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Best Homemade Baked Salted Caramel Apple Cider Donuts

baked salted caramel apple cider donuts - featured image
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These baked salted caramel apple cider donuts are a modern take on a classic fall treat. They’re lighter, quicker, and feature a tender, spiced crumb finished with a glossy salted caramel glaze that cracks when you bite into it.

Ingredients

Scale
  • 1 ½ cups (360 ml) apple cider
  • 2 cups (240 g) all-purpose flour
  • ⅔ cup (130 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 6 tbsp (85 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120 ml) buttermilk
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • For the Salted Caramel Glaze:
  • 3 tbsp (42 g) unsalted butter
  • ½ cup (100 g) light brown sugar, packed
  • ¼ cup (60 ml) heavy cream
  • ½ tsp vanilla extract
  • 1 tsp flaky sea salt

Instructions

  1. Reduce the apple cider: Pour 1 ½ cups apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer until reduced to about ⅓ cup, about 8-10 minutes. Stir occasionally, especially toward the end. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Spray a donut pan generously with non-stick spray.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Mix wet ingredients: In a separate bowl, whisk together granulated sugar and brown sugar. Add eggs and whisk until smooth and slightly pale, about 1 minute. Stir in melted butter, vanilla, buttermilk, and cooled reduced apple cider until combined.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Fill donut pan: Transfer batter to a piping bag or ziplock bag with corner snipped. Pipe batter into each donut cavity, filling about ¾ full.
  7. Bake at 350°F (175°C) for 10-12 minutes, until tops spring back lightly when touched and a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the glaze: In a small saucepan, melt butter over medium heat. Add brown sugar and heavy cream. Stir constantly until sugar dissolves and mixture is smooth, about 2 minutes. Remove from heat and stir in vanilla. Let cool for about 1 minute.
  9. Glaze and salt: Dip tops of cooled donuts into caramel glaze, letting excess drip off. Place back on wire rack and immediately sprinkle with flaky sea salt. Let glaze set for about 10 minutes before serving.

Notes

Don’t skip the cider reduction—it concentrates flavor and prevents a watery batter. Room temperature ingredients are important for proper mixing. Work fast with the glaze as it sets quickly. For best results, serve within an hour of glazing.

Nutrition

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

Find it online: https://cookluma.com/best-homemade-baked-salted-caramel-apple-cider-donuts/