Best 17 Apple Doughnuts Recipes

APPLE CIDER DOUGHNUTS

Steps:

• Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag.
• Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool.
• Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cup flour into mixture until dough is smooth. Refrigerate dough for 10 minutes.
• Heat oil in a large pot or deep-fryer to 375 degrees F (190 degrees C).
• Turn dough onto a well-floured work surface using floured hands; pat dough into 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible.
• Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes.
• Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute. Toss cooled doughnuts in the reserved bag of cinnamon-sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.

APPLE CIDER DOUGHNUTS

Steps:

• In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely., Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour., Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter., In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or sugar of your choice.

BAKED APPLE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.
• Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
• Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
• While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

BAKED APPLE CIDER DOUGHNUTS

Steps:

• Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
• Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
• Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
• While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.

EASY APPLE 'DOUGHNUTS' RECIPE BY TASTY

Steps:

• For the batter, mix together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• Mix in the egg and buttermilk.
• Gradually stir in the milk.
• Next, core the apples and slice vertically into doughnut-size rings. Each apple should give you about 3 rings.
• Heat the oil in a deep frying pan to 180˚C (350°F).
• Evenly coat each apple slice in the batter mix.
• Carefully lay the doughnuts into the oil and fry for a few minutes on each side, until golden brown.
• Drain on paper towel before coating in sugar.
• Enjoy!

CLASSIC APPLE FRITTER DOUGHNUTS

Steps:

• For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast, either active dry or instant, to the 1/2 warm water. Add the 2 teaspoons of sugar, stir and let stand 5 minutes. Meanwhile, in a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, mace and salt. Set aside.
• When yeast is ready, add the shortening, egg and vanilla and mix with the paddle attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. Now start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
• Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
• Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.
• When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle the 1 Tbsp. cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.
• Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap that has been sprayed on the under-side with baking spray and set-aside to rise until doubled again, about 30-45 minutes.
• Meanwhile, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. Set aside.
• When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature). Fry each donut until deep golden on the underside (1 1/2 - 2 minutes), flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly). Remove to a cooling rack placed over a baking sheet. While still quite warm, dip into prepared glaze and return to cooling rack to cool completely.

BAKED APPLE SPICE DOUGHNUTS WITH CINNAMON GLAZE

Steps:

• Heat oven to 425°F. Spray mini doughnut pan with cooking spray.
• In medium bowl, mix all doughnut ingredients with spoon until blended. Spoon batter into pan, using about 1 tablespoon for each doughnut.
• Bake 6 to 8 minutes or until toothpick inserted near center comes out clean. Remove doughnuts from pan to cooling rack; cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar, 1/4 teaspoon cinnamon, 1 tablespoon milk and 1/2 teaspoon vanilla with whisk until smooth.
• Dip tops of doughnuts in glaze; top with sprinkles. Serve warm.

APPLE CIDER GLAZED DOUGHNUTS

Steps:

• Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a large mixer bowl. Heat milk and butter to very warm (120 degrees to 130 degrees F). Add to flour mixture with egg yolks; beat for 2 minutes at low speed. Continue adding remaining flour, until soft dough forms.
• Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes). Cover and let rest for 10 minutes. Roll out dough on a lightly floured counter into a 12-inch circle, about 1/2-inch thick. Using a 3-inch cookie or biscuit cutter, cut out as many rounds as possible. Cut out center with a 1-inch cookie cutter or poke hole through the center with finger. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.
• Heat at least 2 inches of oil in a deep fryer or deep pan to 350 degrees F. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then transfer to wire rack. Drizzle with Apple Cider Glaze OR using tongs, dunk the doughnuts in the glaze. Serve warm.
• For Apple Cider Glaze: Boil apple cider in a small saucepan until reduced in half, about 7 to 10 minutes.
• Place powdered sugar in medium bowl. Whisk in hot cider and corn syrup until smooth.

