This homemade apple donut recipe yields soft, tender donuts filled with warm cinnamon-apple pie filling and rolled in cinnamon sugar. Perfect for breakfast or dessert—an ideal cozy treat for fall.
🍎 Incredible apple donuts – a must-try recipe!
Celebrate the flavors of fall with these homemade apple doughnuts. They combine a pillowy yeast dough, a spiced apple pie–style filling, and a crunchy cinnamon-sugar coating. Soft inside, golden and crisp outside, they’re a comforting seasonal treat that pairs beautifully with coffee, tea, or milk.
Why you’ll love them:
- Perfect texture: The dough proofs twice to produce a light, airy interior with a crisp exterior.
- Decadent filling: A mix of fresh apples, brown sugar, apple cider and warm spices delivers apple-pie flavor in every bite.
- Sweet cinnamon coating: A final roll in cinnamon sugar gives a sweet, crunchy finish that ties everything together.
Enjoy these for breakfast or as an after-dinner treat. If you like filled donuts, you can swap the apple filling for other fruit fillings, jams, or pastry cream to create new variations.
Table of Contents
- 🍎 Incredible apple donuts – a must-try recipe!
- 🧾 What You’ll Need
- 📋 Instructions
- 💭 Variations
- 💡 Yeast Troubleshooting
- 🍩 Donut FAQs
- Apple Donuts Recipe
🧾 What You’ll Need
Ingredients
The recipe has two main components: the dough and the apple-cinnamon filling. Below are notes on key ingredients to help you get the best result.
- Apple cider: Fresh apple cider has the best flavor; if unavailable, apple juice will work.
- Milk: Whole milk yields the most tender dough, but other dairy milks will work. The recipe has not been tested with non-dairy milks.
- Sugar: Both granulated and brown sugar are used—granulated for the dough and coating, brown sugar for the filling.
- Yeast: Active dry yeast is recommended. If using packets, note each packet is typically 2 1/4 tsp; this recipe uses about 3 1/2 tsp total (≈1.5 packets).
- Eggs: The dough uses whole eggs plus extra yolks for a tender crumb.
- Flour: All-purpose flour. Weighing flour is recommended for accuracy.
- Spices: Ground cinnamon is essential; nutmeg and cloves add warmth but can be adjusted.
- Butter: Use room-temperature unsalted butter for best control of salt.
- Apples: Choose firm apples that hold shape when cooked (e.g., Gala, Honeycrisp); Granny Smith will work if you prefer tart.
- Cornstarch: Thickens the filling—do not skip or the filling may be runny.
- Frying oil: Neutral oils like canola or vegetable are best for frying.
Equipment
Helpful tools for making these donuts:
- Thermometer: A reliable thermometer is essential for proofing liquids and monitoring frying oil.
- Slotted spoon: For lifting donuts from hot oil and draining excess oil.
- Cooling rack: Allows fried donuts to drain and cool evenly.
- Stock pot: Large pot for frying so you can maintain oil temperature.
- Medium saucepan: For cooking the apple filling.
- Mixer: A stand mixer with a dough hook makes kneading easier, though a hand mixer and extra effort can work.
- Cutter: A 3″ round cutter for shaping the donuts.
- Piping bag: To fill the donuts neatly with the apple filling.
- Rolling pin: For rolling the dough to the correct thickness.
📋 Instructions
Overview of the process—full ingredient amounts and step-by-step instructions are included in the recipe card below.
Make the dough
- Combine warm apple cider, warm milk, a small amount of sugar and active dry yeast in the mixer bowl. Whisk and let proof 5 minutes until frothy. If the mixture does not foam, the yeast is inactive—replace it before proceeding.
- Mix in the remaining sugar, eggs, egg yolks, and vanilla.
- Switch to a dough hook and add the flour, salt, and spices. Knead until the dough begins to come together.
- Add softened butter and continue kneading about 5 minutes; the dough will be sticky. Cover and let rise about 1 hour until doubled.
- Turn the dough onto a floured surface, roll to 1/2″ thickness, and cut 3″ circles. Place on parchment-lined baking sheets and let rise 45 minutes until doubled.
Make the apple filling
- While the donuts rise, combine diced apples, brown sugar, granulated sugar, butter, cinnamon, lemon juice, a splash of apple cider and salt.
- Cook over medium-low heat about 10 minutes until the apples soften. Stir in cornstarch and cook 2–3 more minutes until thickened. Remove from heat and let cool.
Fry and fill the donuts
- Heat 2–3 inches of oil to 375°F in a large pot, using a thermometer to maintain temperature.
- Fry 2–3 donuts at a time for about 1½–2 minutes per side until golden. Drain on a wire rack set over paper towels.
- While still warm, pipe the apple filling into each donut using a round piping tip. Roll filled donuts in cinnamon sugar and serve.
