These apple cider donuts with caramel apple glaze is my second attempt at using my new donut pan. I’ve found that filling these pans is like filling a cupcake pan. Too much batter and it overflows and too little leaves you with something that looks like a teething biscuit.
I really enjoyed this donut. It was dense like the cake donuts you get at the cider mill, but without the grease. I really didn’t miss is this time. And with the caramel apple glaze, it really did taste like a caramel apple. I may convert the glaze into a frosting for future use on an apple cake!
Apple Cider Donuts with Caramel Apple Glaze
for the donuts
- 3 tbsp . unsalted butter
- 1/3 cup reduced apple cider (start with one cup of cider and simmer until reduced to 1/3 cup)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1/8 teaspoon nutmeg , freshly grated
- ¼ cup sugar
- 2 tablespoons . honey
- 1 large egg
for the glaze
- 3 tbsp . butter
- ¼ cup apple cider
- 1 cup confectioners’ sugar
- 2 tablespoons salted caramel
- dash of salt
make the donuts
Preheat oven to 400 degrees.
In a small pot, melt butter. Stir in cider, and set aside to cool.
Meanwhile, whisk together flours, baking powder, sea salt, cinnamon, and nutmeg in a medium bowl. Set aside.
Into the cooled butter mixture, whisk in sugar, honey, and egg until evenly combined. Side note, dip honey measuring utensil in the melted butter first for easy honey removal.
Stir together wet and dry ingredients until just combined. Over-mixing will create a tough donut.
Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
Bake for 7 minutes. Allow to cool 1 minute before removing donuts onto a cooling rack.
make the glaze
Melt butter and stir in cider and caramel. In a flat-bottomed bowl, mix together cinnamon and sugar.
Quickly dip each donut in glaze and place back on cooling rack. Best served same day, slightly warmed.
Adapted from the faux martha