Easy Applesauce Drop Doughnuts with Caramel Glaze -- October Tastes Like This

Halloween week. The daycare goes all in on Halloween, orange and black everywhere, a costume parade on Tuesday that involves every toddler waddling around the yard in various states of dragon and pumpkin and one very determined caterpillar who kept the headpiece on for exactly four minutes. Elijah was a train conductor, which I helped him choose because he has been obsessed with trains since September. He wore the little conductor hat and said all aboard several times throughout the day, which is the most words he has spoken in a day so far. I marked that in my log privately.

I made caramel apples this week because it is October and the grocery store had bags of small apples on sale and it seemed like something worth trying. Caramel from scratch, which is butter and brown sugar and cream cooked to the right temperature. You dip the apples on sticks and let them set on parchment paper. They look professional and taste even better, the caramel slightly salty and chewy against the tart apple.

Brought four of them to Gloria and James Sunday. James bit into his and got caramel on his chin and was not remotely embarrassed. Gloria peeled hers with a knife first, which she does with apples because of her teeth, and ate it in neat bites and said this is very good. We sat on the front porch because the day was cool and clear, the best kind of Alabama October afternoon, and James told a story about a Halloween when he was nine and I listened to the whole thing and laughed in the right places and thought: this is ordinary and it is entirely enough.

Making those caramel apples reminded me how much I love the combination of apple and caramel in October —the way the flavors just belong together this time of year. These drop doughnuts scratch that same itch with a lot less standing over a thermometer: a soft, apple-scented dough fried up quick and finished with a buttery caramel glaze that sets just enough to be satisfying. They’re the kind of thing you can bring to a front porch and share with people you love, no knife required.

Easy Applesauce Drop Doughnuts with Caramel Glaze

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 18—20 doughnuts

Ingredients

• For the doughnuts:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup granulated sugar
• 2 large eggs
• 1 cup unsweetened applesauce
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil, for frying (about 2—3 inches deep)
• For the caramel glaze:
• 4 tablespoons unsalted butter
• 1/2 cup packed light brown sugar
• 3 tablespoons heavy cream
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3/4 cup powdered sugar, sifted

Instructions

1. Heat the oil. Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2—3 inches. Heat over medium to 350°F. Set a wire rack over a baking sheet lined with paper towels nearby.
2. Make the dough. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. In a separate small bowl, whisk together the eggs, applesauce, melted butter, and vanilla. Pour the wet ingredients into the dry and stir until just combined—the dough will be thick and slightly sticky. Do not overmix.
3. Fry the doughnuts. Working in batches, drop rounded tablespoons of dough carefully into the hot oil. Fry for 2—3 minutes per side, turning once, until deep golden brown. Do not crowd the pot. Remove with a slotted spoon and transfer to the rack to drain. Allow the oil to return to 350°F between batches.
4. Make the caramel glaze. In a small saucepan over medium heat, melt the butter. Add the brown sugar, heavy cream, and salt. Stir and cook for 2 minutes until the sugar dissolves and the mixture just begins to bubble. Remove from heat and stir in the vanilla. Whisk in the sifted powdered sugar until smooth. Use immediately—the glaze thickens as it cools.
5. Glaze and serve. Dip the tops of each doughnut into the warm caramel glaze or drizzle over with a spoon. Set back on the rack for 5 minutes to let the glaze firm up slightly. Serve warm or at room temperature.

Nutrition (per serving)

Calories: 148 | Protein: 2g | Fat: 6g | Carbs: 22g | Fiber: 1g | Sodium: 118mg