Caramel-Stuffed Apple Cider Donuts
Bite into a warm, cinnamon-sugar coated donut with crisp apple cider flavor, only to discover a pocket of gooey, melted caramel hiding inside. This revolutionary fall dessert combines two classic fall favorites into one irresistible treat.
Equipment
- Saucepan
- Mixing Bowls
- Muffin Tin or Donut Pan
Ingredients
For the Donuts
- 2 cups apple cider reduced to 1/2 cup
- 3 1/2 cups all-purpose flour or 1:1 gluten-free flour if needed
- 2/3 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg freshly grated for optimal aroma
- 1/2 tsp salt
- 2 large eggs room temperature
- 6 tbsp unsalted butter melted and cooled
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk or 1/2 cup milk + 1 1/2 tsp lemon juice
- 20-24 soft caramel candies unwrapped, or 1/2 cup chilled caramel sauce
For the Coating
- 1 cup granulated sugar
- 2 tbsp cinnamon
- 1/2 cup unsalted butter melted
Instructions
- Pour 2 cups of apple cider into a small saucepan and bring to a simmer over medium heat. Allow the cider to reduce to approximately 1/2 cup, which typically takes about 20-25 minutes. The reduced cider should be thick and syrupy with intensified apple flavor. Transfer to a heat-safe container and refrigerate until completely cooled.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the eggs, melted butter, vanilla extract, buttermilk, and cooled reduced apple cider until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix - stop as soon as no dry flour is visible.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour, or overnight if you're planning ahead.
- If using soft caramel candies, cut each into quarters. If using caramel sauce, place in the refrigerator until firm enough to scoop into small portions (about 1/2 teaspoon each).
- Preheat your oven to 350°F (175°C) and grease a donut pan or muffin tin.
- Divide half the dough among the cups, press a caramel piece into the center of each, then top with remaining dough to seal the caramel inside. The dough should be about 3/4 full in each cavity.
- Bake for 15-18 minutes until the donuts are golden brown and spring back when lightly touched. A wooden toothpick inserted near (not in the caramel) should come out clean.
- Allow to cool in the pan for 5 minutes before carefully removing.
- In a small bowl, mix the sugar and cinnamon for the coating. Melt the butter in another bowl.
- While the donuts are still warm (but not hot), brush each completely with melted butter, then roll in the cinnamon-sugar mixture until fully coated.
Notes
For a lighter version:
- Substitute whole wheat pastry flour for half the all-purpose flour
- Replace butter with equal parts unsweetened applesauce
- Use coconut sugar in place of granulated sugar
- For dairy-free, substitute almond milk + 1 tbsp vinegar for buttermilk
- Try date caramel for a natural filling Best served warm to ensure gooey caramel centers. Microwave for 10-15 seconds to reheat. Store in an airtight container at room temperature for up to 2 days or freeze unfilled donuts for up to 1 month.
- Substitute whole wheat pastry flour for half the all-purpose flour
- Replace butter with equal parts unsweetened applesauce
- Use coconut sugar in place of granulated sugar
- For dairy-free, substitute almond milk + 1 tbsp vinegar for buttermilk
- Try date caramel for a natural filling Best served warm to ensure gooey caramel centers. Microwave for 10-15 seconds to reheat. Store in an airtight container at room temperature for up to 2 days or freeze unfilled donuts for up to 1 month.
Nutrition
Calories: 325kcalCarbohydrates: 47gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 220mgFiber: 1gSugar: 28g
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