Remember that salted date caramel we made a couple of days ago? We’re cashing in on it with these salted caramel apple cider baked donuts. The donuts themselves are super light and fluffy with a traditional cake donut feel, and the date caramel gets turned into a sweet glaze. Then you just pile on some crushed up pretzels for a salty crunch. It’s bliss, baby.
I wanted to keep these semi Fall-themed, so the apple cider and cinnamon combination hits that note for me. The salted caramel is just a bonus. A really rich and tasty bonus.
Here’s how to make these little suckers:
- 1¾ cup cake flour
- 1¼ cup light brown sugar or granulated sugar substitute
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- ¾ cup buttermilk
- 1½ tsp vanilla extract
- 8 oz. apple cider
- 2 Tbsp vegetable oil
- 2 eggs
- 2 tsp cinnamon
- ¼ tsp allspice
- ¼ tsp apple pie spice
- ¼ cup powdered sugar or powdered sugar substitute (like Swerve)
- 5 Tbsp salted caramel (recipe here!)
- 3 Tbsp unsweetened almond milk
- Optional: pretzels or other salty treat for topping
- Preheat oven to 350°F. Grease two doughnut pans with cooking spray.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices. Make a well in the center of the bowl.
- In another bowl, whisk together the eggs, vanilla extract, buttermilk, and melted butter.
- Pour the wet ingredients into the dry and fold until they're just combined.
- Fill donut pan about ¾ of the way. Bake for 10 to 12 minutes or until a knife or cake tester inserted in the middle comes out clean.
- Remove from the oven and allow to cool before removing from the pan.
- Let the donuts cool completely on a wire rack before glazing or the glaze will melt.
- In a bowl, combine the powdered sugar/sugar substitute, salted date caramel, and almond milk. Whisk until completely smooth.
- Dip donuts into the glaze and let set before digging in.