These sourdough apple pie donuts bring all the cozy flavors of a classic fall dessert into a soft, fluffy treat. Every bite is filled with warm cinnamon and luscious apple pie filling. Lightly crisp on the outside with a tender crumb inside, these donuts taste like a slice of homemade apple pie. These are perfect for crisp mornings, autumn gatherings, or just anytime you’re craving something that tastes like fall in every bite. One of the best ways to enjoy these is alongside a warm cup of coffee or apple cider.

What Are The Health Benefits Of Sourdough?

Anytime you add a fermented element like sourdough to a recipe, it becomes more nutritious because it contains live probiotics and good bacteria that help with gut health and digestion. Gluten and phytic acid are naturally present in wheat, and are usually what is to blame for people not being able to digest gluten well. When the grain is fermented through the sourdough process, the gluten and phytic acid are broken down, making it easier to digest. A lot of people that struggle with gluten intolerance (not people with celiac), can digest food made with sourdough without any issue, especially if the recipe is allowed to sit out for a few hours and “long ferment”.

In addition, phytic acid is an anti-nutrient that blocks absorption of the nutrients found in wheat. During the sourdough fermentation process, the phytic acid gets broken down and the nutrients are more bio-available to the body. This is why baking with sourdough is so important for our health.

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Ingredients

Apple Cider – I like to use apple cider as my liquid in these apple pie donuts because it gives it such a rich, apple flavor. If you don’t have any apple cider, you can also use milk.
Sugar – I usually use regular sugar, but you could use cane sugar or even honey. If you use honey, you may have to add a little bit more flour so the dough comes together and isn’t too sticky. Mix the dough for 10 minutes though before adding any extra flour.
Sourdough Starter – Active sourdough starter or sourdough discard works fine.
Butter – I use my own homemade butter, but use whatever kind of butter you have. Even melted coconut oil or beef tallow would work fine too. The butter, eggs and milk in this dough make it an enriched dough and make a tender and fluffy homemade donut.
Eggs – Farm fresh eggs are always best, and give a nice protein content to the dough.
Cinnamon
Salt – Redmond real salt from Azure Standard is my favorite, but use whatever salt you have.
Vanilla Extract – You can make your own homemade vanilla extract really simply. I keep it stored in my homestead pantry so I always have it on hand.
Flour – All purpose flour makes the most light and fluffy donuts. You can also make these with whole grain flour, but they won’t be quite as fluffy and tender. I purchase most of my flour from Azure Standard and keep it stored in bulk in my pantry. Use the code NEW15 at this link to get 15% off your first order of $100 or more through Azure Standard.

Apple Pie Filling Ingredients

Apples- I like to use my home-canned apples, but you can also use fresh apples
Cinnamon – because everything apple deserves to have some cinnamon.
Brown sugar
Butter
Water
Cornstarch
Salt

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here

Tools

You can mix these donuts by hand, but it takes a lot of kneading to get the dough really smooth, so I usually use my Bosch mixer and just mix up the dough while I’m cleaning up supper dishes in the evening. This makes the donuts fast and easy to make as I just roll them out when they’re done mixing, and let them rise until morning.
Measuring cups and spoons
Rolling pin
Biscuit cutter (a wide mouth jar will also work for cutting out the donuts)
Four Baking Sheets – two for laying the donuts on to rise overnight, and two for covering them up to seal in the moisture while still allowing the donuts to rise.
Parchment paper
Baking racks (for draining the donuts after frying)
Metal tongs
Dutch oven or deep heavy bottom pot
Digital thermometer
Cake decorator or piping bag for filling the apple pie donuts

Favorite Sourdough Recipes:

How to Make Sourdough Apple Pie Donuts

Donut Dough

In the bowl of a stand mixer fitted with the dough hook attachment, add first seven dough ingredients. Mix on low speed until combined.

While the mixer is running, add flour one cup at a time.

Turn mixer onto medium-low speed and allow it to mix for at least 10 minutes. You want the gluten in the dough to be developed enough that you can pull the dough up and get it thin enough to see through it without it tearing. This is sometimes called windowpane test. (See video below)

On a lightly floured surface, roll dough out until it is ½” thick.

Using biscuit cutters, or a wide mouth jar lid cut out donuts.

Layer the donuts on two parchment-lined baking sheets as you cut them out. You will have to re-roll your dough at least once to get them all cut out and use up all your dough.

