Soft and tender almond meal apple cider donuts stuffed with pieces of chopped apple and topped with a molasses dulce de leche glaze. Looking for more donuts? Check these out!
Have I ever told you about my honeycrisp problem? Like, Steve told me we were going to have to budget for them. If I had it my way, I would eat them for breakfast, lunch, dinner, and every snack in between. Oh, and of course, in donuts. 😉
I don’t know what I’m more excited about–the donuts or the glaze. I loooove the texture of almond meal desserts, especially in donuts, but this glaze is truly unique and over-the-top delicious. They are a match made in heaven.
The donuts are ridiculously simple–one bowl, only a handful of ingredients, and just take a matter of minutes. The glaze takes a little bit more time,  but you can make it while your donuts cook and and cool, and it times out perfectly. I love it when things work out perfectly like that. 😉
You guys are going to love these donuts. I took them to work so I wouldn’t eat all of them, and even still I kept sneaking in to grab one totally stealing them from all my friends. Whadda jerk, right? 😉
Soft and tender apple cider almond meal donuts stuffed with chopped apple and topped with a molasses dulce de leche glaze
Ingredients
- For the donuts:
- 3 cups almond meal
- 1/4 cup cornstarch
- 1 tsp baking powder
- dash salt
- 1 tsp cinnamon
- 1/2 cup brown sugar
- 3/4 cup spiced apple cider
- 1/4 cup unsweetened almond milk
- 1 apple, chopped (preferably honeycrisp, but any will do)
- 1 can full fat coconut milk
- 2 tbsp molasses
- 2 tbsp brown sugar
Instructions
- Start with the donuts. Preheat oven to 350 degrees. Spray donut pan with nonstick spray. Set aside.
- In a large bowl, whisk together almond meal, corn starch, baking powder, salt, cinnamon and brown sugar. Stir in apple cider and almond milk until combined.Stir in chopped apple.
- Fill donut molds about 2/3 – 3/4 full. Bake for 12-16 minutes until golden and set. Cool completely in pans.
- To make the glaze, combine coconut milk, molasses and brown sugar in a small saucepan over medium heat stirring constantly until thick and syrupy, and volume is reduced by about 1/2, approx 30 minutes. Remove from heat and continue to stir for an other minute. Mixture will continue to thicken as it cools.
- Glaze donuts immediately before serving. Leftover donuts can be stored in an airtight container at room temperature for up to 5 days. Glaze can be stored in an airtight container in the refrigerator for up to one week.
