Freshly Baked Salted Caramel Apple Donuts

• Vegetarian

• Produce

  • 3/4 cup Apple, green
  • 1/2 cup Peanuts, salted and roasted

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/2 cup Apple sauce, unsweetened

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 1/4 tsp Cinnamon, ground
  • 1 1/2 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/4 tsp Nutmeg, ground
  • 3/4 tsp Salt

• Dairy

  • 8 tbsp Butter, unsalted
  • 1/4 cup Buttermilk
  • 3/4 cup Heavy cream

• Liquids

  • 1/4 cup Water

Found on jessicagavin.com

Description

Directions

• Heat sugar and water in a heavy-bottomed saucepan over medium-low heat, until the sugar, is dissolved. If needed, use a wet pastry brush to wash down any sugar crystals on the side of the pan.
• Increase the heat and bring to a boil, without stirring, about 5 to 6 minutes, until the syrup is a dark amber color.
• Remove the sugar from the heat and carefully whisk in the heavy cream, small amounts at a time. The mixture will bubble; stir to dissolve any clumped caramel. Stir in the unsalted butter and add ½ teaspoon of salt to start, adding more to desired salt level. Cool caramel to room temperature, or chill in the refrigerator or freezer for quicker cooling, the sauce will thicken slightly when cooled. Make sure the caramel does not stiffen if chilled, it should still have a pourable consistency for dipping.
• Preheat oven to 375°F.
• In a large bowl whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg.
• In another bowl, stir together melted butter, eggs, sugar, buttermilk and applesauce, stir in fresh apple.
• Add 1/3 of the flour mixture to the egg mixture. Stir with a spoon, add another ½ of the flour mixture and stir. Add remaining flour and stir until just combined.
• Spoon batter into a large re-sealable plastic bag, seal and snip the corner off one end. Squeeze mixture into the cavities of a large donut pan lightly sprayed with non-stick baking spray. Fill each cavity ¾ way full. Use a small offset spatula or knife to distribute evenly the dough and level the surface.
• Bake for 12 to 14 minutes, until tops of the donut spring back slightly when touched and bottoms of donuts are a light golden brown. Let cool 5 minutes before removing from pan. If baking mini donuts, bake for 7 to 8 minutes, and continue as directed for large donuts.
• Dip each cooled donut into the caramel sauce, about halfway, shaking off any excess caramel. Transfer to a cooling rack and top with peanuts; repeat with remaining donuts. These donuts are best eaten the same day, enjoy!

Nutrition