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Sourdough Apple Pie Donuts with Maple Glaze

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.
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Prep Time 10 minutes
Cook Time 20 minutes
12 hours
Total Time 12 hours 30 minutes
Servings: 8
Course: Dessert, sourdough
Ingredients Equipment Method Notes

Ingredients
  

 Sourdough Donut Dough
  • 100 g active sourdough starter (100% hydration, bubbly and fed 4–6 hours prior)
  • 170 g warm milk about 90°F
  • 80 g sugar (granulated white sugar)
  • 120 g sour cream or Greek yogurt
  • 113 g unsalted butter, very soft or lightly melted
  • 2  large eggs + 1 egg yolk
  • 1 tsp vanilla extract
  • 480 g All purpose flour (or bread flour)
  • 1 1/2 tsp  tsp of cinnamon
  • 1 tsp salt
Apple Pie Filling
  • 4 tbl salted butter
  • 5 fresh apples, peeled and diced small
  • 1/2 cup brown sugar
  • 4 tbl maple syrup or apple juice
  • 2 tsp tsp of cinnamon
  • 1 tsp  apple pie spice (optional but adds great flavor)
  • 1 tbl cornstarch mixed with 2 tbsp water
  • 1 tsp vanilla extract
  • Pinch of salt
Maple Glaze
  • 2 cups powdered sugar
  • 1/2 cup maple syrup or reduced apple cider
  • 2 tbl melted unsalted butter
  • Pinch of salt
  • 1 tsp vanilla extract

Equipment

  • stand mixer with a dough hook
  • Large bowl
  • Food scale
  • deep pot for frying the donuts
  • food thermometer
  • parchemnt paper
  • piping bag
  • small bowl for the glaze

Method
 

 Donut Dough
  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.
  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. 
Bulk Fermentation
  1. 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
  1. 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!
Maple Glaze
  1. 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.
Shape the dough
  1. 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.
Fry the Donuts
  1. 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.
Fill and Glaze
  1. 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.