Making freshly baked salted caramel donuts at home is so easy! Almost too easy. Cinnamon spiced donuts dipped in luscious caramel and topped with chopped Daim caramel candy.

Ingredients:

• 2 cups all purpose flour                                                       

• 1 ½ tsp. baking powder                                                        

• ¼ tsp. baking soda                                                    

• 3/4 tsp.  salt   

• ½ tsp. Cinnamon                                                      

• Pinch of Nutmeg                               

• 4  tbsp. butter, melted and cooled to room temperature  

• ½ cup buttermilk

• 1 large egg, room temperature

• 1 1/2 tsp. vanilla extract                              

• 1/2  cup brown sugar or coconut sugar                                                      

• ¼ cup apple sauce unsweetened                             

• 1/2 teaspoon salt flakes

• 1/4 cup chopped Daim candy

Salted Caramel Topping:

1 cup granulated sugar

4 tablespoons unsalted butter

1/2 cup heavy cream

1 tsp. Vanilla extract

1/2- 3/4 cup sifted powdered sugar

1/2 tsp. of salt

Instructions:

Pre heat the oven to 180 C  / 350 F

Spray a 6 hole Donut pan with cooking oil or grease with melted butter.

In a large bowl combine the dry ingredients; the flour, baking powder, baking soda, salt, Cinnamon and Nutmeg.

In another bowl, combine the remaining wet  ingredients;  the butter,  buttermilk, egg, vanilla extract, sugar and apple sauce.

Stir into the flour mixture. DO NOT OVER MIX.

Spoon the batter into the donut pan, filling to just below the top of each mold. Bake for 12 to  15 minutes until lightly golden brown around the edges. They should bounce back a little when you slightly press one with your finger. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges to help loosen them out. Then place on a cooling rack and allow to cool for at least 10 minutes before glazing. Repeat with the remaining batter.

Caramel topping, instructions:

Melt the butter and sugar in a small saucepan over medium heat. Once melted, add  the heavy cream, vanilla and salt. Whisk constantly until dissolved. Allow to bubble for about 2 minutes. Remove from heat and allow to cool for about 30 minutes.

With a hand or stand mixer fitted with a whisk attachment, beat in (about ) ½  cup  confectioners’  sugar and 1 more tablespoons of heavy cream until you have reached the desired consistency. 

When the donuts have completely cooled, frost them with the caramel topping and sprinkle with chopped daim candy.

Enjoy

Myra XO