Apple Donuts: How to Make Irresistible Treats Quickly

Last updated on May 14th, 2025

Tired of disappointing, dense homemade donuts that never match bakery quality? I’ve been there too. After years of testing different methods, I’ve mastered these Apple Donuts that deliver everything you want a golden, slightly crisp exterior giving way to a tender, fluffy interior studded with juicy apple pieces. The secret lies in understanding the science behind yeast doughnuts and the special tricks that ensure perfect results every time. Moreover, these donuts fill your kitchen with the irresistible aroma of apples, cinnamon, and vanilla that makes autumn baking so special.

Why You’ll Love This Recipe

These Apple Donuts will quickly become your go-to fall treat for several compelling reasons:

• Perfect texture balance crisp exterior, pillowy interior, tender apple pieces
• Make-ahead friendly dough that actually improves with overnight refrigeration
• Versatile base recipe that welcomes different apple varieties and spice combinations
• Impressive results that rival specialty bakeries but at a fraction of the cost

The first time I served these at a fall gathering, my friends couldn’t believe they were homemade. Furthermore, they disappeared faster than any other dessert on the table! One friend even asked if I’d secretly purchased them from our local artisanal bakery I consider that the ultimate compliment.

Pure Comfort

There’s something deeply satisfying about biting into a warm, freshly made donut. These Apple Donuts embody the essence of comfort baking the kind of treat that seems to wrap you in a cozy embrace of familiar flavors and textures. The combination of sweet, spiced dough with pockets of tender fruit creates a multi-sensory experience that’s both nostalgic and exciting.

I love how these donuts connect to apple-picking traditions and the bounty of fall harvests. They’re perfect for weekend breakfasts when the weather first turns crisp or as an afternoon treat alongside hot apple cider. Additionally, they’ve become part of my family’s autumn rituals the unofficial signal that sweater weather has arrived. There’s simply no comparing the satisfaction of creating these treats from scratch in your own kitchen.

Ingredients You’ll Need

First, let’s gather our ingredients. The beauty of these donuts lies in the quality of a few simple components.

• 3½ cups all-purpose flour, plus more for dusting
• 2¼ teaspoons (1 packet) active dry yeast
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¾ cup warm milk (110°F to 115°F)
• 2 large eggs, room temperature
• 4 tablespoons unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 2 cups peeled and finely diced apples (about 2 medium apples)
• Vegetable oil for frying

For the coating:

• 1 cup granulated sugar
• 2 tablespoons ground cinnamon

The type of apple you choose makes a difference I prefer Honeycrisp or Pink Lady for their balance of sweetness and firmness that holds up during cooking. If you’re looking for a dairy-free version, unsweetened almond milk works beautifully in place of regular milk, and a plant-based butter substitute can replace the butter.

Step-by-Step Instructions

Preparation

1. Begin by activating your yeast in a small bowl, combine the warm milk (110°F-115°F is the sweet spot for temperature) with 1 tablespoon of the sugar, sprinkle the yeast on top, and let sit for 5-10 minutes until foamy.
2. Meanwhile, in a large bowl, whisk together the flour, remaining sugar, salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, beat the eggs lightly, then add the melted butter and vanilla extract.
4. Once the yeast mixture is foamy, add it to the egg mixture and stir to combine.
5. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
6. Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic, adding more flour only if the dough is too sticky to work with.
7. Let the dough rest for 10 minutes while you prepare the apples.
8. Peel, core, and dice the apples into small, uniform pieces (about ¼-inch cubes) to ensure even distribution and cooking.
9. Gently fold the diced apples into the dough until evenly distributed.

Cooking Method

1. Transfer the apple-studded dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1½ hours, or until doubled in size.
2. Once risen, gently punch down the dough and turn it out onto a floured surface.
3. Roll the dough to about ½-inch thickness, being careful not to crush the apple pieces or overwork the dough.
4. Using a 3-inch round cutter, cut out donut shapes, then use a 1-inch cutter for the centers to create that classic donut shape.
5. Place the cut donuts and donut holes on parchment-lined baking sheets dusted with flour, cover lightly with a clean kitchen towel, and let rise for another 30 minutes.
6. Meanwhile, prepare your frying setup heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a thermometer to maintain consistent temperature.
7. Carefully lower 2-3 donuts into the hot oil (don’t overcrowd the pot!) and fry until golden brown, about 1-2 minutes per side.
8. Remove with a slotted spoon and drain briefly on paper towels before immediately tossing in the cinnamon-sugar mixture while still warm.
9. Continue with remaining donuts and donut holes, adjusting heat as needed to maintain oil temperature.
10. Allow to cool slightly before serving they’re at their absolute best while still warm!

How to Know When It’s Done

Your Apple Donuts are perfectly fried when they achieve a rich golden-brown color on both sides. They should float in the oil and, when tapped gently, sound hollow. The interior should reach 190°F if you’re using a thermometer, or simply look for a fully set but tender interior when you break one open. Properly cooked donuts will be light and airy, not greasy or doughy.

Finishing Touches

The magic of these donuts comes from the final coating. While the donuts are still hot from frying, but not so hot they’ll burn your fingers, toss them in the cinnamon-sugar mixture to ensure maximum adhesion. For an extra special touch, you can drizzle cooled donuts with a simple glaze made from powdered sugar, milk, and a hint of vanilla. Finally, serve them while they’re still slightly warm for the ultimate donut experience though they remain delicious for hours after cooking.

Tips for Perfect Results

• Always use a thermometer when frying to maintain the ideal temperature (350°F) too cool and the donuts absorb excess oil, too hot and they’ll brown before cooking through.
• Pat your diced apples dry with paper towels before folding into the dough to prevent excess moisture that can make donuts soggy.
• For the fluffiest texture, don’t skip either rise both are essential for developing proper structure.
• Chill the dough overnight in the refrigerator for developed flavor and easier handling this is secret tip number one for professional-quality results!

Variations to Try

• Caramel Apple: Add small pieces of chewy caramel to the dough along with the apples, then drizzle finished donuts with caramel sauce instead of using the cinnamon-sugar coating.
• Apple Cider Glaze: Replace the cinnamon-sugar coating with a glaze made from reduced apple cider, powdered sugar, and a pinch of cinnamon for an extra apple flavor dimension.

FAQ

Time to Get Cooking!

Now that you’ve learned all the secrets to perfect Apple Donuts, it’s time to heat up that oil and start creating these irresistible treats! These donuts showcase the beautiful marriage of fresh fruit and warm spices in a format that’s sure to delight everyone from kids to adults. Moreover, mastering this recipe will give you donut-making confidence that extends to countless other variations. I’d love to hear which tip helped you the most drop a comment below or tag me in your donut-making photos! Looking for more apple treats? Check out my Apple Fritter Bread or Easy Apple Turnovers recipes for more fall baking inspiration!