Side Pannel
Baked Apple Donuts Salted Caramel Drizzle
Baked Apple Donuts Salted Caramel Drizzle
- Recipe Submitted by maryjosh on 11/01/2016
Ingredients List
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¾ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 large apple, grated
- SALTED CARAMEL GLAZE INGREDIENTS:
- 1 cup sugar
- 6 tablespoons water
- 3 tablespoons salted butter
- 1/4 cup heavy cream
- 2 cups powdered sugar
- 5 tablespoons milk
- sea salt, such as fleur de sel for sprinkling
Directions
Preheat the oven to 400-degrees and prepare your donut pan with a baking spray.
Peel, core, and grate the apple – alternatively, you could use 1/2 cup of applesauce.
In a large mixing bowl, combine the dry ingredients with a whisk. In a small bowl, beat the egg and combine the oil and milk. Add the wet ingredients to the dry and mix well.
Fold in the apples until just mixed, then spoon into prepared pan so that each donut well is two-thirds of the way full. Bake for 12-15 minutes until the donuts spring back when touched.
Remove from the oven and turn out onto a cooling rack.
To make the glaze, add the sugar and water to a saucepan over medium low heat and stir until the sugar has dissolved, then turn up the heat to high. Use the handle of the pan to swirl the mixture around in the pan until it begins to bubble.
After about 3 minutes, the sugar mixture will start to darken. Add the butter just as it begins to smoke. Whisk in the heavy cream and remove from heat. Stir in the powdered sugar and milk until combined and smooth.
Drizzle the caramel glaze over the baked donuts, and sprinkle with the sea salt.
Extra caramel can be stored in the refrigerator for a week.
Peel, core, and grate the apple – alternatively, you could use 1/2 cup of applesauce.
In a large mixing bowl, combine the dry ingredients with a whisk. In a small bowl, beat the egg and combine the oil and milk. Add the wet ingredients to the dry and mix well.
Fold in the apples until just mixed, then spoon into prepared pan so that each donut well is two-thirds of the way full. Bake for 12-15 minutes until the donuts spring back when touched.
Remove from the oven and turn out onto a cooling rack.
To make the glaze, add the sugar and water to a saucepan over medium low heat and stir until the sugar has dissolved, then turn up the heat to high. Use the handle of the pan to swirl the mixture around in the pan until it begins to bubble.
After about 3 minutes, the sugar mixture will start to darken. Add the butter just as it begins to smoke. Whisk in the heavy cream and remove from heat. Stir in the powdered sugar and milk until combined and smooth.
Drizzle the caramel glaze over the baked donuts, and sprinkle with the sea salt.
Extra caramel can be stored in the refrigerator for a week.
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