If you love apple picking, warm spices, and cozy fall baking, these sourdough apple pie donuts are for you. They’re soft, fluffy, and filled with cinnamon-spiced apple pie filling, then topped with a buttery maple glaze.
This recipe is made with active sourdough starter, — meaning your dough naturally rises without any commercial yeast. The slow bulk fermentation gives these donuts the most incredible flavor, while also making them easier to digest.
🍂 The Taste of Fall
There’s something magical about homemade donuts on a crisp morning. The smell of warm spices, the sound of sizzling oil, and the first bite of a soft, maple-glazed donut filled with apples — it’s pure comfort.
Whether you fry them on the weekend or bake them for a family brunch, these sourdough doughnuts are worth every step.
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Why You’ll Love This Recipe
- Naturally leavened: Uses active sourdough starter for light, fluffy doughnuts with a touch of tang.
- Apple pie filling: Made with fresh apples, brown sugar, and apple butter for warm, comforting flavor.
- Maple glaze: Sweet and buttery, balancing the tart apple filling.
- Versatile: Shape them with a donut cutter, round cookie cutter, or make donut holes.
- Perfect for fall: Inspired by apple picking trips and homemade apple cider season.
Sourdough Donut Dough
This dough is soft, buttery, and enriched with eggs, sour cream, and melted butter — think of it as a cross between a baked sourdough donut and a brioche-style doughnut. For the best results, make sure your ingredients are at room temperature before mixing.
Ingredients
- 100g active sourdough starter (100% hydration, bubbly and fed 4–6 hours prior)
- 170g warm milk (about 90°F / 32°C)
- 80g sugar (granulated white sugar)
- 120g sour cream or Greek yogurt
- 113g unsalted butter, very soft or lightly melted
- 2 large eggs + 1 egg yolk
- 1 tsp vanilla extract
- 480g purpose flour (or bread flour)
- 1½ tsp tsp of cinnamon
- 1 tsp salt
Step 1 — Mix the Wet Ingredients
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the warm milk, sourdough discard, eggs, sour cream, melted butter, sugar, and vanilla extract until smooth.
You want the wet ingredients to blend evenly before adding the dry ones. If you’re using a stand mixer, keep it on low speed at first — the dough will be sticky but will come together as you mix.
Step 2 — Add Dry Ingredients
In a separate bowl, whisk together the purpose flour, tsp of cinnamon, and salt. Slowly add these dry ingredients to the wet mixture, about one cup at a time, mixing with a wooden spoon or dough hook.
Once combined, knead the dough for 8–10 minutes using the stand mixer on medium speed or 12–15 minutes by hand. The dough should be soft, elastic, and slightly tacky — not wet.
Cover the bowl with plastic wrap and let it rest for 30 minutes to allow the flour to hydrate (this short dough rest helps with elasticity). Then, do one set of stretch and folds. This will help the dough to develop some strength.
Step 3 — Bulk Fermentation
Let the dough rise in a warm area (around 75°F / 24°C). It will take about 6–8 hours for it to double in size. If your kitchen is cooler, place the bowl on a baking sheet near a warm spot or use a proofing mat
For an overnight dough, let it sit at room temperature for 4 hours, then refrigerate overnight. The next morning, your dough will be puffy, fragrant, and easy to work with — perfect for shaping.
Apple Pie Filling
Nothing says fall like homemade apple pie filling. I love using tart apples like Honeycrisp or Granny Smith for their bright flavor, but you can mix and match whatever’s in season at your apple orchard.
Ingredients
- 4 tbsp salted butter
- 5 fresh apples, peeled and diced small
- ½ cup brown sugar
- 4 tbsp maple syrup or apple juice
- 2 tsp tsp of cinnamon
- 1 tsp apple pie spice (optional but adds great flavor)
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Melt the butter in a small saucepan or skillet over medium heat.
- Add diced apples, brown sugar, maple syrup, and spices. Cook 6–8 minutes, stirring occasionally, until the apples soften.
- Stir in the cornstarch mixture and cook another minute until thickened and glossy.
- Remove from heat and stir in the vanilla extract.
- Cool completely before filling the donuts — warm filling can melt your dough!
This filling keeps well in an airtight container in the fridge for up to 3 days and is also delicious on our old-fashioned buttermilk pancakes, waffles, or ice cream.
Maple Glaze
For the glaze, we’re going all in on cozy fall flavor — buttery, maple-sweet, and with just a touch of vanilla.
