Apple Pie Doughnuts Recipe

Apple Pie Doughnuts Recipe tastes like a warm slice of cinnamon apple pie wrapped in a fluffy, sugar-dusted doughnut, and it feels wildly cozy. It works perfectly for weekend brunch, holiday mornings, or a fun baking project that takes about 2 hours start to finish, including rising time. I grew up in a small Midwestern town with apple orchards everywhere, so recipes like this feel like a hug from home.

Why You Should Try This Apple Pie Doughnuts Recipe

You get the best parts of classic apple pie and old-fashioned doughnuts in one bite. Soft, yeasted dough surrounds a gooey cinnamon-apple filling, and a quick dip in cinnamon sugar finishes everything with a bakery-style crunch.

This recipe suits beginner and experienced bakers because the steps stay simple and forgiving. You can prep the filling ahead, fry in small batches, and enjoy warm, fresh doughnuts without standing in a bakery line.

“These Apple Pie Doughnuts taste like a fairground classic and grandma’s pie had a very delicious baby. ★★★★★”

Ingredients You’ll Need

Doughnut Dough

• 3 cups (360 g) all-purpose flour, plus extra for dusting
  • Use a standard grocery brand; no need for specialty flour.
• 1 packet (2 ¼ tsp) instant yeast or rapid rise yeast
• ¼ cup (50 g) granulated sugar
• ½ tsp fine sea salt
• ½ tsp ground cinnamon
• ¾ cup (180 ml) whole milk, warm to about 110°F
  • Use 2% if needed; avoid skim for best texture.
• 2 large eggs, room temperature
• 4 tbsp (55 g) unsalted butter, very soft
  • Use salted if needed and reduce added salt slightly.

Apple Pie Filling

• 2 medium apples, peeled, cored, and finely diced
  • Honeycrisp, Gala, or Fuji hold shape and taste great.
• 2 tbsp unsalted butter
• ¼ cup (50 g) brown sugar, packed
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• ⅛ tsp ground nutmeg
• Pinch of salt
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 1 tsp cold water

Cinnamon Sugar Coating

• ½ cup (100 g) granulated sugar
• 1 ½ tsp ground cinnamon
• Small pinch of salt

Frying Oil

• Neutral oil with high smoke point, enough to fill pot 2 to 3 inches deep
  • Use canola, vegetable, or peanut oil.

Equipment List

• Large mixing bowl or stand mixer with dough hook
• Medium saucepan for filling
• Large heavy pot or Dutch oven for frying
• Deep-fry thermometer or instant-read thermometer
• Slotted spoon or spider
• Rolling pin
• 3 inch round cutter and 1 inch cutter, or a glass and bottle cap
• Parchment paper
• Wire rack set over a sheet pan
• Small piping bag or zip-top bag for filling
• Small round piping tip or the end of a wooden spoon to poke holes

Tips & Tricks

• Warm the milk gently; keep it around 105 to 110°F so the yeast stays active and happy.
• Use very soft butter in the dough so it blends smoothly without overmixing the flour.
• Let the dough rise in a slightly warm, draft free spot; the inside of an off oven with the light on works nicely.
• Dice the apples small so they soften quickly and tuck neatly inside each doughnut.
• Cool the apple filling to room temperature before filling; hot filling can tear the doughnut.
• Keep the oil between 350 and 365°F; adjust the heat often to hold that range.
• Fry a test doughnut hole first to check timing and browning.
• Coat the doughnuts in cinnamon sugar while still warm so the sugar sticks well.
• If the dough feels sticky, dust your surface lightly with flour instead of adding a lot more to the dough.
• Use a piping bag for neat filling, and stop when the doughnut feels slightly heavier and just starts to swell.

How to Make Apple Pie Doughnuts Recipe

Step 1: Cook the Apple Pie Filling

Melt the butter in a medium saucepan over medium heat. Add the diced apples, brown sugar, granulated sugar, cinnamon, nutmeg, and salt, then stir to coat. Cook 5 to 7 minutes, stirring often, until the apples soften and the juices bubble.

