Apple Pie Doughnuts Recipe

Apple Pie Doughnuts Recipe tastes like a cozy slice of apple pie wrapped in a warm, fluffy doughnut with cinnamon sugar on top. It suits weekend bakers, fall dessert lovers, and anyone who wants a bakery-style treat in about 2 hours total. 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, lighter, and more buttery than anything from a box or drive-thru. You control the sweetness, the spice level, and how generous you go with that apple filling.

You also use simple pantry ingredients, so you skip weird preservatives and mystery flavors. The whole house smells like a bakery, and people think you worked way harder than you actually did.

These apple pie doughnuts taste like a fairground and a cozy bakery had a baby, and I would happily eat them every weekend. ★★★★★

Ingredients You Need

Doughnut Dough

• 3 cups (360 g) all-purpose flour, plus extra for dusting
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup (120 ml) warm whole milk, about 110°F
• ¼ cup (60 ml) warm water, about 110°F
• ¼ cup (50 g) granulated sugar
• 2 large eggs, room temperature
• 5 tbsp (70 g) unsalted butter, very soft
• 1 tsp fine sea salt
• 1 tsp vanilla extract

Use a good quality all-purpose flour like King Arthur or Gold Medal for consistent texture. Whole milk gives the best flavor, though you can use 2 percent in a pinch. Let the eggs and butter sit at room temperature so the dough comes together smoothly.

Apple Pie Filling

• 3 medium apples, peeled, cored, and diced small
  • Use firm apples like Granny Smith, Honeycrisp, or Fuji.
• 2 tbsp unsalted butter
• ¼ cup (50 g) brown sugar, light or dark
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• ⅛ tsp ground nutmeg
• 1 tsp lemon juice
• 1 tsp cornstarch
• 1 tbsp water

You can use a bag of pre-cut apples from the store to save time. Brown sugar adds that caramel pie flavor, while a touch of lemon juice keeps the filling bright and not too sweet.

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, sifted
• 2 to 3 tbsp milk
• ½ tsp vanilla extract

Optional Caramel Drizzle

• Store-bought thick caramel sauce, warmed slightly

Cinnamon sugar gives that classic fair-style doughnut vibe. Vanilla glaze works great if you want a sweeter finish. Caramel drizzle leans hard into the apple pie dessert angle.

Oil & Equipment

• Neutral oil for frying, such as canola or vegetable oil
• Large heavy pot or Dutch oven
• Deep-fry thermometer or instant-read thermometer
• Medium saucepan for the filling
• Rolling pin
• 3 inch round cutter and 1 inch round cutter, or a wide glass and bottle cap
• Slotted spoon or spider strainer
• Wire rack set over a baking sheet
• Piping bag with round tip or zip-top bag for filling

Use a heavy pot so the oil holds a steady temperature. A thermometer helps you keep the oil in the sweet spot so the doughnuts cook evenly and stay light.

Tips & Mistakes

• Warm the milk and water to about 110°F so the yeast activates but does not die.
• Let the dough feel slightly tacky, not dry, or the doughnuts turn dense.
• Knead the dough long enough to feel smooth and stretchy, about 8 to 10 minutes by hand or 5 to 6 minutes in a mixer.
• Chill the apple filling until thick so it does not leak out of the doughnuts.
• Keep the oil around 350°F so the doughnuts cook through without burning.
• Fry a test doughnut first and adjust the heat before you cook the full batch.
• Avoid crowding the pot, or the oil temperature drops and the doughnuts soak up oil.
• Drain the doughnuts on a rack, not paper towels, so the bottoms stay crisp.
• Fill the doughnuts while they still feel slightly warm so the filling spreads nicely inside.
• Eat them the same day when possible, since fried dough tastes best fresh.

