Caramel Apple Donuts Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
12 Donuts
Ingredients
  • Donuts
  • 2 cups flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon apple pie spice
  • ½ teaspoon kosher salt
  • ¾ cup sugar
  • ¾ cup buttermilk
  • 2 eggs
  • 2 tablespoons unsalted butter, melted
  • 1 cup apples, shredded
  • Glaze
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • ½ teaspoon kosher salt
  • 1 cup confectioners' sugar, sifted
Directions
  1. Preheat the oven to 350 F. Spray 2 (6-well) donut baking pans with non-stick cooking spray.
  2. In a medium bowl whisk together the flour, baking powder, apple pie spice, and salt. Set aside.
  3. In a large bowl whisk together the sugar, buttermilk, eggs, and melted butter.
  4. Add the flour mixture into the bowl with the wet ingredients and whisk together until fully combined.
  5. Add the shredded apples to the bowl and stir to combine.
  6. Pipe the batter into the prepared donut pans, filling each well about ¾ full.
  7. Bake in the preheated oven for 10-12 minutes, until donuts are puffed and lightly golden. Invert them onto a wire rack to cool.
  8. Meanwhile, add the remaining 1 cup granulated sugar to a large heavy bottomed saucepan. Heat on medium-low heat, stirring frequently. The sugar will form clumps and then dissolve completely.
  9. Once the sugar has completely dissolved (the liquid will be a dark amber color), add the butter to the pan and whisk until butter is completely melted.
  10. Remove the saucepan from the heat. Whisk in the heavy cream and salt until fully combined. Pour the caramel into a medium bowl and let cool for about 10 minutes.
  11. Once the caramel is cool enough to handle, whisk in the sifted confectioner's sugar until smooth.
  12. Dip the cooled donuts into the caramel glaze. If desired, top with chopped nuts, sprinkles, or candy of your choice.
  13. Let the donuts sit until the glaze sets. For a harder set glaze, refrigerate the donuts for about 20 minutes. Then serve.