Alltagsküche
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Apple Doughnuts with Cinnamon: A Classic German Autumn Treat
🛒 Ingredients
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2 large apples
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1 tbsp lemon juice
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20 g butter
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40 g brown sugar
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½ sachet vanilla sugar
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100 ml cider
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¼ tsp cinnamon
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250 g flour
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1 sachet dried yeast
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40 g brown sugar
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½ sachet vanilla sugar
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Pinch of salt
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¼ tsp cinnamon
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1 egg
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40 g butter
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5 tbsp milk
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3 tbsp apple cooking juices (from the caramelised apples)
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Icing sugar, for dusting
This recipe is also available in German.
📌 Overview
Apple doughnuts with cinnamon are a beloved German autumn dessert, especially popular in regions like Bavaria and Swabia. These yeasted doughnuts combine tender apple pieces with warm cinnamon and a cider caramel glaze, creating a soft, flavourful treat that captures the essence of seasonal German baking traditions.
👨🍳 Preparation
- 1
Peel, core and dice the apples into small cubes. Toss them straight away with the lemon juice to stop them discolouring.
- 2
Melt the butter in a frying pan over a medium heat. Add the brown sugar and vanilla sugar, then cook, stirring, until it begins to caramelise. The sugar will first look dry and crumbly before it melts, so keep an eye on it and lower the heat in good time to prevent the caramel catching.
- 3
Add the diced apples to the pan and cook briefly in the caramel. Pour in the cider, stir well and add the cinnamon. Leave the mixture to cool.
- 4
For the dough, combine the flour, yeast, brown sugar, vanilla sugar, salt and cinnamon in a mixing bowl. Add the egg and mix well.
- 5
Melt the butter over a low heat, leave it to cool slightly, then add it to the flour mixture.
- 6
Warm the milk gently and mix it with 3 tablespoons of the apple cooking juices. Add this liquid to the flour mixture and knead everything into a smooth dough.
- 7
Cover the dough and leave it to rise in a warm place for about 45 minutes, or until noticeably puffed up.
- 8
Lightly flour the work surface and roll the dough into a rectangle about 1–2 cm thick.
- 9
Spread half of the caramelised apple pieces evenly over the dough. Fold the right third into the middle, then fold the left third over the top and press lightly.
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Flatten the dough again, scatter over the remaining apple pieces, then fold the top third into the middle and the bottom third over it. Press it flat once more.
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Cut out doughnuts about 6 cm in diameter using a cutter. Place them on floured baking parchment, cover with a clean tea towel and leave to rise for a further 30 minutes.
- 12
Heat the deep-fat fryer to 175°C. Fry the doughnuts in batches for about 2 minutes on each side, until golden brown.
- 13
Warm the apple butter with 1 tablespoon of cider in a small saucepan, then stir in the icing sugar.
- 14
Brush the still-warm doughnuts with the apple glaze and serve.
🧠 Why It Works
This recipe balances the natural sweetness and acidity of apples with the warm spice of cinnamon and the rich depth of cider caramel. The yeasted dough provides a light, airy texture, enhanced by careful folding that creates delicate layers. The interplay of butter, sugar, and cider in the caramelised apples adds moisture and complexity, while the final dusting of icing sugar offers a subtle sweetness that complements the aromatic spices. Together, these elements reflect the regional German preference for comforting, flavourful pastries that celebrate autumnal ingredients.
🛠️ Troubleshooting
Why are my doughnuts dense instead of light and fluffy?
This often results from insufficient dough rising time or using water that is too hot or cold, which can kill the yeast. Ensure the dough rises in a warm, draft-free place until visibly puffed.
How do I prevent the caramel from burning during apple cooking?
Cook the sugar slowly over medium heat, watching carefully as it transitions from dry and crumbly to melted caramel. Lower the heat promptly to avoid burning.
What if the doughnuts absorb too much oil when frying?
Maintain the oil temperature at a steady 175°C. Oil that is too cool causes excessive absorption, while too hot burns the exterior before cooking through.
