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Best Baked Salted Caramel Apple Cider Donuts

baked salted caramel apple cider donuts - featured image
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Tender, spiced baked donuts topped with a sticky-sweet salted caramel glaze that gets just a little crunchy around the edges. No deep frying required, just cozy fall flavor.

Ingredients

Scale
  • 1 cup apple cider (unfiltered is best)
  • 2 cups all-purpose flour (spooned and leveled)
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup buttermilk, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (for glaze)
  • 1 cup packed brown sugar (light or dark)
  • ¼ cup heavy cream
  • ¼ teaspoon salt (plus more for sprinkling)
  • 1 teaspoon vanilla extract (for glaze)
  • 1 cup powdered sugar, sifted

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about ¼ cup (12-15 minutes). Set aside to cool.
  2. Preheat oven to 350°F (175°C). Lightly grease a standard 6-cavity donut pan with butter or non-stick spray.
  3. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  4. In a separate medium bowl, whisk eggs until frothy. Add buttermilk, melted butter, applesauce, vanilla extract, and cooled reduced apple cider. Whisk until well combined.
  5. Pour wet ingredients into dry ingredients and stir with a rubber spatula until just combined (a few lumps are okay).
  6. Transfer batter to a piping bag or zip-top bag with corner snipped off. Pipe batter into each donut cavity, filling about ¾ full.
  7. Bake for 10-12 minutes, until donuts spring back when lightly touched and edges are golden brown. A toothpick inserted should come out clean.
  8. Let donuts cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make the salted caramel glaze: In a medium saucepan over medium heat, melt ½ cup butter. Add brown sugar and heavy cream, whisking constantly. Bring to a gentle boil and cook for 2 minutes, stirring. Remove from heat and stir in ¼ teaspoon salt and 1 teaspoon vanilla extract. Let cool for 5 minutes, then whisk in powdered sugar until smooth.
  10. Once donuts are completely cool, dip the top of each donut into the glaze, letting excess drip off. Place back on wire rack and immediately sprinkle with flaky sea salt. Let glaze set for about 15 minutes before serving.

Notes

Don’t skip reducing the cider—it concentrates the apple flavor. Room temperature ingredients prevent the butter from seizing. For best results, let donuts cool completely before glazing. Unglazed donuts can be frozen for up to 3 months.

Nutrition

Keywords: baked donuts, apple cider donuts, salted caramel, fall dessert, baked donut recipe, apple cider recipe

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