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Better than cinnamon apple filled krispy kreme donuts
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5 from 12 votes

Better than Krispy Kreme Apple Filled Donuts

These homemade apple filled donuts are the perfect baking/frying project. They taste so much better than any store bought donuts and they fit the fall theme perfectly.
Prep Time40 minutes
Cook Time20 minutes
rest14 hours
Total Time15 hours
Course: Dessert, Snack
Cuisine: Algerian, American
Servings: 10 donuts
Calories:

Ingredients

Donut dough

  • 350 g bread flour
  • 1 + ½ teaspoon yeast
  • ⅓cup +2 tablespoon milk warm
  • 2 & ½ tablespoon granulated sugar
  • 2 large eggs
  • 2 teaspoon salt
  • 4 & ½ tablespoon butter softened and cut into smaller cubes

Spiced apple filling

  • 6 cups apples peeled, cored and cut into ¼" cubes.
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 1 tablespoon lemon juice or juice of half a lemon
  • 2 tablespoon corn starch
  • 2 tsp vanilla extract

Instructions

Day 1, make the dough.

  • Add the flour, yeast, warm milk, granulated sugar, eggs, and salt in the bowl of a stand mixer and mix on medium speed for about 8 minutes using the hook attachement. Once the dough ball is formed, turn off the mixer and let the dough rest for one minute.
  • Once the dough has rested for 1 minute, turn on the mixer again on medium speed and add a little bit of butter to the dough at a time. Whenever the first bit of butter disappears add another piece. Once you've added all your butter, mix on high speed for 5 minutes. The dough will be glossy and elastic. This is the same method used to make brioche.
  • Cover the dough and let it rise for about 2 hours or until it has doubled in size. Once it has doubled in size, punch it down, recover it and place it in the fridge overnight or for up to 16 hours.

Day 1, make the apple filling

  • In a large saucepan, add in the apples, both sugars, cinnamon, corn starch, lemon juice, and vanilla extract. Give it a good stir and cook it over medium heat for about 40-45 minutes or until the apples are cooked and are swimming in a little of their own sauce. Make sure to stir the apple mixture from time to time so that the bottom does not burn.
  • Transfer the apple mixture to a silicone lined baking sheet or a glass container and let it cool completely then place it in the fridge overnight.

Day 2, shape and fry the donuts.

  • The next day, pull out your donut dough out of the fridge and cut it into 53g pieces. This will make about 10 donuts.
  • Roll each 53g piece of dough into a perfectly tight little bun. Place the buns onto a floured surface, making sure to leave enough room between them because they will get a lot larger and we don't want them to stick together. Cover the buns loosely and let them rest for 4 hours or until they double in size.
  • Once the donuts are almost ready to be fried, fill a deep fryer halfway with neutral flavored oil and heat to 345F.
  • When the oil reaches the right temperature, carefully pick up the donuts, making sure not to deflate them and slide them in the hot oil. Fry for about 2 minutes on each side. Depending on the size of your fryer you can fry 2-4 donuts at the same time without dropping the temperature too much.
  • Remove the donuts from the hot oil and place them on kitchen paper to get rid of any excess oil. Once they are cool enough to handle but not so cool that the sugar doesn't stick, toss them in a bowl of granulated sugar. Place them on a cooling wrack to let them cool completely before filling.
  • To fill the donuts, make a whole using chopsticks of a small knife on the side of the donut. This will be on the lighter line that develops between the fried top and bottom.
  • Fill up a piping bag that has a medium sized piping tip at the bottom of it with apple filling and gently fill the donuts in the whole you made previously. Fill the donuts until they are a perfectly swollen.
  • These donuts are best served right away! You can store them in an airtight container for later but they will not be the same.