Apple Pie Doughnuts Recipe

As autumn rolls in and leaves begin their vibrant transformation, our kitchens come alive with the comforting aromas of warm spices, freshly baked pastries, and the quintessential flavors of the season. Among these beloved fall indulgences, “Apple Pie Doughnuts” emerge as a delightful and mouthwatering treat that encapsulates the essence of cozy, crisp evenings and bountiful apple orchards.

These doughnuts are a marriage of two beloved classics: apple pie and doughnuts. They take the familiar, heartwarming flavors of apple pie—the tender, cinnamon-kissed apples, the flaky pie crust, and the sweet, aromatic filling—and transform them into a portable, handheld form. Apple Pie Doughnuts offer the best of both worlds: the comforting nostalgia of a slice of pie and the irresistible allure of a freshly fried doughnut.

At the heart of these delectable doughnuts are tender apple chunks, lovingly cooked until they release their natural sweetness and merge with the warm embrace of cinnamon and nutmeg. These spiced apples are then nestled within a pillowy, soft doughnut, creating a harmonious contrast of textures and flavors. To complete the experience, a generous dusting of cinnamon sugar or a drizzle of sweet glaze adds the perfect finishing touch.

Whether enjoyed for breakfast, as a sweet snack, or as a dessert for your family gatherings and festive celebrations, Apple Pie Doughnuts are sure to evoke feelings of comfort and nostalgia while filling your home with the scents of the season. Join us in discovering how these doughnuts bring the rich traditions of apple pie into a new and exciting realm, transforming a classic dessert into a bite-sized delight that will leave you craving the flavors of fall all year round.



For the Doughnuts:
– 2 packages (1/4 ounce each) active dry yeast
– 1 cup warm apple cider (110° to 115° F)
– 6 tablespoons unsalted butter, melted until browned
– 1/3 cup granulated sugar
– 1 large egg plus 1 egg yolk, at room temperature
– 2 tablespoons whole milk
– 3/4 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 teaspoon ground cinnamon
– 3 and 3/4 cups all-purpose flour, divided
– 3 cups frying oil (such as refined coconut oil, canola, or vegetable oil)

For the Apple Pie Filling:
– 5 large apples, peeled, cored, and diced
– 3 and 1/2 tablespoons unsalted butter
– 1/4 teaspoon salt
– 1/4 cup white sugar
– 1/3 cup packed light brown sugar
– 2 teaspoons ground cinnamon
– 2 and 1/2 tablespoons apple cider
– 1/2 tablespoon all-purpose flour

For the Cinnamon Sugar Coating:
– 1 cup granulated sugar
– 1 tablespoon cinnamon


For the Doughnuts:
1. In a small bowl, combine the yeast and warm cider; set aside until it foams up, about 5 minutes.

2. In the bowl of a stand mixer fitted with the hook attachment, combine the melted browned butter and sugar. Mix until well combined. Whisk in the egg, egg yolk, milk, salt, nutmeg, cinnamon, yeast mixture, and 3 cups of flour. Beat on medium-low speed until smooth. Add the remaining flour just until a soft ball of dough forms around the hook. Do not knead the dough yet.

3. Transfer the dough to a large, lightly greased bowl, turning it once to coat the top. Cover tightly with plastic wrap and set aside to rise in a warm area until it triples in size, about 1 hour.

4. Gently punch the dough down and turn it out onto a lightly floured work surface. Knead the dough into a smooth ball, about 7-8 times, until it’s uniform in texture.

5. Roll the dough out into a large rectangle, approximately 1/2 inch thick. Cut an equal number of circles from the dough using a floured round dough cutter.

6. Transfer the cut doughnuts to a large, lightly greased baking sheet, spacing them an inch apart. Cover the pan lightly with plastic wrap and set aside for 45 minutes to an hour, or until the doughnuts have almost doubled in size.

7. When ready to fry, heat the frying oil in a large, heavy-bottomed pot to 360°F. Fry the doughnuts, a few at a time, for 1-2 minutes on each side or until they turn golden brown.

8. Quickly roll the warm doughnuts in the cinnamon sugar and set aside.

For the Apple Pie Filling:
1. Peel, core, and dice the apples. Set them aside.

2. In a large skillet over medium heat, melt the butter and continue cooking until it’s a light golden color (about 3 minutes). Add in the apples, salt, white sugar, and brown sugar. Cook, stirring occasionally, until the apples are completely softened (about 10 minutes). Stir in the cinnamon and apple cider and continue cooking until the apples are soft and sticky (1 to 2 more minutes). Stir in the flour, mix well, and allow the mixture to thicken (about 30 seconds). Remove from heat and set aside until needed.

For the Cinnamon Sugar Coating:
1. In a medium-sized shallow bowl, combine the granulated sugar and cinnamon. Set aside until needed.

1. Scrape the apple pie filling into a pastry bag fitted with a round tip and set aside.

2. Using the back of a small spoon or your finger, make a small hole on the side of each doughnut.

3. Carefully fit the nozzle of the pastry bag into a doughnut and squeeze until you see the center begin to puff up. Repeat with all doughnuts.

4. These doughnuts are best served on the day they are made but will keep for 24 hours.

Indulge in the delicious fusion of apple pie and doughnuts with these Apple Pie Doughnuts, where the warm, spiced apple filling meets fluffy, fried perfection. Whether as a special treat for breakfast or a delightful dessert, these doughnuts are bound to satisfy your cravings for the classic flavors of fall and sweet indulgence.

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