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Best Lightened-Up Salted Caramel Apple Cider Donuts

lightened-up salted caramel apple cider donuts - featured image
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Tender, spiced apple cider donuts topped with a salted caramel glaze that doesn’t weigh you down. Made with Greek yogurt and reduced apple cider for a lighter, healthier fall treat.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 1 ½ cups (180 g) all-purpose flour
  • ⅓ cup (65 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • ⅓ cup (80 g) plain Greek yogurt
  • 2 tablespoons (28 g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • For the Salted Caramel Glaze:
  • ¼ cup (50 g) light brown sugar, packed
  • 2 tablespoons (28 g) unsalted butter
  • 2 tablespoons (30 ml) heavy cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon flaky sea salt

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until reduced to about ¼ cup (12-15 minutes). Set aside to cool.
  2. Preheat oven to 350°F (175°C). Grease a standard 6-cavity donut pan with butter or nonstick spray.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk together Greek yogurt, melted butter, egg, vanilla extract, and cooled apple cider reduction until smooth.
  5. Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined (a few streaks of flour are fine).
  6. Transfer batter to a piping bag or ziploc bag, snip off ½ inch from the corner, and pipe into donut cavities, filling each about ¾ full.
  7. Bake for 10-12 minutes, until golden brown and a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Make the glaze: In a small saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir constantly until butter is melted and mixture is smooth (2-3 minutes). Remove from heat and stir in vanilla and flaky sea salt. Let cool for 2-3 minutes until slightly thickened.
  9. Dip the top of each cooled donut into the warm glaze, let excess drip off, and place back on wire rack. Sprinkle with extra flaky salt while glaze is wet. Let set for 10 minutes before serving.

Notes

Don’t skip the apple cider reduction—it concentrates the flavor. Let egg come to room temperature before mixing. Overfilling donut cavities will close up the holes. For best glaze, add flaky salt when glaze is just set but still tacky. Store unglazed donuts in freezer for up to 2 months.

Nutrition

Keywords: apple cider donuts, salted caramel, lightened-up, baked donuts, fall recipe, healthy donuts

Find it online: https://freshforkful.com/best-lightened-up-salted-caramel-apple-cider-donuts/