Dessert, Doughnuts, Recipes

Spiced Apple & Salted Caramel Doughnuts

As we are nearing the end of October, I wanted to get at least one recipe in using Apples. They are everywhere at this time of year and I like no better pairing than apple with a bit of spice. When I was thinking of what glaze to make, I remembered how tasty this batch of Salted Caramel was and the combination was born. Autumn is by far my favourite season, I completely and utterly indulge in comfort foods. And what better comfort food than doughnuts right? I’m hoping I have got the balance of flavours right and you can taste a little of everything, without one overpowering the other.

Indulge away, make them for bonfire night, eat them whilst the glaze is still warm, eat the glaze from the bowl, take a bath and a plate of doughnuts. Basically, enjoy!

Spiced Apple & Salted Caramel Doughnuts | The Mother Cooker

For the doughnuts, yields 10 mini

  • 140g of plain flour
  • 100g of sugar
  • 1 egg
  • 1 tsp of cinnamon
  • 1/4 tsp of nutmeg
  • Pinch of salt
  • 3 tbsp of butter
  • 1 & a half tsp of baking powder
  • 125ml of milk
  • 1 & a half small apples, grated. I used Cox.


  1. Mix all dry ingredients, flour, salt, baking powder, cinnamon, nutmeg in a bowl and set aside.
  2. Grate apples, and add to a pan with egg, milk, butter and mix until all butter has melted.
  3. Remove from the hob and add to your dry ingredients bowl.
  4. Pre-heat oven to 180c, gas mark 4 and grease your doughnut tin.
  5. Spoon in mixture evenly until near the top of the moulds.
  6. Bake for 12 minutes.
  7. Remove from oven and allow to cool for a few minutes, before transferring to a wire rack.

Spiced Apple & Salted Caramel Doughnuts | The Mother Cooker

For the glaze

  • 50g of light brown sugar
  • 60ml of double cream
  • Himalayan Pink Salt for sprinkle
  • 3 tbsp of softened butter


  1. Mix all ingredients (minus the salt) in a non stick, heavy bottomed pan.
  2. Bring to the boil, approx 1 minute
  3. Turn down to simmer, and continue to cook for five minutes, stirring often.
  4. Take off the heat and decant in to a eat proof jug.
  5. Leave to cool for two minutes.
  6. Dip doughnuts in individually, then sprinkle with salt.

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