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Best Easy Salted Caramel Baked Apple Cider Donuts

Salted Caramel Baked Apple Cider Donuts - featured image
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These quick salted caramel baked apple cider donuts come together in about 30 minutes with simple ingredients. They bake instead of fry, and the salted caramel drizzle takes them from pretty good to unforgettable.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ¾ cups (220 g) all-purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 large egg, room temperature
  • 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) buttermilk
  • 3 tablespoons (42 g) unsalted butter (for glaze)
  • ½ cup (100 g) light brown sugar, packed (for glaze)
  • ¼ cup (60 ml) heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • ½ teaspoon flaky sea salt, plus more for sprinkling (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan generously with non-stick cooking spray.
  2. Reduce the apple cider: Pour 1 cup of apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer until reduced to about ¼ cup, about 8-10 minutes. Set aside to cool slightly.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together egg, melted butter, buttermilk, vanilla extract, and reduced apple cider until smooth.
  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 the donut pan: Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter into each donut cavity, filling about ⅔ to ¾ full.
  7. Bake: Place pan in preheated oven and bake for 10-12 minutes, until golden brown and a toothpick inserted comes out clean.
  8. Cool: Let donuts cool in pan for 2-3 minutes, then transfer to a wire rack to cool completely.
  9. Make the salted caramel glaze: In a small saucepan, melt 3 tablespoons butter over medium heat. Add ½ cup brown sugar and ¼ cup heavy cream. Stir constantly until sugar dissolves and mixture is smooth. Bring to a gentle simmer and cook for 1-2 minutes, stirring constantly. Remove from heat and stir in ½ teaspoon vanilla and ½ teaspoon flaky sea salt. Let cool for 2-3 minutes.
  10. Glaze the donuts: Dip the top of each cooled donut into the warm glaze. Let excess drip off, then place back on wire rack. Sprinkle with extra flaky sea salt while glaze is still wet. Let set for about 5 minutes before serving.

Notes

Don’t skip reducing the cider for concentrated flavor. Let reduced cider cool before adding to batter. Use room temperature ingredients. Don’t overmix the batter. Let glaze cool slightly before dipping. Work in batches if using one donut pan, letting it cool between batches.

Nutrition

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

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