Apple Pie Donut Holes
I still remember the first time I made these apple pie donut holes: three ingredients, five minutes of hands-on time, and the kitchen smelled like a fall bakery. Tiny, pillowy bites with warm cinnamon notes—perfect for a quick dessert, snack, or last-minute party treat. If you want a super-simple two-ingredient shortcut I compared when testing, see this version I liked for comparison: a two-ingredient apple pie donut holes variation.
Why you’ll love this dish
These apple pie donut holes are the kind of recipe that solves a lot of real-world food problems: they’re fast, forgiving, and crowd-pleasing. With just self-rising flour and cinnamon applesauce you get a ready-made apple flavor and tender texture without peeling, chopping, or fussing over a yeast dough. They’re great for breakfast guests, school bake sales, or when you want an apple dessert without turning on the oven.
“Bite-sized comfort—crispy on the outside, soft and warmly spiced inside. A weeknight win.” — a friend who requested them again the next day
How this recipe comes together
- Mix: Flour and cinnamon applesauce form a thick, cohesive dough. Keep mixing minimal so the bites stay tender.
- Portion: Scoop 1-tablespoon mounds—small dough balls fry evenly and puff up nicely.
- Fry: Heat oil to 350°F and fry a few at a time until golden on both sides.
- Coat: Drain briefly, then toss warm in cinnamon sugar for that classic apple-pie finish.
This quick process means you’ll go from bowl to plate in under 20 minutes once the oil is ready.
What you’ll need
- 1 ½ cups self-rising flour (see note below)
- 3/4 cup cinnamon applesauce
- Canola or vegetable oil (for frying; neutral oil with a high smoke point)
- Cinnamon sugar (optional coating — mix 1/3 cup granulated sugar with 1–2 teaspoons ground cinnamon)
Notes and substitutions:
- No self-rising flour? Make a quick substitute: for 1 ½ cups self-rising flour use 1 ½ cups all-purpose flour + 2 1/4 teaspoons baking powder + 3/8 teaspoon salt.
- Unsweetened applesauce works; if yours is very runny, drain off excess liquid or gently reduce the measured amount to keep dough thick.
- For a lighter option, you can try the baked approach or different devices—see the full recipe inspiration here: related recipe ideas and notes.
Step-by-step instructions
- Stir the dough: In a medium bowl, combine the self-rising flour and the cinnamon applesauce. Mix just until you have a thick, cohesive dough. Stop when everything comes together—overmixing makes the bites dense.
- Heat the oil: Fill a deep skillet or heavy pot with at least 2 inches of canola or vegetable oil. Heat to 350°F (use a candy or deep-fry thermometer for accuracy).
- Portion the dough: Use a small cookie scoop or a teaspoon to portion 1-tablespoon mounds. Keep them roughly uniform so frying time is consistent.
- Fry in batches: Gently drop 3–4 dough mounds into the hot oil. Don’t overcrowd the pan. Fry 2–3 minutes per side until golden brown and puffed.
- Drain: Remove with a slotted spoon and place on a paper towel–lined plate to drain. Let them cool 1–2 minutes so they finish setting.
- Coat while warm: Roll each still-warm donut hole in cinnamon sugar until fully coated. The warmth helps the sugar adhere.
- Serve immediately: These are best warm for the crisp exterior and pillowy inside.
Best ways to enjoy it
Serve these warm with simple, comforting pairings:
- A scoop of vanilla ice cream and a drizzle of caramel for dessert.
- A small ramekin of warm apple butter or salted caramel for dipping.
- For brunch, plate them next to a pot of strong coffee or chai tea.
- Make a kid-friendly platter: stack them in a bowl with mixed fruit and mini paper cones for dipping.
Storage and reheating tips
- Short-term: Store cooled donut holes in an airtight container at room temperature for up to 24 hours. Fried goods lose crispness quickly, so consume sooner rather than later.
- Refrigeration: If you must keep them longer, refrigerate for up to 2 days. Refrigeration will make them softer; re-crisp in the oven.
- Freezing: Freeze uncoated donut holes on a sheet tray until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 8–10 minutes to regain crispness. Do not freeze coated donut holes — the sugar will clump.
- Food safety: Don’t leave fried foods out more than 2 hours at room temperature. If reheating leftovers, heat until hot throughout (165°F recommended for leftovers).
Helpful cooking tips
- Test first: Fry one or two to confirm oil temperature and frying time. Adjust the heat if they brown too quickly.
- Keep it warm and level: Use a heavy pot or deep skillet to maintain steady oil temperature. A shallow pan will cause wild temperature swings.
- Work quickly but gently: Use a small scoop for uniform size. Smaller bites cook faster and stay tender inside.
- Roll while warm: Coat in cinnamon sugar immediately so it sticks. If they cool completely, warm them briefly in the oven first.
- Want to try a different device? For a crisp result without deep-frying, an air fryer can work—experiment with 350°F for 6–8 minutes, shaking halfway. For more air-fryer dessert ideas, look at this guide to similar treats: air-fryer apple hand pies inspiration.
Creative twists
- Glazed apple pie holes: skip the cinnamon sugar and dip warm holes in a simple sugar glaze (powdered sugar + milk + vanilla).
- Filled centers: after frying, inject a small spoonful of apple butter or dulce de leche into each hole with a piping bag and narrow tip.
- Pumpkin-spiced version: swap the cinnamon applesauce for pumpkin spice applesauce or add 1/2 teaspoon pumpkin pie spice to the dough.
- Gluten-free: use a store-bought self-rising gluten-free flour blend—expect slightly different texture and fry time.
- Baked option: press dough into mini muffin tins and bake until golden for a lower-fat version, though texture will be less airy than fried.
Common questions
Q: Can I bake these instead of frying?
A: Yes. Baking will produce a softer, cake-like bite rather than a crisp exterior. Press into greased mini muffin tins and bake at 350°F for about 10–12 minutes, watching for golden edges.
Q: What if my dough is sticky or too dry?
A: Sticky dough: dust your hands with flour and work quickly, or chill the dough for 10–15 minutes. Too dry: add a teaspoon of applesauce at a time until it comes together.
Q: How can I tell when the oil is the right temperature?
A: Use a thermometer—350°F is ideal. Without one, drop a tiny piece of dough in; it should sizzle and rise to the surface steadily without browning instantly.
Q: Are they safe for kids to eat right after frying?
A: They’ll be hot inside. Let them cool 1–2 minutes after frying and test one before serving to children. Rolling in sugar while just-warm helps cooling and gives an even coat.
Conclusion
If you want a baked take with similar apple spice, try this Apple Cinnamon Baked Doughnut Holes – Domesticate ME for an oven-based option. For another quick-ingredient approach to the same flavor profile, the 2 Ingredient Apple Pie Donut Holes (Quick & Easy) – My Incredible … page is a useful comparison. And if you’re curious about a larger, doughnut-style recipe with apple filling and spices, read Apple Pie Doughnuts – Baker by Nature for inspiration.
Apple Pie Donut Holes
Ingredients
Method
- In a medium bowl, combine the self-rising flour and the cinnamon applesauce. Mix just until you have a thick, cohesive dough.
- Fill a deep skillet or heavy pot with at least 2 inches of canola or vegetable oil and heat to 350°F.
- Use a small cookie scoop or a teaspoon to portion 1-tablespoon mounds of dough.
- Gently drop 3–4 dough mounds into the hot oil and fry for 2–3 minutes per side until golden brown and puffed.
- Remove with a slotted spoon and place on a paper towel–lined plate to drain.
- While warm, roll each donut hole in cinnamon sugar until fully coated.
- Serve immediately for the best texture.
