Apple Pie Donuts

Apple pie donuts are the perfect treat when you want the comfort of a classic dessert but with a fun, doughy twist. Think of warm spiced apples, golden pastry-like dough, and that cozy cinnamon sugar finish—packed into one handheld delight. These donuts are basically what happens when fall cravings meet bakery dreams. And the best part? You don’t have to wait for apple-picking season to enjoy them.

This recipe brings together all the flavors you love in a slice of apple pie—juicy apples, brown sugar, cinnamon, nutmeg—with the pillowy softness of a fried or baked donut. It’s like biting into nostalgia but with a modern spin. They’re ideal for weekend treats, brunch spreads, or even holiday breakfasts when you want something a little extra but still homemade and warm from the oven.

What makes these stand out is the filling—yes, there’s actually a gooey apple pie filling tucked inside! You get a burst of flavor with every bite, and it’s honestly hard to stop at just one. They’re rolled in cinnamon sugar for that sweet crunch, and the texture combo of soft dough plus tender apple pieces is unbeatable.

Whether you’re baking them or frying (you’ve got both options here!), these apple pie donuts are super satisfying and surprisingly easy to pull off. They’ll make your kitchen smell incredible, and they’re a guaranteed hit whether you’re serving them to guests or just treating yourself with a cozy coffee break.

Why You’ll Love It

• Classic flavor with a twist – It’s like enjoying your favorite slice of apple pie, but in donut form. The warm spices and apple filling make it nostalgic and new at the same time.
• Perfectly soft and fluffy – The donut dough is pillowy and tender, creating the perfect base for that gooey apple pie center.
• Make-ahead friendly – You can prep the filling and dough in advance, making it easy to fry or bake fresh when you’re ready to serve.
• Great for any season – While it gives cozy fall vibes, you can enjoy these donuts year-round with store-bought or fresh apples.
• Crowd-pleasing treat – Whether for brunch, dessert, or a sweet snack, these are always a hit with both kids and adults.

Ingredient List

For the Donut Dough

• 2 ¼ teaspoons active dry yeast (1 packet)
• ¾ cup warm milk (about 110°F)
• ¼ cup granulated sugar
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour (plus more for kneading)
• ½ teaspoon salt

For the Apple Pie Filling

• 2 medium apples, peeled, cored, and diced
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon cornstarch
• 2 teaspoons water
• 1 teaspoon lemon juice

For the Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1 ½ teaspoons ground cinnamon
• 2 tablespoons melted butter (for brushing, optional)

Ingredient Notes

• Use a crisp apple like Honeycrisp or Granny Smith – They hold up well during cooking and give a nice balance of sweetness and tartness.
• Don’t skip the cornstarch slurry (cornstarch + water) – It thickens the apple filling perfectly so it stays inside the donut without leaking.
• Melted butter in the dough adds richness – It makes the dough tender and flavorful, so don’t swap it with oil.
• Brush donuts lightly with melted butter before rolling in cinnamon sugar – This helps the sugar stick better, especially if you’re baking instead of frying.
• Freshly grated nutmeg is worth it – Just a pinch adds a depth of flavor that pre-ground sometimes lacks.

Kitchen Equipment Needed

• Mixing bowls – For combining dough ingredients and apple filling. I like using glass bowls so I can easily see the dough rising.
• Stand mixer with dough hook (optional) – Makes kneading the dough much easier and hands-free. Great if you’re doubling the batch!
• Rolling pin – For gently flattening the dough before cutting. A wooden one gives good control.
• Donut cutter or round cookie cutters – To shape the donuts. You can also use a glass and bottle cap if you don’t have cutters.
• Small saucepan – For cooking down the apple pie filling. A nonstick one prevents sticking or burning.
• Baking sheet + parchment paper – For letting the donuts rise and baking if you’re skipping frying.
• Deep fryer or heavy-bottomed pot – For frying the donuts evenly. I prefer using a Dutch oven—it holds heat really well.
• Slotted spoon or spider strainer – For safely lifting the donuts out of hot oil.
• Cooling rack – To keep the donuts crisp and allow excess oil or moisture to drain off.

Instructions

Step 1: Prepare the Donut Dough

Activate the yeast

• In a small bowl, combine the warm milk and sugar.
• Sprinkle the active dry yeast over the top and let it sit for 5–10 minutes until foamy.
  Pro Tip: If the mixture doesn’t foam, your yeast may be old or the milk was too hot. Start over to ensure a good rise.

Mix wet ingredients

• In a large bowl (or stand mixer bowl), whisk together the eggs, melted butter, and vanilla extract.
• Pour in the yeast mixture and stir to combine.

Add dry ingredients

• Add the flour and salt, one cup at a time, mixing until a shaggy dough forms.
• Switch to a dough hook if using a stand mixer, or knead by hand on a floured surface for 8–10 minutes until smooth and elastic.
  Pro Tip: The dough should be slightly tacky but not sticky. Add a tablespoon of flour at a time if it’s too wet.

Let it rise

• Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.

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Step 2: Make the Apple Pie Filling

Cook the apples

• In a small saucepan, melt the butter over medium heat.
• Add the diced apples, brown sugar, cinnamon, and nutmeg. Stir to coat.
• Cook for 5–7 minutes, stirring occasionally, until the apples soften.

Thicken the filling

• In a small bowl, mix the cornstarch and water to make a slurry.
• Pour into the apple mixture and stir well. Let it simmer another 1–2 minutes until thickened.
• Stir in the lemon juice and remove from heat. Let it cool completely before using.
  Pro Tip: Cooling the filling prevents it from melting through the dough later.

