Incredibly soft and fluffy caramel apple butter filled vegan doughnuts are sure to become your new favorite treat! They are stuffed with super creamy homemade apple butter and topped with gooey caramel sauce. They are fun and easy to make, and baked in oven for a lighter but still delicious take on the classic recipe.

The best baked vegan doughnuts

You’ll surprise yourself with these delicious homemade vegan doughnuts! With their incredibly soft and fluffy dough, rich and creamy apple butter, and gooey caramel glaze, these have nothing to envy to the best bakery doughnuts! In fact, they are even more delicious as you can enjoy them super fresh while the dough is still perfectly soft, they are baked instead of fried for a lighter version, and they are made with lots of love!

These doughnuts are completely vegan, dairy free, egg free, refined sugar free and made with only simple ingredients. They are composed of a basic dough, apple butter filling made from scratch with fresh apples and coconut sugar, and a very simple caramel sauce made with almond butter and maple to drizzle on top. Caramel and apple is always a good match, and these doughnuts are the proof! They are just slightly sweet, with a very pleasant touch of sourness that makes you want a second bite!

I wanted these vegan doughnuts to be very easy and approachable for you. So these are baked in oven instead of fried. Not only it’s easier, but they are also lighter than fried donuts.

How to make vegan doughnuts

Making doughnuts can seem intimidating. But I promise there is nothing difficult in this recipe and you will be so proud of yourself when you will be rewarded with perfect vegan doughnuts made from scratch! Homemade baking is something really satisfying and relaxing. I really urge all of you to try it, even if ou think you’re not a good baker. You might be surprised!

Making these vegan doughnuts at home is not difficult. You don’t need specific equipment or ingredients. All you have is to follow the steps. But it does take a little time, organization and patience. To make caramel apple butter filled vegan doughnuts, we will prepare three basic components separately that we’ll then assemble: doughnuts dough, apple butter and caramel glaze. I recommend you to start with the dough and start preparing the apple butter while the dough is rising so you don’t waste your time!

Make doughnuts dough

The dough of these vegan doughnuts is actually quite similar to the one of my cinnamon rolls. It’s a classic yeast raised dough that requires two raising times. The full recipe and instructions are found down below in the recipe card but here are the main steps to make the dough:

• Prepare the dough – Dissolve the yeast in lukewarm almond milk. Mix the ingredients and kneed the dough either using a food processor or by hands until it’s soft and doesn’t stick.
• First rising – Place the dough in a bowl, cover and leave to rise in a warm place for about 1 hour. Meanwhile, you can start to prepare the apple butter.
• Shaping – Once the dough has doubled in size, divide it into 12 portions and roll to small balls.
• Second rising – Cover and leave to rise for 40 minutes more in a warm place.
• Baking – brush the balls of dough with the glaze and bake for 12-14 minutes at 350°F until golden.
• Cooling – Remove from the oven and allow to cool down for 15 minutes.

Tips to get soft and fluffy vegan doughnuts

See? Nothing difficult! However, I’ll give you a few tips to make sure your dough comes out perfect:

• Make sure the milk is at the right temperature. You want the milk to be exactly 110°F to activate the yeast, lukewarm but not too hot. Use a thermometer to measure the milk temperature. I fit’s too cold the yeast won’t properly activate and if it’s too hot you might kill the dough! You can check this post for more informations about yeast.
• Kneed the dough long enough. You need to knead the dough thoroughly until it is perfectly silky smooth and not sticky at all. Kneading the dough helps the gluten to develop, which is important to get light and fluffy dough and to ensure an efficient rising. You can either knead the dough with a stand mixer with the hook attachment, or by hand. Either way works well, the major difference will be the kneading time. With a stand mixer it usually takes about 5-8 minutes to get a smooth dough, while by hands it is around 10-12 minutes -and a good arm workout.
• Make sure to leave the dough in a warm. This is crucial if you want the yeast to properly activate and rise. To ensure a good rising, cover the dough with a clean towel to protect it from draughts, and place in warm place. Ideal rise temperatures are between 80°F and 90°F (26°C-32°C). The oven is an ideal place. Heat the oven at the lowest setting for one or two minutes, then turn it off. The sunlight through a window or the heat from a lamp can also help the dough to rise. In any case, make sure that the environment is not too dry.

