There is something inherently magical about the transition of seasons. As the air turns crisp and the leaves begin their vibrant transformation, my kitchen becomes a sanctuary for warm spices and orchard-fresh flavors. While many reach for a standard muffin, I wanted to create something more—a “Caramel Core Temptation.”
This isn’t just your average apple cider donut. This is a fluffy, spice-infused vessel for a molten heart of salted caramel. It captures the very essence of a caramel apple from the county fair but delivers it in a sophisticated, baked-not-fried format that melts in your mouth.
Why I Love This Recipe
What sets this recipe apart is the depth of flavor. By reducing the apple cider, we concentrate the tart, fruity notes so they don’t get lost behind the sugar. Then, there is the surprise factor. Biting into a warm donut to find a golden, flowing center of homemade caramel is a culinary experience that never gets old. It’s a perfect project for a cozy Sunday morning or as a show-stopping dessert for a fall dinner party.
If you are a fan of these flavors, you will also love my Caramel Apple Pie Cookies, which offer that same iconic pairing in a bite-sized format.
Ingredients
For the Donut Batter:
- Apple Cider: 1 ½ cups (which we will reduce down to ½ cup).
- All-Purpose Flour: 2 cups.
- Leavening: 1 tsp baking powder and ½ tsp baking soda.
- Warm Spices: ½ tsp ground cinnamon, ¼ tsp nutmeg, and ¼ tsp salt.
- The Essentials: 1 large egg, ¼ cup brown sugar, and ¼ cup white sugar.
- Moisture: ½ cup buttermilk and 2 tbsp unsalted butter (melted).
- Flavor: 1 tsp pure vanilla extract.
For the Salted Caramel Filling:
- Sugar: ½ cup granulated sugar.
- Water: 2 tbsp.
- Butter: 3 tbsp.
- Cream: ¼ cup heavy cream.
- Salt: ¼ tsp sea salt.
For the Cinnamon Sugar Topping:
- Sugar: ½ cup granulated sugar.
- Cinnamon: 1 tsp ground cinnamon.
- Butter: 2 tbsp melted butter (for brushing).
Swaps and Notes
- Buttermilk Substitute: If you don’t have buttermilk, add ½ tablespoon of lemon juice or white vinegar to ½ cup of regular milk and let it sit for 5 minutes.
- Cider vs. Juice: Ensure you use Apple Cider (the cloudy, unfiltered kind), not clear apple juice. The flavor profile is much more robust.
- Shortcut Tip: If you are short on time, you can use a high-quality store-bought salted caramel sauce, provided it is thick enough to stay centered in the batter.
Step-by-Step Instructions
- The Cider Reduction: This is the most important step for flavor. Simmer the 1 ½ cups of apple cider in a small saucepan over medium heat. Let it bubble away until it has reduced to exactly ½ cup. This takes about 10–15 minutes. Let it cool completely.
- Prepare the Dry Ingredients: In a medium bowl, whisk together your flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix the Wet Ingredients: In a separate large bowl, whisk the egg with both sugars. Stir in the buttermilk, melted butter, vanilla, and your cooled cider reduction.
- Combine: Gently fold the dry ingredients into the wet mixture. Stir until just combined; overmixing will lead to a tough donut.
- Craft the Caramel Core: In a heavy-bottomed saucepan, heat the sugar and water until it turns a deep amber/golden color. Remove from heat, whisk in the butter, then slowly pour in the heavy cream and salt. Be careful, as it will steam! Once cooled, transfer to a piping bag.
- Assemble the Donuts: Grease a donut pan. Fill the molds halfway with batter. Pipe a ring of caramel in the center, ensuring it doesn’t touch the edges of the pan. Top with the remaining batter to seal the caramel inside.
- Bake: Bake at 180°C (350°F) for 12–15 minutes or until a toothpick (inserted into the cake part) comes out clean.
- The Finishing Touch: While the donuts are still warm, brush them lightly with melted butter and roll them in the cinnamon-sugar mixture.
Tips for Success
- Don’t Overfill: It is tempting to add extra caramel, but too much will cause the donut to “explode” or leak during baking.
- Room Temperature Ingredients: Ensure your egg and buttermilk are at room temperature to create a smoother, more even batter.
- Cooling the Cider: Never add hot cider reduction to your egg mixture, or you risk scrambling the eggs!
Serving Suggestions and Pairings
These donuts are best served warm so the caramel center is liquid gold. For a complete fall spread, I suggest pairing these with a chilled glass of Blueberry Lemonade to cut through the richness, or serve them alongside Caramel Apple Nachosfor a themed party.
Nutritional Information (Per Serving)
- Calories: 285 kcal
- Total Fat: 9g
- Carbohydrates: 48g
- Protein: 3g
- Sugar: 29g
Storage and Leftover Tips
These donuts are best eaten the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 2 days. To regain that “molten” center, microwave a single donut for 10–15 seconds before eating.
More Recipes You Will Love
If you enjoyed this baking project, check out these other favorites from the kitchen:
Final Thoughts
Baking is about more than just food; it’s about the memories we create in the process. I hope this recipe fills your home with the scent of cinnamon and joy! If you try this at home, please leave a comment below or tag us on social media to show off your caramel centers.
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