Apple Pie Doughnuts Recipe

Apple Pie Doughnuts Recipe is one of those treats that feels like a cozy hug on a chilly day. If you’ve ever wondered what happens when classic apple pie meets the irresistible charm of doughnuts, you’re about to find out. These doughnuts pack all the warm, cinnamon-spiced goodness of apple pie but in a fun, handheld form.

Why You Should Try Apple Pie Doughnuts Recipe

I’m not exaggerating when I say these doughnuts might just become your new favorite fall snack. They combine tender doughnut dough with a sweet apple filling and a cinnamon sugar coating. The best part? You don’t need to be a baking wizard to pull this off. Plus, they smell like heaven while baking, which is a bonus for anyone who loves their kitchen smelling like a bakery.

Expert Tips for Apple Pie Doughnuts Recipe

• Don’t rush sealing the doughnuts. If the edges aren’t sealed well, the filling can leak out during frying.
• Keep the oil temperature steady. Too hot, and the doughnuts burn outside but stay raw inside. Too cool, and they soak up oil.
• If you don’t have a doughnut cutter, a round cookie cutter and a smaller one for the hole work just fine.
• Use a slotted spoon to remove doughnuts from the oil to avoid excess oil dripping.

Adaly Kandice

Apple Pie Doughnuts

Apple Pie Doughnuts are a delicious fall treat combining the flavors of classic apple pie with a light, fluffy doughnut.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Calories: 360

Ingredients

  

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 3/4 cup milk
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 large egg
• 3 1/2 cups all-purpose flour
• 1/4 cup unsalted butter softened
• vegetable oil for frying vegetable oil

• 2 cups peeled and diced apples
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon unsalted butter

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

 

1. In a small bowl, dissolve yeast in warm water and let sit until foamy, about 5 minutes.
2. In a saucepan, heat milk until warm but not boiling.
3. In a large mixing bowl, combine yeast mixture, warm milk, sugar, salt, egg, and half of the flour. Mix gently.
4. Add the softened butter and the remaining flour gradually, mixing to form a soft dough.
5. Knead dough on a floured surface until smooth and elastic, about 5-7 minutes.
6. Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.

1. In a skillet, melt butter over medium heat.
2. Add diced apples, sugar, cinnamon, and nutmeg, cooking until apples are tender, about 5-7 minutes.
3. Remove from heat and let cool.

1. Roll out the dough to about 1/2 inch thickness on a floured surface.
2. Cut dough into rounds using a doughnut cutter or two round cutters of different sizes.
3. Place a spoonful of apple filling on half of the rounds; top with a plain round and press edges to seal.
4. Let assembled doughnuts rise for 30 minutes.

1. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
2. Fry doughnuts in batches until golden brown on both sides, about 2-3 minutes per side.
3. Drain on paper towels.
4. Mix sugar and cinnamon for topping in a shallow bowl.
5. While doughnuts are still warm, roll them in the cinnamon sugar mixture.
6. Serve warm and enjoy!

Notes

Make sure the oil temperature is correct to avoid greasy doughnuts. Adjust filling spices to taste. Doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Variations I’ve Tried

Over the years, I’ve played around with a few tweaks to this recipe. Sometimes, I swap out the Granny Smith apples for Fuji or Honeycrisp to change the sweetness and tartness balance. Adding a pinch of nutmeg or allspice to the filling gives a little extra depth. On one adventurous day, I even drizzled caramel sauce on top instead of just cinnamon sugar because why not?

Nutrition Information

• Calories: 360 kcal
• Carbohydrates: 31 g
• Protein: 5 g
• Fat: 17 g
• Fiber: 2 g
• Sugar: 14 g

Leftovers

If you have any doughnuts left (which is rare in my house), store them in an airtight container at room temperature. They’re best eaten within a day or two. For a quick refresh, pop them in the microwave for 10 seconds or warm them in a low oven to bring back that fresh-baked vibe.

Mistakes to Avoid

• Don’t overmix the dough. It should be just combined to keep the doughnuts tender.
• Avoid frying at too low a temperature; greasy doughnuts are nobody’s friend.
• Don’t skip the cinnamon sugar coating it’s what gives the doughnuts that classic apple pie finish.
• Be gentle when handling filled doughnuts before frying to prevent filling spills.

There you have it apple pie in doughnut form, perfect for sharing or savoring solo with a cup of coffee. Who knew that a little dough and apples could bring so much joy?