Apple Pie Donuts
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.
Equipment
- Mixing Bowls
- Stand mixer with dough hook (optional)
- Rolling Pin
- Donut cutter or round cookie cutters
- Small saucepan
- Baking sheet & parchment paper
- Deep fryer or heavy-bottomed pot
- Slotted Spoon or Spider Strainer
- Cooling Rack
Ingredients
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
Instructions
Step 1: Prepare the Donut Dough
- 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.
- 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 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.
- 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.
Step 2: Make the Apple Pie Filling
- 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.
- 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.
Step 3: Roll and Fill the Donuts
- Once risen, punch down the dough and turn it out onto a floured surface.
- Roll it out to about ½ inch thickness.
- 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.
- 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.
- Transfer donuts to a parchment-lined baking sheet. Cover loosely and let rise for another 30–45 minutes.
Step 4: Fry or Bake the Donuts
- 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.
Step 5: Finish with Cinnamon Sugar
- 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.
Notes
Nutritional Value Per Donut:
- Calories: ~260–300 kcal
- Fat: 12–15g
- Carbohydrates: 35–38g
- Sugar: 15–18g
- Protein: 4–5g