Hello! Your Tuesday is about to be extra delish.
Because we’re making apple cider doughnuts…with chocolate chips…and salted caramel.
Here’s the deal, I feel like sometimes a Tuesday just needs something like these doughnuts.
I mean, I dunno about you guys, but Tuesday is no Friday, and some weeks it can be just as much of a struggle as Monday. You know? So why not make it a million times better with something sweet, delish and very fall inspired, right?
So it’s finally been sinking into my brain that stopping to take a work pause once or twice a day has been really helpful, and kind of a breath of fresh air…literally. For example, things like taking a twenty-minute walk in the late afternoon sunshine, or baking fresh cookies once I’ve gotten the hardest task of the day accomplished, or pausing work for an hour to run Asher down to Target to look at Halloween decorations. Just quick, little things to take a break and make the day less of a hustle and all around more enjoyable.
It’s taken a long time to learn, but work breaks are a good thing…I mean, don’t get me wrong, I’m still learning, but slowly I am realizing that the little pauses are very helpful. Has anyone else figured this out? I know it’s what all the experts say to do, but you know, I am pretty stubborn, and it’s taken me a while to give in.
The point here is that if you’re having a bit of a tiring Tuesday, take an hour and bake up some apple cider doughnuts.
Like for real!!
Obviously, for a lot of you this may not be possible until you return home from work, but sometimes dessert just needs to come before dinner. It’s what my mom used to do, quite often actually, and well, she pretty much always has a smile on her face.
Really, why do mom’s always know best? I kid you not, when my brothers and I were kids, most nights of the week dessert would be made before dinner had even been thought about. Now you guys know why I have such a chocolate tooth.
Anyway, sometime sweets are needed before savory, and personally, I’m feeling like that’s the case today. You guys with me or not? And really, these doughnuts are baked, not fried, so that kind of means they’re healthy, right?
Yup, going with it.
I’ve probably said this before, but I actually don’t feel like baked doughnuts are truly doughnuts. I sort of feel like if you’re going to call something a doughnut it should be fried. Baked doughnuts feel way more cupcake-like than doughnut-like to me… just my way of thinking I guess.
But whatever, because I love the cuteness of these baked salted caramel apple cider doughnuts, and there’s no denying that baked doughnuts are just easier. I have a love/hate relationship with fried food. I kind of despise frying things, I mean, I’ll certainly do it, but it is kind of a pain.
So today we’re going with baked doughnuts, or as I like to call them cupcakes in the shape of doughnuts. No matter how they’re made though, these baked goodies are so flipping good, I mean, addictingly good.
It’s all about that salted caramel. YUMM.
And the doughnuts themselves? Incredibly moist, fluffy and super flavorful thanks to the apple cider in the batter.
Okok, AND I maybe threw in a handful of chocolate chips too, because why the heck not? You can never go wrong by adding a little chocolate, as my mom likes to say.
Oh and lastly, apparently I am really in a caramel mood. All of my sweet recipes coming up seem to involve caramel in some way or another. Guess it’s a Caramel Crazy Fall.
Not complaining! 🙂
Baked Salted Caramel Apple Cider Doughnuts.
Servings: 12 Doughnuts
Calories Per Serving: 404 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Preheat the oven to 350 degrees F. Spray a 6-cup doughnut pan with nonstick cooking spray or lightly grease with butter.
- In a large mixing bowl, combine the flour, baking powder, salt and cinnamon. In another medium mixing bowl, whisk together the eggs, brown sugar, canola oil, apple butter, apple cider and vanilla until smooth. Pour the wet ingredients into the dry and mix until the batter is smooth. Fold in the chocolate chips if using.
- Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8 to 1/4-inch (3 to 6 mm) from the top. Bake for 20 to 26 minutes until lightly golden brown around the edges. The doughnuts are supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool for 5 to 10 minutes before glazing. Repeat with the remaining batter.
- To make the caramel, add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy. Reduce the heat and add the brown sugar, butter, and heavy cream. Bring back to a boil, reduce the heat and simmer for about 5 to 10 minutes or until the the caramel has thickened and is dark in color. Remove from the heat. Set aside to cool slightly. Dip or drizzle the doughnuts in the caramel. If the caramel thickens too much, just place over low heat and add a splash of cream to thin the caramel.
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*Inspired by Donna Hay Magazine April/May 2016 Issue.
Ahh, I’ll just take the remainder of that doughnut…