Apple Pie Donut Holes

Apple pie donut holes are a quick fix for any sweet craving with that nostalgic homemade taste. When I want the flavor of warm apple pie but do not have time for rolling out crust these fluffy donut bites deliver all the cinnamon apple goodness in minutes. They disappear fast at brunches and make a cozy afternoon treat with coffee or cider.

I first made these on a holiday morning when we were visiting family. Now everyone expects a batch whenever we all get together because they taste like fresh apple pie right from the skillet.

Ingredients

• Self rising flour: gives structure and helps the donut holes fluff up. Check for a fine texture and make sure it is not expired for best lift
• Cinnamon applesauce: adds natural sweetness and deep apple spice notes. Look for chunky applesauce for more texture or smooth for an even dough
• Canola or vegetable oil: is neutral and has a high smoke point so it is perfect for frying
• Cinnamon sugar mix: makes the perfect donut shop style coating. Use fresh ground cinnamon for a livelier flavor and good quality fine granulated sugar

Instructions

Mix the Dough:

In a medium bowl stir together the self rising flour and cinnamon applesauce until a thick cohesive dough forms. Scrape down the sides well to ensure all flour is moistened and do not overmix to avoid a tough texture

Heat the Oil:

Pour canola or vegetable oil into a heavy skillet or deep pot until at least two inches deep. Heat over medium heat until it reaches three hundred fifty degrees Fahrenheit. Use a thermometer to check the temperature stays consistent for even frying

Shape the Donut Holes:

Use a small cookie scoop or spoon to portion out even one tablespoon mounds of dough. Gently roll or nudge each mound into a round shape using damp hands if necessary which helps stop sticking

Fry the Donuts:

Carefully lower three to four shaped dough balls into the hot oil using a spoon. Fry each for two to three minutes on each side until puffed and deep golden brown. Do not overcrowd Start with a test donut if needed to check your oil temp

Drain and Cool:

Remove the cooked donut holes with a slotted spoon and let them rest on a plate lined with paper towels. Allow them to cool for one to two minutes so the coating adheres better and there is no risk of burning your fingers

Coat in Cinnamon Sugar:

While the donuts are still warm roll them around in a plate of cinnamon sugar until every side is well covered. The sugar will cling to the surface and create that signature coating

Serve:

For best flavor and texture serve these donut holes while still slightly warm and fresh

The applesauce is my favorite part because it brings in both flavor and sweetness without the fuss of peeling and chopping apples. Once I tried rolling them fresh from the oil in cinnamon sugar with my little niece and nephew and we ended up giggling with sugar everywhere. That is now our baking tradition every fall.

Storage Tips

These donut holes are best warm but you can keep leftovers in an airtight container at room temperature for up to two days. Briefly microwave or warm in the oven for that just fried softness. If making ahead freeze the cooked donuts on a baking sheet until firm then store in a freezer bag and thaw before reheating

Ingredient Substitutions

If you do not have self rising flour you can make your own by mixing one and one half cups all purpose flour with two and one fourth teaspoons baking powder and a half teaspoon salt. You can swap plain applesauce and add a half teaspoon of ground cinnamon to get the spiced flavor. Coconut oil works for frying if you prefer

Serving Suggestions

Try dusting with powdered sugar for a pretty finish or serve with a small bowl of caramel dip for dunking. A drizzle of simple vanilla glaze works too. These are lovely with coffee or hot cider and a cozy breakfast or even an easy dessert after dinner

Cultural and Seasonal Adaptations

Apple donut holes are a fun riff on American county fair donuts with a fall apple twist. For a truly autumn touch toss in a pinch of nutmeg and ginger or use apple butter in place of applesauce. At Thanksgiving we swap out regular cinnamon sugar with brown sugar and add a bit of clove

These donut holes are a warm bite of fall any time you need something easy and sweet. They come together fast and disappear even faster every time we serve them.

Common Recipe Questions

→ Can I use regular flour instead of self-rising flour?

Yes, you can substitute each cup of self-rising flour with 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

→ Is it possible to bake instead of fry?

Baking is possible, though the texture will differ. Place dough balls on a lined sheet, bake at 375°F for about 10–12 minutes, then coat.

→ Which applesauce is best for this dish?

Cinnamon-flavored applesauce adds extra warmth and spice, but plain unsweetened applesauce can be used for a mild flavor.

→ How do I keep donut holes crisp after frying?

Drain well on paper towels, then roll in sugar while still warm. Serve promptly for the best texture.

→ Can I prepare the dough ahead of time?

The dough is best made fresh, but you can mix dry ingredients and keep them separate until ready to combine and fry.