Print

Cozy Salted Caramel Apple Cider Donuts: Easy Fall Recipe

apple cider donuts - featured image
Print Recipe

These Cozy Salted Caramel Apple Cider Donuts are the ultimate fall treat—quick, easy, and packed with intense apple flavor from reduced cider. Topped with a luscious salted caramel glaze, they’re perfect for cozy evenings and crowd-pleasing moments.

Ingredients

Scale
  • 1 cup apple cider (unfiltered is best)
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • ¼ cup unsalted butter (for glaze)
  • ½ cup packed light brown sugar (for glaze)
  • ¼ cup heavy cream (for glaze)
  • ¼ teaspoon salt (for glaze, plus more for sprinkling)
  • 1 cup powdered sugar, sifted (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until reduced to about ¼ cup, about 8-10 minutes. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a donut pan generously with butter or non-stick spray.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy.
  5. Beat in eggs one at a time, then add vanilla extract and cooled reduced apple cider. Mix until just combined.
  6. With mixer on low, add dry ingredients in three additions, alternating with buttermilk. Start and end with flour. Mix until just combined; do not overmix.
  7. Transfer batter to a piping bag or Ziploc bag with corner snipped. Pipe batter into prepared donut pan, filling each cavity about ¾ full.
  8. Bake for 10-12 minutes, until golden brown and a toothpick inserted comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the glaze: In a small saucepan, melt ¼ cup butter over medium heat. Whisk in brown sugar and heavy cream. Bring to a gentle boil, let bubble for 1 minute. Remove from heat, whisk in salt and vanilla. Gradually whisk in powdered sugar until smooth. Let cool 2-3 minutes to thicken.
  10. Dip tops of cooled donuts into warm glaze. Let excess drip off, place back on rack. Sprinkle with flaky sea salt while glaze is wet. Let set for 10 minutes before serving.

Notes

Don’t over-reduce the cider; it should be syrupy, not caramel. Room temperature ingredients are key for a smooth batter. Use a piping bag for neat filling. Glaze while warm but not hot. For gluten-free, use King Arthur Measure for Measure flour. For dairy-free, use plant-based butter and oat milk with apple cider vinegar.

Nutrition

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

Find it online: https://tinastirs.com/cozy-salted-caramel-apple-cider-donuts-easy-fall-recipe/