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Apple Pie Donuts


  • Author: Rebecca Neidhart
  • Yield: 12 donuts 1x

Description

Soft yeast donuts stuffed with spiced apple filling make these Apple Pie Donuts the ultimate fall treat! Serve with whipped cream and an extra dusting of cinnamon.


Scale

Ingredients

For the Donuts:

  • 1 cup + 1 Tbsp. milk
  • 2 Tbsp. white sugar
  • 1 1/4 tsp. yeast
  • 1 large egg, beaten
  • 5 Tbsp. butter
  • 2 3/4 cups all-purpose flour
  • 1/2 tsp. salt
  • Neutral oil (canola, vegetable, etc.) for frying

For the Filling:

  • 45 granny smith apples
  • 6 Tbsp. butter
  • 6 Tbsp. brown sugar
  • 2 tsp. ground cinnamon
  • 3 Tbsp. apple cider vinegar
  • 1 tsp. cornstarch
  • 1 Tbsp. vanilla extract

For the Glaze:

  • 1/4 cup whole milk
  • 2 cups powdered sugar
  • 2 tsp. vanilla extract
  • Whipped Cream
  • Ground Cinnamon for Sprinkling

Instructions

To make the dough: Warm the milk either over the stove or in the microwave, then pour it into the bowl of a stand mixer that has been fitted with a dough hook.   Add the sugar and stir until dissolved, then add the yeast and allow it to sit for 5-10 minutes or until it becomes bubbly.

Add the eggs and melted butter and mix them in. While the mixer is running on medium-low, stir in the flour and salt until completely combined, about five minutes.  Turn off the mixer and allow it to rest for 10 minutes.

After it has rested, move the dough to a clean, oiled bowl and turn it to coat all of the dough in oil.  Cover the bowl with plastic wrap and put in the refrigerator for at least two hours, or up to 1 day.

To make the donuts, remove the dough from the refrigerator and turn it out onto a floured surface.  With a rolling pin, roll it out until it is about 1/3-1/2″ thick, then using a large circle cutter (something about 3-4 inches, I like to use a wide-mouth jar lid), cut as many donuts as you can. Using a small cutter (about 1″), cut a hole out of the center of each donut.  Lay them out on parchment lined baking sheets, leaving about an inch between them.  Repeat the rolling & cutting with the dough edges until you have used it all.

Gently lay plastic wrap over the top of the doughnuts, and let them rise for 1-2 hours, or until they are puffed up and soft when you touch them.  If your house is cold, turn on your oven for about 2 minutes then turn it off, just to make it slightly warm.  Place the trays of donuts in the oven.

In a medium, heavy-bottomed pan, heat at least 2″ of oil to 350°.  Carefully drop 2 or 3 of the donuts in and fry for about 2 minutes on each side, or until each side is golden brown.  Remove from the oil to a cooling rack and repeat with the rest of the donuts and donut holes, keeping the oil around 350°.

To make the Filling: Peel and slice the apples into about 1/8″ to 1/4″ thick. Mix the brown sugar, cinnamon, and cornstarch together in a small bowl.

In a saucepan, melt the butter down until it’s bubbling, then stir in the brown sugar mixture and apple cider vinegar. Turn the heat down to medium low and stir the apples into the sauce. Continue to cook and stir until the apples become tender and soft, about 5-8 minutes. Stir in the vanilla extract and set aside to cool.

For the glaze: Combine the milk and vanilla in a small saucepan and heat over low until warm.  Sift the powdered sugar into the pan, then whisk until smooth.  Remove the pan from the heat, then dip both sides of the donuts in and allow it to set for about five minutes


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