Apple Pie Brioche Donuts
Light and fluffy brioche donuts, filled with spiced apple pie filling & coated in cinnamon sugar.
Ingredients
Brioche Donuts
- 80 g whole milk (⅓ c.)
- 1 tsp. active dry yeast
- 1 tbsp. granulated sugar
- 180 g bread flour (1 ½ c.)
- 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 c. + 2 tbsp.)
Cinnamon Sugar Coating
- 150 g granulated sugar (¾ c.)
- 1 tbsp. ground cinnamon
Instructions
Brioche Donuts
- In a microwave safe measuring cup, heat the milk to 100°F / 38°C. Whisk in the yeast and the sugar. Set aside until the mixture begins to foam. (~5 minutes)
- While waiting, add the flour, salt, egg, and butter to the bowl of a stand mixer fitted with the dough hook attachment. When the yeast mixture begins to foam, add it in to the rest of the ingredients.
- Knead the dough on low speed for 1 minute to allow the ingredients to come together. Increase the speed to medium-high and knead for an additional 10-20 minutes, or until the dough passes the windowpane test. (This will happen after the dough has cleaned the sides and bottom of the bowl)
- Once the dough is done kneading, butter the inside of the bowl, form the dough into a ball and place it back in the bowl. Then cover the mixing bowl with plastic wrap. At this point, you could set the dough in the fridge to rise overnight, or continue with completing the recipe in one day. If doing in one day, set the dough in a warm area and wait for it to double in size (~1 hour.)
Filling
- Make the apple pie filling while the dough rises. (You can also make it up to 1 week before using it and keep it stored in the fridge.) If you are using my recipe, linked above, you'll only need to use 1/3 of the amounts to make the perfect amount for these donuts.
Assembly
- Once the dough has doubled in size, punch it down to remove excess air, then transfer it to a clean, lightly floured surface.
- Divide the dough into 6 equally sized pieces, and roll each tightly into a ball.
- Cut out 6 parchment squares that are ~4" each and place them on to a lined baking tray.
- Transfer the dough balls each to their own parchment square. Press down on each of the balls to slightly flatten them, then cover them loosely with a towel.
- Allow them to rise in a warm environment for ~30 minutes, or until they have slightly puffed up.
- Make the cinnamon sugar coating. Add the sugar and cinnamon to a shallow dish, stirring well so the cinnamon is evenly distributed throughout the sugar.
- Once the buns have puffed up, fill a large saucepan with at least 2" of vegetable or any neutral oil. Heat the mixture to 365°F / 185°C.
- Carefully place the donuts in to the fryer with the parchment paper (2-3 at a time, depending on what your pan can fit). After ~5-10 seconds, remove carefully remove the parchment from the donuts using metal tongs.
- Fry the donuts on each side for 3-4 minutes, or until they are a deep golden brown. You can also check if they are done by making sure the internal temperature is at least 190°F / 87°C.
- Remove the donuts from the oil with a metal slotted spoon and immediately toss them in the cinnamon sugar.
- Once the donuts have cooled to room temperature, use a sharp knife to poke a hole in the top of each donut.
- Transfer the apple pie filling to a piping bag fitted with a large round tip. Fill each donut generously with the apple pie filling, then serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Oven Thermometer | Cordless Hand Mixer | Stand Mixer
*You'll only need to make 1/3 of the apple pie filling recipe for this recipe.
Nutrition
Serving: 1donutCalories: 397kcalCarbohydrates: 41gProtein: 5gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 50mgSodium: 178mgPotassium: 101mgFiber: 3gSugar: 15gVitamin A: 323IUVitamin C: 1mgCalcium: 59mgIron: 2mg