These Baked Caramel Glazed Donuts are naturally colored with turmeric, and spiced with cardamom, and ginger. They are then enveloped in a rich, buttery caramel glaze. No yeast, no frying, no donut shop required — just 30 minutes from bowl to breakfast table.
Ingredients
For the Golden Donuts
- 1/4 cup coconut milk I used coconut milk in a package like So Delicious coconut milk
- 1/4 cup oil
- 1/2 cup Greek yogurt
- 2 eggs
- 1/2 tsp pure vanilla extract
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup Gluten-Free flour blend or All Purpose Flour
- 1/2 tsp turmeric
- 1/2 tsp powdered ginger
- 1/4 tsp cardamom
For the Caramel Sauce
- 1/2 cup butter
- 1/2 cup brown sugar
- 2 tbsp coconut milk
- 1/8 tsp salt
- 1 tsp pure vanilla extract
Instructions
For the Golden Donuts
- Preheat the oven to 350 degrees.
- Add coconut milk, sugar, oil, and Greek Yogurt to a bowl and whisk together.
- Then add in the eggs and vanilla and whisk well.
- Then add in the salt, baking powder, Gluten-Free flour blend or All-Purpose Flour, turmeric, ginger, and cardamom to the bowl and mix well with a whisk.
- Spray a donut baking pan with cooking spray and spoon the turmeric donut mix into the donut pan.
- Bake donuts for 14 - 15 minutes at 350 degrees F.
- When time is up, take donuts out of the oven and invert onto a cooling rack while you make the caramel sauce.
For the Caramel Sauce
- Add the butter and brown sugar to a heavy-bottomed pan and set on a stovetop set to medium heat.
- Using a spoon, stir the mixture as the butter melts. Then add in coconut milk, salt, and vanilla, and let it boil for 3-5 minutes, stirring as needed.
- When the caramel sauce is thickened and coats the back of a spoon, remove it from the stove.
- Pour it into a bowl and let it cool a bit. When it has cooled a bit (it should still be warm but not hot), dip the golden donuts into the caramel or pour the caramel over the donuts on the cooling rack.
- Let the caramel sauce harden a bit on the donuts and enjoy.
Notes
- Don't overmix the batter once the flour goes in — mix just until no dry streaks remain, to keep the donuts tender.
- Fill the donut pan cavities about ⅔ full so the donuts hold their shape as they rise.
- Use a heavy-bottomed pan for the caramel so the sugar doesn't scorch.
- Dip donuts while the caramel is still warm and pourable — it firms up quickly as it cools.
Nutrition
Serving: 1g | Calories: 395kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 321mg | Fiber: 1g | Sugar: 27g
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