Apple Pie Doughnuts Recipe

Apple Pie Doughnuts Recipe tastes like a warm slice of cinnamon apple pie wrapped in a soft, fluffy doughnut with a crackly sugar glaze on top. It works perfectly for cozy weekend breakfasts, holiday brunches, or anytime you want a bakery-style treat at home in about 1 hour 15 minutes. I tested these in my tiny kitchen with kids running around, so you know this recipe can survive real life.

Why Apple Pie Doughnuts Recipe Is Worth It

You get the comfort of classic apple pie and the fun of a doughnut in one bite. The dough stays soft and pillowy, while the apple filling turns jammy and fragrant with cinnamon and brown sugar.

You fry small batches, so each doughnut comes out hot, crisp on the outside, and tender inside. The quick vanilla glaze and cinnamon sugar finish make them taste like something from a fancy bakery, without the fancy bakery prices.

These Apple Pie Doughnuts taste like autumn at a county fair and a cozy bakery had a baby, and I would happily eat them every weekend ★★★★★

Ingredients You Need

Doughnut dough

• 2 ¼ teaspoons active dry yeast (1 standard packet)
• ¾ cup warm milk, about 110°F, whole milk if possible
• 3 tablespoons granulated sugar
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract (use real vanilla for best flavor)
• 2 ¾ cups all purpose flour, plus extra for dusting
• ½ teaspoon fine sea salt

You can use instant yeast instead of active dry yeast and skip the blooming step. If you only have salted butter, use it and reduce the added salt to a pinch.

Apple pie filling

• 2 medium apples, peeled, cored, and finely diced
  • Use Honeycrisp, Pink Lady, or Granny Smith for the best texture.
• 2 tablespoons unsalted butter
• 3 tablespoons brown sugar, light or dark
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Pinch of salt
• 1 teaspoon lemon juice
• 1 teaspoon cornstarch mixed with 1 teaspoon water

You can use canned apple pie filling in a pinch. Just chop it smaller so it fits inside the doughnuts.

Coating and glaze

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 cup powdered sugar
• 2 to 3 tablespoons milk
• ½ teaspoon vanilla extract

You can skip the glaze and only use cinnamon sugar if you want a lighter finish. Use any milk you like, including oat or almond, for the glaze.

Oil for frying

• Neutral oil with high smoke point, about 4 cups
  • Use canola, vegetable, or peanut oil.

Equipment list

• Large mixing bowl
• Small saucepan
• Wooden spoon or silicone spatula
• Stand mixer with dough hook (optional but helpful)
• Rolling pin
• 3 inch round cutter and 1 inch cutter, or a glass and bottle cap
• Baking sheet lined with parchment
• Slotted spoon or spider strainer
• Heavy pot or Dutch oven for frying
• Instant read thermometer or candy thermometer
• Cooling rack set over a sheet pan

Quick Tips & substitutions

• Use instant yeast if you want to skip blooming in warm milk.
• Swap canned apple pie filling for homemade on busy days, and chop it small.
• Use bread flour instead of all purpose for a slightly chewier doughnut.
• Keep the oil at 350°F to 365°F so the doughnuts cook through without burning.
• Chill the apple filling so it thickens and stays inside the dough.
• Roll the dough about ½ inch thick for fluffy doughnuts that hold the filling.
• Use a squeeze bottle or piping bag with a small tip to fill the doughnuts cleanly.
• Dust dough and cutter with flour so the doughnuts release easily.
• Fry 3 to 4 doughnuts at a time so the oil temperature stays steady.
• Use plant based milk and vegan butter if you want dairy free doughnuts.

How to Make Apple Pie Doughnuts Recipe

Bloom the yeast and mix the dough

1. Warm the milk until it feels like a hot bath, about 110°F.

2. Stir in the yeast and 1 tablespoon of the sugar, then let it sit 5 to 10 minutes until it looks foamy on top.

3. Whisk in the melted butter, egg, egg yolk, vanilla, remaining sugar, and salt until smooth.

4. Add 2 cups of the flour and stir until a shaggy dough forms.

5. Add the remaining flour a little at a time until the dough feels soft and slightly tacky but not sticky.

6. Knead by hand on a lightly floured surface for about 8 minutes, or use a stand mixer with dough hook for 5 minutes, until the dough feels smooth and elastic.

