Apple Pie Donuts

Ingredients

• 3 Apples (peeled, cored, and finely diced (such as Granny Smith or Honeycrisp))
• 0.25 cup Brown sugar (packed)
• 1 tsp Ground cinnamon
• 1 tsp Lemon juice
• 1 tsp Cornstarch (mixed with 1 tsp water)
• 3.25 cup All-purpose flour (plus more for dusting)
• 0.25 cup Granulated sugar (for the dough)
• 2.25 tsp Instant yeast (1 standard packet)
• 1 tsp Salt
• 0.5 cup Whole milk (warm (110°F))
• 2 Eggs (large, room temperature)
• 0.5 cup Unsalted butter (softened, room temperature)
• 1 quart Vegetable oil (for frying)
• 0.5 cup Cinnamon sugar (for coating)

Steps

1. 1

   In a small saucepan, combine the diced apples, brown sugar, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until the apples are tender and the juices have thickened, about 8-10 minutes.

2. 2

   Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another minute until the filling is thick and glossy. Remove from heat and let it cool completely before using.

3. 3

   In the bowl of a stand mixer fitted with a dough hook, combine the flour, granulated sugar, yeast, and salt.

4. 4

   Add the warm milk and eggs to the dry ingredients. Mix on low speed until a shaggy dough forms.

5. 5

   Increase the speed to medium and add the softened butter one tablespoon at a time, ensuring each piece is incorporated before adding the next.

6. 6

   Continue kneading the dough on medium speed for about 10-15 minutes until it is smooth, elastic, and pulls away from the sides of the bowl.

7. 7

   Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1.5 to 2 hours.

8. 8

   Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough out to about 1/2-inch thickness.

9. 9

   Use a round cutter to cut out circles. Place the donuts on individual squares of parchment paper on a baking sheet. Cover and let rise again for 45-60 minutes until puffy.

10. 10

    Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).

11. 11

    Carefully drop the donuts into the hot oil, frying 2-3 at a time. Fry for about 2 minutes per side until deep golden brown.

12. 12

    Remove the donuts with a slotted spoon and drain on a wire rack or paper towels for a minute, then toss immediately in cinnamon sugar while still warm.

13. 13

    Once the donuts are cool enough to handle, use a small knife or a skewer to poke a hole in the side of each donut and wiggle it to create a cavity.

14. 14

    Pipe or spoon the cooled apple pie filling into the center of each donut until full.

Notes

For the best results, ensure your butter is truly room temperature so it incorporates smoothly into the brioche dough. If the dough is too sticky after the initial kneading, add flour 1 tablespoon at a time. The apple filling can be made a day in advance and kept in the fridge.

Nutrition per serving

• dessert
• baking
• donuts
• apple pie
• brioche
• fall recipes
• sweet
• fried