used chopsticks). Add the second doughnut and repeat. Move the first one to the rack when it’s ready, and continue frying the rest.
I was able to balance frying three at a time. Once the doughnut has cooled a little, dip it in the cinnamon sugar until it’s generously covered. Move on to the doughnut holes.
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Are Mango Slices Acidic? Mango Slices and Acid Reflux
Mangoes, often referred to as the “king of fruits,” are celebrated for their rich, sweet flavor and vibrant color. From smoothies and desserts to being enjoyed fresh, mango slices are a staple in diets worldwide. However, for individuals managing acid reflux, the question arises: are mango slices acidic, and can they trigger reflux symptoms? Understanding the nature of mangoes and their impact on the digestive system is essential for making informed dietary choices.
Acid reflux, also known as gastroesophageal reflux disease (GERD), occurs when stomach acid flows back into the esophagus, causing discomfort and irritation. Certain foods can exacerbate these symptoms, making it vital to evaluate the acidity of the foods consumed. Mangoes, being a tropical fruit, do have natural sugars and a certain level of acidity, but they also contain alkaline properties that may benefit digestion.
This duality often leaves individuals puzzled about whether mango slices should be avoided or embraced when managing acid reflux. In this article, we will delve into the acidity of mango slices, their nutritional profile, and how they can impact acid reflux symptoms. We’ll also provide practical tips for incorporating mangoes into a reflux-friendly diet.
Are Mango Slices Acidic or Alkaline?
According to research, Mangoes, including mango slices, have a slightly acidic pH ranging between 3.4 and 4.8, depending on their ripeness. Unripe mangoes are more acidic due to their higher content of citric and malic acids, while ripe mangoes tend to be less acidic and sweeter because of their increased natural sugar content. Despite their acidity, mangoes have an alkalizing effect on the body once metabolized, which can contribute to maintaining a balanced pH in the digestive system.
The acidity in mango slices primarily comes from organic acids like citric acid, tartaric acid, and malic acid. These acids are not typically strong enough to significantly aggravate acid reflux in most individuals. However, their impact varies depending on the person’s tolerance and the quantity consumed. Additionally, mangoes are rich in vitamins and minerals, such as Vitamin C, Vitamin A, and potassium, which contribute to their overall health benefits. The fiber content in mangoes also aids digestion and can help prevent common issues like constipation, which is sometimes linked to acid reflux.
Understanding the interplay between acidity and alkalinity in mango slices can help individuals make informed choices about their diet. While mangoes are slightly acidic, they’re unlikely to trigger reflux when consumed in moderation, especially when ripe. Factors such as portion size and individual sensitivity to acidic foods play a significant role in determining whether mango slices are suitable for those with acid reflux.
Related to Read: Are Mangoes Acidic?
Mango Slices and Acid Reflux: The Connection
1. The Role of Acidity in Acid Reflux
Acid reflux is often triggered by foods that relax the lower esophageal sphincter (LES), allowing stomach acid to escape into the esophagus. Foods high in acidity or fat are common culprits. Mango slices, while slightly acidic, are generally considered mild and are less likely to aggravate reflux compared to citrus fruits like oranges or lemons. Their lower acid content makes them a safer option for many individuals.
Ripe mango slices are particularly less acidic, as the ripening process reduces their citric acid levels and enhances their natural sweetness. This makes them more palatable for those managing GERD symptoms. However, consuming unripe mangoes or pickled mangoes, which are significantly more acidic, may increase the risk of reflux symptoms.
2. Fiber and Digestive Health
Mango slices are an excellent source of dietary fiber, with one cup providing approximately 2.6 grams of fiber. Fiber plays a crucial role in supporting healthy digestion by promoting regular bowel movements and preventing issues like constipation, which can exacerbate acid reflux. Soluble fiber in mangoes also helps regulate stomach acidity, reducing the likelihood of reflux episodes.
For individuals with acid reflux, incorporating fiber-rich foods like mango slices can help maintain a healthy digestive system. The fiber content in mangoes not only improves gut motility but also supports the growth of beneficial gut bacteria, contributing to overall digestive health.
3. Natural Sugars and Their Impact
Mango slices contain natural sugars, such as fructose and glucose, which provide a quick energy boost. While natural sugars are generally well-tolerated, excessive consumption can lead to increased stomach acid production, potentially triggering reflux symptoms. Moderation is key to enjoying the benefits of mango slices without exacerbating acid reflux.
Author Tip: 7 Kinds of Foods to Avoid with GERD
Tips for Including Mango Slices in a Reflux-Friendly Diet
1. Choose Ripe Mangoes
Ripe mangoes are less acidic and have a sweeter taste, making them more suitable for individuals with acid reflux. Look for mangoes that are slightly soft to the touch and have a fragrant aroma, indicating ripeness.
2. Control Portion Sizes
Eating large portions of mango slices can overfill the stomach, increasing the risk of acid reflux. Stick to a moderate serving size of one-half to one cup per sitting to minimize the chances of triggering reflux symptoms.
3. Avoid Spicy or Acidic Pairings
While mangoes pair well with many dishes, avoid combining them with spicy or acidic ingredients that may exacerbate reflux. For example, skip spicy mango chutneys or mango salads with citrus dressings if you’re prone to reflux.
4. Incorporate into Smoothies
Blend mango slices with alkaline ingredients like almond milk, spinach, or banana for a reflux-friendly smoothie. Avoid adding acidic fruits like oranges or pineapples to keep the pH balance in check.
5. Monitor Your Body’s Response
Pay attention to how your body reacts after consuming mango slices. If you notice increased reflux symptoms, reduce your intake or try pairing mangoes with other alkaline foods to balance their acidity.
Author Tip: 7-Day Meal Plan For Gastritis
Mango Slices: Health Benefits Beyond Acid Reflux
Mango slices offer numerous health benefits beyond their impact on acid reflux. They are a powerhouse of essential nutrients, including:
- Vitamin C: Supports immune function and skin health.
- Vitamin A: Promotes eye health and reduces inflammation.
- Antioxidants: Neutralize free radicals and protect against oxidative stress.
- Potassium: Regulates blood pressure and supports heart health.
- Enzymes: Mangoes contain amylase enzymes that aid in breaking down carbohydrates, improving digestion.
Including mango slices in a balanced diet can contribute to overall well-being, provided they are consumed mindfully and in moderation.
Final Thoughts
Are mango slices acidic? Yes, mango slices have a slight acidity due to their natural composition, but their alkalizing effect on the body and rich nutritional profile make them a valuable addition to a healthy diet. For individuals managing acid reflux, ripe mango slices in moderate amounts are generally safe and can even support digestive health due to their fiber and enzyme content.
To enjoy mango slices without triggering reflux, choose ripe fruits, control portion sizes, and avoid pairing them with acidic or spicy ingredients. As always, it’s essential to listen to your body and consult a healthcare professional for personalized dietary advice. With mindful preparation and consumption, mango slices can be a delicious and reflux-friendly treat.
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