As the leaves turn golden and the air grows crisp, there’s nothing quite like indulging in a warm, freshly baked treat to celebrate the season. Our Caramel Apple cider donuts capture the essence of autumn in every bite, blending the rich flavors of caramel, apple cider, and spices into a delightful confection that will leave you craving more.
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Growing up, autumn weekends meant family apple-picking trips, returning home with bushels of heirloom apples. My grandmother, an aficionado of all things baked, would transform our harvest into an array of sweet treats. The warm scent of APPLE CIDER donuts wafting through the house meant cozy afternoons by the fireplace, sharing stories and laughter. This recipe is a homage to those cherished moments, infused with a modern twist.
Why You’ll Love This Recipe
These donuts bring together the timeless appeal of caramel and apple—a classic flavor combination that evokes nostalgia. Unlike traditional donuts, these baked beauties are easier to make and require no messy deep-frying. Their light, airy texture perfectly complements the sweet, gooey caramel glaze, making them the ideal treat for any fall gathering. Whether enjoyed at breakfast or as an afternoon snack, they’re sure to become a seasonal favorite.
Ingredients Notes
Getting the right ingredients is crucial to achieving that perfect flavor balance. Look for fresh apple cider at your local farmers market to ensure a rich, apple-forward taste. If you’re unable to find it, a good-quality apple juice works as a suitable substitute. To save time, opt for premade caramel sauce, or make your own for a more personalized touch. Remember, the quality of your ingredients will shine through in the final product.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease a donut pan with butter or non-stick spray. In a saucepan over medium heat, simmer the apple cider until it reduces to about 1/2 cup. This intensifies the apple flavor.
Step 2
In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and a pinch of salt. In another bowl, beat the wet ingredients: sugar, eggs, melted butter, reduced apple cider, and vanilla extract.
Step 3
Gradually combine the dry and wet mixtures, stirring until just incorporated. Take care not to over-mix to ensure your donuts stay light and fluffy.
Step 4
Spoon or pipe the batter into the prepared donut pan, filling each cavity about 3/4 full. Bake for 10-12 minutes or until a toothpick inserted comes out clean. Allow cooling before removing from the pan.
Step 5
Once cooled, dip each donut top into the caramel glaze, allowing excess to drip off. For an extra layer of flavor, sprinkle with chopped nuts or Sea Salt.
Storage Options
To keep your donuts fresh, store them in an airtight container at room temperature for up to two days. They can also be frozen for up to three months. When ready to enjoy, simply thaw at room temperature and warm in the oven for a few minutes to restore their soft, delectable texture.
Variations & Substitutions
Cater to dietary preferences by substituting regular flour with a gluten-free blend. For a dairy-free version, use coconut oil in place of butter and a plant-based milk like almond or oat. Add a personal touch with different toppings such as shredded coconut, toasted pecans, or a drizzle of White Chocolate.
Serving Suggestions
These Caramel Apple cider donuts are perfect for a cozy breakfast on a chilly morning or as a sweet centerpiece at your fall brunch. Pair them with a steaming mug of chai tea or hot apple cider. They also make for a lovely homemade gift during the holiday season, beautifully packaged in a ribbon-tied box.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can prepare the batter the night before and store it in the refrigerator. When ready to bake, bring it to room temperature and give it a quick stir before filling your donut pan. This makes for an easy and quick preparation on busy mornings.
What can I use if I don’t have a donut pan? If a donut pan isn’t available, you can use a muffin tin and bake them as donut “muffins.” Simply fill each cavity halfway and follow the same baking instructions. The result will be slightly different in shape but equally delicious.
What’s the best way to reheat these donuts? To reheat and enjoy the donuts as fresh as possible, place them in an oven preheated to 350°F (175°C) for about 5 minutes. This will help revive their fluffy texture and warm the caramel to perfection.
Frequently Asked Questions
Caramel Apple Cider Donuts: 7 Secrets to Fall's Best Treat!
Ingredients
Main Ingredients
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons fine sea salt
- 1 tablespoon ground cinnamon divided
- 1 tablespoon apple pie spice divided
- 0.5 cup unsalted butter melted
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1.5 cups whole milk
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
- 6 cups fresh apple cider
- 1 jar (12-ounce) caramel sauce good-quality, such as Stonewall Kitchen Sea Salt Caramel Sauce
- 2 sticks unsalted butter melted
- 1.5 cups granulated sugar
- 4 tablespoons ground cinnamon
- 1.5 teaspoons apple pie spice
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Generously grease two 12-cavity donut pans with butter or baking spray. Set aside.
- In a medium saucepan over medium heat, combine the apple cider, 1 teaspoon of cinnamon, and 1 teaspoon of apple pie spice. Bring to a gentle boil, then reduce heat to low and simmer until the cider has reduced to 1 ½ cups. This will take approximately 20-30 minutes. Stir occasionally to prevent scorching. Remove from heat and let cool completely.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, remaining cinnamon (2 teaspoons), and remaining apple pie spice (2 teaspoons). Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined and smooth. Be careful not to overmix. Stir in the cooled, concentrated apple cider.
- Transfer the batter to a piping bag or a gallon-sized zip-top bag. If using a zip-top bag, cut off one corner. Pipe the batter into each donut cavity, filling them about 3/4 full.
- Bake for 12-15 minutes, or until the donuts are lightly golden and spring back when gently touched. Check for doneness at 12 minutes, as they can overbake quickly. Let the donuts cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
- Fit a piping bag with an angled metal filling tip (or use the piping bag or zip-top bag). Fill the bag with caramel sauce. Inject caramel into the sides of each donut at several points, inserting the tip into the donut and squeezing for about 3-4 seconds at each point.
- In a shallow bowl, melt the butter. In another shallow bowl, combine the granulated sugar, cinnamon, and apple pie spice. Dunk each donut in the melted butter, then immediately roll it in the cinnamon-sugar mixture, ensuring it is coated on all sides.