APPLE BUTTER DOUGHNUTS

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Combine evaporated milk and lemon juice; let stand 1 minute. Stir in apple butter. Add flour mixture to the creamed mixture alternately with apple butter mixture, beating well after each addition. Cover and refrigerate for at least 2 hours., Turn onto a lightly floured surface; knead 5-6 times. Roll to 1/4-in. thickness. Cut with a floured 2-1/2-in. cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels., In a small heavy saucepan, cook butter over medium heat until golden brown, about 5 minutes. Pour into a small bowl; beat in the confectioners' sugar, milk and vanilla. Frost doughnuts.

ASHLEY'S APPLE CIDER DOUGHNUTS

Steps:

• Boil 1 cup apple cider in a small pot until reduced to 1/4 cup, about 10 minutes. Remove pot from heat and cool to room temperature.
• Beat white sugar and butter together with an electric mixer until creamy and smooth; add eggs, 1 at a time, beating well before each addition. Mix buttermilk and reduced apple cider into creamed butter mixture.
• Whisk flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a bowl. Slowly stir flour mixture into creamed butter mixture just until dough is combined.
• Turn dough onto a lightly floured piece of parchment paper. Sprinkle dough with flour and roll to 1/2-inch thickness, adding more flour if dough is sticky. Cut dough into doughnuts using a 3-inch-wide doughnut cutter and arrange on a baking sheet; refrigerate until chilled, 20 to 30 minutes.
• Heat at least 3 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk confectioners' sugar and 2 tablespoons apple cider together in a bowl until glaze is smooth.
• Fry doughnuts in the hot oil, 2 to 3 at a time, until golden brown, 1 to 2 minutes per side; remove with a slotted spoon and drain on paper towels. Pour glaze over warm doughnuts.

BA'S BEST APPLE CIDER DOUGHNUTS

Steps:

• Bring cinnamon sticks and apple cider to a boil in a large skillet over medium-high heat and cook until liquid is thick, syrupy, and reduced to about 1/3 cup, 20-30 minutes. Scrape into a medium bowl and whisk in apple butter, buttermilk, and vanilla until incorporated; set aside.
• Whisk baking powder, salt, baking soda, nutmeg, 3 1/2 cups flour, and 1 tsp. ground cinnamon in a medium bowl. Using an electric mixer on medium-high speed, beat butter, brown sugar, and 1/4 cup granulated sugar in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating until well blended after each addition. Reduce mixer speed to low and add dry ingredients in 2 additions, alternating with cider mixture in 2 additions, starting with dry ingredients and ending with cider mixture (dough will be very soft and sticky).
• Scrape dough onto a parchment lined-rimmed baking sheet thoroughly dusted with flour (about 1/3 cup). Dust hands and top of dough with more flour, then gently pat dough to 3/4" thick. Dust with more flour and tightly cover with plastic wrap; chill dough at least 3 hours.
• Whisk remaining 1 cup granulated sugar and 1 Tbsp. cinnamon in a small bowl until no lumps remain.
• Working on baking sheet, punch out as many rounds as you can with 3 1/4" cutter, then use 1 1/4" cutter to punch out center of each round. Gather doughnut scraps, reserving holes, and gently re-roll without overworking dough; repeat until all dough has been used (you should have 18 doughnuts).
• Set a wire rack inside a paper towel-lined rimmed baking sheet. Fit a large pot with deep-fry thermometer and pour in oil to a depth of 3". Heat over medium-high until thermometer registers 350°F. Working in batches, fry doughnuts until deep golden brown, about 3 minutes per side. Transfer to prepared rack and let cool slightly. Fry doughnut holes until deep golden brown, about 2 minutes per side. Transfer to prepared rack and let cool slightly. Toss warm doughnuts and doughnut holes in cinnamon sugar.
• Do Ahead
• Dough can be made 1 day ahead; cover and chill.

