This recipe (available here) came from Tracey Benjamin's website, Shutterbean. I had never really checked out her site before but was familiar with her stuff from her podcast with Joy from Joy the Baker. The recipe called for apples and a doughnut pan so it seemed perfect.
To begin, peel and then shred up three apples with a box grater. It goes reremarkably quickly once you get started.
Mix the wet ingredients in one bowl and dry in a second. Mix the wet with the dry until just combined.
Add the apples and combine.
Into the pan and bake for about 18 minutes.
|Too quick trying to get one out of the pan|
Since I only have one doughnut pan with six holes, I got impatient and also used a muffin tin so I could bake more than six at a time. It's basically just a sweet muffin batter anyway, so no real difference. In fact, if you don't have a doughnut pan, there's no reason not to make these. Almost everyone has a muffin tin.
While I was waiting for the doughnuts to cool I started getting the caramel topping together. Unfortunately, I completely forgot to take any pictures of this step. It was extremely simple. Unwrap the caramels, put into a microwaveable bowl or large measuring cup and add the milk. Microwave at 10 second intervals until everything is melted.
I think the final result turned out really well. I took a cue from a comment Tracey made in her post and added a little bit of fleur de sel to the top of a few of the doughnuts and it was amazing.
I only made half the batch of caramel because I thought it was going to make too much. I was wrong. For the rest of the doughnuts, I mixed up a bit of cinnamon and sugar so they wouldn't be left naked.
I would certainly make these again. If I did, I think I would add the salt to all of them. It was interesting to see that the caramel completely soaked into these overnight. So I would suggest, if you're planning to make them for company, make them the same day or you'll lose the visual appeal. They were just as tasty the next day.