Apple pie donuts are fluffy yeast donuts filled with homemade apple pie filling and custard, then dipped in a sweet cinnamon glaze. They fry up golden brown with a tender crumb and are the perfect way to bring apple orchards and apple picking right into your kitchen.

I created these apple pie donuts because I wanted something that wasn't basic and that went beyond traditional pie. There's nothing better than sweet apples cooked down with brown sugar, cinnamon, and lemon juice until they're soft and spiced. Add in pillowy apple pie donut dough, creamy custard, and a glossy glaze dripping over the top of the doughnuts and you've got the ultimate fall treat. This is the best way to make a chilly morning feel warm and special-just grab a cup of coffee and one of these and you're set.

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Why You'll Love These Apple Pie Donuts

They combine two favorites: classic apple pie and soft yeast donuts.
A fun donut recipe that gives you bakery-style results right at home.
Sweet apples and brown sugar cook into the perfect apple pie filling for the center of each donut.
The apple pie doughnut dough is simple, with clear steps so even beginner bakers can get best results.
Golden brown on the outside, creamy on the inside, and the perfect way to celebrate fall.

Ingredients for Apple Pie Donuts

Warm milk - activates the yeast mixture for a light dough rise.
Active dry yeast - makes these fluffy yeast donuts. Instant yeast can be swapped if needed.
Granulated sugar + brown sugar - add sweetness to the dough ingredients and the apple pie filling.
Egg yolk + eggs (room temperature) - enrich the doughnut dough for structure and a soft, tender crumb.
Purpose flour (cups of flour spooned and leveled) - provides strength while keeping the donuts pillowy.
Unsalted butter (softened or melted butter) - adds richness to both the apple pie donut dough and the glaze.
Sweet apples, peeled and chopped into small pieces - Granny Smith or Honeycrisp give the best apple flavor.
Lemon juice - balances the sweetness and keeps apples bright.
Cornstarch - thickens the apple filling so it pipes easily.
Vanilla extract - used in the custard and glaze for warmth.
Powdered sugar - the base for the cinnamon glaze that sets on top of the doughnuts.

Step-by-Step Instructions

Apple Pie Filling

Peel and chop apples into small pieces. In a medium pot, combine apples, lemon juice, sugar, cinnamon, and a pinch of salt.
Cook over medium heat until the apples release liquid and soften.
In a small bowl, whisk cornstarch with cold water. Stir this slurry into the apples and cook until thick and glossy.
Transfer to an airtight container, press plastic wrap onto the surface, and chill.

Make the Apple Pie Donut Dough

In a small bowl, whisk warm milk, active dry yeast, and 1 teaspoon sugar. Let the yeast mixture sit 5-10 minutes until foamy.
In the bowl of a stand mixer fitted with a dough hook, add flour, salt, remaining sugar, eggs, and egg yolks. Pour in yeast mixture.
Mix on medium-low speed until the dough ingredients come together.
Add softened butter 1 tablespoon at a time and mix until smooth.
Knead on medium-low speed 6-8 minutes until elastic. Transfer to a lightly greased large bowl, cover with plastic wrap, and refrigerate overnight for a slow dough rise.

Custard for

In a saucepan, heat milk, sugar, and vanilla over medium heat until steaming.
In a separate bowl, whisk egg yolks and cornstarch until smooth. Slowly whisk in some hot milk to temper, then return to saucepan.
Cook over medium-low heat, whisking constantly, until thick and pudding-like.
Transfer to a bowl, press plastic wrap on top, and chill overnight.

Cut and Proof

On a lightly floured surface, roll chilled dough ½ inch thick with a rolling pin.
Cut into rounds with a 3-inch cutter and place on a parchment paper-lined baking sheet.
Cover loosely with plastic wrap and let rise 1-2 hours until puffy.

Fry

Heat hot oil in a heavy pot to 325°F, checking oil temperature with a thermometer.
Fry 2-3 apple pie donuts at a time, cooking 1-2 minutes per side until golden brown.
Remove with a slotted spoon to a wire rack set over paper towels and let cool.

