These cinnamon sugar donuts are stuffed with a warm apple pie filling for the absolute perfect fall treat.
When it comes to fall recipes I am an apple over pumpkin girl. That’s not to say I don’t love a good pumpkin recipe, but if you give me the option of apple or pumpkin I am likely going to grab the apple option over the pumpkin option. So when the fall baking itch started to come on strong, I knew I needed to create an apple donut. At first I wanted to make an apple fritter (my husband’s favorite) but then I thought, why don’t I stuff apple pie inside a donut. And the rest is history!
Ingredients
- Yeast – I use dry active yeast, if you use instant you won’t need to do the step of activating the yeast.
- Milk – warmed to approximately 100 degrees
- Flour – I use all purpose, I would not use bread flour here
- Sugar – regular granulated and brown sugar
- Salt – helps to build structure to your dough and improve taste
- Butter
- Eggs – builds structure in your dough
- Frying Oil – I like to use avocado oil for frying, but you can use your favorite frying oil.
- Cinnamon – for all the fall feels
- Apples – for our apple pie filling
How to Make Apple Pie Donuts
Donuts
- In a small bowl combine warm milk, yeast, and 1 tbsp of the sugar. Let sit for 5 minutes or until the top is foamy.
- In a large bowl add in 3 cups of flour, remaining sugar, butter, salt, and eggs. Add in yeast mixture and mix to combine. Adding in remaining flour until the dough starts to pull away from the sides of the bowl.
- Pour the dough onto a lightly floured surface and knead for 5-10 minutes. Adding in additional flour as needed to keep the dough from sticking to the counter or hands.
- Place the kneaded dough back into the bowl and cover with plastic wrap. Allow to rise for at least 1 hour, if it is cold you may need to allow it to rise for longer.
- Once the dough has doubled in size punch the dough down and roll out onto a counter until dough is about 1/2″ thick.
- Cut the dough into 12 circles, place onto a piece of parchment and allow to rise for another 30 minutes.
- In a small bowl combine cinnamon and sugar for coating. Mix to combine.
- While the dough is rising, heat your oil to 375 degrees F. Using a candy thermometer really really helps when frying donuts.
- Gently drop 2-3 donuts into the pot at a time and cook for 1-2 minutes, flip and cook an additional 1-2 minutes. Remove from pot and set into cinnamon sugar mixture. Flip to coat the donuts in the mixture. Repeat with remaining donuts.
Apple Pie Mixture
- Peel, core and dice the apples.
- Add apples and remaining apple pie filling ingredients into a skillet. Cook over medium heat until apples are softened (about 10 minutes).
- Set aside to cool. I like to do this step while the donuts are rising.
Assembly
- Add cooled apple pie filling to a pastry bag with a large circular tip.
- Insert pastry bag tip into each donut and squeeze as much filling as you can into each donut. Repeat with all donuts.
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Cinnamon Sugar Donuts with Apple Pie Filling
These cinnamon sugar donuts are stuffed with a warm apple pie filling for the absolute perfect fall treat.
Ingredients
Donuts
- 1 cup milk warmed
- 2 1/4 tsp dry active yeast
- 3 1/2 cup all purpose flour
- 1/2 cup sugar
- 1/2 tsp salt
- 4 tbsp butter melted
- 2 large eggs
- oil for frying I used avocado oil
Apple Pie Filling
- 2 apples diced
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 4 tbsp butter
Cinnamon Sugar Coating
- 1 cup sugar
- 1 tbsp cinnamon
Instructions
Donuts
- In a small bowl combine warm milk, yeast, and 1 tbsp of the sugar. Let sit for 5 minutes or until the top is foamy.
- In a large bowl add in 3 cups of flour, remaining sugar, butter, salt, and eggs. Add in yeast mixture and mix to combine. Adding in remaining flour until the dough starts to pull away from the sides of the bowl.
- Pour the dough onto a lightly floured surface and knead for 5-10 minutes. Adding in additional flour as needed to keep the dough from sticking to the counter or hands.
- Place the kneaded dough back into the bowl and cover with plastic wrap. Allow to rise for at least 1 hour, if it is cold you may need to allow it to rise for longer.
- Once the dough has doubled in size punch the dough down and roll out onto a counter until dough is about 1/2" thick.
- Cut the dough into 12 circles, place onto a piece of parchment and allow to rise for another 30 minutes.
- In a small bowl combine cinnamon and sugar for coating. Mix to combine.
- While the dough is rising, heat your oil to 375 degrees F. Using a candy thermometer really really helps when frying donuts.
- Gently drop 2-3 donuts into the pot at a time and cook for 1-2 minutes, flip and cook an additional 1-2 minutes. Remove from pot and set into cinnamon sugar mixture. Flip to coat the donuts in the mixture. Repeat with remaining donuts.
Apple Pie Mixture
- Peel, core and dice the apples.
- Add apples and remaining apple pie filling ingredients into a skillet. Cook over medium heat until apples are softened (about 10 minutes).
- Set aside to cool. I like to do this step while the donuts are rising.
Assembly
- Add cooled apple pie filling to a pastry bag with a large circular tip.
- Insert pastry bag tip into each donut and squeeze as much filling as you can into each donut. Repeat with all donuts.
Nutrition
Calories: 375kcalCarbohydrates: 68gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 54mgSodium: 278mgPotassium: 138mgFiber: 2gSugar: 38gVitamin A: 330IUVitamin C: 1mgCalcium: 56mgIron: 2mg
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