Apple Pie Doughnuts Recipe

Apple Pie Doughnuts Recipe tastes like a cozy slice of cinnamon‑spiced apple pie wrapped in a warm, fluffy doughnut. It works perfectly for fall weekends, holiday brunch, or any time you want a bakery-style treat in about 1 hour and 15 minutes. I grew up in a small Midwestern town, and these doughnuts taste exactly like the ones my grandma used to “accidentally” burn because we kept stealing them hot from the oil.

Why Apple Pie Doughnuts Recipe Is Worth It

This Apple Pie Doughnuts Recipe gives you soft, yeasted doughnuts filled with gooey apple pie filling and rolled in cinnamon sugar. You get the best parts of a doughnut shop and a homemade pie in one handheld treat.

You also control the sweetness, spice level, and apple texture, which makes these taste better than anything in a box. The recipe uses simple pantry ingredients and one dough that fries up light, not heavy or greasy.

“These Apple Pie Doughnuts taste like a fairground stand and grandma’s kitchen teamed up in the best way possible. ★★★★★”

Ingredients You Need

Doughnut Dough

• 2 ¼ teaspoons (1 packet) active dry yeast
• ¾ cup warm whole milk (about 110°F; warm, not hot to the touch)
• 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 to 3 cups all-purpose flour, plus extra for dusting
• ½ teaspoon fine sea salt
• ¼ teaspoon ground nutmeg (adds that classic doughnut flavor)

Apple Pie Filling

• 2 medium apples, peeled, cored, and diced small
  • Use Honeycrisp, Granny Smith, or Pink Lady for the best sweet-tart balance.
• 2 tablespoons unsalted butter
• ¼ cup brown sugar, packed (light or dark both work)
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 teaspoon lemon juice (brightens the flavor)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry to thicken)
• Pinch of salt

Cinnamon Sugar Coating

• ½ cup granulated sugar
• 1 ½ teaspoons ground cinnamon
• Pinch of salt

Frying Oil

• Neutral oil with high smoke point, about 4 cups
  • Use canola, vegetable, or peanut oil. Avoid olive oil because it adds strong flavor.

Pantry Shortcuts & Sub Notes

• Use store-bought apple pie filling in a pinch. Chop it smaller so it fits easily in the doughnuts.
• Swap homemade dough with canned biscuit dough if you need a shortcut. It will taste different but still delicious.
• Use instant yeast instead of active dry yeast. Skip the blooming step and mix it directly with the flour.
• Use plant-based butter and a rich oat or soy milk for a dairy-free version.

Equipment List

• Large mixing bowl
• Medium saucepan
• Wooden spoon or silicone spatula
• Stand mixer with dough hook (optional, but helpful)
• Rolling pin
• Round cookie cutters (about 3-inch and 1-inch) or a glass and bottle cap
• Slotted spoon or spider skimmer
• Heavy pot or Dutch oven for frying
• Thermometer (clip-on or instant-read)
• Wire rack set over a baking sheet
• Small piping bag with round tip or a zip-top bag with a corner snipped

Quick Tips & substitutions

• Warm the milk gently; keep it around 105–110°F so the yeast stays happy and active.
• Add flour gradually and stop when the dough feels soft and slightly tacky, not dry.
• Let the dough rise in a warm, draft-free spot; an oven with the light on works well.
• Keep the oil around 350°F; hotter oil browns the outside before the inside cooks.
• Fry a test doughnut first to check timing and color.
• Use diced apples no larger than pea size so they soften quickly and sit neatly inside the doughnuts.
• Swap apples with pears for a fun twist, or mix apples with a handful of raisins.
• Use coconut sugar instead of brown sugar in the filling for a deeper caramel note.
• Bake instead of fry if needed: brush shaped doughnuts with melted butter and bake at 375°F until golden, then coat in cinnamon sugar.
• Fill doughnuts while they still feel slightly warm; the filling spreads more easily and tastes extra cozy.

How to Make Apple Pie Doughnuts Recipe

Bloom the Yeast and Mix the Wet Ingredients

1. Pour the warm milk into a large mixing bowl. Sprinkle the yeast and 1 tablespoon of the sugar over the top and stir.
2. Let the mixture sit for about 5–10 minutes until it looks foamy and bubbly on the surface.
3. Whisk in the remaining sugar, melted butter, egg, egg yolk, and vanilla extract until the mixture looks smooth and creamy.

