Caramel Apple Recipe

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 0.25 cup granulated sugar, 2 tsp instant dry yeast, and 0.5 tsp fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl or measuring cup, combine 0.75 cup warm whole milk (about 100–110°F / 38–43°C), 1 large egg, 3 tbsp melted unsalted butter (cooled slightly), and 1 tsp vanilla extract. Whisk to blend.

Form dough

Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or dough hook until a shaggy dough forms. If too sticky, add up to 2 tbsp more flour; if too dry, add up to 1 tbsp more warm milk. Turn dough onto a lightly floured surface and knead for 4–6 minutes until smooth and elastic.

First rise

Place the dough in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Shape donuts

Gently deflate the risen dough onto a lightly floured surface. Roll to 3/4-inch (about 2 cm) thickness. Use a 3-inch round cutter to cut donuts; use a 1-inch cutter for holes. Re-roll scraps once to cut additional donuts. Place cut donuts and holes on parchment-lined baking sheets, cover loosely, and let rest 20–30 minutes until puffy.

Heat oil

In a medium heavy-bottomed pot or deep fryer, add 1.5 cups neutral frying oil. Heat to 350°F (175°C). Use a thermometer to maintain consistent temperature; adjust heat as needed.

Fry donuts

Carefully lower 2–3 donuts (avoid overcrowding) into the hot oil. Fry 1 to 1.25 minutes per side, until golden brown, flipping once with a slotted spoon or spider. Transfer to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Fry donut holes 45–60 seconds, turning as needed. Allow donuts to cool slightly (2–3 minutes) before saucing so caramel adheres without overheating.

Make dry caramel

In a medium heavy-bottomed saucepan, spread 0.75 cup granulated sugar evenly. Place over medium heat without stirring. As edges begin to melt, gently swirl the pan (or use a heatproof spatula to nudge melting sugar) until all sugar is a deep amber color. Watch closely to avoid burning.

Finish caramel

When sugar reaches amber, immediately lower heat to low and carefully add 4 tbsp butter pieces, whisking or stirring until incorporated. Slowly pour in 1/3 cup warmed heavy cream in a thin steady stream while stirring (mixture will bubble vigorously). Stir until smooth. Remove from heat, whisk in 1/4 tsp fine sea salt and 1/2 tsp vanilla extract. Let cool 5–10 minutes until slightly thickened but still pourable. If caramel becomes too thick, gently rewarm over low heat and whisk in 1 tsp warm cream or milk to adjust consistency.

Cook apples

In a small skillet over medium heat, melt 1 tbsp unsalted butter. Add 1 peeled, cored, finely diced apple, 1 tbsp light brown sugar, 1/4 tsp ground cinnamon, and 1/2 tsp fresh lemon juice. Cook, stirring frequently, until apple is just softened but still has bite, about 3–5 minutes. Remove from heat and let cool slightly. The mixture should be cool enough to top donuts without melting the caramel excessively.

Top donuts with caramel

Place a cooled fried donut on a wire rack or plate. Spoon or drizzle warm (not hot) caramel sauce over the top of each donut, allowing excess to drip back into the pan or bowl. Work quickly so caramel remains glossy and spreadable.

Add apple topping and garnish

While caramel is still tacky, spoon a tablespoon of the cooked apple mixture onto each donut. If desired, sprinkle with chopped toasted pecans (about 2 tbsp divided) and a light pinch (about 1/4 tsp total divided) of coarse sea salt to balance sweetness. For a glossier finish, you may drizzle a little more caramel over the apples.

Serve

Serve donuts warm or at room temperature. Leftover caramel can be stored in an airtight container in the refrigerator for up to 7 days; reheat gently before using. Best eaten the day made for optimal texture.