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Easy Salted Caramel Apple Cider Donuts: Best Cozy Fall Recipe

Salted Caramel Apple Cider Donuts - featured image
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These baked salted caramel apple cider donuts are the ultimate fall treat—tender, cakey, and topped with a rich homemade caramel and flaky sea salt. Made with reduced apple cider for intense flavor, they come together in under an hour and are perfect for cozy mornings or autumn gatherings.

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
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs (room temperature)
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar (for caramel)
  • 3 tablespoons unsalted butter, cut into pieces (room temperature)
  • 1/4 cup heavy cream (warm)
  • 1/2 teaspoon flaky sea salt (plus more for finishing)

Instructions

  1. Reduce the apple cider: Pour 1 cup apple cider into a small saucepan. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until reduced to about 1/4 cup, about 12-15 minutes. Pour into a small bowl and let cool.
  2. Preheat oven to 350°F (175°C). Generously spray a 6-cavity donut pan with non-stick cooking spray.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a medium bowl, whisk together granulated sugar, brown sugar, and eggs until smooth and slightly thickened, about 1 minute. Add buttermilk, melted butter, vanilla extract, and cooled reduced cider; whisk until well combined.
  5. Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined (a few streaks of flour are okay). Let batter rest for 5 minutes.
  6. Spoon batter into a piping bag or zip-top bag with the corner snipped off. Pipe batter into donut cavities, filling each about 3/4 full.
  7. Bake for 10-12 minutes, until donuts spring back when lightly touched and a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a cooling rack.
  8. Make the salted caramel: Place 1/2 cup sugar in a clean, dry saucepan over medium heat. Stir constantly with a whisk until sugar melts into a golden amber liquid, about 5-7 minutes. Remove from heat and immediately whisk in butter pieces until incorporated. Slowly drizzle in warm heavy cream while whisking until smooth. Stir in 1/2 teaspoon flaky sea salt. Let cool for 5 minutes to thicken slightly.
  9. Dip tops of cooled donuts into warm caramel, letting excess drip off. Place back on cooling rack and immediately sprinkle with a pinch of flaky sea salt. Let caramel set for 10 minutes before serving.

Notes

Don’t rush the cider reduction—low and slow prevents bitterness. Room temperature ingredients ensure better rise. If caramel seizes, return to low heat and whisk in a tablespoon of warm cream. For best results, serve donuts the same day they’re made.

Nutrition

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

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