This recipe is adapted from one made by Rachael Ray. We tried the small (mini-donuts), which were delicious. The topping is very sticky, so cover the donuts carefully with parchment paper or something else no-stick if you store the donuts. We don’t have that problem for long, because the donuts disappear quickly!
1¼ cup flour
2 tsp baking powder
½ tsp ground cinnamon
½ tsp salt
2 eggs, at room temperature
½ cup packed light brown sugar
½ cup granulated sugar
½ cup vegetable oil
2 tsp vanilla extract
3 medium apples, peeled and shredded
1½ cup chewy caramel candies
1 Tbsp whole milk (Try 2 Tbsp to make the caramel thinner)
1. Preheat oven to 350º F. Spray donut pans with cooking spray and set aside. Whisk together flour, baking powder, cinnamon and salt in a large bowl.
2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared donut pans until almost full. Bake until golden and a toothpick inserted into the center comes out dry. It takes about 15-20 minutes.
3. In a small, microwaveable bowl, combine the caramel and milk. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. If making small donuts, dip them directly into the caramel. For larger donuts, spoon caramel topping on top!
Makes 12 large or 24 small donuts.