Cover the cookie sheets with the other two cookie sheets to help seal in the moisture. This will allow the donuts to rise and proof overnight, without them drying out.

Allow the donut dough to rise at room temperature overnight or 8-12 hours.

Make the apple pie filling

In a large cast-iron skillet, combine the apples, 1/2 cup butter, brown sugar, cinnamon and salt.

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Saute over medium heat until apples are tender.

filling for caramel apple cinnamon rolls

In a small jar, combine the water and the cornstarch and mix well.

adding cornstarch slurry to caramel apple filling

Add it to the apple mixture and cook until bubbly to thicken slightly.

Allow the filling to cool for at least 30 minutes.

Fry The Donuts

In the morning, heat 3-4” of beef tallow or oil in a 6-quart dutch oven or similar-sized heavy-bottom pan over medium heat. Heat until the oil is close to 375 degrees. Keep in mind that your oil will cool off once you add the first round of donuts, so it’s best if the oil is on the hotter side.

Carefully drop 3-4 donuts in the hot tallow or oil. There should be enough oil in the pot that the donuts do not reach the bottom. These are deep-fat fried donuts, so the oil has to be deep enough that they will float. Let them fry on one side just until that side starts to turn a golden brown. This usually takes about a minute.

Using metal tongs or a slotted spoon, flip the donuts over and fry on the other side just until brown. Don’t fry them too long, or they will get extra crispy and not be quite as good.

Remove the donuts from the tallow and place on a baking rack that is on a baking sheet. Allow the oil to drip off while frying the rest of the donuts.

Combine the cinnamon and sugar mixture together in a small bowl, and dip each donut in it as soon as it’s cool enough to handle. It helps if the donuts are still a little warm so the cinnamon and sugar will stick.

dipping apple pie donuts in cinnamon sugar

Check the oil temperature between each batch of donuts making sure it doesn’t drop below 350 degrees and go above 375 degrees. Adjust the heat as necessary.

Continue frying until all donuts are done (see video). The excess oil can be saved for frying other things or for use in cooking.

Fill The Donuts

Place cooled apple pie filling into a cake decorator or piping bag fitted with a large tip.

Pipe the apple pie filling into the center of each donut, leaving a little bit of filling peaking out of each donut.

A perfect way to enjoy these is to pair them with a delicious cup of apple cider or hot chocolate with marshmallows. These are one of my favorite homemade donut recipes and are the ultimate fall treat.

Store leftovers in an airtight container on the counter for a couple of days (I bet they’ll never last that long). These donuts can also be frozen before adding the toppings for up to three months.

Tips

To gain all of the health benefits from making these with long-fermented sourdough, be sure to allow the donuts to bulk ferment at room temperature overnight. This will ensure that most of the phytic acid and gluten in the flour are consumed by the sourdough starter making these much easier to digest especially if you are gluten intolerant.
I recommend mixing these donuts in a stand mixer (Bosch mixers are my favorite because they last forever). I always just add the ingredients to the mixer, and turn it on and let it mix for at least 10 minutes. Sometimes it will seem to be too wet of a dough in the beginning, but by the end of the 10 minutes of mixing, the gluten has developed and the dough comes together beautifully.
It is perfectly safe to add the eggs to this dough and still allow the dough to bulk ferment at room temperature overnight because the good active bacteria in the sourdough starter will prevent any bad bacteria from forming on the eggs.
You can make these with either active sourdough starter or cold sourdough discard. The donuts may not appear to rise much overnight if you use discard, but they will still puff up beautifully when you put them in the hot oil.
Be sure your oil or tallow stays between 350 and 375 degrees during the entire time you’re frying the donuts. If the oil falls under 350 degrees, the donuts can get greasy, and if it’s hotter than 375 degrees the donuts can get too crispy too quickly. I use a simple thermometer and adjust the temperature of my pot as needed (see video below).
Be sure to cover the donuts with another baking sheet turned upside down when allowing to rise overnight. This locks in the moisture and allows them to rise without drying out.
You can use fresh apples to make your apple pie filling. I used my canned apples, you can find a link to that here.
A fun way to enjoy these is by adding whipped topping or vanilla ice cream on top of the doughnuts. This makes them more like apple pie, and who doesn’t like a good apple pie?!

FAQ

Sourdough donuts are so simple and easy to make, healthier than donuts you buy from the store, and long fermented so they are easier for your body to digest. Sourdough donuts are soft and fluffy and have the most amazing texture, combined with a sweet and tangy flavor that you’re gonna love.