Ingredients
- 2 cups powdered sugar
- ½ cup maple syrup or reduced apple cider
- 2 tbsp melted unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Whisk all ingredients in a small bowl until smooth and glossy. If it’s too thick, add a splash of milk or more maple syrup.
Step 4 — Shape the Donuts
After the dough has fermented, gently deflate it with your hands. Then, turn it out onto a floured surface or parchment paper.
Roll it out to about ½ inch thick. Instead of cutting traditional circles, I like to make Long John–style donuts (like bakery cream-filled bars!). Using a pizza cutter or sharp knife, cut the dough into rectangles about 2 inches wide and 7 inches long.
Transfer each piece onto its own small parchment square and place them on a baking sheet or sheet pan lined with parchment. Cover loosely with plastic wrap and let them proof until light, puffy, and slightly jiggly when touched — about 2 to 3 hours, depending on your room temperature.
👉 Tip: If you prefer round donuts, you can still use a round cookie cutter or donut cutter for classic shapes — but these Long John versions are perfect for filling with that cozy apple pie filling and drizzling with maple glaze.
Step 5 — Fry the Donuts
Heat vegetable oil, neutral oil, or coconut oil in a deep pot to 350–365°F (175–185°C). You’ll want at least 2–3 inches of hot oil for frying.
Using a slotted spoon, gently lower each donut (with its parchment) into the oil. After a few seconds, remove the parchment papers, then fry for 1-2 minutes per side, until deep golden brown.
Transfer to a wire rack set over a baking sheet lined with paper towels.
If you prefer baked donuts, you can brush the shaped dough lightly with melted butter and bake in a donut pan at 375°F (190°C) for 12–14 minutes, until puffed and golden.
Step 6 — Fill and Glaze
Once the donuts have cooled slightly, use a piping bag to fill each one with the cooled apple pie filling. Use a small knife, wooden skewer, or even a reusable straw to poke a hole on one side of each donut, gently wiggling it toward the center to create space for the filling. Then poke a hole on the opposite side and connect it slightly in the middle — this helps distribute the apple pie filling evenly through the center.
Spoon your cooled apple pie filling into a piping bag. Insert the tip into the first hole and squeeze until you feel a bit of resistance — that means it’s full halfway. Flip to the other side and fill until the donut feels full but not bursting.
Once filled, dip the tops in your silky maple glaze, or drizzle it over using a spoon for a rustic look. Let the glaze set for 10–15 minutes on a wire rack before serving.
You can also toss the warm donuts in a cinnamon sugar mixture instead of glazing — it gives that classic apple cider donut finish.
Suggested Timeline (Overnight Dough)
| Time | Step |
|---|---|
| 6:00 PM | Mix dough, cover with plastic wrap |
| 10:00 PM | Move dough to fridge |
| 8:00 AM | Shape, proof, and fry |
| 10:30 AM | Fill with apple pie filling and glaze |
| 11:00 AM | Enjoy fresh, fluffy doughnuts! 🍩 |
Storage & Make Ahead
- Storage: Keep leftover donuts in an airtight container at room temperature for 1–2 days, or refrigerate up to 3.
- Reheat: Warm in the oven at 300°F (150°C) for 5–7 minutes.
- Freeze: Unfilled donuts freeze beautifully for up to a month. Thaw overnight, fill, and glaze fresh.
Recipe Tips
- Apple flavor boost: Replace part of the milk with homemade apple cider or an apple cider reduction made by simmering cups of apple cider with a cinnamon stick over low heat until syrupy.
- Soft dough = best texture: Don’t add too much flour — a slightly sticky dough yields lighter donuts.
- Enough time: The slow rise is worth it! Your patience gives you the best apple cider donuts texture.
- Frying oil: Maintain consistent temperature for even browning. If the oil cools, donuts absorb excess oil.
- Alternate method: For a lighter option, try baked sourdough donuts on a sheet pan lined with parchment paper and cooking spray.
⭐ Rate & Share
If you make these Sourdough Apple Pie Donuts, leave a star review on the recipe card below and tag me on TikTok or Instagram (tiktok – make). I’d love to see your homemade donuts fresh out of the fryer!
Full disclosure: As an Amazon affiliate, I earn a small commission from qualifying purchases at no extra cost to you.
Sourdough Apple Pie Donuts with Maple Glaze
Ingredients
Equipment
Method
- Mix the Wet IngredientsIn a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the warm milk, sourdough discard, eggs, sour cream, melted butter, sugar, and vanilla extract until smooth.You want the wet ingredients to blend evenly before adding the dry ones. If you’re using a stand mixer, keep it on low speed at first — the dough will be sticky but will come together as you mix.