How can I reheat leftover doughnuts without losing texture?
Warm them briefly in a preheated oven at 160°C for 5–7 minutes to regain crispness without drying out the interior.
My dough is sticky and hard to handle. What can I do?
Lightly flour your work surface and hands, but avoid adding too much flour to the dough itself to keep it soft. Resting the dough slightly can also improve manageability.
💡 Tips and Variations
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For a richer version, swap the butter in the dough for good-quality clarified butter, or add a splash of cream for an especially tender, fragrant crumb.
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A rolling pin with guide rings is very handy here, as it helps keep the dough an even thickness and gives you neatly shaped doughnuts.
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The real character of these doughnuts comes from the yeasted dough layered with caramelised apples and cinnamon, which gives both flavour and texture.
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For a vegan version, replace the butter with plant-based margarine and use apple purée or flaxseed gel instead of the egg.
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Pears work beautifully in place of the apples if you fancy a change, as they are just as juicy and pair wonderfully with cinnamon.
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A tiny splash of cider vinegar in the dough can help boost the yeast and give the doughnuts an even lighter texture.
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For a gluten-free and dairy-free version, use a gluten-free flour blend and your preferred plant-based milk.
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The secret to these apple doughnuts lies in careful temperature control when making the caramel and in folding the dough several times, which creates a delicate layered texture.
📦 Storage
These doughnuts are at their best on the day they are made. Any leftovers can be kept in an airtight container at room temperature for up to 2 days. To freshen them up, warm them briefly in the oven so they regain a little of their crispness.
🍷 Pairing
A fruity German Riesling Kabinett with its bright acidity and delicate sweetness perfectly balances the caramel and cinnamon notes of the apple doughnuts, enhancing their autumnal character. For a sparkling option, a light and crisp Crémant from Germany offers refreshing minerality and fine bubbles that lift the richness of the caramel glaze. Internationally, an Italian Prosecco with its vibrant acidity and subtle fruitiness complements the soft yeasted dough and warm spices, creating a harmonious tasting experience that celebrates both German tradition and broader European flair.
❓ F.A.Q.
Can I use other types of apples for these doughnuts?
Yes, firm and slightly tart apples like Braeburn or Elstar work best as they hold their shape during cooking and balance the sweetness of the caramel and cinnamon.
How do I ensure the doughnuts have a soft and fluffy texture?
Using dried yeast and allowing the dough to rise twice, combined with gentle folding to create layers, ensures a tender, airy crumb typical of traditional German yeasted pastries.
Is it possible to make these doughnuts vegan?
Absolutely. Replace butter with plant-based margarine and substitute the egg with apple purée or flaxseed gel to maintain moisture and binding.
How should I store leftover apple doughnuts?
Store them in an airtight container at room temperature for up to two days. Reheat briefly in the oven to restore crispness and warmth.
Can I prepare the doughnuts in advance for a festive occasion?
Yes, you can prepare the dough and caramelised apples ahead, refrigerate overnight, then shape, rise, and fry the doughnuts fresh on the day of serving to preserve texture and flavour.
🏛️ History and Tradition
Apple doughnuts with cinnamon are a cherished autumnal treat rooted in German baking traditions, especially in Bavaria and Swabia. Historically, these yeasted pastries evolved from simple fried dough recipes enriched with seasonal apples and spices, reflecting the harvest bounty and regional preference for comforting sweets. Often enjoyed during Oktoberfest and Martinmas celebrations, they embody the German cultural emphasis on seasonal, locally sourced ingredients and artisanal preparation methods. This recipe reinforces Alltagsküche’s commitment to authentic German cuisine by preserving these culinary customs with a modern twist.
If you are after a bake that feels both comforting and a little bit special, these apple doughnuts are well worth making. The soft dough, sweet apples and warm spice make them a real pleasure to share, whether for an afternoon treat or a cosy dessert. Do give them a try at home and, if you can, pass a plate around the table – they are exactly the sort of thing that tastes even better with family and friends.
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