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Step 3: Roll and Fill the Donuts

Roll out the dough

• Once risen, punch down the dough and turn it out onto a floured surface.
• Roll it out to about ½ inch thickness.

Cut the donuts

• Use a round cutter to cut out donut rounds. If making filled donuts, skip cutting holes in the center.
• Gather and re-roll scraps to cut more rounds.

Add the filling

• Place a small spoonful (about 1–1.5 tsp) of cooled apple filling onto the center of half the rounds.
• Top with another dough round and gently press the edges to seal. Use your fingers or a fork.
  Pro Tip: Don’t overfill! It’ll burst during frying or baking.

Second rise

• Transfer donuts to a parchment-lined baking sheet. Cover loosely and let rise for another 30–45 minutes.

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Step 4: Fry or Bake the Donuts

To fry:

• Heat oil in a deep pot or fryer to 350°F (175°C).
• Fry 2–3 donuts at a time, 1–2 minutes per side, until golden brown.
• Remove with a slotted spoon and place on a cooling rack over paper towels.

To bake:

• Preheat oven to 375°F (190°C).
• Brush donuts lightly with melted butter and bake for 10–12 minutes or until golden.

Pro Tip: If baking, rotating the pan halfway through ensures even browning.

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Step 5: Finish with Cinnamon Sugar

Make the coating

• In a small bowl, mix the granulated sugar and cinnamon.
• While the donuts are still warm (but not too hot), brush with a bit of melted butter and toss in cinnamon sugar until well coated.

Pro Tip: Coating them while warm helps the sugar stick perfectly and gives that classic crunch.

Tips and Tricks for Success

• Use warm—not hot—milk for activating yeast. Aim for around 110°F. Too hot and it’ll kill the yeast; too cold and it won’t activate properly.
• Let the dough rise in a warm, draft-free spot like inside an off oven with the light on. It helps the dough rise evenly and faster.
• Cool the apple filling completely before sealing inside the dough. Warm filling will make the dough sticky and hard to seal.
• Seal the edges tightly when filling the donuts to prevent leaking during frying or baking. A bit of water brushed around the edge helps “glue” them shut.
• Fry in small batches to keep the oil temperature stable. Crowding the pot drops the temp and results in greasy donuts.
• Use a thermometer when frying to maintain the right temperature—around 350°F is ideal for golden, crisp donuts without a raw center.
• Toss donuts in cinnamon sugar while they’re still warm so the coating sticks well and doesn’t fall off later.

Ingredient Substitutions and Variations

• Apples: Swap with pears or chopped peaches for a seasonal twist.
• Brown sugar: Use coconut sugar or maple syrup for a different kind of sweetness in the filling.
• Flour: Bread flour can be used instead of all-purpose for a chewier texture.
• Spices: Add a pinch of clove or allspice for more warmth in the apple filling.
• Frying oil: Canola, vegetable, or peanut oil all work well—just choose a neutral flavor with a high smoke point.
• No yeast? Use self-rising flour and baking powder for a quick dough (though it’ll be more cakey than fluffy).
• Glaze option: Skip the cinnamon sugar and drizzle with a vanilla or maple glaze instead.
• Mini version: Use smaller cutters and fill lightly for bite-sized apple pie donut holes. Great for parties!

Serving Suggestions

• Serve warm with coffee or chai latte – The cozy spices pair beautifully with a hot drink. It’s my go-to weekend treat!
• Top with a scoop of vanilla ice cream – For dessert-style donuts, warm one up and top it off with a scoop. The mix of hot and cold is chef’s kiss.
• Pair with whipped cream or caramel drizzle – Adds a sweet finishing touch and makes it feel extra special.
• Add to a brunch board – Include alongside muffins, fruit, and eggs for a sweet addition to your brunch spread.
• I love sneaking one in for a late-night snack – Just pop it in the microwave for a few seconds and it’s like fresh-from-the-fryer again!

Storage and Reheating Instructions

• Room Temperature: Store leftover donuts in an airtight container at room temp for up to 2 days.
• Refrigerator: If you need to store longer, refrigerate for up to 4–5 days. Reheat before serving for best texture.
• Freezer: Freeze uncoated donuts in a zip-top bag for up to 2 months. Let them thaw at room temp, then reheat and coat in cinnamon sugar.
• To Reheat (Microwave): Heat for 15–20 seconds to warm and soften. Great for a quick treat.
• To Reheat (Oven): Warm at 300°F (150°C) for 5–7 minutes for a slightly crisp outside and soft inside. Brush with melted butter and re-roll in sugar if needed.

Frequently Asked Questions

Can I bake these instead of frying?

Yes! Baked apple pie donuts still turn out soft and delicious—just brush them with melted butter before baking and again before rolling in cinnamon sugar for that classic finish.

What apples work best for the filling?

I recommend firm, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady. They hold their shape while cooking and add a nice balance of flavor.

Can I make the dough ahead of time?

Absolutely. You can make the dough, cover it tightly, and let it rise overnight in the fridge. Just let it come to room temperature for 30–45 minutes before rolling out.

How do I keep the filling from leaking out?

Make sure the filling is completely cooled and don’t overfill each donut. Press and seal the edges well—dampening the edges slightly with water helps them stick together better.

Can I use canned apple pie filling?

You can! Just chop it up a bit finer if the pieces are too big. Homemade gives you more control over flavor and texture, but canned works in a pinch.

How do I know when the oil is the right temperature?

Use a kitchen thermometer and aim for 350°F (175°C). If you don’t have one, drop in a small piece of dough—it should sizzle and rise to the top within a few seconds.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!