How to make homemade apple butter

While these vegan doughnuts are already delicious by themself, wait to try them once filled! This apple butter has nothing to do with any apple sauces you’ve seen before. It’s rich, creamy, slightly sweet and with a little sour taste. Basically apple butter is between apple sauce and caramel. The process is similar to making caramelized apples that you blend with a spoon of almond butter for even more creaminess.

You can start making the apple butter while the dough is having its first raise.

1. Peel, core and cut the apples in medium cubes. I recommend to use apples that are suitable for cooking but else you can use any variety of apples.
2. Add the apples, vinegar, coconut sugar, cinnamon and salt to a pot. Cook uncovered on low-medium heat, stirring occasionally, for about 40 minutes until the apples are golden, very soft and melt when you press them with a spatula.
3. Add the baked apples to a blender and blend until smooth.
4. Return the apple puree to the pot and continue to cook for about 20-30 minutes, stirring occasionally, until it is very smooth and thick.
5. Remove the pot from heat, add almond butter and vanilla and stir to combine.
6. Allow apple butter to cool down at room temperature, then transfer to a pipping bag and place in fridge to set for 1 hour.

Apple butter filled vegan doughnuts

Once the doughnuts are baked and the apple butter has chilled a little, you’re ready to assemble caramel apple butter filled vegan doughnuts.

Fill vegan doughnuts

First, prepare the doughnuts. Use the tip of a knife or a chopstick to make a little hole on the side of each doughnut. Stick the knife into the doughnut until you reach the middle of the doughnut. Insert a stick and move it around a little to create a pocket for the apple butter.

Then insert the tip of the pipping bag into the hole you’ve made, and gently squeeze to fill each doughnut with apple butter. Apply an even pressure to perfectly fill the doughnuts and avoid them to explode. If you want, you can weigh the doughnuts to make sure they get filled evenly.

Caramel glaze sauce

Now we have a whole bunch of apple butter filled vegan doughnuts, let’s make the caramel sauce. This is the very final step of the recipe, and while it’s not mandatory, I really recommend you to make it! It’s take only 1 minute and is the perfect addition to these doughnuts. It brings an extra touch of sweetness and delicious caramel flavor.

To make caramel sauce, simply add all the ingredients in a small bowl and stir with a spoon until smooth and creamy. That’s it! Drizzle the caramel sauce on the filled doughnuts before to enjoy.

Substitutions

• Flour – I have not tested this recipe with gluten-free flour, so I cannot ensure the result with another type of flour. However, you might be able to use a gluten-free flour blend made for bakery.
• Plant milk – you can use any dairy-free milk that you want. I recommend almond or soy milk that have a light taste, but coconut, oat or even cashew work too.
• Coconut oil – you can use either regular or deodorized coconut flavor if you don’t like the taste of coconut. Either, any other vegetable oils will work well too.
• Sugar –  coconut sugar is my favorite sweetener as it is not refined, but you can use cane sugar in the dough and in the apple butter as well.
• Almond butter – I think almond is the best in the apple butter and caramel sauce but you can also use any kind of butter like hazelnut, cashew, peanut, or sunflower or tahini for a nut-free version.

More vegan bread recipes you should love for breakfast:

• Easy vegan cinnamon rolls
• Chocolate filled buns GF
• Peanut butter and banana muffins
• Mini Chocolate cakes GF
• Cookies and cream vegan cinnamon rolls
• Streusel cranberries and walnuts muffins
• Caramel pumpkin cinnamon rolls

I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Caramel apple butter filled vegan doughnuts

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Rise time: 1 hour 40 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 1x
• Category: Breakfast, dessert
• Method: Oven
• Cuisine: American
• Diet: Vegan

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Description

Perfectly soft and fluffy homemade vegan doughnuts are stuffed with creamy homemade apple butter and topped with gooey caramel sauce. They are fun and easy to make, and baked in oven for a lighter but still delicious take on the classic recipe.

