Name: Apple Pie Brioche Donuts Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 80 g whole milk (⅓ cup); 1 tsp active dry yeast; 1 tbsp granulated sugar; 180 g bread flour (1 ½ cups); ½ tsp salt; 1 egg, room temperature; 56 g unsalted butter (4 tbsp), room temperature; Vegetable oil for frying; 250 g apple pie filling (1 cup + 2 tbsp); 150 g granulated sugar (¾ cup); 1 tbsp ground cinnamon

If you love the cozy flavors of apple pie but crave something a little more indulgent and fun to eat, this Apple Pie Brioche Donuts Recipe is your new best friend. These donuts bring together the rich, buttery texture of brioche with a delicious apple pie filling—comfort food meets pastry perfection in every bite. Trust me, once you make these, you’ll wonder why you never thought of stuffing donuts with a classic apple pie filling before!

I usually whip these up when I need a special treat to impress guests or just want to elevate an ordinary weekend breakfast. The cinnamon sugar coating gives a nice crunch that complements the soft, pillowy donut, and the apple pie filling inside adds that nostalgic touch that reminds me of family gatherings. You’ll enjoy how approachable this Apple Pie Brioche Donuts Recipe is, and I’ve packed in tips so you’ll get that perfect balance between tender dough and gooey filling every time.

Ingredients You’ll Need

To make these donuts, I like keeping the ingredient list straightforward but impactful. You’ll want good quality bread flour for a chewy brioche, fresh yeast for that perfect rise, and well-seasoned apple pie filling that really sings with cinnamon and spice.

Whole milk: Helps activate the yeast and adds richness to your brioche dough.
Active dry yeast: The magic behind that fluffy, airy donut texture.
Granulated sugar: Sweetens the dough and the cinnamon sugar coating for that classic donut taste.
Bread flour: Gives structure to the dough, making it chewy yet soft—perfect for donuts.
Salt: Balances sweetness and enhances the flavors in the dough.
Egg: Adds richness and helps bind the dough beautifully.
Unsalted butter: So important for that tender, buttery brioche texture.
Vegetable oil: For frying – choose a neutral oil with a high smoke point.
Apple pie filling: The star of the show—choose a quality filling or homemade for the best results.
Ground cinnamon: For that irresistible cinnamon sugar coating.

Variations

I love making this Apple Pie Brioche Donuts Recipe my own by switching up fillings and coatings. You can totally tailor it to your taste or dietary needs, and I encourage you to have fun experimenting!

Apple-Cranberry Filling: One time I added fresh cranberries to the apple filling and it gave a lovely tart pop that paired beautifully with the cinnamon sugar.
Gluten-Free Version: I’ve tried substituting the bread flour for a gluten-free blend, and while the texture is a tad denser, it’s still divine when fried correctly.
Maple Glaze Instead of Cinnamon Sugar: Drizzling a maple glaze over the donuts adds a rich sweetness that’s irresistible, especially if you don’t want that granulated sugar crunch.

How to Make Apple Pie Brioche Donuts Recipe

Step 1: Activate the yeast and prepare your dough

Start by gently warming your whole milk—not too hot, just lukewarm—and sprinkle the active dry yeast over it with a pinch of sugar. Let it sit for about 5-10 minutes until it’s bubbly and frothy; this shows your yeast is alive and kicking. Meanwhile, in a mixing bowl, combine your bread flour, salt, and sugar. Once the yeast mixture is ready, add it along with the egg and softened butter to the dry ingredients. I like to use a stand mixer with the dough hook here for about 8-10 minutes until the dough pulls away from the bowl and feels smooth and slightly sticky. If you don’t have a mixer, knead by hand for about 15 minutes—the effort is worth it.

Step 2: Let the dough rise until doubled

Cover your dough with a clean kitchen towel or plastic wrap and place it somewhere warm, like inside your turned-off oven with the light on, for about an hour. The dough should double in size—that’s how you know it’s ready. I always check by lightly poking it with my finger: if the indentation stays, it’s good to go!

Step 3: Roll out, fill, and shape the donuts

On a lightly floured surface, roll your dough out to about ½ inch thick. Use a donut cutter or two round cutters to cut out donut shapes and the hole centers. Then comes the fun part—take a spoonful of your apple pie filling and place it right in the center of each donut base. Top with the donut ring and gently press the edges to seal. It might take a little practice, but be sure not to overfill or the filling might leak out during frying. Give the filled donuts another 20 minutes to rise slightly while you heat up your oil.

