Baked Apple Donuts with Caramel Glaze

This post is sponsored in conjunction with #AppleWeek . I received complimentary product from sponsor companies to aid in the creation of my #AppleWeek recipes. All opinions are mine alone.

Welcome to Apple Week 2019! This is my fourth year participating in this event, and it's one of my absolute favorites.  I'm kicking it off with these Baked Apple Donuts with Caramel Glaze! I love making baked donuts because it's so much easier than the fried kind.


I wanted to distribute the apple flavor through the donut, so rather than dicing it up I peeled it and then used a box grater.   Once your batter comes together you can either try to spoon it into the wells of the donut pan or use a ziptop or pastry bag to squeeze it in. 

Donut pans are more widely available now, I included links to my favorites down in the recipe card. I personally make 6 full size donuts and then do the rest as minis.  We enjoy the large ones for breakfast or dessert and the smaller ones get bagged up and go into lunch boxes.


To finish them off, I dipped them into the new Torani Puremade Caramel Sauce.  This added a wonderful flavor, and also allowed for the addition of some festive fall colored sprinkles.


Thanks so much to Cam from Culinary Adventures of Camilla for hosting #AppleWeek and to all the other awesome bloggers for sharing their recipes.

Baked Apple Donuts with Caramel Glaze


Author:
prep time: cook time: total time:

ingredients:

  • 2 cups Bob's Red Mill All Purpose Organic Flour
  • 3/4 cup Bob's Red Mill Cane Sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon butter, melted
  • 2 large eggs, beaten
  • 3/4 cup milk
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 large Envy apple
  • Torani Puremade Caramel Sauce (about 1/4 cup)
  • Sprinkles- optional

How to cook Baked Apple Donuts with Caramel Glaze

  1. Preheat oven to 325. 
  2. Combine flour, sugar, baking powder and salt.  Add butter, milk, eggs, vanilla bean paste, nutmeg, and cinnamon.  Peel apple, grate over mixture.  Beat until blended.
  3. Spoon batter into a pastry or ziptop bag.   Coat donut pan with nonstick spray.  Fill each donut 2/3 full. 
  4. Bake 14 to 16 minutes for full size donuts, 8 to 10 minutes for mini donuts.  Cool in pans 3 to 5 minutes, then cool completely on wire racks. 
  5. Invert donuts into caramel sauce, then return to upright position and allow to set on parchment or cooling rack.  Top with sprinkles, if desired.
  6. Makes approximately 3 dozen mini donuts or 1 dozen full size.

Recommended Products: 

(As an Amazon Associate I earn a small commission from qualifying purchases.)
donuts, apple, caramel, baked
Dessert, breakfast, snacks
American
Created using The Recipes Generator
 






 
Disclaimer: Thank you AppleWeek Sponsors: Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & Colledge, Zyliss, Chocoley, and Torani for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.


Comments

  1. I'll bet that caramel sauce was perfect on these delicious sounding donuts.

    ReplyDelete
  2. I hadn't thought of dipping anything in a caramel sauce to adhere sprinkles. Genius!

    ReplyDelete

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