How to Make Apple Pie Doughnuts Recipe

Make the Apple Pie Filling

1. Dice the apples into small, even pieces so they cook quickly and fit inside the doughnuts.

2. Heat a medium saucepan over medium heat and add the butter.

3. Stir in the diced apples, brown sugar, granulated sugar, cinnamon, and nutmeg.

4. Cook and stir often until the apples soften and release juices, about 6 to 8 minutes.

5. Mix the cornstarch with the water in a small bowl until smooth.

6. Stir the slurry into the apples along with the lemon juice.

7. Cook and stir until the mixture thickens and looks glossy, about 2 to 3 minutes.

8. Take the pan off the heat and let the filling cool to room temperature, then chill it while you make the dough.

Make the Doughnut Dough

1. Stir the warm water, warm milk, yeast, and a pinch of sugar in a small bowl.

2. Let the mixture sit until it looks foamy on top, about 5 to 10 minutes.

3. Add the flour, sugar, salt, eggs, vanilla, and the yeast mixture to a large bowl or stand mixer bowl.

4. Mix until the dough starts to come together.

5. Add the soft butter a tablespoon at a time while you mix.

6. Knead the dough until it feels smooth, elastic, and slightly tacky, about 8 to 10 minutes by hand or 5 to 6 minutes in a mixer with a dough hook.

7. Shape the dough into a ball and place it in a lightly oiled bowl.

8. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 to 1 ½ hours.

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 a 3 inch cutter to cut rounds, then use a 1 inch cutter to cut out the centers if you want ring doughnuts.

4. If you want filled doughnuts with no hole, skip the small cutter and keep the rounds whole.

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

6. Place the dough rounds on parchment-lined baking sheets with some space between them.

7. Cover them lightly with a towel and let them rise until puffy, about 30 to 45 minutes.

8. During this time, heat the oil to 350°F in a large heavy pot.

Fry the Doughnuts

1. Check that the oil holds steady around 350°F.

2. Gently place a few dough rounds into the hot oil, smooth side up.

3. Fry each side until golden brown, about 1 to 2 minutes per side, depending on size.

4. Use a slotted spoon or spider to lift the doughnuts out of the oil.

5. Place the hot doughnuts on a wire rack set over a baking sheet so the excess oil drips off.

6. Let the oil come back to temperature between batches.

7. Repeat with the remaining dough rounds.

8. Fry any doughnut holes too, since those make perfect little taste testers.

Coat the Doughnuts

1. Stir the cinnamon and sugar together in a shallow bowl if you use the cinnamon sugar coating.
2. While the doughnuts still feel warm, roll them in the cinnamon sugar until fully coated.
3. If you use glaze, whisk the powdered sugar, milk, and vanilla in a bowl until smooth and pourable.
4. Dip the tops of the warm doughnuts into the glaze, then place them back on the rack so the glaze sets.

Fill the Doughnuts

1. Spoon the chilled apple filling into a piping bag fitted with a round tip, or use a zip-top bag and snip a corner.

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

3. Gently pipe the apple filling into the center until the doughnut feels slightly heavier.

4. Wipe any extra filling from the outside and repeat with the rest.

5. If you want caramel drizzle, warm the caramel sauce slightly until it flows easily.

6. Drizzle the caramel over the tops of the filled doughnuts in thin lines.

7. Let them sit a few minutes so the coatings set before you serve them.

Variations I've Tried

I swap half the apples for pears when I want a softer, slightly floral filling. I add a spoonful of cream cheese to the filling for a cheesecake twist that tastes wild in the best way. I stir a bit of apple pie spice into the dough itself when I want extra cozy flavor in every bite.

I also bake the cut doughnuts at 375°F on a greased baking sheet for about 10 to 12 minutes when I want a lighter version, then brush them with melted butter and roll them in cinnamon sugar. I sometimes skip the filling and just top them with apple pie filling like a mini open-faced dessert.

How to Serve Apple Pie Doughnuts Recipe

Serve these apple pie doughnuts slightly warm, when the outside still feels crisp and the center tastes soft and fluffy. Pair them with hot coffee, tea, hot chocolate, or a cold glass of milk for kids. They work great as a weekend breakfast, a dessert platter centerpiece, or a fun brunch treat. I also pack them in lunchboxes without the glaze so they stay less sticky.

How to store

• Let the doughnuts cool completely before you store them, or condensation makes them soggy.
• Keep leftover doughnuts in an airtight container at room temperature for up to 1 day.
• Store in the fridge for up to 3 days, and warm them in a 300°F oven for 5 to 8 minutes before serving.
• Freeze unfilled doughnuts on a baking sheet until firm, then move them to a freezer bag for up to 2 months.
• Reheat frozen doughnuts in a 325°F oven for 8 to 10 minutes, then fill and coat them after they warm through.