As the weather begins to turn colder, there are few things that are better than a freshly baked donut and coffee. Something about the combination is so refreshing. It just seems to go hand-in-hand with fall. That’s why we’re sharing this wonderful recipe for Salted Caramel Apple Cider Baked Donuts. These donuts have wonderful caramel apple taste to them and really are the perfect compliment to a dark roast cup of coffee. This recipe is a little time consuming but really not as difficult as it looks. And trust us, these donuts are worth the time. Enjoy!

Photo courtesy of Monday Morning Donut.



  • Makes two and a half dozen donuts
  • 2 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 cups unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 3 egg yolks
  • 1 cup unfiltered apple cider

Caramel Icing:

  • 4 cups powdered sugar
  • 2 tsp dark corn syrup
  • pinch of kosher salt
  • 2-4 tbsp boiling water
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • kosher salt to garnish


  1. Preheat oven to 350° F coat your Donut Pan with cooking spray.
  2. In a large bowl, combine flour, cornstarch, cinnamon, baking powder, baking soda, kosher salt. Whisk to combine and aerate and set aside while you do the next couple of steps.
  3. Cream together the 1 1/2 cups sugar and 1 1/2 cups butter.
  4. Stir in the 3 large eggs, 3 egg yolks until well-blended.
  5. Fold in the dry ingredients and the apple cider. Do not over-mix to ensure tender donuts.
  6. Spoon or pipe the cake batter into the cavities of your donut pan.
  7. Bake for 8-10 minutes or until an inserted toothpick comes out clean. I recommend cooling the donuts in the pan to avoid breaking them while removing them from the pan.
  8. While donuts are cooling, make the base for the caramel icing. Whisk powdered sugar, corn syrup and salt and then whisk in boiling water, a tablespoon at a time until the icing comes together.
  9. In a medium saucepan, stir together sugar and water and bring to a full boil. Leave it alone to cook over high heat for about 7-8 minutes or until a nice amber color develops. Then remove from heat and pour in the heavy cream slowly, whisking constantly.
  10. Stir caramel into the icing, dip the top of each donut in and sprinkle immediately with kosher salt.

Original recipe courtesy of Monday Morning Donut.

Written by Old Time Pottery
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