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Elle Cresswell

Golden Orchard Caramel Apple Doughnuts (Egg-Free & Dairy-Free)

There are ordinary breakfasts, and then there are mornings that deserve something truly special. These Golden Orchard Caramel Apple Doughnuts transform the first meal of the day into a bakery-worthy occasion, combining the comforting sweetness of apples with warm cinnamon notes and a silky caramel glaze that's impossible to resist.
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 doughnuts
Course: Dessert
Ingredients Method

Ingredients
  

For the Apple Doughnuts
  • 180 ml coconut oil melted
  • 200 g caster sugar
  • 240 g smooth apple purée Granny Smith apples give the richest apple flavour
  • 375 g plain flour
  • ½ tsp fine sea salt
  • 2¼ tsp bicarbonate of soda
  • 240 ml coconut milk
For the Silky Caramel Glaze
  • 1 tbsp coconut oil
  • 60 ml coconut milk
  • 50 g light brown sugar
  • 50 g caster sugar
  • 4 –10 drops green gel food colouring optional
For the Sweet Vanilla Drizzle
  • 120 g icing sugar
  • 1 tbsp water plus extra if required

Method
 

  1. Preheat the oven to 180°C (160°C fan/Gas Mark 4). Lightly grease a doughnut tin and set aside.
  2. In a medium mixing bowl, whisk together the melted coconut oil, caster sugar, apple purée and coconut milk until smooth and well combined.
  3. In a separate large bowl, combine the plain flour, bicarbonate of soda and sea salt.
  4. Gradually fold the wet mixture into the dry ingredients, stirring gently until a smooth, lump-free batter forms. Avoid overmixing.
  5. Spoon or pipe the batter into the prepared doughnut tin, filling each cavity around three-quarters full.
  6. Bake for 20–25 minutes, or until the doughnuts are lightly golden and a skewer inserted into the centre comes out clean.
  7. Leave the doughnuts to cool in the tin for 10 minutes before transferring them to a wire rack.
Prepare the Caramel Glaze
  1. While the doughnuts are cooling, place the coconut oil, coconut milk, light brown sugar and caster sugar into a small saucepan over medium heat.
  2. 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.
  3. Allow the glaze to cool for a few minutes so it thickens slightly without setting.
Decorate
  1. 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.
  2. For an extra touch of warmth, lightly dust the glazed doughnuts with a pinch of ground cinnamon.
  3. 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.
  4. 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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