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Best Easy 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 quick and easy, made with simple ingredients, and deliver intense apple flavor thanks to reduced cider. Topped with a homemade salted caramel glaze, they’re a crowd-pleasing fall treat perfect for busy families.

Ingredients

Scale
  • 1 cup apple cider (fresh, unfiltered preferred)
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ cup unsalted butter, melted and slightly cooled
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg, room temperature
  • ½ cup buttermilk (or ½ tablespoon lemon juice + ½ cup milk, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter (for glaze)
  • ½ cup packed light brown sugar (for glaze)
  • ¼ cup heavy cream (or full-fat coconut milk for dairy-free)
  • ¼ teaspoon salt (for glaze, plus more for sprinkling)
  • ½ teaspoon vanilla extract (for glaze)
  • ½ cup powdered sugar, sifted (for glaze)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes, stirring occasionally, until reduced to about ¼ cup (syrupy consistency). Set aside to cool.
  2. Preheat and prep the pan: Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with cooking spray or melted butter, ensuring all crevices are coated.
  3. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add egg and whisk until smooth and slightly lighter in color, about 30 seconds. Stir in buttermilk, vanilla extract, and cooled reduced apple cider.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold together with a rubber spatula until just combined (a few streaks of flour are okay; do not overmix).
  6. Fill the donut pan: Transfer batter to a piping bag or zip-top bag with corner snipped off. Pipe batter into each donut cavity, filling about ⅔ full.
  7. Bake: Bake for 10-12 minutes, until golden brown and a toothpick inserted into thickest part comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack.
  8. Make the caramel glaze: In the same saucepan, melt ¼ cup butter over medium heat. Add ½ cup brown sugar and ¼ cup heavy cream, stirring constantly until sugar dissolves and mixture is smooth. Bring to a gentle boil and cook 1-2 minutes, stirring constantly. Remove from heat, stir in ¼ teaspoon salt and ½ teaspoon vanilla extract, then whisk in ½ cup powdered sugar until smooth.
  9. Glaze the donuts: Once donuts are cool enough to handle (warm but not hot), dip tops into caramel glaze or brush on with a pastry brush. Let excess drip off, then place back on cooling rack. While glaze is still wet, sprinkle with flaky sea salt.
  10. Let the glaze set: Allow donuts to sit for 10-15 minutes so glaze firms up slightly. Serve warm or at room temperature.

Notes

Don’t skip reducing the cider—it concentrates flavor without adding extra liquid. Watch caramel closely to avoid burning. Room temperature ingredients ensure tender donuts. Grease pan thoroughly to prevent sticking. Best eaten the day they’re made; store leftovers in an airtight container at room temperature for up to 2 days. Unglazed donuts can be frozen for up to 3 months.

Nutrition

Keywords: baked donuts, apple cider donuts, salted caramel, fall recipe, easy donuts, homemade donuts, kid-friendly

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