Apple Pie Protein Donuts
These apple pie donuts are soft, fluffy baked yeast donuts filled with homemade cinnamon apple pie filling and rolled in cinnamon sugar. Made with vanilla protein powder, they’re a higher-protein twist on bakery-style apple pie donuts that taste just like fall.
There’s something about apple season that makes me want to bake. The smell of cinnamon and butter, apples caramelizing on the stove, is the kind of comfort that feels like the perfect way to celebrate fall. Instead of going the traditional pie route, I wanted to make something that could double as both breakfast and dessert. Enter this apple pie donuts recipe.
These baked apple pie donuts have all the cozy flavor of classic apple pie with added protein to make them a little more filling. Plus, they’re baked instead of fried, so there’s no need to deal with a pot of hot oil!
Why You’ll Love This Recipe
- Bakery-style texture: A yeast-based dough gives these donuts a soft, fluffy texture with just the right amount of chew.
- Real apple pie filling. Every bite is packed with homemade cinnamon apples instead of canned filling.
- Baked instead of fried: These apple pie donuts bake in about 12 minutes, making them much easier to prepare at home than traditional fried donuts.
- Higher in protein. Vanilla protein powder adds extra protein without changing the classic apple pie flavor.
- Perfect for meal prep: The dough and filling can be prepared ahead of time, and the unfilled donuts freeze well for future breakfasts or snacks.
Ingredients You’ll Need
Below are a few of my notes about the key ingredients. Scroll down to the recipe card for the complete details!
- Bread Flour: Bread flour has a higher protein content than all-purpose flour, which helps the donuts develop their soft yet slightly chewy bakery-style texture. All-purpose flour can be substituted, but the finished donuts may be a little less chewy.
- Protein Powder: Vanilla protein powder adds protein, sweetness, and a subtle vanilla flavor to the dough. Different protein powders absorb liquid differently, so add extra flour gradually if the dough feels excessively sticky after kneading.
- Active Dry Yeast: Yeast allows the donuts to rise and creates their fluffy texture. Make sure the milk and applesauce are between 100°F and 110°F. Liquid that is too hot can kill the yeast, while liquid that is too cool may prevent it from activating properly.
- Sweetener: Monk fruit sweetener is used in both the dough and the cinnamon coating. A granulated monk fruit blend that measures like sugar will provide the best texture.
- Milk: Warm milk activates the yeast and adds richness to the dough. Regular whole milk or an unsweetened nondairy milk can be used.
- Unsweetened Applesauce: Applesauce reinforces the apple flavor while adding moisture to the dough. Warm it to approximately the same temperature as the milk before combining it with the yeast.
- Butter: Softened unsalted butter adds richness and helps create a tender donut dough. Butter is also used to cook the apple filling.
- Apples: Firm apples hold their shape best as the filling cooks. Peel and dice them into small, even pieces so they are easy to pipe into the baked donuts.
- Coconut Sugar: Coconut sugar sweetens the apple filling and gives it a warm, slightly caramel-like flavor.
- Cinnamon: Cinnamon is used in both the filling and coating to create the classic apple pie flavor.
The Best Apples for Apple Pie Donuts
Not every apple holds up the same way once it is cooked into a filling, so this is one place where it pays to be selective. I typically reach for a firm, tart apple like Granny Smith or a crisp, sweet-tart variety like Honeycrisp.
Granny Smith apples provide a tart flavor that balances the sweet cinnamon coating, while Honeycrisp apples create a naturally sweeter filling. Braeburn, Pink Lady, and Envy apples also work well because they maintain their shape during cooking.
Softer varieties such as Red Delicious or Gala will still taste good, but they tend to break down more quickly and may release additional liquid. When using a softer apple, cook the filling for a few extra minutes until it is thick enough to hold its shape on a spoon.
You can also combine two varieties for a more complex flavor. Try pairing one tart Granny Smith apple with one sweeter Honeycrisp apple.
Ingredient Swaps
- No applesauce? substitute with pumpkin purée for a pumpkin-spice version.
- Out of bread flour? All-purpose works. Your donuts will just be slightly less chewy.
- Don’t want to use protein powder? Skip it, and use extra flour instead.
- Dairy-free? Use almond milk and vegan butter.
How to Fill Apple Pie Donuts
A piping bag fitted with a filling tip is the easiest and cleanest way to fill the donuts.
- Allow the apple filling to cool completely, then transfer it to the piping bag. The apple pieces should be diced very finely so they can pass through the tip without clogging it.
- Use a small paring knife, skewer, or chopstick to create a pocket in the side of each donut. Move it gently from side to side inside the donut without piercing through the opposite end.
- Insert the piping tip and squeeze slowly until the donut feels slightly heavier. Avoid adding too much filling, which can cause the donut to split or leak.
No piping bag? Without a piping bag, cut a small slit in the side of each donut and spoon in the filling. The appearance will be slightly more rustic, but the flavor will be the same.
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 when added while the donuts are still hot.
- Don’t overbake. Pull your apple pie donuts from the oven as soon as they’re puffy and golden brown. Overbaking will make them dense and bready rather than pillowy soft.
- Make the dough ahead. Short on time in the morning? Make the dough the night before and let it do its first rise in the fridge overnight instead of on the counter. The next morning, just punch it down, shape, do the second rise, and bake. It’s the easiest way to have fresh donuts without giving up your whole morning to it. I do this with my pumpkin cheesecake protein donuts too, and it works just as well here.
Topping Variations
Cinnamon sugar is the classic move here, but if you want to switch it up, some of my favorite options include:
- Simple glaze: Whisk 1 cup powdered sugar with 2-3 tablespoons of milk until smooth and drizzle over the donuts once they’re filled. Add a splash of vanilla or a pinch of cinnamon if you want it to lean more “apple pie.”
- Streusel finish: Skip the sugar roll and instead brush the warm donuts with melted butter, then press on a quick streusel, like the one used for my brown butter blackberry streusel muffins, before serving.
- Apple butter glaze: If you loved the glaze from my apple butter apple fritter focaccia, that same apple butter glaze drizzled over these donuts is a really tasty option. It doubles down on the apple flavor without any extra work.
- 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 Tips
- Donuts are dense. Your yeast didn’t activate properly, or your dough didn’t rise long enough.
- Apple pie 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 paper over them while cooling to lock in softness.
- Glaze slides right off. Let the donuts cool until just barely warm before glazing. Hot donuts melt the glaze into a puddle instead of a sugar coating.
How to Store
After baking, I let my apple pie donuts cool at room temperature. Then, I store any leftovers in an airtight container in the fridge for up to 3 days.
Or, if I’m meal prepping, I leave the donuts unfilled and freeze them for up to 1 month. To serve, I just thaw them in the fridge overnight and add the filling right before eating. They taste just as bakery fresh!
Frequently Asked Questions
Dense donuts are often caused by yeast that did not activate, dough that did not rise long enough, too much flour, or overbaking. Make sure the yeast foams before adding it to the flour and allow the dough to double during both rises.
The yeast may have been expired, or the milk and applesauce may have been too hot. For the best results, keep the liquid between 100°F and 110°F.
A cold kitchen can also slow the rising process. Place the covered dough in a warm, draft-free area and allow it additional time as needed.
The filling may not have been cooked long enough, cooled completely, or diced finely enough. Cook it until very little liquid remains and avoid overfilling the donuts.
The coating adheres best when the donuts are still warm. If the surface has already cooled, lightly brush the donuts with melted butter before rolling them in cinnamon sugar.
Too much flour or extra baking time can dry out the donuts. Measure the flour carefully and remove the donuts as soon as they are lightly golden and baked through.
Yes, but chop the apples into much smaller pieces before piping the filling into the donuts. Canned filling is typically sweeter and softer than homemade filling, so the final flavor and texture will be slightly different.
Yes. Air fry the shaped and risen donuts at 350°F for approximately 6-8 minutes. Work in batches and leave enough room between the donuts for air to circulate.
Air fryers vary, so begin checking them after five minutes. Remove the donuts once they are puffed and lightly golden.
The dough can be fried, but the cooking time and nutritional information will change. Fry the risen donuts in oil heated to approximately 350°F until golden on both sides, then drain them before coating and filling.
More Fall Breakfast Recipes
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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
Enable step-by-step mode- 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 apple pie donuts in cinnamon sugar. Pipe in cooled apple filling.
