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Apple Doughnuts

Course: Breakfast, Snack
Cuisine: American
Author: Ai Willis
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  • 2¼ cups (286g) bread flour
  • tablespoons granulated sugar
  • ½ tablespoon fine sea salt
  • 1 tablespoon skim milk powder
  • ½ tablespoon active dry yeast
  • 2½ tablespoons (35g) unsalted butter
  • 1 egg
  • ½ cup (120ml) water

Apple Filling

  • cups finely chopped apples
  • 1 tablespoon lemon juice
  • ¼ to ½ cup light brown sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove



  • Place the bread flour, sugar, salt, milk powder, yeast, butter, egg, and water into a bread machine and set it on the dough setting.
  • Take the dough out onto a floured surface, cover with plastic wrap and let it rest for 10min.
  • Roll it out to about ½in (1.3cm).
  • Cut out 3in (8cm) circles. Place the doughnuts on pieces of parchment paper, cover the doughnuts with plastic wrap, set it somewhere warm and let it rise again until it doubles in size.
  • Heat your oil to 356°F (180°C) and fry each doughnut about a minute and a half on each side. Take them out onto a wire rack lined with paper towels to drain any extra oil.
  • Coat the doughnuts with granulated sugar while they're still warm.

Apple Filling

  • Put the finely chopped apples, 3 tablespoons of sugar, lemon juice, cornstarch, and spices in a small saucepan and cook over medium-low heat until the apples turn jammy.
  • Taste for sweetness and adjust as needed.
  • When finished cooking, pour it into a bowl and cool completely.


  • Put the apple filling into a piping bag with a piping tip.
  • Using a chopstick, poke a hole into each doughnut.
  • Insert the piping tip and fill each doughnut with the apple filling.
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