Stir in the lemon juice. Add the cornstarch slurry and cook 1 to 2 minutes until the mixture thickens and turns glossy. Transfer the filling to a shallow bowl, spread it out, and cool completely while you mix the dough.

Step 2: Mix the Doughnut Dough

In a large bowl or stand mixer, combine flour, instant yeast, granulated sugar, salt, and cinnamon. Stir to blend the dry ingredients. Add the warm milk and eggs, then mix until a shaggy dough forms.

Add the soft butter a tablespoon at a time while you mix. Knead by hand or with a dough hook for 6 to 8 minutes until the dough feels smooth, elastic, and slightly tacky but not sticky. If it sticks heavily, sprinkle in 1 to 2 tablespoons of extra flour and knead again.

Step 3: Let the Dough Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Turn the dough once so it coats lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap.

Set the bowl in a warm spot and let the dough rise until it doubles in size, about 60 to 75 minutes. Press a fingertip gently into the dough; if the indentation springs back slowly and not fully, the dough stands ready to shape.

Step 4: Shape the Doughnuts

Lightly flour your work surface and turn out the risen dough. Gently press it into a rectangle, then roll it to about ½ inch thickness. Use a 3 inch cutter to cut rounds, then use a 1 inch cutter to cut out centers if you want classic rings and doughnut holes.

Place the dough rounds and holes on parchment lined baking sheets with a little space between each piece. Re-roll the scraps once and cut more rounds. Cover the trays lightly with a towel and let the dough rest and puff for 25 to 30 minutes.

Step 5: Heat the Oil

Pour oil into a heavy pot so it reaches 2 to 3 inches up the sides. Clip on a thermometer and heat the oil over medium heat until it reaches 350°F. Adjust the heat to hold between 350 and 365°F.

Keep a wire rack set over a sheet pan nearby. Place your cinnamon sugar mixture in a shallow bowl and stir it together so it blends evenly. Keep tongs or a slotted spoon ready.

Step 6: Fry the Doughnuts

Carefully lower a few dough rounds into the hot oil; avoid crowding the pot. Fry each side 1 to 2 minutes until deep golden brown. Turn them gently with a slotted spoon so they cook evenly.

Lift the doughnuts from the oil and let them drain on the wire rack for about 30 seconds. While still warm, roll each doughnut in the cinnamon sugar until fully coated. Repeat with remaining dough rounds and doughnut holes, and adjust the heat as needed to keep the oil in range.

Step 7: Fill with Apple Pie Filling

Once the doughnuts cool slightly but still feel warm, poke a small hole in the side of each one with the end of a wooden spoon or a small knife. Fit a piping bag with a small round tip and fill it with the cooled apple mixture. Insert the tip into the hole and gently squeeze in filling until the doughnut feels heavier and just starts to plump.

Rotate the tip slightly as you pull it out to keep the filling inside. Wipe any overflow and roll that side lightly in cinnamon sugar again if needed. Serve the Apple Pie Doughnuts warm for peak flavor and texture.

What to Serve with Apple Pie Doughnuts Recipe

Serve these Apple Pie Doughnuts with hot coffee, chai, or a big mug of cocoa for a cozy breakfast or dessert. Kids love them with cold milk or apple cider. Add a scoop of vanilla ice cream on the side if you want a full apple pie sundae moment.

You can also pair them with scrambled eggs and crispy bacon for a fun brunch spread. Set out extra warm apple filling in a small bowl so people can spoon more over the top.

Storage Options

• Store leftover Apple Pie Doughnuts in an airtight container at room temperature for up to 1 day; they taste best fresh.
• Keep them in the fridge for up to 3 days if you want a longer window, and warm them gently before serving.
• Reheat in a 300°F oven or toaster oven for 5 to 8 minutes until warm and slightly crisp on the outside.
• Freeze unfilled doughnuts for up to 2 months, then thaw at room temperature and warm in the oven before filling and coating with fresh cinnamon sugar.