When you think of Fall treats, apple cider doughnuts are definitely on that list. They’re the first thing 𝐲𝐨𝐮 smell when 𝐲𝐨𝐮 go apple picking!
And you can easily make the baked version at home with making these Caramel Glazed Apple Cider Baked Doughnuts!
When we’re they first invented?
Apple cider doughnuts were first made in early 1950’s by to the Doughnut Corporation of America. They were made to increase doughnut sales. They were to be a spicy round cake made with apple cider, that was expected to have a natural fall appeal, which they definitely do.
How for You prepare the cider for the doughnuts?
To made these doughnuts, you haven’t to start with the main ingredient, cider. You can’t just pour cider from the carton into the recipe. The flavor needs to be deeper, more concentrated.
To achieve that concentrated form, the cider has to be reduced. Take one and a half cups of apple cider and let it boil in a saucepan on low to medium heat. Boil the cider until it reduces to half the amount, 1/2 of a cup. The mixture with become slightly thicker and definitely more concentrated. Do not skip this step. This is what gives the doughnut the rich apple taste.
How are these Caramel Glazed Apple Cider Baked Doughnuts made?
To make the doughnuts, start with combining eggs, oil and brown sugar. I used light brown sugar, but dark brown sugar will also work for This recipe. Place the ingredients in a stand mixer or a mixing bowl to mix by hand and mix until combined. Add the butter milk and concentrated cider. Mix again. Then add your dry ingredients and mix completely. Do not over mix.
These doughnuts will be very soft and moist because of the buttermilk and the oil. Both give these doughnuts the perfect texture.
How to bake the doughnuts
The doughnuts are baked in a 6 cavity doughnut a baking pan. You can get these type of pans on Amazon.
To make sure You get the batter in the pan without spillage, use a pastry bag. Fill the bag with 1/3 of the batter, cut a small hole at the top and fill each cavity about 2/3 of the way. Bake in a 350 degree oven for about 20 minutes. Don’t cool them completely. Just enough to be able to remove them without breaking. You want them to be warm when You eat them. Then repeat the process 3 more times or until the batter is completely used.
While they are still warm, dip them into the caramel sauce and sprinkle them with pecans if desired.
How is the caramel sauce made?
The caramel sauce that goes on top of the doughnuts is made with Eagle Brand Milk condensed milk. The Eagle Brand Milk condensed milk makes this caramel rich, creamy and delicious!
I’m a saucepan combine the condensed milk, brown sugar, butter and corn syrup. Let the sauce cook over low heat until the brown sugar is melted and dissolved.
Take the sauce off of the heat and add the vanilla extract and the salt. This sauce is simple but delicious and can be used in a variety of recipes. But it is remarkable with these apple cider doughnuts!
These are definitely the treat to try this Fall.
Here are other delicious doughnut recipes:
Caramel Glazed Apple Cider Baked Doughnuts
When you think of Fall treats, apple cider doughnuts are definitely on that list. And you can easily make the baked version at home with making these Caramel Glazed Apple Cider Baked Doughnuts!
Ingredients
Doughnuts
- 1 1/2 cups apple cider
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 3/4 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp salt
Caramel Sauce
- 1 can Eagle Brand sweetened condensed milk
- 1/2 cup butter
- 1 cup light or dark brown sugar
- 1/2 cup light corn syrup
- 1/2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees. Spray a 6 well donut pan with non-stick spray. In a sauce pan, bring apple cider to a boil for about 15-20 minutes to reduce to ¾ cup. Cool to room temperature or refrigerate to cold.In a mixing bowl or stand mixer, add eggs, oil and brown sugar. Mix until combined. Add reduced apple cider and buttermilk and combine. Add dry ingredients and mix until everything is incorporated.Using a piping bag, pipe the donut cavities 2/3 full and bake 18-20 minutes. Cool until 𝐲𝐨𝐮 can remove doughnuts from the pan. Top with a spoonful of caramel sauce and chopped pecans if desired.
Caramel Sauce
- In a small saucepan over low-medium heat, add condensed milk, butter, brown sugar and corn syrup. Whisk until the sugar is melted for about 5 minutes. Do not over cook. Turn off the heat and add vanilla and salt. Cool completely before serving.