Yes, sourdough is good for donuts. A lot of people think sourdough is only for bread, but it’s for SO much more. Sourdough gives a fermented element to anything you put it in, which makes it easier for your body to digest. That doesn’t necessarily mean that everything with sourdough in it will taste sour however. If you add some sweetener to the dough, it will not taste sour, and the sourdough will simple act as the levainer to raise the end product.

Sourdough donuts are made with a natural wild yeast that is all around us, instead of commercial yeast or baking powder purchased from the grocery store. Sourdough is the leavener that raises the donuts and gives them their soft and fluffy texture.

Yes, dough made with sourdough is better for you than normal dough providing you let it sit at least overnight to ferment. This long fermentation period allows the sourdough to break down the harmful phytic acid and gluten found in raw flour.

Baked donuts can be healthier than fried donuts depending on how much sugar is in the cake donut recipe. The problem with most fried donuts is the type of oil that they are fried in, because obviously you end up ingesting some of the oil. Most donuts are fried in seed oils which have been proven to be very unhealthy. I always fry my donuts in beef tallow that I render myself and that comes from the beef cattle that we raise on our own homestead. If you’re unfamiliar with beef tallow, it is the fat from beef cattle that you render down into clean oil. It is very similar to the fat on your own skin actually, and can be used not only for cooking but for skin care products and candle making. So donuts fried in beef tallow are actually much healthier for you than donuts fried in seed oils.

More Recipes Like This

The Best Homemade Sourdough Donuts (Video)

Heart Shaped Sourdough Valentine’s Day Donuts (Video)

Pumpkin Sourdough Cinnamon Rolls With Pumpkin Frosting

apple pie sourdough donuts overhead shot

Sourdough Apple Pie Donuts – Fried In Beef Tallow

These sourdough apple pie donuts bring all the cozy flavors of a classic fall dessert into a soft, fluffy treat. Every bite is filled with warm cinnamon and luscious apple pie filling. Lightly crisp on the outside with a tender crumb inside, these donuts taste like a slice of homemade apple pie. These are perfect for crisp mornings, autumn gatherings, or just anytime you're craving something that tastes like fall in every bite. One of the best ways to enjoy these is alongside a warm cup of coffee or apple cider.

Prep Time 15

Cook Time 20

Rise Time 8

Total Time 35

Serving Size people

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Equipment

1 measuring cups and spoons
1 Rolling Pin
1 Biscuit cutter (a wide mouth jar will also work for cutting out the donuts)
4 Baking Sheets Two for laying the donuts on to rise overnight, and two for covering them up to seal in the moisture while still allowing the donuts to rise.
1 two for laying the donuts on to rise overnight, and two for covering them up to seal in the moisture while still allowing the donuts to rise.
1 Baking racks (for draining the donuts after frying)
1 Metal tongs
1 Dutch oven or deep heavy bottom pot
1 Digital thermometer
1 Cake decorator or piping bag for filling the apple pie donuts

Ingredients

Dough Ingredients

2 cups Apple cider
3/4 cup Sugar
2 tsp Salt
1 tsp Vanilla extract
1/2 cup Melted butter
1 tsp Cinnamon
1 cup Sourdough starter
2 Eggs
7 cups Flour

Filling Ingredients

6 cups Apples, peeled and diced
1/2 cup Butter
1 1/2 cups Brown sugar
1 tsp Cinnamon
1/4 tsp Salt
1/4 cup Water
1/4 cup Cornstarch
1/2 cup Butter (for spreading on the dough)

Instructions

In the bowl of a stand mixer fitted with the dough hook attachment, add first seven dough ingredients. Mix on low speed until combined.
While the mixer is running, add flour one cup at a time.
Turn mixer onto medium-low speed and allow it to mix for at least 10 minutes. You want the gluten in the dough to be developed enough that you can pull the dough up and get it thin enough to see through it without it tearing. This is sometimes called windowpane test. (See video below)
On a lightly floured surface, roll dough out until it is ½” thick.
Using biscuit cutters, or a wide mouth jar lid and a juice lid, cut out donuts. You can cut them all into donut holes using the juice lid if you prefer. If you want to make any jam or cream filled donuts, you’ll want to cut them out without any holes in them.
Layer the donuts on two parchment-lined baking sheets as you cut them out. You will have to re-roll your dough at least once to get them all cut out and use up all your dough.
Cover the cookie sheets with the other two cookie sheets to help seal in the moisture. This will allow the donuts to rise and proof overnight, without them drying out.
Allow the donut dough to rise at room temperature overnight or 8-12 hours.