Fill and Glaze

In a large bowl, whisk powdered sugar, cinnamon, vanilla, melted butter, milk, and corn syrup until smooth.
In a separate bowl, whip cream to medium peaks, then fold in custard and apple pie filling.
Transfer filling to a piping bag fitted with a round tip.
Poke a hole in the center of each donut and pipe in filling until puffed.
Spoon glaze over the top of the doughnuts and let set on a cooling rack.

Tips & Tricks for Apple Pie Donuts

Chop apples into very small pieces so the apple pie filling pipes smoothly into the donuts.
Always monitor oil temperature-too hot and they will brown before cooking through, too cool and they'll be greasy.
Place fried apple pie doughnuts on a wire rack lined with paper towels for easy cleanup and best results.
Don't skip pressing plastic wrap directly on custard-it keeps it silky and prevents a skin.
The best way to fill the donuts is with a piping bag; spoons won't get filling into the center of each donut.
Yeast donuts are best the day they're made, but you can store apple donuts in an airtight container for a day or two.

FAQs

Can I use instant yeast instead of active dry yeast? Yes, just mix it directly into the flour mixture instead of proofing in warm milk.
What apples work best? Granny Smith, Fuji, or Honeycrisp give a sweet-tart apple flavor and hold their shape.
Can I freeze? Yes, freeze unfilled donuts in an airtight container, then thaw, fill, and glaze before serving.
How do I get the best results when frying the donuts? Keep the oil temperature steady and only fry 2-3 at a time so they cook evenly.

Recommended Tools for Apple Pie Donuts

Bowl of a stand mixer with dough hook - makes kneading doughnut dough easy.
Rolling pin & lightly floured surface - for rolling out evenly.
Baking sheet lined with parchment paper - perfect for rising.
Thermometer - keeps oil temperature steady.
Piping bag - the best way to get the apple filling into the center of each donut.
Wire rack & paper towels - for cooling and glazing.

Storing & Freezing

Store filled the apple pie donuts in an airtight container in the fridge for up to 2 days. For longer storage, freeze unfilled apple donuts in a freezer-safe bag, then reheat and fill before glazing.

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Recipe

Apple pie donuts

Molly Murphy

fluffy yeast donuts filled with homemade apple pie filling and custard, then dipped in a sweet cinnamon glaze.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings donuts

Ingredients

For the Dough:

1 ¼ cups warm whole milk 110°F
2 ¼ teaspoons active dry yeast
1 teaspoon granulated sugar for yeast activation
¼ cup granulated sugar
½ cup unsalted butter softened
2 large eggs room temperature
2 large egg yolks room temperature
5 ⅓ cups 725 g bread flour or all-purpose flour plus extra for rolling spooned and leveled
2 teaspoons salt
2 cups lard or canola oil

For the apple filling

3 large apples peeled and small diced cut them into pea size I used granny smith
1 tablespoons lemon juice
½ cup granulated sugar
¾ teaspoon ground cinnamon
pinch of salt
2 tablespoons corn starch
¼ cup cold water

For the apple custard

½ cup granulated sugar
1 ½ cups whole milk
1 teaspoon pure vanilla extract
3 egg yolks
¼ cup cornstarch
1 cup heavy whipping cream divided

For the Glaze:

4 cups powdered sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon melted butter
1 teaspoon ground cinnamon
⅓ cup milk
1 tablespoon corn syrup

Instructions

Make the Apple Filling

In a medium pot, combine the peeled, diced apples, lemon juice, sugar, cinnamon, and salt. Stir with a rubber spatula to coat the apples evenly before turning on the heat.
3 large apples peeled and small diced, 1 tablespoons lemon juice, ½ cup granulated sugar, ¾ teaspoon ground cinnamon, pinch of salt
Place pot over medium-high heat and cook, stirring often, until the apples release liquid and start to soften (5-7 minutes). They should look glossy and slightly tender.
In a small bowl, whisk cornstarch and cold water until smooth (this is your slurry).
2 tablespoons corn starch, ¼ cup cold water
Stir slurry into the apple mixture. Keep stirring constantly-within 30 seconds it should thicken into a glossy pie filling. If not, make a bit more slurry and add it.
Remove from heat. Transfer to a heatproof container and press plastic wrap directly on the surface. Chill in the fridge until completely cooled (up to 1 week).

