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