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Apple Pie Brioche Donuts Recipe

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4.4 from 138 reviews

These Apple Pie Brioche Donuts are a delightful fusion of fluffy, buttery brioche dough fried to golden perfection, filled with warm apple pie filling, and coated in a sweet cinnamon sugar. Perfect as a weekend treat or special dessert, these donuts combine the rich texture of brioche with the classic flavors of apple pie in an irresistible fried 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. Activate Yeast: Warm the whole milk to about 110°F (43°C), then whisk in the active dry yeast and 1 tablespoon sugar. Let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
  2. Make Dough: In a mixing bowl, combine bread flour and salt. Add the activated yeast mixture and the room temperature egg. Mix until the dough starts to come together.
  3. Add Butter: Gradually incorporate the softened unsalted butter into the dough, kneading until it turns smooth, elastic, and slightly sticky. This may take about 8-10 minutes by hand or 5-7 minutes with a stand mixer.
  4. First Rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
  5. Shape Donuts: Once risen, gently deflate the dough and roll it out on a floured surface to about ½ inch thick. Cut into rounds using a donut cutter or round cookie cutter.
  6. Second Rise: Arrange the donut rounds on a baking sheet lined with parchment paper, cover lightly, and let them rise for another 25-30 minutes until puffy.
  7. Heat Oil: In a deep fryer or heavy deep pan, heat vegetable oil to 350°F (175°C). Use enough oil to allow the donuts to float freely while frying.
  8. Fry Donuts: Carefully place donuts into the hot oil in batches. Fry each side for about 1-2 minutes until golden brown. Remove and drain on paper towels.
  9. Fill Donuts: Using a piping bag or a small spoon, inject approximately 1 to 2 tablespoons of apple pie filling into the center of each donut through the side or top.
  10. Prepare Cinnamon Sugar: In a bowl, mix the granulated sugar and ground cinnamon. While the donuts are still warm but not hot, roll or sprinkle the cinnamon sugar coating evenly over each donut.
  11. Serve: Let the donuts cool slightly, then serve warm to enjoy the melty apple pie filling and the tender, buttery brioche texture.

Notes

  • The dough can be made a day ahead and refrigerated after the first rise for more flavor development.
  • Make sure the oil temperature remains steady to avoid greasy donuts or burnt coating.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives and ensure the yeast is active.
  • Apple pie filling can be homemade or store-bought depending on convenience.
  • Donuts are best enjoyed fresh but can be reheated gently in a microwave or oven.

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