Make the Dough

In a small bowl, mix the warm milk, yeast, and 1 teaspoon sugar. Let sit 5-10 minutes until foamy on top (this means the yeast is alive).
1 ¼ cups warm whole milk 110°F, 2 ¼ teaspoons active dry yeast, 1 teaspoon granulated sugar for yeast activation
In a stand mixer fitted with a dough hook, combine flour, salt, remaining sugar, eggs, and yolks. Pour in the foamy yeast mixture. Mix on low speed for 4 minutes until dough starts to form.
¼ cup granulated sugar, 2 large eggs room temperature, 2 large egg yolks room temperature, 5 ⅓ cups 725 g bread flour or all-purpose flour plus extra for rolling spooned and leveled, 2 teaspoons salt
Add softened butter, 1 tablespoon at a time, letting it incorporate before adding the next. This should take 2-3 minutes.
½ cup unsalted butter softened
Increase speed to medium and knead 6-8 minutes, until dough is smooth, stretchy, and slightly tacky (it should pull away from the sides of the bowl but still cling a bit at the bottom).
Transfer dough to a lightly greased bowl. Cover tightly and refrigerate overnight (6-12 hours) for flavor and structure.

Make the Custard (day before frying)

In a medium saucepan, heat milk, sugar, and vanilla over medium heat until steaming and small bubbles appear around the edges (do not boil).
½ cup granulated sugar, 1 ½ cups whole milk, 1 teaspoon pure vanilla extract
In a separate bowl, whisk yolks and cornstarch until smooth and pale. Slowly drizzle in ½ cup of the hot milk, whisking constantly, to temper the eggs.
3 egg yolks, ¼ cup cornstarch
Pour tempered mixture back into saucepan while whisking. Cook over medium heat, whisking nonstop, until thick and pudding-like (3-5 minutes). You'll know it's ready when thick bubbles pop slowly in the center and it coats the back of a spoon.
Transfer to a heatproof bowl, press plastic wrap directly onto the surface, and chill overnight until fully cold.

Cut and Proof the Donuts

The next day, lightly flour your counter. Roll chilled dough into a ½-inch thick rectangle.
Use a 3-inch round cutter to cut 9 donuts. Gather scraps and twist into crullers instead of re-rolling.
Place on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise 1-2 hours, until puffy and airy.

Fry the Donuts

In a heavy pot, heat oil to 325°F. Use a thermometer-too cool = greasy donuts, too hot = burnt outside/raw inside.
2 cups lard or canola oil
Fry 2-3 donuts at a time, 60-90 seconds per side, until evenly golden brown.
Use a slotted spoon to transfer to a paper towel-lined wire rack. Let cool completely before filling.

Make the Glaze

In a large bowl, whisk powdered sugar, salt, vanilla, melted butter, cinnamon, milk, and corn syrup until smooth and pourable. Add more milk 1 teaspoon at a time if too thick.
4 cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 1 tablespoon melted butter, 1 teaspoon ground cinnamon, ⅓ cup milk, 1 tablespoon corn syrup

Assemble the Donuts

In a stand mixer, whip ⅔ cup heavy cream to medium peaks (they should curl slightly at the tips).
1 cup heavy whipping cream
Add chilled custard and beat until smooth. Gently fold in apple filling, then fold in the remaining ⅓ cup cream until light and fluffy.
Transfer filling to a piping bag fitted with a round tip.
Use a chopstick or the handle of a wooden spoon to poke a hole in each donut, wiggling to make a pocket.
Pipe about 5 tablespoons of filling into each donut until it feels heavy and slightly puffy.
Spoon glaze over each donut, letting it drip down the sides. Set for 10 minutes before serving.

Keyword donuts, apple pie, bread, cinnamon, fall

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