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Ingredients

Units MUS Scale 1x2x3x

Dough

• 145 ml almond milk
• 10 g fresh yeast (or 4 g instant dry yeast)
• 20 g cane sugar
• 250 g all purpose flour
• 4 g salt
• 70 g coconut oil, melted (or neutral flavor vegetable oil)
• 1 tsp vanilla extract

Glaze

• 2 tbsp almond milk, lukewarm
• 1 tbsp cane sugar

Apple butter

• 600 g apples, peeled and cored (about 4 apples)
• 2 tbsp apple cider vinegar
• 30 g coconut sugar (or cane sugar)
• 1 tsp ground cinnamon
• 1 pinch of salt
• 1 tbsp g almond butter
• 1 tsp vanilla extract

Caramel sauce

• 1 tbsp almond butter
• 1 tbsp maple syrup
• 1 tbsp almond milk
• 1 tsp vanilla extract

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Instructions

1. Make the dough. Gently heat the almond milk until it’s just lukewarm but not hot. Pour the almond milk in a bowl and add the yeast and sugar. Let sit for 3 minutes to activate the yeast, then stir with a spoon to dissolve the ingredients in the milk.
2. Add the flour and salt to a large bowl. Add melted coconut oil and stir to roughly combine. Then add the milk yeast mixture and vanilla extract and stir with a spatula.
3. When a dough starts to form, transfer to a floured surface and kneed the dough with your hands for about 6 minutes until it’s smooth and doesn’t stick. You can also use a food processor with the hook attachment to kneed the dough.
4. Place the dough in a greased bowl, cover and leave to rise in a warm place for about 1 hour or until it has doubled in size.
5. Meanwhile, prepare the apple butter. Peel, core and cut the apples in medium cubes.
6. Add the apples, vinegar, coconut sugar, cinnamon and salt to a pot. Cook uncovered on low-medium heat, stirring occasionally, for about 40 minutes until the apples are very soft.
7. Add the baked apples to a blender and blend until smooth.
8. Return the apple puree to the pot and continue to cook for about 20-30 minutes, stirring occasionally, until smooth and thick.
9. Remove from heat, add almond butter and vanilla and stir to combine. Allow to cool down at room temperature then transfer to a pipping bag and place in fridge to set for 1 hour.
10. Once the dough has doubled in size, divide it into 12 portions (about 40 g each). Roll each portion of dough into a small ball and place on a baking tray lined with parchment paper. Cover with a clean towel and leave to rise for 40 minutes in a warm place.
11. Preheat the oven to 300°F (180°C). Prepare the glaze by dissolving the sugar in the milk in a bowl.
12. Once they have doubled, brush the balls of dough with the glaze. Bake for 12-14 minutes until they are slightly golden on top. Remove from the oven and allow to cool down for 15 minutes.
13. Meanwhile, make the caramel sauce by combining all the ingredients in a small bowl. Stir using a spoon until smooth and creamy.
14. Remove the apple butter from the fridge. Take a donut and make a little hole on the side with a knife. Insert the pipping bag into the hole and gently press to fill the donut. Repeat with all the remaining donuts.
15. Drizzle the caramel sauce on the donuts before serving.

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Recette version française

Beignets au beurre de pommes et caramel

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• Author: Alice Pagès
• Prep Time: 30 minutes
• Rise time: 1 heure 40 minutes
• Cook Time: 1 heure 20 minutes
• Total Time: 3 heures 30 minutes
• Yield: 12 beignets 1x
• Category: Dessert, petit-déjeuner
• Method: Four
• Cuisine: Américaine
• Diet: Vegan

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Description

Des petits beignets faits maison moelleux et fondants comme s’ils sortaient tout droit de la pâtisserie! Ils sont fourrés d’un délicieux beurre de pommes maison et garnis d’une sauce caramel. Faciles à réaliser et cuits au four pour plus de légèreté mais tout autant de gourmandise!

