Apple Pie Doughnuts

By jiafei

12 Person

45 Minutes

698 Calories

Fluffy Apple Pie Doughnuts are the ULTIMATE Fall treat! And so darn good with a cup of coffee. BEST DECISION EVER!!! The filling tastes exactly like apple pie. And it smells so good when it’s cooking you’ll be tempted to stop there and just eat it with a spoon. But trust me: you don’t want to do that. Because then you’d miss out on the fluffy brown butter apple cider donuts which house the filling! And obviously, you do not want to miss out on these cinnamon sugar-coated beauties.

Ingredients

Cinnamon Sugar Coating

1 tbsp. Cinnamon
1 cup Granulated sugar

Apple Pie Filling

1/2 tbsp. All-purpose flour
2 1/2 tbsp. Apple cider
2 tsp. Ground cinnamon
1/3 cup Light brown sugar, packed
1/4 cup White sugar
1/4 tsp. Salt
3 tbsp. Unsalted butter
5 Large apples, peeled, cored, and diced

Doughnuts

3 cups Canola frying oil
3 cups All-purpose flour, divided
1 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
3/4 tsp. Salt
2 tbsp. Whole milk
1 Egg yolk, at room temperature
1 Large egg, at room temperature
1/3 cup Granulated sugar
6 tbsp. Unsalted butter, melted until browned
1 cup Warm apple cider
2 packages Active dry yeast

Method

01

In a small bowl combine the yeast and warm cider; set aside until it foams up, about 5 minutes. In the bowl of a stand mixer fitted with the hook attachment, combine the melted butter and sugar, and - using a silicone whisk - mix until well combined. Whisk in the egg, egg yolk, salt, nutmeg, cinnamon, yeast mixture, and 3 cups of flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Don't knead the dough yet!
02

Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover tightly with saran wrap and set aside to rise in a warm area until it appears to have tripled in size, about 1 hour. Gently punch the dough down and turn it out onto a lightly floured work surface. Knead the dough into a smooth ball, about 7-8 times, or until it's uniform in texture. Using a rolling pin, roll the dough out into a large rectangle, approximately 1/2 inch thick. Using a lightly floured round dough cutter, cut an equal amount of circles from the rectangle.
03

Transfer the cut doughnuts to a large, lightly greased baking sheet, spacing them an inch apart (they will rise). Cover pan lightly with saran wrap and set aside for 45 minutes to an hour, or until the doughnuts have almost doubled in size. When ready to fry, heat oil in a large, heavy-bottomed pot, to 360°F. Fry doughnuts, a few at a time, for 1-2 minutes on each side, or until golden brown. Quickly roll the warm doughnuts in the cinnamon sugar and set aside.
04

Peel, core, and dice the apples. Set aside. In a large skillet over medium heat, melt the butter and continue cooking until it's a light golden color; about 3 minutes. Add in the apples, salt, and both sugars. Cook, stirring occasionally until apples are completely softened, about 10 minutes. Add in the cinnamon and apple cider and continue cooking until apples are soft and sticky, 1 to 2 more minutes. Stir in flour, mix well, and allow the mixture to thicken; about 30 seconds. Remove from heat and set aside until needed.
05

In a medium-sized shallow bowl, combine the granulated sugar and cinnamon and set aside until needed.
06

Assembly: Scrape the apple pie filling into a pastry bag fitted with a round tip and set aside. Using the back of a small spoon (or your finger) make a small hole on the side of each doughnut. Carefully fit the nozzle of the bag into a doughnut and squeeze until you see the center begin to puff up. Repeat with all doughnuts.

Related Tags

Apple Pie Doughnuts

4.0

( By jiafei )

01 Information

Grade easy
Serving 12 servings
Calorie 698 Kcal
Prep Time 30 Mins
Cook Time 15 Mins
Total Time 45 Mins

02 Ingredients

Cinnamon Sugar Coating

1 tbsp. Cinnamon

1 cup Granulated sugar

Apple Pie Filling

1/2 tbsp. All-purpose flour

2 1/2 tbsp. Apple cider

2 tsp. Ground cinnamon

1/3 cup Light brown sugar, packed

1/4 cup White sugar

1/4 tsp. Salt

3 tbsp. Unsalted butter

5 Large apples, peeled, cored, and diced

Doughnuts

3 cups Canola frying oil

3 cups All-purpose flour, divided

1 tsp. Ground cinnamon

1/2 tsp. Ground nutmeg

3/4 tsp. Salt

2 tbsp. Whole milk

1 Egg yolk, at room temperature

1 Large egg, at room temperature

1/3 cup Granulated sugar

6 tbsp. Unsalted butter, melted until browned

1 cup Warm apple cider

2 packages Active dry yeast

03 Method

Step 1

In a small bowl combine the yeast and warm cider; set aside until it foams up, about 5 minutes. In the bowl of a stand mixer fitted with the hook attachment, combine the melted butter and sugar, and - using a silicone whisk - mix until well combined. Whisk in the egg, egg yolk, salt, nutmeg, cinnamon, yeast mixture, and 3 cups of flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Don't knead the dough yet!

Step 2

Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover tightly with saran wrap and set aside to rise in a warm area until it appears to have tripled in size, about 1 hour. Gently punch the dough down and turn it out onto a lightly floured work surface. Knead the dough into a smooth ball, about 7-8 times, or until it's uniform in texture. Using a rolling pin, roll the dough out into a large rectangle, approximately 1/2 inch thick. Using a lightly floured round dough cutter, cut an equal amount of circles from the rectangle.

Step 3

Transfer the cut doughnuts to a large, lightly greased baking sheet, spacing them an inch apart (they will rise). Cover pan lightly with saran wrap and set aside for 45 minutes to an hour, or until the doughnuts have almost doubled in size. When ready to fry, heat oil in a large, heavy-bottomed pot, to 360°F. Fry doughnuts, a few at a time, for 1-2 minutes on each side, or until golden brown. Quickly roll the warm doughnuts in the cinnamon sugar and set aside.

Step 4

Peel, core, and dice the apples. Set aside. In a large skillet over medium heat, melt the butter and continue cooking until it's a light golden color; about 3 minutes. Add in the apples, salt, and both sugars. Cook, stirring occasionally until apples are completely softened, about 10 minutes. Add in the cinnamon and apple cider and continue cooking until apples are soft and sticky, 1 to 2 more minutes. Stir in flour, mix well, and allow the mixture to thicken; about 30 seconds. Remove from heat and set aside until needed.

Step 5

In a medium-sized shallow bowl, combine the granulated sugar and cinnamon and set aside until needed.

Step 6

Assembly: Scrape the apple pie filling into a pastry bag fitted with a round tip and set aside. Using the back of a small spoon (or your finger) make a small hole on the side of each doughnut. Carefully fit the nozzle of the bag into a doughnut and squeeze until you see the center begin to puff up. Repeat with all doughnuts.

04 Author

jiafei

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