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Apple Pie Donuts Recipe

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★★★★★

4.6 from 104 reviews

These Apple Pie Donuts combine the nostalgic flavors of classic apple pie with the irresistible texture of fried doughnuts, filled with a warm cinnamon-spiced apple filling and coated in a sweet cinnamon sugar blend. Perfect for a cozy fall treat or any time you’re craving a delightful twist on traditional desserts.

Ingredients

Scale

Dough

  • 3/4 cup apple cider or apple juice
  • 3 1/2 cups all-purpose flour
  • 2/3 cup dark brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 1 1/2 tsp cinnamon
  • 6 tsp melted butter
  • 1/4 cup applesauce
  • 1/4 cup sour cream
  • 1 large egg, at room temperature

Apple Pie Filling

  • 20-ounce can apple pie filling, rinsed and diced
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup brown sugar
  • 2 tbsp water
  • 1 tsp lemon juice

Cinnamon Sugar Coating

  • 1 cup white granulated sugar
  • 1 tbsp cinnamon

For Frying

  • About 2 inches canola or vegetable oil

Instructions

  1. Make the Dough: In one large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, nutmeg, and cinnamon until evenly mixed and free of lumps. In another bowl, mix melted butter, applesauce, sour cream, and egg until smooth. Gradually stir in the apple cider or juice to the wet mixture.
  2. Combine Components: Pour the wet mixture into the dry mix and gently fold together until the dough just comes together. It should be soft and slightly sticky but not wet or runny. Avoid overmixing to keep the dough tender.
  3. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for about 20 minutes to firm up the dough for easier handling.
  4. Prepare the Apple Pie Filling: Drain and rinse the apple pie filling to remove syrup and dice the apples. In a small saucepan over medium-low heat, combine diced apples, cinnamon, nutmeg, brown sugar, water, and lemon juice. Cook gently for 5-7 minutes, stirring occasionally, until thickened and jam-like. Remove from heat and let cool slightly.
  5. Shape the Donuts: Lightly flour a work surface. Roll chilled dough to 1/2-inch thickness. Use a doughnut cutter or two round cutters to cut out circles (bottoms and tops). Place bottom circles on a parchment-lined baking sheet.
  6. Fill and Seal: Spoon about 1 teaspoon of the cooled apple filling onto each bottom circle. Top with a second dough circle and press edges together gently to seal, then use the cutter to trim and smooth edges for a neat seal that prevents leaking.
  7. Heat the Oil: Pour oil into a deep frying pan to about 2 inches deep. Heat over medium heat to 350°F (175°C). Test readiness by dropping a small piece of dough; it should bubble and rise quickly.
  8. Fry the Donuts: Fry 2-3 donuts at a time, lowering them carefully into the hot oil. Cook for 3-5 minutes per side until golden brown and puffed. Adjust heat as needed to ensure they cook through without burning.
  9. Drain Excess Oil: Remove fried donuts with a slotted spoon and place on paper towel-lined plates to absorb extra oil.
  10. Add the Cinnamon Sugar Coating: While still warm but cool enough to handle, roll each donut in the cinnamon sugar mixture until evenly coated, creating a sweet, crunchy exterior.

Notes

  • Do not overmix the dough to keep your donuts light and fluffy.
  • Ensure the oil temperature is maintained at 350°F to avoid greasy or undercooked donuts.
  • Allow the apple filling to cool before filling to prevent leaking during frying.
  • If you don’t have a donut cutter, use two different-sized round cookie cutters to form the donuts.
  • Store leftover donuts in an airtight container for up to 2 days for optimum freshness.

Keywords: apple pie donuts, fried donuts, apple filling, cinnamon sugar donuts, fall desserts, homemade donuts

Find it online: https://nataliereeve.com/apple-pie-donuts-recipe/