A few weeks back, I got home from work after midnight in a delirious state, and *accidentally* went on an online shopping spree for kitchen play things. At 1am, buying a mini donut baking tray seemed like the best idea in the world.
And boy, was it!
I had to ponder this purchasing decision for the better part of 10 minutes whilst eating steak-for-two-for-one and watching the latest episode of reality television, and I came up with this reasoning: baked donuts are healthier than fried ones, so really i’m doing myself (and all of my lovely foodie
guinea pigs friends) a favour. AMIRIGHT, GUYS?
Apparently donut shaped baking trays are a rarity if you’re shopping online in Australia. I finally found one (and it’s normal sized big brother version) at the online store of Exclusively Food in NSW, who express posted it the next morning. There is no time to lose when you’re on a donut-making rampage.
Many of my Perth friends have an obsession with Krispy Kreme donuts. Personally, I don’t think much of their over-manufactured flavours, but I think it’s the novelty of not being able to buy them in Western Australia that really draws people to them. Classic Boomtown Perth.
Having said that, I do recall absolutely annihilating a caramel flavoured Krispy Kreme not too long ago as we journeyed home from a big night out via a 7-eleven. Even in my inebriated state, the only thing I remember from consuming all 435923705 of those calories, is that the caramel filling tasted more like vanilla custard. Worst. Don’t you dare deceive me when I am drunk and hungry.
I decided that I had to one-up those caramel Krispy Kremes, and this is my creation. A twist on the childhood classic toffee apple flavour. These would also make quite delicious (though dense) cupcakes in absence of a donut pan.
Baked Apple Donuts with Salted Caramel Glaze
(Donut recipe adapted from shutterbean)
Makes 24 mini donuts
For the donuts:
1 1/4 cup flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt flakes
1/2 cup tightly packed light brown sugar
1/2 cup white sugar
1/2 cup olive oil
2 teaspoons vanilla bean paste
4 small apples, peeled and grated
For the glaze:
1 cup brown sugar
1 1/2 teaspoons salt
3 teaspoons water
2 tablespoons sweetened condensed milk
For the donuts:
Preheat the oven to 180 degrees.
Combine flour, cinnamon, baking powder and salt in a bowl.
Seperately, whisk together eggs, and both sugars until smooth, before adding vanilla and oil. Gently stir in the flour mixture and apples until combined.
Spoon the batter into donut pans until mostly full and bake for roughly 10-15 minutes until cooked through. Test using a kitchen skewer (or in my case, a satay stick – classic Asian kitchen).
Let the donuts cool on a wire rack while you make the salted caramel for dipping.
For the glaze:
In a large surface-area pan, combine all ingredients for salted caramel, stirring gently over a low heat until the sugar is dissolved. Do not continue to stir after this point as the caramel will seize.
Carefully dip the donuts in the salted caramel, and sprinkle with a little extra sea salt flakes if you desire.