APPLE CIDER DOUGHNUTS

Steps:

• Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
• Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
• Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.
• Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
• Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
• Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.
• Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

BAKED APPLE DOUGHNUTS

Steps:

• Set oven on 350 deg F.
• Grease twenty-four 2-1/2 inch muffin cups well,set aside. In a medium bowl,stir together flour,salt and baking soda,set aside.
• In a large bowl, beat shortening with a electric mixer 30 seconds.
• Gradually add the 1-1/2 cups sugar,about 1/4 cup at a time,beating on medium speed until well-combined and scraping sides of bowl. Beat 2 minutes more.
• Add eggs, 1 at a time,beating after each addition.
• Alternately add flour mixture and buttermilk to shortening mixture,beating on low speed after each addition just until combined.
• Fold in apples.
• Spoon batter into prepared muffin cups,filling two-thirds full.
• Bake in the pre-heated oven for 18 to 20 minutes or until dark golden brown and wooden toothpick inserted in centers comes out clean.
• Doughnuts will dip in middle. Cool in pan on wire rack 15 minutes.
• In a small bowl, combine the 1/2 cup sugar and cinnamon.
• Carefully remove doughnuts from muffin cups(donuts will be tender). While still warm, roll doughnuts in the sugar mixture. Serve warm.

BAKED APPLE DOUGHNUTS FOR ABM

Steps:

• Combine all ingredients except cinnamon sugar and melted butter in the order recommended by your bread machine manufacturer.
• Start dough cycle.
• When dough cycle is finished, remove dough from machine.
• Divide into 14 pieces and shape into donuts (or pat out and use cutters).
• Place on a baking sheet and let rise 30 minutes.
• Meanwhile, preheat oven to 350°F.
• Bake for 15-20 minutes or until browned. and done.
• Immediately brush each doughnut with butter and dip in cinnamon sugar.
• To make without a bread machine:.
• Heat the milk to 110-115 degrees.
• Pour on top of the brown sugar and yeast, and let it sit for 5-10min.
• Add oil, egg and apple.
• Stir flour, salt and spices together and stir into yeast mixture.
• Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes.
• Cover the dough and let it rise in a warm place until doubled.
• Punch down the dough, and roll it out 1/2 inch thick.
• Cut into doughnut shapes.
• Transfer doughnuts to a baking sheet.
• Wait to cut out the "hole" until you have transferred the doughnut to the baking sheet.
• Bake as above.

APPLE CIDER DOUGHNUTS

Steps:

• Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.
• Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.
• Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover and refrigerate for 30 minutes.
• On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter. Reserve "holes."
• Fill a wok or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry "holes" separately. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm. If desired, serve with blueberry ginger jam for dipping or spreading.

PEAR BUTTER OR APPLE BUTTER DOUGHNUTS

Steps:

• 1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes.
• 2. Add eggs, one at a time, beating well after each egg. Beat in vanilla.
• 3. Combine the flour, baking powder, soda, salt, cinnamon, and nutmeg. Combine evaporated milk and juice; let stand 1 minute. Stir in pear or apple butter. Add flour mixture, beating well. Cover and refrigerate for at least 2 hours.
• 4. Turn onto a lightly floured surface and knead 5-6 times. Roll to 1/4" thickness. Cut with a floured cookie or doughnut cutter.
• 5. In an deep skillet or deep fryer heat oil to 375 and fry doughnuts a few at a time until golden brown on both sides. Drain on paper towels.
• 6. In a small heavy saucepan, cook butter over medium heat until golden brown. Roughly 5 minutes. Pour into a small bowl and beat in the confectioners' sugar, milk and extract. Frost doughnuts. You can add food coloring for seasonal shapes and sprinkle with favorite sprinkles. Enjoy!

APPLE DOUGHNUTS

Steps:

• In a large bowl, combine the flour, baking powder, baking soda, and cinnamon.
• Make a well in the center.
• In a small bowl, cream together the sugar and butter, then beat in the egg.
• Add the apple juice, milk, and vanilla to the creamed mixture, and beat all together.
• Pour mixture into the center of the dry ingredients and stir until smooth.
• Peel, core, and finely chop the apple, then stir it into the batter.
• Cover and chill the dough for 1 hour.
• Place half the dough on a floured board; knead lightly, and roll out to approximately 3/8-inch thick.
• Cut with a floured 2 1/2-inch doughnut cutter.
• Heat the oil to 375°F in a wok or skillet; fry the dough for 1-2 minutes on each side, until golden brown (do not overcrowd); drain on absorbent paper.
• When cool, dust doughnuts with a mixture of 1 cup confectioners sugar mixed with 1 tbsp cinnamon placed in a sieve; shake off excess.