Add Dry Ingredients and Knead the Dough

1. In a separate bowl, whisk 2 ¾ cups flour with the salt and nutmeg.
2. Add the flour mixture to the wet ingredients about 1 cup at a time, stirring after each addition.
3. When the dough starts to pull away from the sides of the bowl, switch to kneading by hand or with a dough hook.
4. Knead for about 5–7 minutes, and add small spoonfuls of flour only if the dough sticks heavily to your hands. Aim for a soft, slightly tacky dough that stretches without tearing.

Let the Dough Rise

1. Shape the dough into a ball and place it in a lightly oiled bowl. Turn it once to coat the surface so it does not dry out.
2. Cover the bowl with plastic wrap or a clean kitchen towel.
3. Set the bowl in a warm spot and let the dough rise until it doubles in size, about 1 hour, depending on your kitchen temperature.

Cook the Apple Pie Filling

1. While the dough rises, melt the butter in a medium saucepan over medium heat.
2. Add the diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Stir to coat the apples evenly.
3. Cook the mixture for about 5–7 minutes, until the apples soften but still hold their shape.
4. Stir the cornstarch slurry, then pour it into the pan and stir again.
5. Cook for another 1–2 minutes until the filling thickens and looks glossy.
6. Remove the pan from the heat and let the apple pie filling cool to room temperature.

Shape the Doughnuts

1. Punch down the risen dough gently to release extra air. Turn it out onto a lightly floured surface.
2. Roll the dough to about ½-inch thickness with a rolling pin.
3. Use a 3-inch round cutter to cut circles. Gather scraps, gently reroll once, and cut more circles.
4. For filled doughnuts, leave the centers whole. If you want some ring doughnuts too, cut out centers with a 1-inch cutter.
5. Place the dough rounds on a parchment-lined baking sheet, leaving space between them. Cover lightly with a towel.

Second Rise

1. Let the shaped doughnuts rest and puff for about 25–30 minutes. They should look slightly larger and feel airy when you touch them gently.
2. During this time, heat the oil and mix the cinnamon sugar.

Heat the Oil and Mix the Cinnamon Sugar

1. Pour the oil into a heavy pot or Dutch oven, filling it at least 2 inches deep.
2. Clip a thermometer to the side and heat the oil to 350°F over medium heat.
3. In a shallow bowl, mix the granulated sugar, cinnamon, and a pinch of salt until the mixture looks uniform.

Fry the Doughnuts

1. Once the oil reaches 350°F, gently lower 2–3 doughnuts into the oil. Avoid crowding the pot.
2. Fry each side for about 1–2 minutes, until the doughnuts turn deep golden brown. Adjust the heat to keep the oil near 350°F.
3. Use a slotted spoon or spider skimmer to lift the doughnuts out and place them on a wire rack set over a baking sheet.
4. Let them cool for about 1–2 minutes, then roll them in the cinnamon sugar while they still feel warm.

Fill the Doughnuts

1. Spoon the cooled apple pie filling into a piping bag fitted with a small round tip. Use a zip-top bag with a snipped corner if you prefer.
2. Use a small knife or the piping tip to poke a hole in the side of each doughnut. Wiggle gently to create a small pocket inside.
3. Pipe apple pie filling into each doughnut until it feels slightly heavy and you see a little filling peek out.
4. Serve the Apple Pie Doughnuts warm or at room temperature, and try not to eat three in a row.

Recipe Variations

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. Expect a slightly denser texture.
• Vegan: Use plant milk, vegan butter, and a flax egg (1 tablespoon ground flax + 3 tablespoons water) in place of the egg and yolk.
• Low sugar: Cut the sugar in the dough by one tablespoon and use a lighter dusting of cinnamon sugar on the outside.
• Baked version: Brush shaped doughnuts with melted butter and bake at 375°F for 10–12 minutes, then coat in cinnamon sugar and fill.
• Extra spiced: Add a pinch of ground cloves or allspice to the apple pie filling for stronger fall flavor.
• Caramel twist: Drizzle warm salted caramel sauce over the filled doughnuts right before serving.

Ways to Serve Apple Pie Doughnuts Recipe

• Serve warm with a mug of hot coffee, hot cocoa, or chai.
• Plate them with a scoop of vanilla ice cream and extra apple filling on the side.
• Pack them in lunchboxes as a surprise dessert.
• Slice them in half and tuck in a scoop of cinnamon ice cream for an over-the-top treat.
• Set out a platter at brunch with scrambled eggs, bacon, and fresh fruit.

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 enjoy them within 3 days for the best texture. Reheat them in a 300°F oven or air fryer for a few minutes until they feel warm and soft again. Roll them in a little fresh cinnamon sugar after reheating if they need a flavor boost.