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Easy Salted Caramel Baked Apple Cider Donuts

Salted caramel baked apple cider donuts - featured image
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These baked apple cider donuts are dense and tender with a real apple cider tang, topped with a glossy salted caramel glaze. They’re a cozy fall treat that’s easy to make and perfect for breakfast, brunch, or a snack.

Ingredients

Scale
  • 1 cup apple cider
  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter (for glaze)
  • ½ cup packed light brown sugar (for glaze)
  • ¼ cup heavy cream (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • ¼ teaspoon salt (for glaze)
  • Flaky sea salt for finishing

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ¼ cup, roughly 12-15 minutes. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Lightly grease a 6-cavity donut pan with butter or nonstick spray.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a medium bowl, whisk together egg, melted butter, milk, vanilla extract, and cooled reduced apple cider until smooth.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (about 10-12 strokes). Do not overmix.
  6. Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter into donut cavities, filling each about ¾ full.
  7. Bake for 10-12 minutes, until donuts spring back when pressed and edges are lightly golden. Cool in pan for 5 minutes, then transfer to a cooling rack.
  8. Make the glaze: In a small saucepan over medium heat, melt ¼ cup butter. Add ½ cup brown sugar and ¼ cup heavy cream. Stir constantly until sugar dissolves and mixture comes to a gentle simmer. Let bubble for 2-3 minutes, stirring. Remove from heat and stir in 1 teaspoon vanilla and ¼ teaspoon salt. Let cool for 2-3 minutes.
  9. Dip tops of warm donuts into glaze, letting excess drip off. Place on cooling rack and immediately sprinkle with flaky sea salt.
  10. Let glaze set for about 5 minutes before serving. Best enjoyed the same day, preferably warm.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. For best results, use fresh unfiltered apple cider. The glaze sets quickly, so work fast when adding the flaky salt. Donuts are best eaten the same day; unglazed donuts can be frozen for up to 3 months.

Nutrition

Keywords: apple cider donuts, baked donuts, salted caramel, fall baking, easy donut recipe

Find it online: https://sweetstirring.com/easy-salted-caramel-baked-apple-cider-donuts/