Easy Applesauce Drop Doughnuts with Caramel Glaze
These quick applesauce drop doughnuts are simple to make, irresistibly tender, and finished with a glossy caramel glaze. They’re a perfect treat for a holiday gathering, a special breakfast, or a Hanukkah dessert. The recipe comes together fast — under an hour from start to finish — and the applesauce keeps the doughnuts moist without needing a lot of oil or butter in the batter.
Making drop doughnuts means you don’t need to pipe perfect rounds. A tablespoon of batter into hot oil creates puffy, cakey bites; some will be perfectly round while others will be charmingly irregular. Either way, they fry up golden and delicious.
Once the doughnuts are fried and drained, a simple caramel glaze brings them over the top. For speed, use a quality store-bought caramel sauce as the base: whisk it with powdered sugar and a bit of milk until smooth. Dip each warm doughnut, let excess drip off on a wire rack, and allow the glaze to set briefly before serving.
Author: Morgan
Total Time: 1 hour
Yield: 40 mini doughnuts
Ingredients
For the Drop Doughnuts:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 3 tablespoons butter, softened
- ½ cup white sugar
- ¼ cup brown sugar
- 2 eggs
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ¼ cup milk
- Oil for frying (enough for a few inches in a deep pot)
For the Caramel Glaze:
- 1 ¾ cups powdered sugar
- ¾ cup caramel sauce
- 2 tablespoons milk
Instructions
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In a separate bowl, cream the softened butter with the white and brown sugars until light and fluffy. Add the eggs one at a time, beating until smooth. Stir in the applesauce and vanilla.
- Add the dry flour mixture to the wet mixture in batches, alternating with the milk, and mix until just combined. Avoid overmixing to keep the doughnuts tender.
- Heat 3–4 inches of oil in a deep, heavy-bottomed pot or deep fryer to 375°F (190°C). Use a thermometer for accuracy.
- Drop the batter, tablespoon by tablespoon, into the hot oil. Do not overcrowd the pot — fry 4–5 doughnuts at a time. Fry until golden brown, turning once halfway through, about 2–3 minutes per side depending on size.
- Use a slotted spoon to transfer fried doughnuts to a paper towel–lined plate to drain briefly. Continue frying remaining batter.
- To make the glaze, whisk the powdered sugar, caramel sauce, and milk in a small bowl until smooth and pourable. Adjust the milk a little at a time if you need a thinner or thicker glaze.
- Dip warm doughnuts into the glaze, turning to coat. Place glazed doughnuts on a wire rack set over a lined baking sheet to catch drips. Let excess glaze drip off and allow the surface to set for a few minutes before serving.
Prep Time: 30 mins
Cook Time: 30 mins
Serve these doughnuts warm for the best texture and flavor. They keep well for a day or two at room temperature in an airtight container, though they’re best enjoyed fresh.
