CARAMEL APPLE DONUTS

 

  • Cooking Time: 30
  • Servings: 12
  • Preparation Time: 20

Backstory

Found this recipe in Rachel Ray's magazine, but altered the caramel topping.... the one she listed turned hard and was unpleasant to eat after it's cooled. So I changed it up. Enjoy!

Ingredients

  • 1 1/4 cup flour
  • 2 Tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 Eggs, at room temp
  • 1/2 C packed light brown sugar
  • 1/2 C granulated sugar
  • 1/2 C vegetable oil
  • 2 tsp vanilla extract
  • 2 Rome apples (about 1 lb), peeled and shredded
  • ICING:
  • 1 C Dark Brown sugar
  • 1/2 C milk
  • 2 Tbsp butter
  • 1/4 salt
  • 1 1/2 C powdered sugar
  • 1 tsp vanilla

Directions

  • Preheat Oven to 350
  • In a large bowl whisk together the flour, baking powder, cinnamon and salt.
  • In a medium bowl, whisk together the eggs, brown sugar, and granulated sugar until smooth. Whisk in oil and vanilla.
  • Stir in the flour mixture until just combined; stir in apples.
  • Spoon batter into prepared/greased donut pan.
  • Bake until golden about 30 mins or until a toothpick inserted into the center comes out dry.
  • Transfer to wire rack and cool
  • ICING:
  • Combine brown sugar, milk, butter and salt in a mediu saucepan.
  • Bring to a boil sitting constantly.
  • Reduce heat, simmer until thick.
  • Remove from heat. Add powdered sugar and vanilla.
  • Beat with mixer on medium.
  • Let cool.
  • Frost donuts as desired.

Categories: Doughnut 

Author Credit: Rachel Ray

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