Print

Apple Pie Brioche Donuts Recipe

Print Recipe

★★★★★

4.9 from 119 reviews

These Apple Pie Brioche Donuts combine the rich, buttery texture of brioche with a warm apple pie filling and a cinnamon sugar coating. Fried to golden perfection, these donuts offer a delightful blend of sweet and spicy flavors in every bite, perfect for a decadent breakfast or dessert treat.

Ingredients

Scale

Brioche Donuts

  • 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

Filling

  • 250 g apple pie filling (1 cup + 2 tbsp)

Cinnamon Sugar Coating

  • 150 g granulated sugar (¾ cup)
  • 1 tbsp ground cinnamon

Instructions

  1. Prepare the Dough: In a small bowl, warm the whole milk to lukewarm and stir in the active dry yeast along with 1 tablespoon of granulated sugar. Let it sit for about 5-10 minutes until foamy to activate the yeast.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the bread flour and salt to distribute evenly.
  3. Combine Wet Ingredients and Flour: Add the yeast mixture, egg, and room temperature unsalted butter to the dry ingredients. Mix until a dough forms that is smooth and elastic. Knead for about 8-10 minutes by hand or with a stand mixer fitted with a dough hook.
  4. First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Shape Donuts and Add Filling: Once risen, punch down the dough and roll it out on a lightly floured surface into about ½ inch thick. Cut out donut shapes using a doughnut cutter or two round cutters. Place a small spoonful of apple pie filling onto one donut piece, then top with another donut piece and seal the edges well to encase the filling. Repeat for all donuts.
  6. Second Rise: Place filled donuts on a parchment-lined tray, cover, and let them rise again for about 30-45 minutes until puffed.
  7. Heat Oil for Frying: Pour vegetable oil into a deep fryer or heavy pot to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.
  8. Fry Donuts: Carefully fry the donuts in batches, about 1-2 minutes per side, or until golden brown and cooked through. Avoid overcrowding to maintain oil temperature.
  9. Drain and Coat: Remove the donuts with a slotted spoon and place on a wire rack or paper towels to drain excess oil. While still warm, roll the donuts in the cinnamon sugar mixture until fully coated.
  10. Serve: Enjoy the apple pie brioche donuts warm for the best flavor experience. They are perfect on their own or with a cup of coffee or tea.

Notes

  • You can substitute apple pie filling with homemade cooked apples seasoned with cinnamon and sugar for a fresher taste.
  • Ensure oil temperature stays consistent to avoid greasy or undercooked donuts.
  • If you don’t have a donut cutter, use round cookie cutters or cups for shaping.
  • Leftover donuts can be stored in an airtight container for up to 2 days and lightly reheated before serving.
  • This dough can also be baked instead of fried for a lighter version—bake at 375°F (190°C) for 12-15 minutes until golden.

Keywords: Apple Pie, Brioche Donuts, Fried Donuts, Cinnamon Sugar Donuts, Sweet Treat, Dessert, Homemade Donuts

Find it online: https://mjrecipe.com/apple-pie-brioche-donuts-recipe/