Let the dough rise

1. Lightly oil a clean bowl and place the dough inside, turning it once to coat.
2. Cover the bowl with a clean towel or plastic wrap.
3. Set it in a warm spot and let it rise about 1 hour, until it doubles in size and feels puffy when you poke it.

Cook the apple pie filling

1. While the dough rises, melt the butter in a small saucepan over medium heat.

2. Add the diced apples, brown sugar, cinnamon, nutmeg, and salt, then stir to coat.

3. Cook 6 to 8 minutes, stirring often, until the apples soften and the juices bubble.

4. Stir in the lemon juice.

5. Add the cornstarch slurry and stir while the mixture bubbles for 1 to 2 minutes, until it thickens and looks glossy.

6. Transfer the filling to a bowl and let it cool to room temperature, then chill it so it thickens more.

Shape the doughnuts

1. Punch down the risen dough gently to release air.

2. Turn it out onto a lightly floured surface and roll it to about ½ inch thickness.

3. Cut circles with a 3 inch cutter and place them on a parchment lined baking sheet.

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

5. Cover the tray lightly with a towel and let the doughnuts rise again for 25 to 30 minutes, until they look puffy.

6. Keep the tray away from drafts so the dough rises evenly.

Heat the oil

1. Pour the oil into a heavy pot so it reaches about 2 to 3 inches deep.
2. Clip on a thermometer and heat the oil over medium heat until it reaches 350°F.
3. Adjust the heat as needed to keep the temperature between 350°F and 365°F.

Fry the doughnuts

1. Gently lift a few dough rounds and slide them into the hot oil, smooth side up.

2. Fry about 1 to 2 minutes per side until they turn deep golden brown.

3. Use a slotted spoon to lift them out and place them on a cooling rack set over a sheet pan.

4. Let the oil return to temperature between batches.

5. Repeat with the remaining doughnuts.

6. Let the doughnuts cool until they feel warm but not hot, so the filling does not melt out.

Coat and glaze

1. Stir the granulated sugar and cinnamon together in a shallow bowl.

2. Toss each warm doughnut in the cinnamon sugar until it coats all sides.

3. In a separate bowl, whisk the powdered sugar, milk, and vanilla until smooth and pourable.

4. Drizzle the glaze over the tops of the doughnuts or dip the tops in the glaze.

5. Set them back on the rack so the glaze can set slightly while you fill them.

Fill with apple pie goodness

1. Fit a piping bag or squeeze bottle with a small round tip and fill it with chilled apple pie filling.

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

3. Insert the tip and gently squeeze filling inside until the doughnut feels slightly heavier.

4. Wipe any excess filling from the outside.

5. Serve the Apple Pie Doughnuts while still slightly warm for the best texture and flavor.

Recipe Variations

• Gluten free: Use a cup for cup gluten free flour blend that works for yeast doughs and add ½ teaspoon xanthan gum if the blend does not include it.
• Vegan: Use plant based milk, vegan butter, and a flax egg in place of the egg and yolk, and check that your sugar and powdered sugar meet your needs.
• Low sugar: Reduce the sugar in the dough by 1 tablespoon and use a lighter dusting of cinnamon sugar instead of a full glaze.
• Baked version: Bake the shaped doughnuts at 350°F for 12 to 14 minutes, then brush with melted butter and toss in cinnamon sugar.
• Extra spice: Add a pinch of cloves or apple pie spice to the filling and cinnamon sugar.
• Caramel twist: Drizzle warm caramel sauce over the finished doughnuts for a richer dessert.

Ways to Serve

• Serve warm with a scoop of vanilla ice cream for a dessert style treat.
• Pair with hot coffee, chai, or apple cider for a cozy breakfast.
• Pack in lunchboxes as a special fall surprise.
• Set out on a brunch board with fresh fruit and yogurt.
• Offer as a sweet snack after a family game night or movie night.

Storage Success

Store leftover Apple Pie Doughnuts in an airtight container at room temperature for up to 1 day. After that, move them to the fridge and eat them within 3 days for the best texture. Reheat in a 300°F oven or toaster oven for 5 to 7 minutes until they feel warm and slightly crisp again. Avoid the microwave if you can, since it turns the doughnuts chewy instead of fluffy.