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+ servings
Apple Pie Doughnuts
Print Recipe
5 from 2 votes

Apple Pie Doughnuts

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast, Dessert
Cuisine: American
Keyword: Apple Pie Doughnuts, Breads & Donuts, Doughnuts
Servings: 14 doughnuts
Calories: 448kcal
Author: Mike Johnson


For the Brioche Dough:

  • 250 g milk lukewarm
  • 50 g granulated sugar
  • teaspoon active dry yeast
  • 2 large eggs room temperature
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon fine sea salt
  • 565 g all-purpose flour
  • 100 g unsalted butter diced and softened

For the Pastry Cream (slightly adapted from Bouchon):

  • 110 g granulated sugar
  • 35 g cornstarch
  • 132 g egg yolks
  • 550 g whole milk
  • 30 g unsalted butter

For the Apple Pie Filling (adapted from Erin McDowell):

  • 45 g unsalted butter
  • 560 g apples peeled, cored, and diced into small pieces
  • 150 g dark brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 50 g granulated sugar
  • 15 g cornstarch

For the Apple Pie Doughnuts:

  • canola oil for frying
  • granulated sugar for rolling


To Make the Brioche Doughnuts:

  • In the bowl of a stand mixer or in a large mixing bowl, mix together the milk, yeast, and 2 tablespoons (25 grams) of the granulated sugar. Add the remaining sugar, eggs, flour, salt, and vanilla bean paste and mix until the ingredients are just barely combined.
  • Using the hook attachment, beat on medium speed for about 5 minutes until a soft dough forms. With the mixer running slowly, add in the butter, a piece or two at a time, working it into the dough, then knead for a further 10–15 minutes until the dough is smooth and elastic and pulling away from the sides of the bowl. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.*
  • Tip the dough into a large, lightly greased bowl, cover with clingfilm and allow to rise until doubled in size, about 60-90 minutes. Alternatively, you can refrigerate the dough and allow it to rise overnight (The dough is much easier to handle when thoroughly chilled.)

To Make the Pastry Cream Filling:

  • Whisk together the sugar and corn starch in a bowl. Add the egg yolks and whisk well to combine. Set aside.
  • In a medium saucepan, heat the milk and vanilla paste over medium-low heat until there are tiny bubbles beginning to form just around the edges of the milk - do not bring it to a boil.
  • Remove the milk from the heat. While whisking the egg yolk, sugar, and cornstarch mixture constantly, add in half of the milk mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the milk and egg yolk mixture back to the saucepan, and return to a medium heat. Whisk constantly until very thick.
  • Remove from the heat and whisk in the butter, mixing well until totally combined. Allow the pastry cream to stand for 5-10 minutes, whisking occasionally. Transfer to an airtight container and allow to cool completely.

To Make the Apple Pie Filling:

  •  In a large nonstick skillet or saucepan, add the butter, apples, brown sugar, cinnamon, nutmeg, and salt and stir until evenly coated. Cook over medium-high heat until the apples begin to soften.
  • Whisk together the granulated sugar and cornstarch, and add to the apple mixture. Allow to cook and thicken, about 2-3 minutes. Once thickened, transfer the apple pie filling to an airtight container and chill.

Frying and Assembly:

  • Shape the doughnuts: Turn the dough out onto a well floured surface. Weigh the dough, and divide into 14 equal weight portions; each piece of dough should weigh about 75g. Roll each portion into a tight ball and then slightly flatten the ball into a disc shape. Place the doughnuts on a baking sheet lined with parchment paper, leaving an adequate space between each one, then cover with plastic wrap. (You will need two baking sheets.)
  • Allow the doughnuts to proof for 20 minutes (this will take longer if your dough is cold but just check after 20 minutes to see how they are doing). When you poke them lightly with your finger, it should leave a small indentation.
  • While the doughnuts are proofing, heat the canola oil to 350°F (180°C) in a deep fryer or a large heavy-bottomed pot (cast iron works great). Line a baking sheet with a double layer of paper towels for draining the doughnuts. Place some granulated sugar in a small bowl and set aside.
  • Fry the doughnuts: Once the oil has come to temperature, gently lower the doughnuts (no more than 2-3 at a time) into the hot oil. Fry until golden brown on the underside, 2 to 3 minutes. Carefully turn the doughnuts over and fry for an additional 2 to 3 minutes, or until the other side is golden brown as well. Using a slotted spoon, remove the doughnuts to the paper towel-lined baking sheet to remove any excess oil, and then transfer to a cooling rack. Repeat the process with the rest of the doughnuts.
  • As soon as the doughnuts are cool enough to handle, toss them in the sugar one at a time to evenly coat them. Return the doughnuts to the cooling rack and allow to cool completely, about 30 minutes. In the meantime, transfer the cooled pastry cream and apple pie fillings to their own piping bags.
  • Poke a hole in the side of each doughnut and fill with the apple pie filling. Then fill with the pastry cream. The doughnuts should be served as soon as they are filled. They are best the same day they are made.


Serving: 1doughnut | Calories: 448kcal | Carbohydrates: 69g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 151mg | Sodium: 295mg | Potassium: 225mg | Fiber: 3g | Sugar: 33g | Vitamin A: 585IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg