These apple sauce filled doughnuts are light, fluffy and pillowy soft! They are crispy on the outside, filled with the most incredibly delicious, silky, smooth homemade apple sauce and coated in cinnamon sugar. The apple sauce is very easy to make and has all the aromatic flavour of cinnamon with some lemon juice and a pinch of salt. It's delicious on its own but also great in many recipes like pies, cake, cupcakes, cookies etc. The sauce is gluten-free and nut free.

Making doughnuts from scratch is now very easy if you follow this recipe even if you are making them for the first time! You'll absolutely love making these doughnuts and they will surely become your next favourite treat!

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The two important things to remember;

1. You have to follow the recipe step by step with all tips as written below. I have tried this recipe many times and never had an issue.

2. You have to plan ahead because you are making yeast doughnuts and yeast takes time to proof.

Why you’ll love these doughnuts!

1. Perfect for anytime or occasion:

• perfect for breakfast with a hot cup of coffee or tea. They are also the best teatime snacks.
• They are perfect for weekend baking. Perfect for brunch and can be served after lunch or dinner.

2. One Recipe two options:

• In this recipe, you will make doughnuts by frying but if you would like to bake doughnuts, you can bake them by using this particular recipe.   You only need an extra 1 tbsp of melted butter to coat all doughnuts immediately after baking then coat in cinnamon sugar. I have baked doughnuts many times by using this recipe but deep-fried doughnuts are more delicious than baked ones.
• Homemade applesauce is the best choice to fill these doughnuts but you can also use any jam of your choice like strawberry, blueberry, raspberry or cream and custard. Make sure cream or custard should be thick and smooth that won’t ooze out.

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INGREDIENTS TO MAKE THIS RECIPE

• Granny Smith apples (green🍏): I used Granny Smith apples because they are high in acid and lean in sugar. High-acid apples retain more flavour when cooked. I love the tartness and sweetness of green apples. But you can use any kind of apples, like Golden delicious etc; or a mixture of multiple types of apples.
• Granulated sugar: It goes into the applesauce, doughnut dough and coating. In applesauce, it’s optional, if you keep your applesauce unsweetened, don’t add sugar. You can use brown sugar instead of granulated sugar.
• Vanilla extract: Adds the flavour in both applesauce and doughnuts.
• Cinnamon stick and ground cinnamon: Cinnamon gives an amazing flavour to the applesauce and doughnuts. The cinnamon stick will go in the applesauce while cooking and you will remove it before pureeing the apples. After frying doughnuts, toss them in ground cinnamon + sugar mixture to add flavour.
• Salt: It balances the sweetness and also helps to soften the apples.
• Lemon juice: It adds flavour and acidity to the apple sauce. It helps to preserve the colour of apples and prevents the apple sauce from turning brown by slowing down the oxidation process.

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• Unsalted butter: It will go both in the applesauce and dough. Always use unsalted butter, so you can control the amount of salt according to the recipe requirement. It should be at room temperature.
• Egg: It should be at room temperature for best results.
• Milk: It adds softness and moisture to the dough. I used whole milk. Milk should be warm to touch to activate the yeast. It should not be too hot as it will kill the yeast. If it is too cold, it won’t activate the yeast. (temperature of milk=47C/116F)
• Instant dry yeast: It is also called quick-action yeast or rapid-rise. It gives faster rise to your dough.
• All-purpose flour: Basic all-purpose flour goes perfect for this recipe. Make sure to measure it correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Vegetable oil: Always use neutral flavour oil with a high smoke point. Vegetable oils, peanut, sunflower or canola oil are best for frying. Oil with low smoke point will burn so you will end up with burnt doughnuts or doughnuts with an unpleasant taste. I used here sunflower oil.

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THIS RECIPE HAS TWO COMPONENTS:

1. Homemade applesauce 

2. Donuts

HOW TO MAKE HOMEMADE APPLESAUCE

Homemade applesauce is the best and better than store-bought. It’s very easy to make and takes only 15-20 minutes of cooking time. I avoid overcooking the apple sauce as it can degrade some of the apple’s beneficial fibres. You can leave it unsweetened or add brown sugar or simply granulated sugar to make it sweetened.

LET’S MAKE IT STEP BY STEP

1. First wash the apples. Peel and core them and cut them into chunks. Place them in a large pot and add salt, lemon juice, water and cinnamon stick. Bring to boil on medium heat then lower the heat. Cover the pot and let simmer for 10-15 minutes or until the apples are completely soft and cooked through.
2. Remove from the heat. Remove cinnamon stick and set aside to cool down to room temperature. Transfer them to a blender, if it’s too thick, add 2-3 tbsp water to blend easily and puree them until a soft and smooth sauce is formed (I added 2 tbsp of water). Unsweetened applesauce is ready (option 1). Let it cool to room temperature then put it in an airtight container. You can keep it in the fridge for up to 2 weeks.
3. Again place the pureed apple sauce in a pot. Add vanilla extract and sugar of your choice. Continue to cook on medium heat(uncovered), just for 5 minutes or until the apple sauce thickens. You can add more sugar according to your taste. You can also use honey instead of sugar.
4. To make applesauce silky and smooth, add unsalted butter and stir to mix until it is completely dissolved. Remove from the heat. You can serve it hot or let it cool at room temperature.

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HOW TO STORE HOMEMADE APPLESAUCE

• After making your applesauce, let it cool at room temperature. Transfer it in an airtight container, it will stay fresh and good in the fridge for up to 14-15 days.
• Freeze in zip-lock plastic bags and it will last in the freezer for up to 3-4 months. It is better to store one cup of applesauce per bag as it is easy to remember. Squeeze out the air in the bags and make them flat. Flat bags are easy to freeze and take small space. When you want to eat your applesauce, remove from the freezer and put it in the fridge to thaw. If you want hot sauce, heat it in the microwave for a few seconds or serve it cold.

Enjoy😊

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HOW TO MAKE DONUTS STEP BY STEP

Here I have tried to explain ‘doughnut making’ step by step with all tips and tricks and tried to answer ‘FAQ’ about filled and fried doughnuts so please read through all the steps first especially if you are making them for the first time.

STEP 1: Make the yeast mixture:

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I used here instant dry yeast, so no need to activate it first. Either simply mix it in the warm milk+sugar mixture or add straight in the flour. Both ways work well. In a cup take warm milk and 3 tbsp of granulated sugar, stir to mix then add 1 sachet(7 g) of instant dry yeast, mix to combine. But if you are using active dry yeast, first combine warm milk and 1 tsp granulated sugar, stir to mix then add active dry yeast, let it rise for 5-10 minutes or until foamy. Now add this mixture to the dry ingredients. Dough made with active dry yeast may take an extra time(15-30 minutes)for the rise and it gives best results if you keep it in the fridge overnight to rise slowly.

STEP 2: KNEAD THE DOUGH:

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In a large bowl, mix all-purpose flour and salt then add one egg and vanilla extract. Add the yeast mixture and combine all the ingredients with the help of a spatula or by hand. Cover it with a clean kitchen towel and let it sit for 5-10 minutes. After 10 minutes, add softened unsalted butter in 2-3 additions to the dough and keep mixing the butter. Grease your hands with oil before kneading. Transfer the dough to the work surface. Once all the butter is in, knead the dough for 8-10 minutes or until you have a smooth, soft, slightly sticky, glossy and very elastic dough. The dough should not be excessively wet, if necessary add a little more flour but don’t add too much flour(if only your dough is too sticky to your hands). I added only 1 tbsp flour while kneading.

STEP 3: PROOF THE DOUGH:

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Place the dough ball into a lightly oiled large bowl with enough room for the dough to rise. Grease the dough top with little oil to prevent it from drying and let it rise in a warm place for 1hr-1 1/2 hrs or until double in size(depending on how warm the environment is). You can turn on your oven just for one minute at 50C before keeping the dough in the oven.

*FOR OVERNIGHT PROOFING

Overnight proofing is the best for dough made with active dry yeast. But if you want to keep your dough made with instant dry yeast in the fridge for overnight slow rising, yes you can!! Once the dough has doubled in size, punch it down. Take it out of the bowl and briefly knead the dough to release the air. Add to a new bowl( lightly oiled), grease the dough ball with little oil and cover with cling film. Leave in the fridge for overnight to rise slowly. Keep in mind the dough will be cold so cut out doughnuts take longer to rise in second proofing.

STEP 4: Cut out the small squares of parchment paper. Grease the baking sheets with oil and place these squares on the baking sheets. Again lightly grease each square with oil. Set aside.

STEP 5: Once the dough has doubled in size, punch down the dough gently. Turn out the dough onto a lightly oiled work surface and roll out the dough into a 1/3-inch or 1/2-inch thick rectangle. You can sprinkle little flour on the dough and rolling pin, only if it is difficult to roll out the dough. Use a 3-inch cookie cutter, first dip in the flour then cut out the circles and place on to a square piece of parchment paper. Dip your cookie cutter in the flour before every cut.

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STEP 6: Cover the baking trays with plastic wrap and put them back into a warm area for second proofing around 45 minutes-1 hr or until doubled in size. After cutting out circles from the dough, you will end up with scraps. You can re-roll and then cut again but after 15-20 minutes resting time at room temperature just to relax and soften again the gluten structure.

*In the second proofing, if the weather is cold then turn on your oven just for one minute at 50C/122F before keeping the dough in the oven to provide a warm environment. Yeast dough requires a warm and humid environment for a good rise. Place a glass or ceramic bowl filled with warm water on the bottom rack of the oven for 10 minutes. Place your bowl of dough on the middle or top rack and shut the door. Remove the glass bowl after 10 minutes from the oven and shut the door. This will create a warm and steamy environment for the dough.

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STEP 7: INDENTATION TEST:

Second proofing usually takes 45 minutes-1 hr depending upon the weather condition. After 30 minutes you have to check your first cut out doughnut by lightly pressing it down. If indentation immediately disappears, it indicates that the dough is under-proofed. If the indentation stays, it indicates that it is ready to bake or fry. If it is not ready then you should have to keep an eye on them and check after every 10 minutes.

STEP 8: FRYING THE DONUTS:

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Now after proper proofing, frying is the next step. Once risen, fill a large heavy-bottomed saucepan with vegetable oil until 2/3 full and heat the oil to 160C/ 320F or medium heat. Use parchment squares to carefully pick up doughnuts and place them into the oil. Remove parchment paper from oil using a tong. Fry doughnuts 2-3 at a time to maintain steady oil temperature. Fry them for about 2-3 minutes until golden brown. Keep flipping them after every 30 seconds. Repeat the same with the remaining doughnuts.

*If you don’t have a frying thermometer in hand, still you can check your oil when it is ready. Drop a small piece of dough scrape or small piece of bread into the oil, if the oil starts bubbling steadily and bread takes time around 45 seconds to brown then the oil is ready for frying. If the oil starts bubbling vigorously around the bread and bread turns brown immediately then the oil is too hot so slow down the heat and wait for a few seconds.

*While frying, slow down the heat if doughnuts are browning quickly.

*Don’t overcrowd the pan as it will drop the temperature of oil. Fry 2-3 doughnuts at a time for a steady temperature.

*I found that temperature between 160-170C is the ideal temperature for frying the doughnuts as If oil is too hot it results in browning doughnuts too quickly but with a raw centre. If oil is too low(lower than 160C) it results in very oily doughnuts.

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STEP 9: Carefully take them out of the hot oil by using a slotted spoon and place them onto the kitchen paper to drain any excess oil. Mix the sugar and ground cinnamon in a large bowl for sugar topping. While they are still warm, coat them well with cinnamon sugar. Allow them to cool before filling.

STEP 10: Make the applesauce one day in advance and keep it in the fridge in an airtight container, so it should be chilled before filling your doughnuts. Transfer the filling into a piping bag with a round tip nozzle.

STEP 11: Once the doughnuts are completely cool, poke a hole in the side of each doughnut with the back of a disposable spoon or a knife. Fill the doughnuts through the hole with applesauce (around 1 tbsp) until they feel heavy and the filling starts to come out of the hole. If you like to fill your doughnuts with more applesauce, you can add more. It’s totally up to you. There is not really an exact science to this.

STEP 12: Carefully keep these super delicious doughnuts in a brownie baking tray with the hole facing upwards so there will be less mess !! Enjoy!

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FOR DONUT BAKING

Preheat the fan oven to 160C/ 320F and line a baking sheet with parchment paper and lightly grease with oil. Place cut out doughnuts on prepared baking sheets. Cover and let it rise for second proofing. Bake uncovered for 10-12 minutes or until lightly golden on top. Immediately after baking, take them out of the oven, brush a hot bun all over with melted butter(1 tbsp melted butter is enough for the whole batch of doughnuts).

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HOW TO STORE LEFTOVER DONUTS

Homemade doughnuts are best eaten the same day they are fried and filled. But you can store any leftover doughnuts in the fridge in an airtight container for up to a few days. However, doughnuts will harden a little bit in the fridge so warm them in the microwave just for 5-10 seconds to soften them without melting the applesauce.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy Doughnut Baking!