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Salted Caramel Apple Doughnuts



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If you follow this blog even a little then you already know that we love doughnuts. We just do. Fried doughnuts are seriously the best – everyone knows that it’s all in the grease. OK, in the actual doughnut too. However, on the grounds that we want to be a little healthy but STILL eat doughnuts we figure eating baked ones are not that bad for us. An illusion? Perhaps, but no grease has got to be a bonus. At least in our doughnut reality :-) These doughnuts happen to have that whole salty-sweet thing going for them. Not too mention that apple-spice-caramel-sticky goodness. These are so so good with a hot cup of tea or a strong cup of coffee. Yum. And BTW, if you don’t have a doughnut pan by now you’re crazy. You NEED one, you really do. Stop reading this right now and go buy one and then come back and read the recipe and then make them.

 

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Salted Caramel Apple Doughnuts

 

Doughnuts:

 

1 1/4 cups 1 cup + 2 tablespoons all-purpose flour

2 tablespoons buttermilk powder

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 teaspoons apple pie spice

1/4 cup light brown sugar, packed

1 cup peeled and diced granny smith apple (about 1 medium apple)

2 tablespoons unsalted butter, melted

1 large egg

2 tablespoons boiled cider (or apple juice will work too)

1/3 cup water

1 1/2  teaspoons vanilla

 

Salted Caramel:

3/4 cup caramel squares

1 to 2 tablespoons milk

sea salt, to sprinkle on top

 

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Directions:

 

Preheat the oven to 350 degrees F. Lightly grease a standard doughnut pan. If you don’t have a doughnut pan you can use a standard muffin tin. Lightly grease and fill each muffin to about 3/4 full and bake about 14 to 16 minutes.

In a medium bowl, whisk together the flour, buttermilk powder, baking powder, salt, apple pie spice, and sugar until well blended. Stir in the diced apple. Set aside.

In a separate small bowl or measuring cup, whisk together the melted butter, egg, boiled cider, water, and vanilla.

Fold the wet ingredients into the dry ingredients until the batter is evenly moistened and smooth (except the apple pieces)

Fill the wells of the doughnut pan nearly to the rim.

Bake the doughnuts for 12 to 14 minutes, or until a toothpick inserted into the center of one comes out clean.

Remove the doughnuts from the oven, and loosen their edges.

After about 5 minutes, transfer them to a rack to cool completely.

To make the caramel: Combine the milk and caramel in a small saucepan set over medium heat or in a microwave-safe dish.

Heat, stirring occasionally, until the caramel melts and the mixture is smooth.

Spread the doughnuts with caramel, sprinkle them with sea salt, and return them to the rack until the caramel is set.

** If you don’t have buttermilk powder, you can substitute 1/3 cup fresh buttermilk for the water.

 

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