Make the apple pie filling:

In a large cast-iron skillet, combine the apples, 1/2 cup butter, brown sugar, cinnamon and salt.
Saute over medium heat until apples are tender.
In a small jar, combine the water and the cornstarch and mix well.
Add to the apple mixture and cook until bubbly to thicken slightly.
Allow the filling to cool for at least 30 minutes. In a large cast-iron skillet, combine the apples, 1/2 cup butter, brown sugar, cinnamon and salt.
Saute over medium heat until apples are tender.
In a small jar, combine the water and the cornstarch and mix well.
Add to the apple mixture and cook until bubbly to thicken slightly.
Allow the filling to cool for at least 30 minutes before putting in the donuts.
In the morning, heat 3-4” of beef tallow or oil in a 6-quart dutch oven or similar-sized heavy-bottom pan over medium heat. Heat until the oil is close to 375 degrees. Keep in mind that your oil will cool off once you add the first round of donuts, so it’s best if the oil is on the hotter side.
Carefully drop 3-4 donuts in the hot tallow or oil. There should be enough oil in the pot that the donuts do not reach the bottom. These are deep-fat fried donuts, so the oil has to be deep enough that they will float. Let them fry on one side just until that side starts to turn a golden brown. This usually takes about a minute.
Using metal tongs or a slotted spoon, flip the donuts over and fry on the other side just until brown. Don’t fry them too long, or they will get extra crispy and not be quite as good.
Remove the donuts from the tallow and place on a baking rack that is on a baking sheet. Allow the oil to drip off while frying the rest of the donuts.
Combine the cinnamon and sugar mixture together in a small bowl, and dip each donut in it as soon as it's cool enough to handle. It helps if the donuts are still a little warm so the cinnamon and sugar will stick.
Check the oil temperature between each batch of donuts making sure it doesn’t drop below 350 degrees and go above 375 degrees. Adjust the heat as necessary.
Continue frying until all donuts are done (see video). The excess oil can be saved for frying other things or for use in cooking.
Place cooled apple pie filling into a cake decorator or piping bag fitted with a large tip.
Pipe the apple pie filling into the center of each donut, leaving a little bit of filling peaking out of each donut.
A perfect way to enjoy these is to pair them with a delicious cup of apple cider or hot chocolate with marshmallows. These are one of my favorite homemade donut recipes and are the ultimate fall treat.
Store leftovers in an airtight container on the counter for a couple of days (I bet they’ll never last that long). These donuts can also be frozen before adding the toppings for up to three months.

Notes

To gain all of the health benefits from making these with long-fermented sourdough, be sure to allow the donuts to bulk ferment at room temperature overnight. This will ensure that most of the phytic acid and gluten in the flour are consumed by the sourdough starter making these much easier to digest especially if you are gluten intolerant.

I recommend mixing these donuts in a stand mixer (Bosch mixers are my favorite because they last forever). I always just add the ingredients to the mixer, and turn it on and let it mix for at least 10 minutes. Sometimes it will seem to be too wet of a dough in the beginning, but by the end of the 10 minutes of mixing, the gluten has developed and the dough comes together beautifully.

It is perfectly safe to add the eggs to this dough and still allow the dough to bulk ferment at room temperature overnight because the good active bacteria in the sourdough starter will prevent any bad bacteria from forming on the eggs.

You can make these with either active sourdough starter or cold sourdough discard. The donuts may not appear to rise much overnight if you use discard, but they will still puff up beautifully when you put them in the hot oil.

Be sure your oil or tallow stays between 350 and 375 degrees during the entire time you’re frying the donuts. If the oil falls under 350 degrees, the donuts can get greasy, and if it’s hotter than 375 degrees the donuts can get too crispy too quickly. I use a simple thermometer and adjust the temperature of my pot as needed (see video below).

Be sure to cover the donuts with another baking sheet turned upside down when allowing to rise overnight. This locks in the moisture and allows them to rise without drying out.

You can use fresh apples to make your apple pie filling. I used my canned apples, you can find a link to that here.

A fun way to enjoy these is by adding whipped topping or vanilla ice cream on top of the doughnuts. This makes them more like apple pie, and who doesn’t like a good apple pie?!

Sourdough Apple Pie Donuts – Fried In Beef Tallow

What Are The Health Benefits Of Sourdough?