Apple Pie Doughnuts Recipe

Apple Pie Doughnuts Recipe tastes like a cozy fall afternoon with cinnamon sugar on your fingers and warm apple filling in every bite. It works perfectly for weekend bakers, holiday brunch lovers, or anyone who wants a bakery-style treat at home in about 1 hour and 15 minutes. I tested this version in my tiny kitchen while my dog judged me from the couch, so you know it passed a tough audience.

Why Make This Apple Pie Doughnuts Recipe at Home

Homemade apple pie doughnuts taste fresher, softer, and more fragrant than anything from a box. You control the sweetness, the spice level, and how much apple filling goes inside each doughnut.

You also skip mystery ingredients and use pantry staples you already know. The recipe works well for beginners who feel nervous about yeast, because the dough stays forgiving and easy to handle.

These Apple Pie Doughnuts taste like a bakery special but come from my own kitchen, and my family now requests them every weekend ★★★★★

Ingredients You Need

Doughnut Dough

• 3 cups (360 g) all purpose flour
• 1 packet (2 ¼ tsp) instant yeast or rapid rise yeast
• ¼ cup (50 g) granulated sugar
• ½ tsp fine sea salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¾ cup (180 ml) warm whole milk, about 110°F
• 2 large eggs, room temperature
• 4 tbsp (56 g) unsalted butter, very soft
• 1 tsp vanilla extract

Use instant or rapid rise yeast to skip proofing in water. Use all purpose flour instead of bread flour, because it keeps the crumb soft and tender. Warm the milk to baby bath temperature so it feels warm but not hot on your wrist.

Apple Pie Filling

• 2 medium apples, peeled and diced small
  • Use Honeycrisp, Granny Smith, or Gala for good flavor and texture.
• 2 tbsp unsalted butter
• ¼ cup (50 g) brown sugar, light or dark
• 1 tsp ground cinnamon
• ⅛ tsp ground nutmeg
• Small pinch of salt
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 1 tsp water

Brown sugar and butter give the filling that classic apple pie flavor. Cornstarch thickens the juices so the filling stays inside the doughnut instead of leaking. Dice the apples small so they soften quickly and fit easily inside the dough.

Coating & Glaze Options

You can choose one or mix and match.

Cinnamon Sugar Coating

• ½ cup (100 g) granulated sugar
• 1 ½ tsp ground cinnamon

Vanilla Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract
• Small pinch of salt

Cinnamon sugar gives that classic fair-style doughnut vibe. Vanilla glaze works well when you want a sweeter finish and a shiny top. You can dip some in cinnamon sugar and drizzle others with glaze for variety.

Oil For Frying

• Neutral oil with high smoke point
  • Canola, vegetable, or peanut oil all work well.
• You need about 6 cups of oil for a standard Dutch oven or heavy pot.

Use a heavy pot with high sides so the oil holds heat evenly. A thermometer helps you keep the oil around 350°F, which gives a golden crust and soft interior.

Equipment List

• Large mixing bowl or stand mixer with dough hook
• Medium saucepan for apple filling
• Wooden spoon or silicone spatula
• Rolling pin
• Round cutters
  • One about 3 inches for doughnuts
  • One about 1 ½ inches for the center holes, or use a small bottle cap
• Parchment paper
• Baking sheet
• Clean kitchen towel or plastic wrap
• Heavy pot or Dutch oven
• Slotted spoon or spider strainer
• Cooling rack
• Instant read thermometer or clip-on frying thermometer

You can mix the dough by hand, but a stand mixer saves your arms. Parchment squares under each doughnut help you move them to the oil without deflating them.

Tips & Mistakes

• Use warm milk, not hot, so the yeast stays alive and works properly.
• Measure flour by weight or spoon and level to avoid dense, heavy doughnuts.
• Knead until the dough feels smooth and slightly tacky, not sticky and wet.
• Let the dough rise in a warm, draft free spot so it doubles in size.
• Dice apples small so the filling softens and tucks neatly inside each doughnut.
• Thicken the apple mixture until it looks glossy and jammy, not runny.
• Chill the filling so it does not melt the dough and leak out.
• Cut doughnuts evenly so they cook at the same speed.
• Heat oil to 350°F and adjust the burner often so the temperature stays steady.
• Fry only a few doughnuts at a time so the oil temperature does not drop.
• Flip doughnuts once so both sides turn golden, not dark brown.
• Drain on a rack instead of paper towels to keep the bottoms from steaming and turning soggy.
• Fill doughnuts while they still feel slightly warm so the filling spreads nicely.
• Coat with cinnamon sugar while warm so the sugar sticks well.
• Do not crowd the storage container or they will steam and lose their crisp edges.

