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Cozy Salted Caramel Apple Cider Donuts: Easy Fall Recipe

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These tender, spiced donuts feature concentrated apple cider flavor, a homemade salted caramel drizzle, and a cinnamon sugar coating. Perfect for fall gatherings or a cozy weekend treat.

Ingredients

Scale
  • 1 cup apple cider (reduced to 1/4 cup)
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg (room temperature)
  • 1/4 cup buttermilk (room temperature)
  • 4 tablespoons unsalted butter (melted and cooled slightly)
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar (for caramel)
  • 2 tablespoons water (for caramel)
  • 1/4 cup heavy cream (room temperature, for caramel)
  • 2 tablespoons unsalted butter (cut into pieces, for caramel)
  • 1/2 teaspoon flaky sea salt (plus more for sprinkling, for caramel)
  • 1/2 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until reduced to about 1/4 cup, 10-15 minutes. Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a 6-cavity donut pan with butter or nonstick spray.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Mix wet ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, and egg until smooth and slightly pale, about 1 minute. Add buttermilk, melted butter, vanilla extract, and cooled reduced cider. Whisk until combined.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. Fill the pan: Transfer batter to a piping bag or ziploc bag with a corner snipped off. Pipe batter into each donut cavity, filling about 3/4 full.
  7. Bake for 10-12 minutes, until golden brown and a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  8. Make the caramel: In a small heavy-bottomed saucepan, combine 1/2 cup sugar and 2 tablespoons water. Stir gently to moisten. Place over medium heat. Once boiling, stop stirring and swirl occasionally. Cook until deep amber (copper penny color), 6-8 minutes.
  9. Remove from heat. Carefully pour in heavy cream (it will bubble up). Whisk until smooth. Add butter pieces and whisk until melted. Stir in 1/2 teaspoon flaky sea salt. Let cool slightly.
  10. Coat the donuts: In a shallow bowl, mix 1/2 cup sugar and 1 tablespoon cinnamon. While donuts are still warm, dip each into the cinnamon sugar mixture, turning to coat all sides. Place back on wire rack.
  11. Drizzle warm caramel over donuts. Sprinkle with extra flaky sea salt. Let set for a few minutes before serving.

Notes

Don’t skip reducing the cider—it concentrates flavor and prevents sogginess. Use room temperature dairy for best texture. Watch caramel closely to avoid burning. Coat donuts while warm for best cinnamon sugar adhesion. Store leftovers in an airtight container at room temperature for up to 2 days.

Nutrition

Keywords: apple cider donuts, salted caramel, fall recipe, baked donuts, cinnamon sugar

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