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Ingredients

Units MUS Scale 1x2x3x

Pâte à beignets

• 145 ml de lait végétal nature
• 10 g de levure boulangère fraîche ou 4 g de levure sèche instantanée
• 20 g de sucre de canne
• 250 g de farine de blé T55
• 4 g de sel
• 70 g d’huile de coco fondue (ou d’huile végétale neutre)
• 1 cuillère à c. de vanille liquide

Dorure

• 2 cuillères à s. de lait végétal
• 1 cuillère à s. de sucre de canne

Beurre de pommes

• 600 g de pommes, pelées et épépinées (environ 4 pommes)
• 30 ml de vinaigre de cidre
• 30 g de sucre de coco (ou de canne)
• 1 cuillère à c. de cannelle en poudre
• 1 pincée de sel
• 30 g de purée d’amandes
• 1 cuillère à c. de vanille liquide

Sauce caramel

• 20 g de purée d’amandes
• 15 g de sirop d’érable
• 20 ml de lait végétal
• 1 cuillère à c. de vanille liquide

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Instructions

1. Préparer la pâte à donuts. Faire chauffer légèrement le lait végétal pour qu’il soit juste tiède mais pas chaud. Placer le lait dans un bol avec la levure et le sucre. Laisser reposer pendant 3 minutes, puis mélanger pour bien dissoudre les ingrédients dans le lait.
2. Placer la farine et le sel dans un saladier ou le bol d’un robot pâtissier. Ajouter l’huile de coco fondue (ou l’huile végétale), la préparation lait-levure et la vanille. Mélanger avec une spatule pour incorporer les ingrédients, puis transférer la pâte sur un plan de travail fariné et pétrir à la main pendant au moins 6 minutes jusqu’à ce que la pâte soit lisse, élastique et ne colle plus. Au robot, pétrir avec l’accessoire crochet pour obtenir la bonne consistance.
3. Former une boule et déposer la pâte dans un saladier huiler. Couvrir avec un torchon propre et laisser pousser pendant environ 1 heure dans un endroit chaud ou jusqu’à ce que la pâte ai doublé de volume.
4. Pendant ce temps, lancer la préparation du beurre de pommes. Eplucher les pommes, retirer le trognon et couper en cubes.
5. Placer les cubes de pomme dans une casserole avec le vinaigre, le sucre, la cannelle et le sel. Cuire à feu doux à découvert pendant environ 40 minutes, en remuant de temps en temps, jusqu’à ce que les pommes soient bien fondantes et se délitent.
6. Placer les pommes cuites dans un blender et mixer pour obtenir une purée bien lisse.
7. Verser la purée de pommes dans la casserole et cuire à nouveau pendant 20 à 30 minutes en remuant de temps en temps pour faire réduire la préparation.
8. Quand la purée a bien réduit, retirer du feu et ajouter le beurre d’amande et la vanille. Laisser refroidir puis transférer dans une poche à douille avec un embout moyen. Placer au réfrigérateur pendant 1 heure pour que le beurre de pommes se raffermisse.
9. Quand la pâte à donuts a gonflé, diviser en 12 portions d’environ 40 g chacune. Rouler les portions de pâte entre les mains pour former des boules. Disposer les boules de pâte sur une plaque de cuisson chemisée de papier sulfurisé. Couvrir avec un torchon et laisser pousser pendant 40 minutes dans un endroit chaud.
10. Préchauffer le four à 180°C. Préparer la dorure en mélangeant le sucre dans le lait tiède pour le dissoudre.
11. Quand les boules ont levé, les badigeonner de dorure avec un pinceau. Enfourner pendant 12 à 14 minutes ou jusqu’à ce que les beignets soient gonflés et dorés. Laisser refroidir pendant environ 15 minutes.
12. Pendant ce temps, préparer la sauce caramel en mélangeant tous les ingrédients dans un bol pour obtenir une sauce onctueuse.
13. Sortir le beurre de pommes du réfrigérateur. Saisir un donuts et former un petit trou sur le côté en utilisant la pointe d’un couteau. Insérer l’embout de la poche à douille et fourrer le beignet en faisant attention de ne pas le faire exploser. Procéder ainsi avec tous les beignets.
14. Arroser les beignets de sauce caramel avant de déguster.

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