For the Doughnuts:

2 packages (1/4 ounce each) active dry yeast

1 cup warm apple cider (110° to 115° F)

6 tablespoons unsalted butter, melted until browned

1/3 cup granulated sugar

1 large egg plus 1 egg yolk, at room temperature

2 tablespoons whole milk

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

3 and 3/4 cups all-purpose flour, divided

3 cups frying oil (refined coconut oil, canola, or vegetable oil)

For the Apple Pie Filling:

5 large apples, peeled, cored, and diced

3 and 1/2 tablespoons unsalted butter

1/4 teaspoon salt

1/4 cup white sugar

1/3 cup light brown sugar, packed

2 teaspoons ground cinnamon

2 and 1/2 tablespoons apple cider

1/2 tablespoon all-purpose flour

For the Cinnamon Sugar Coating:

1 cup granulated sugar

1 tablespoon cinnamon

Cook Mode Prevent your screen from going dark

Prepare the Doughnut Dough: In a small bowl, combine the warm apple cider and active dry yeast. Let it sit for 5-10 minutes until foamy. In a separate bowl, combine browned butter, sugar, egg, egg yolk, milk, salt, nutmeg, and cinnamon. Stir well. Add the yeast mixture and stir until combined. Gradually add 3 cups of flour, mixing until dough forms. Add remaining flour and knead for about 5 minutes until smooth and elastic. Let it rise for 1-1.5 hours, covered.
Prepare the Apple Pie Filling: In a skillet, melt butter over medium heat. Add diced apples, salt, sugars, cinnamon, and apple cider. Cook for 5-7 minutes, until apples soften. Stir in flour to thicken. Remove from heat and cool.
Shape the Doughnuts: Punch down the risen dough and roll it out to 1/2-inch thickness. Cut out doughnuts using a round cutter, and then cut the centers out with a smaller cutter. Let doughnuts rise for another 30 minutes.
Fry the Doughnuts: Heat oil to 350°F (175°C) in a large pot or fryer. Fry doughnuts for 1-2 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
Fill the Doughnuts: Once cooled slightly, fill doughnuts with apple pie filling using a piping bag.
Coat with Cinnamon Sugar: Combine granulated sugar and cinnamon in a shallow bowl. Roll each filled doughnut in the mixture until fully coated.
Serve: Serve the doughnuts warm, and enjoy!

To make dairy-free, use non-dairy butter and substitute almond or oat milk for whole milk.

For a vegan version, use flax eggs and non-dairy substitutes for the butter and milk.

To make gluten-free, use a gluten-free flour blend.

For baked doughnuts, bake at 350°F (175°C) for 10-12 minutes until golden brown.