There are breakfasts you eat because you have to, and then there are breakfasts worth slowing down for. These Caramel Apple Doughnuts belong firmly in the second category. Light, fluffy and filled with the comforting flavours of crisp apples, warm cinnamon and rich caramel, they’re the kind of homemade treat that turns an ordinary morning into something a little more special.
Whether enjoyed fresh with a steaming cup of coffee, shared around the breakfast table or served as an indulgent afternoon pick-me-up, every bite captures the cosy charm of an autumn bakery. Best of all, they’re completely egg-free and dairy-free, proving that you never have to compromise on flavour, texture or indulgence.
Prepare
Cook
Serving
Ingredients
For the Apple Doughnuts
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180ml coconut oil, melted
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200g caster sugar
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240g smooth apple purée (preferably made with Granny Smith apples)
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375g plain flour
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½ tsp fine sea salt
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2¼ tsp bicarbonate of soda
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240ml coconut milk
For the Caramel Glaze
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1 tbsp coconut oil
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60ml coconut milk
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50g light brown sugar
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50g caster sugar
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4–10 drops green gel food colouring (optional, for a decorative finish)
For the Vanilla Drizzle
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120g icing sugar
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1 tbsp water, plus a little extra if needed
How to Make Golden Orchard Caramel Apple Doughnuts
1. Prepare the Doughnuts
Preheat your oven to 180°C (160°C fan/Gas Mark 4) and lightly grease a doughnut tin.
In a medium bowl, whisk together the coconut oil, caster sugar, apple purée and coconut milk until smooth. In a separate bowl, combine the plain flour, bicarbonate of soda and sea salt. Gradually fold the wet ingredients into the dry ingredients until a silky, lump-free batter forms.
Spoon or pipe the batter into the prepared doughnut tin, filling each mould around three-quarters full. Bake for 20–25 minutes, or until the doughnuts are lightly golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before transferring to a wire rack.
2. Make the Caramel Glaze
While the doughnuts cool, add the coconut oil, coconut milk, light brown sugar and caster sugar to a small saucepan. Warm gently over a medium heat, stirring continuously until the sugars dissolve and the mixture becomes smooth, glossy and luxuriously thick. If desired, stir in a few drops of green gel food colouring for a playful finishing touch.
Remove from the heat and allow the glaze to cool slightly until it is thick enough to coat the doughnuts without running off.
3. Glaze and Decorate
Pour the caramel glaze into a shallow bowl and gently dip the top of each cooled doughnut into the caramel. Place them onto a wire rack or serving platter and leave for a few minutes to allow the glaze to settle. For an extra layer of autumn flavour, lightly dust each doughnut with a pinch of ground cinnamon.
To make the icing drizzle, whisk the icing sugar with the water, adding a few drops more if needed until you have a smooth, pourable consistency. Using a spoon or piping bag, drizzle the icing over each caramel-coated doughnut in delicate ribbons.
Allow the icing to set for around 10–15 minutes—if you can resist that long. These doughnuts are at their absolute best served fresh, with a hot coffee, a mug of tea, or simply enjoyed warm while the caramel is still irresistibly soft.
Baker’s Tips
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Choose a tart apple purée. Granny Smith apples provide a bright, tangy flavour that perfectly balances the sweetness of the caramel glaze.
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Don’t overmix the batter. Stir only until the ingredients are combined to keep the doughnuts soft, light and tender.
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Fill the tin correctly. Filling each mould around three-quarters full gives the doughnuts plenty of room to rise without overflowing.
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Cool before glazing. Warm doughnuts can cause the caramel to slide off, so allow them to cool completely for the best finish.
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Adjust the glaze consistency. If the caramel becomes too thick, stir in a splash of coconut milk. If it’s too thin, let it cool for a few extra minutes before dipping.
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Decorate while the glaze is tacky. Add a light dusting of cinnamon or finish with the vanilla drizzle before the caramel fully sets so everything adheres beautifully.
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Make them your own. Sprinkle over toasted pecans, chopped walnuts or dairy-free toffee pieces for added crunch and flavour.
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Best enjoyed fresh. These doughnuts are at their finest on the day they’re baked, when the sponge is wonderfully soft and the caramel glaze is perfectly glossy.
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Storage. Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring back to room temperature before serving for the best texture.
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Freezing. Freeze the unglazed doughnuts for up to 2 months. Thaw completely, then prepare the caramel glaze and decorate just before serving for the freshest result.
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Golden Orchard Caramel Apple Doughnuts (Egg-Free & Dairy-Free)
Wonderfully soft, completely egg-free and dairy-free, they're proof that indulgence doesn't have to come with compromise. Whether paired with a freshly brewed coffee on a crisp autumn morning or enjoyed as an afternoon treat, these homemade doughnuts deliver the perfect balance of cosy flavours, tender texture and irresistible sweetness in every bite.
Ingredients
Method
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Preheat the oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a doughnut tin and set aside.
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In a medium mixing bowl, whisk together the melted coconut oil, caster sugar, apple purée and coconut milk until smooth and well combined.
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In a separate large bowl, combine the plain flour, bicarbonate of soda and sea salt.
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Gradually fold the wet mixture into the dry ingredients, stirring gently until a smooth, lump-free batter forms. Avoid overmixing.
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Spoon or pipe the batter into the prepared doughnut tin, filling each cavity around three-quarters full.
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Bake for 20–25 minutes, or until the doughnuts are lightly golden and a skewer inserted into the centre comes out clean.
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Leave the doughnuts to cool in the tin for 10 minutes before transferring them to a wire rack.
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While the doughnuts are cooling, place the coconut oil, coconut milk, light brown sugar and caster sugar into a small saucepan over medium heat.
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Stir continuously until the sugars have completely dissolved and the mixture becomes smooth, glossy and thick enough to coat the back of a spoon. If using, stir in the green food colouring until evenly blended.
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Allow the glaze to cool for a few minutes so it thickens slightly without setting.
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Pour the warm caramel glaze into a shallow bowl and dip the top of each cooled doughnut into the glaze. Return to a wire rack to allow the coating to settle.
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For an extra touch of warmth, lightly dust the glazed doughnuts with a pinch of ground cinnamon.
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To make the drizzle, gradually whisk the water into the icing sugar until you have a smooth icing with a pourable consistency. Add a few extra drops of water if needed.
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Using a spoon or piping bag, drizzle the white icing over each caramel-coated doughnut. Leave for 10–15 minutes until the icing has set before serving.
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