How to Make Apple Pie Doughnuts Recipe

Step 1: Make the Apple Pie Filling

1. Add butter to a medium saucepan and melt it over medium heat.

2. Stir in diced apples, brown sugar, cinnamon, nutmeg, and salt.

3. Cook and stir often until the apples soften and release juices, about 5 to 7 minutes.

4. Add lemon juice and the cornstarch slurry.

5. Cook 1 to 2 more minutes until the mixture thickens and looks glossy.

6. Transfer the filling to a shallow bowl and cool it to room temperature, then chill it while you make the dough.

Step 2: Mix the Doughnut Dough

1. In a large bowl, whisk together flour, instant yeast, sugar, salt, cinnamon, and nutmeg.

2. In a separate bowl, whisk warm milk, eggs, vanilla, and soft butter.

3. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.

4. Knead by hand on a lightly floured surface for 8 to 10 minutes, or use a stand mixer with a dough hook for 5 to 6 minutes.

5. Stop when the dough feels soft, elastic, and slightly tacky but does not stick heavily to your fingers.

6. Shape the dough into a ball and place it in a lightly greased bowl, turning it once to coat.

Step 3: First Rise

1. Cover the bowl with a clean kitchen towel or plastic wrap.
2. Set the bowl in a warm spot and let the dough rise until it doubles, about 1 hour.
3. If your kitchen feels cool, place the bowl near the oven while it preheats for another recipe or use the oven light for gentle warmth.

Step 4: Shape the Doughnuts

1. Lightly flour your work surface and turn the risen dough out onto it.

2. Gently press the dough into a rectangle, then roll it to about ½ inch thickness.

3. Use the 3 inch cutter to cut circles, then use the smaller cutter to cut out the centers.

4. Place each doughnut and doughnut hole on a parchment square on a baking sheet.

5. Gather the scraps, gently press them together, and roll again to cut more doughnuts.

6. Cover the tray loosely with a towel and let the doughnuts rise again for 30 to 40 minutes until they look puffy.

Step 5: Heat the Oil

1. Pour oil into a heavy pot so it reaches about 2 to 3 inches deep.
2. Clip a thermometer to the side and heat the oil over medium heat until it reaches 350°F.
3. Adjust the heat as needed to keep the temperature between 345°F and 355°F.

Step 6: Fry the Doughnuts

1. Gently pick up a doughnut with its parchment square and lower it into the oil, then slide the parchment out with tongs.

2. Fry 2 to 3 doughnuts at a time so you keep control of the temperature.

3. Cook each side for about 1 to 2 minutes until golden brown.

4. Lift the doughnuts out with a slotted spoon or spider and place them on a cooling rack set over a baking sheet.

5. Repeat with the remaining doughnuts and doughnut holes, letting the oil return to 350°F between batches.

6. Let the doughnuts cool until they feel warm but not hot before you fill them.

Step 7: Coat With Cinnamon Sugar or Glaze

1. Stir granulated sugar and cinnamon together in a shallow bowl.
2. Roll warm doughnuts in the cinnamon sugar until coated on all sides.
3. For glazed doughnuts, whisk powdered sugar, milk, vanilla, and salt until smooth, then dip the tops and let the glaze set on the rack.

Step 8: Fill With Apple Pie Filling

1. Spoon the chilled apple filling into a piping bag fitted with a small round tip, or use a zip top bag with a small corner snipped off.

2. Use a small knife or the tip of the piping bag to poke a hole in the side of each doughnut.

3. Gently squeeze filling into the center until the doughnut feels slightly heavier and a bit of filling peeks out.

4. Rotate the doughnut as you fill if you want more apple in each bite.

5. Serve the apple pie doughnuts slightly warm or at room temperature.

Variations I've Tried

• Baked version: Shape the doughnuts, place them on a lined baking sheet, brush with melted butter, and bake at 375°F for 10 to 12 minutes, then coat with cinnamon sugar.
• Apple ring doughnuts: Slice apples into thick rings, dip them in simple batter, and fry them, then toss in cinnamon sugar for a faster treat.
• Caramel drizzle: Warm store bought caramel sauce and drizzle it over the filled doughnuts for extra richness.
• Spiced sugar twist: Add a pinch of cardamom or allspice to the cinnamon sugar for a slightly more complex flavor.

How to Serve Apple Pie Doughnuts Recipe

Serve apple pie doughnuts warm with a mug of hot coffee, tea, or hot chocolate. They work well on a brunch board with fresh fruit, yogurt, and scrambled eggs for balance. Kids love them as an after school treat with cold milk. You can also pack them for picnics or potlucks, since they travel well once they cool.

How to store

• Cool doughnuts completely before storage so condensation does not make them soggy.
• Store at room temperature in an airtight container for up to 1 day for best texture.
• Keep in the fridge for up to 3 days, then warm them in a 300°F oven for 5 to 8 minutes.
• Freeze unfilled doughnuts for up to 2 months, then thaw at room temperature and refresh in a 325°F oven for 8 to 10 minutes.
• Freeze the apple filling separately in a small container for up to 2 months, then thaw in the fridge and stir before using.
• Avoid microwaving for long periods, since that can make the doughnuts tough and chewy.