Print

Quick Salted Caramel Apple Cider Donuts: Easy Fall Recipe

quick salted caramel apple cider donuts - featured image
Print Recipe

These quick salted caramel apple cider donuts are baked in under 30 minutes with simple ingredients. They feature a tender, cake-like crumb and a rich salted caramel glaze, perfect for fall gatherings or a cozy treat.

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
  • ¼ cup (57 g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup (120 ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • For the Salted Caramel Glaze:
  • ¼ cup (57 g) unsalted butter
  • ½ cup (100 g) light brown sugar, packed
  • ¼ cup (60 ml) heavy cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon flaky sea salt, plus more for sprinkling

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a medium saucepan and bring to a boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until reduced to about ¼ cup (8–10 minutes). Pour into a small bowl and let cool.
  2. Preheat oven to 350°F (175°C). Grease a standard 6-cavity donut pan generously with butter or non-stick 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 melted butter, egg, buttermilk, vanilla, and cooled reduced apple cider until smooth.
  5. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  6. Transfer batter to a piping bag or Ziploc bag with the corner snipped off. Pipe batter into donut cavities, filling each about ¾ full.
  7. Bake for 10–12 minutes, until golden brown and a toothpick inserted into the thickest part comes out clean. Cool in pan for 2 minutes, then transfer to a cooling rack.
  8. While donuts cool, make the glaze: In the same saucepan, melt ¼ cup butter over medium heat. Add ½ cup brown sugar and whisk until smooth and bubbling (1–2 minutes). Slowly pour in ¼ cup heavy cream while whisking constantly. Let boil for 1 minute, then remove from heat. Stir in ½ teaspoon vanilla and ½ teaspoon flaky sea salt. Let cool for 2–3 minutes to thicken slightly.
  9. Dip the top of each donut into the warm caramel glaze, letting excess drip off. Place back on cooling rack set over a baking sheet. Sprinkle a pinch of flaky sea salt on top while glaze is still wet.
  10. Let glaze set for about 5 minutes. Serve warm or at room temperature.

Notes

For best results, use real apple cider (not apple juice) and reduce it to concentrate the flavor. Room temperature ingredients ensure a tender crumb. Do not overmix the batter. Glaze donuts while warm but not hot for best coverage. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze unglazed donuts for up to 2 months.

Nutrition

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

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