Step 4: Fry the donuts to golden perfection

Heat vegetable oil in a deep pot or fryer to about 350°F (175°C). Fry the donuts in batches for about 1-2 minutes per side, flipping gently with a slotted spoon or tongs. They should puff up and turn a beautiful golden brown. Don’t overcrowd your pot to keep the oil temperature steady. After frying, place them on a wire rack lined with paper towels to drain excess oil.

Step 5: Toss in cinnamon sugar and enjoy!

While the donuts are still warm, toss them gently in a bowl with cinnamon sugar—this step is what really transforms these into Apple Pie Brioche Donuts. The sugar clings beautifully to the warm surface, adding just the right crunch and spice. Pro tip: use gloves or tongs because they can be warm and sticky but totally worth it!

How to Serve Apple Pie Brioche Donuts Recipe

Apple Pie Brioche Donuts Recipe - Recipe Image

Garnishes

I love adding a dusting of powdered sugar alongside the cinnamon sugar for an extra touch of sweetness and visual appeal. Sometimes I drizzle warm caramel sauce over the top, which pairs magically with that apple filling. If you want to get fancy, a dollop of whipped cream or a scoop of vanilla ice cream on the side takes these donuts from breakfast to dessert in an instant.

Side Dishes

These are fantastic on their own, but I also enjoy pairing them with fresh fruit like sliced apples or berries to brighten the plate. A warm cup of coffee, chai tea, or hot apple cider complements the spices and buttery brioche so well. If serving at brunch, a simple salad or savory quiche balances the sweetness nicely.

Creative Ways to Present

For special occasions, I’ve arranged these Apple Pie Brioche Donuts Recipe on a decorative tiered stand—which makes them look festive and inviting. I’ve also experimented with dipping half of each donut in melted white chocolate and sprinkling crushed pecans on top, adding an elegant crunch. Coloring the cinnamon sugar lightly with natural food coloring makes the donuts pop at holiday parties, turning this recipe into a real crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I store leftover donuts in an airtight container at room temperature for up to two days, but honestly, they rarely last that long! To keep the cinnamon sugar from getting soggy, I suggest letting the donuts cool completely before storing. If they soften a bit, a few minutes in the oven or toaster oven crisp them right back up.

Freezing

These donuts freeze surprisingly well. I freeze them individually on a baking sheet first, then transfer to a zip-top bag or airtight container. When I want a treat, I thaw them at room temperature and warm gently in the oven for 5-7 minutes to refresh their softness. Just make sure the donuts are completely cooled before freezing to avoid condensation.

Reheating

If I’m reheating leftovers, I prefer using a 325°F oven for about 5 minutes to maintain their delicate texture without drying out. Microwaving can get you a quicker fix, but it sometimes makes the donuts a bit chewy or soggy. A gentle crisp-up in a skillet over medium heat works well too if you want to revive that freshly-fried crunch.

FAQs

Can I use homemade apple pie filling for this Apple Pie Brioche Donuts Recipe?

Absolutely! Homemade apple pie filling often tastes even better because you can control the sweetness and spice levels. Just make sure it’s thick enough (not too runny) so it doesn’t leak out when frying. If your filling is on the watery side, simmer it a bit longer to reduce liquid before using.
What’s the best oil to use for frying these donuts?

I recommend a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. These oils keep the donuts tasting clean and allow you to fry at the right temperature without burning. Avoid olive oil as it tends to have a lower smoke point and distinctive flavor not suited for frying donuts.
How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy and soft. A classic test is to gently poke with your finger; if the indentation remains and doesn’t bounce back, your dough is ready for the next step.
Can I bake the Apple Pie Brioche Donuts Recipe instead of frying?

While you can bake brioche doughnuts, frying gives that characteristic crispy outside and soft inside that makes these donuts special. If you want to bake, aim for a very hot oven around 375°F and watch closely, but be prepared for a different texture. For best results, stick to frying as described.

Final Thoughts

This Apple Pie Brioche Donuts Recipe holds a special place in my heart, not just because of its deliciousness but because it reminds me of weekends spent baking with family and sharing something warm and comforting. It’s one of those recipes that feels fancy but is so doable, making it a total kitchen win. If you give it a try, I promise you’ll love the mix of fluffy dough with sweet apple filling and cinnamon sugar—it’s like a hug in donut form!