Apple Pie Protein Donuts
There’s something about apple season that makes me want to bake. The smell of cinnamon and butter, apples caramelizing on the stove, it’s the kind of comfort that instantly feels like fall. Instead of going the traditional pie route, I wanted to make something that could double as both breakfast and dessert.
These Apple Pie Protein Donuts are soft and fluffy like a yeast donut, filled with a warm apple pie center, and rolled in cinnamon sugar. They feel bakery-style cozy but with added protein so they’re a little more filling and perfect for meal prep.
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why you’ll love this recipe:
- All the cozy apple pie flavor, no rolling crust.
- Soft, fluffy yeast donuts baked golden instead of fried.
- Packed with protein for a more filling breakfast or snack.
- Freezer-friendly and easy to prep ahead.
- Kid-approved and fun to make together.
Recipe Tips
Make sure your yeast blooms. If it doesn’t foam, start again with fresh yeast, that’s the secret to fluffy donuts.
Cool the filling. Adding hot apples to the donuts will cause sogginess. Make the filling first so it has time to set.
Roll in sugar while warm. The cinnamon sugar sticks best right out of the oven.
Don’t overbake. Keep them soft and just golden, overbaking makes them bready.
Ingredient Swaps:
- No applesauce? ? try pumpkin purée for a pumpkin-spice version.
- Out of bread flour? ? all-purpose works, just slightly less chewy.
- Don’t want to use protein powder ? just swap for equal flour.
- If you’re dairy-free ? use almond milk and vegan butter.
Meal Prep Tip: Freeze the unfilled donuts after baking, then thaw and fill the day you want them. They’ll taste bakery-fresh without the extra work.
Storage: Keep in the fridge for 3 days in an airtight container or freeze for up to 1 month unfilled. Thaw overnight and fill before serving.
Kid-Friendly Option: Skip the filling and let kids dunk the sugar donuts into caramel sauce or nut butter. Or pipe a little jam instead of apple filling for a twist.
Troubleshooting:
- Donuts are dense. Your yeast didn’t activate properly or your dough didn’t rise long enough.
- Filling leaks. Make sure it’s thickened and completely cooled before piping.
- Sugar won’t stick. Brush warm donuts lightly with melted butter before rolling.
- Donuts dry out. Keep a piece of parchment over them while cooling to lock in softness.
Frequently Asked Questions
Can I make these donuts without protein powder?
Yes! Just replace the protein powder with the same amount of flour. The donuts will still rise and bake beautifully, you’ll just lose a bit of the extra protein boost.
Can I make them ahead of time?
Absolutely. These donuts taste best the same day, but you can bake the dough, freeze them unfilled, and then thaw and fill with fresh apple pie filling when you’re ready to serve. It makes them feel freshly baked without starting from scratch.
Do I have to use bread flour?
Bread flour gives the donuts that extra soft, pillowy texture. If you only have all-purpose, they’ll still turn out well, just a little less chewy.
What’s the best way to fill them?
A piping bag is the easiest way to get the filling inside without making a mess. If you don’t have one, you can spoon a small slit into the side of each donut and tuck the filling in — it’s a little rustic, but it works.
Can I air fry these instead of baking?
Yes, you can air fry them at 350°F for about 6–8 minutes. They’ll get a little more golden and crisp on the outside, but still stay soft on the inside.
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Apple Pie Protein Donuts
Ingredients
Dough:
- 2 ¾ cups bread flour
- 2 tbsp protein powder vanilla
- 2 ¼ tsp active dry yeast 1 packet
- ¼ cup monkfruit sweetener
- ½ tsp salt
- 1 egg room temperature
- ½ cup warm milk 100–110°F
- ½ cup warm unsweetened applesauce 100–110°F
- 3 tbsp softened butter
Filling:
- 2 apples peeled + diced
- 1 tbsp butter
- 2 tbsp coconut sugar
- ½ tsp cinnamon
- 2 tsp flour
Coating:
- ¾ cup monkfruit sweetener
- 1 tbsp cinnamon
Instructions
- Mix warm milk, applesauce, and 1 tbsp sweetener. Sprinkle yeast, stir, and let sit 5–10 min until foamy.
- In a large bowl, whisk flour, protein, sugar, and salt. Add yeast mixture, egg, and butter. Mix into a sticky dough.
- Knead 8–10 min until smooth. Place in greased bowl, cover, and rise 1–1.5 hrs until doubled.
- Make filling: cook apples with butter, brown sugar, cinnamon, and flour until thickened. Cool fully.
- Punch down dough, roll ½-inch thick, cut into rounds. Place on tray, cover, rise 30 mins.
- Bake at 350°F for 10–12 mins until golden but soft.
- Roll warm donuts in cinnamon sugar. Pipe in cooled apple filling.