💭 Variations
Ideas to customize the donuts:
- Use other fruit fillings such as cherry or mixed berry pie filling, or try jam, pudding, or pastry cream.
- Top with a sugar glaze, streusel, powdered sugar, or a crumble instead of cinnamon sugar.
- Add toasted chopped nuts to the filling for texture.
- Serve with whipped cream or a scoop of ice cream.
- Try different extracts—almond extract pairs especially well with apples and cinnamon.
💡 Yeast Troubleshooting
Tips to avoid common yeast issues:
- Use active dry yeast: Check the expiration date and store in an airtight container in the fridge.
- Test the yeast: Proof a small amount with warm water (about 105–110°F) and sugar; it should become foamy in 5–10 minutes.
- Temperature matters: Liquids should be 105–110°F—too hot will kill yeast, too cool will prevent activation.
- Warm rising spot: Let dough rise in a warm (not hot) place, around 80–85°F. Rise times will vary with kitchen temperature.
🍩 Donut FAQs
Maintaining the oil at 375°F is essential. Oil that’s too cool makes greasy donuts; oil that’s too hot browns the exterior before the interior cooks. Fry only a few donuts at a time to avoid dropping the oil temperature, and monitor with a thermometer.
Cornstarch thickens the filling—if it’s still too runny, drain excess liquid before piping. Use a pastry bag for neat filling application.
Donuts are best fresh but can be stored in an airtight container for up to 2 days. Reheat briefly in the microwave (about 10 seconds) to refresh.
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Apple Donuts
Ingredients
For the Dough:
- 6 fl oz apple cider, warmed to 105–110°F (¾ cup)
- 2.67 fl oz milk, warmed to 105–110°F (⅓ cup)
- 3.2 oz granulated sugar (2 tbsp + ⅓ cup), divided
- 3½ tsp active dry yeast (≈1.5 packets)
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla extract
- 17 oz all-purpose flour (4 cups)
- 2 tsp ground cinnamon
- 1 tsp salt
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 4 oz unsalted butter, room temperature (½ cup)
- Oil for frying (canola or vegetable)
For the Filling:
- 3 cups apples, diced (about 3 large apples)
- 3.75 oz brown sugar (½ cup)
- 1.5 oz unsalted butter (3 tbsp)
- 0.88 oz granulated sugar (2 tbsp)
- 2 tsp ground cinnamon
- 1 tsp lemon juice
- 1 tsp apple cider
- ½ tsp salt
- 2½ tsp cornstarch
For the Topping:
- 7 oz granulated sugar (1 cup)
- 5 tsp ground cinnamon
Instructions
To Make the Donuts:
- In a stand mixer bowl with a whisk, combine warm apple cider, warm milk, 2 tbsp granulated sugar, and yeast. Whisk to combine and let sit 5 minutes until frothy.
- If the mixture does not foam, the yeast is inactive—replace yeast and ensure liquid temperature is correct.
- Add the remaining granulated sugar, eggs, egg yolks, and vanilla; mix to combine.
- Switch to a dough hook, add flour, cinnamon, salt, nutmeg, and cloves. Knead until the dough starts to come together.
- Add unsalted butter and knead an additional 5 minutes. Cover the bowl and let the dough rise 1 hour, until doubled.
- Turn dough onto a floured surface, roll to ½” thickness, and cut 3″ rounds. Place on parchment-lined sheets, leaving space between them. Let rise 45 minutes until doubled.
To Make the Filling:
- In a large bowl, toss diced apples with brown sugar, butter, granulated sugar, cinnamon, lemon juice, apple cider and salt.
- Cook in a medium saucepan over medium-low heat 10 minutes, then stir in cornstarch and cook 2–3 more minutes until thickened. Remove from heat and cool.
To Make the Topping:
- Combine granulated sugar and cinnamon in a small bowl and set aside.
To Cook & Assemble the Donuts:
- Heat 3″ of oil in a large stockpot to 375°F. Fill a piping bag with the cooled apple filling.
- Fry 2–3 donuts at a time until golden brown, about 1½–2 minutes per side. Drain on a wire rack.
- While warm, pipe the filling into the side of each donut until the tip is slightly pushed back. Repeat until all donuts are filled.
- Roll filled donuts in the cinnamon-sugar topping and serve immediately. Store any leftovers in an airtight container up to 2 days.
Recipe Notes
The oil used for frying is not included in the nutrition calculation.
Measuring Tips
These recipes are developed using weight measurements; using a kitchen scale provides the most consistent results. Volume measurements are included for convenience.
Nutrition
Serving: 1 doughnut • Calories: 236 kcal • Carbohydrates: 41 g • Protein: 4 g • Fat: 7 g • Sugar: 22 g
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