- Add Dry IngredientsIn a separate bowl, whisk together the purpose flour, tsp of cinnamon, and salt. Slowly add these dry ingredients to the wet mixture, about one cup at a time, mixing with a wooden spoon or dough hook.Once combined, knead the dough for 8–10 minutes using the stand mixer on medium speed or 12–15 minutes by hand. The dough should be soft, elastic, and slightly tacky — not wet.Cover the bowl with plastic wrap and let it rest for 30 minutes to allow the flour to hydrate (this short dough rest helps with elasticity). Then, do one set of stretch and folds. This will help the dough to develop some strength.
- Let the dough rise in a warm area (around 75°F / 24°C). It will take about 6–8 hours for it to double in size. If your kitchen is cooler, place the bowl on a baking sheet near a warm spot or use a proofing matFor an overnight dough, let it sit at room temperature for 4 hours, then refrigerate overnight. The next morning, your dough will be puffy, fragrant, and easy to work with — perfect for shaping.
- Melt the butter in a small saucepan or skillet over medium heat. Add diced apples, brown sugar, maple syrup, and spices. Cook 6–8 minutes, stirring occasionally, until the apples soften. Stir in the cornstarch mixture and cook another minute until thickened and glossy .Remove from the heat and stir in the vanilla extract.Cool completely before filling the donuts — warm filling can melt your dough!
- Whisk all ingredients in a small bowl until smooth and glossy. If it’s too thick, add a splash of milk or more maple syrup.
- After the dough has fermented, gently deflate it with your hands. Then, turn it out onto a floured surface or parchment paper. Roll it out to about ½ inch thick. Instead of cutting traditional circles, I like to make Long John–style donuts (like bakery cream-filled bars!). Using a pizza cutter or sharp knife, cut the dough into rectangles about 2 inches wide and 7 inches long.Transfer each piece onto its own small parchment square and place them on a baking sheet or sheet pan lined with parchment. Cover loosely with plastic wrap and let them proof until light, puffy, and slightly jiggly when touched — about 2 to 3 hours, depending on your room temperature. Tip: If you prefer round donuts, you can still use a round cookie cutter or donut cutter for classic shapes — but these Long John versions are perfect for filling with that cozy apple pie filling and drizzling with maple glaze.
- Heat vegetable oil, neutral oil, or coconut oil in a deep pot to 350–365°F (175–185°C). You’ll want at least 2–3 inches of hot oil for frying.Using a slotted spoon, gently lower each donut (with its parchment) into the oil. After a few seconds, remove the parchment papers, then fry for 1-2 minutes per side, until deep golden brown.Transfer to a wire rack set over a baking sheet lined with paper towels.If you prefer baked donuts, you can brush the shaped dough lightly with melted butter and bake in a donut pan at 375°F (190°C) for 12–14 minutes, until puffed and golden.
- Once the donuts have cooled slightly, use a piping bag to fill each one with the cooled apple pie filling. Use a small knife, wooden skewer, or even a reusable straw to poke a hole on one side of each donut, gently wiggling it toward the center to create space for the filling. Then poke a hole on the opposite side and connect it slightly in the middle — this helps distribute the apple pie filling evenly through the center.Spoon your cooled apple pie filling into a piping bag. Insert the tip into the first hole and squeeze until you feel a bit of resistance — that means it’s full halfway. Flip to the other side and fill until the donut feels full but not bursting.Once filled, dip the tops in your silky maple glaze, or drizzle it over using a spoon for a rustic look. Let the glaze set for 10–15 minutes on a wire rack before serving.You can also toss the warm donuts in a cinnamon sugar mixture instead of glazing — it gives that classic apple cider donut finish.
Notes
Recipe Tips
- Apple flavor boost: Replace part of the milk with homemade apple cider or an apple cider reduction made by simmering cups of apple cider with a cinnamon stick over low heat until syrupy.
- Soft dough = best texture: Don’t add too much flour — a slightly sticky dough yields lighter donuts.
- Enough time: The slow rise is worth it! Your patience gives you the best apple cider donuts texture.
- Frying oil: Maintain consistent temperature for even browning. If the oil cools, donuts absorb excess oil.
- Alternate method: For a lighter option, try baked sourdough donuts on a sheet pan lined with parchment paper and cooking spray.
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