BAUERNKRAPFEN with Apple pie filling

If you are like me, you also enjoy fried foods, especially any sort of fried dough. Doughnuts can be found in many variations across different cultures, but they all have one thing in common; they are incredibly delicious. The Bauernkrapfen is an Austrian farmer’s donuts; however, instead of having the hole in the middle like the doughnuts we are used to, it has a small layer of dough that acts as a base to any filling. I paired this up with my homemade apple pie filling, for which the recipe is also below. It’s a perfect treat for any Autumn morning, or any time of day. Wash it down with a nice glass of milk or enjoy it with your coffee. Enjoy!

Prep Time: 10 minutes

Wait Time: 1 hour to overnight

Serves: 8 donuts


1 cup warm milk

2 packets active dry yeast, or 3½ teaspoons instant yeast

3 large eggs

¼ cup sugar

¼ cup rum

2 tablespoons butter, melted

5 cups flour

1 teaspoon salt

Sugar and cinnamon for dusting

            For the Apple Pie Filling

5 large apples, cleaned, cored, and diced

½ cup of brown sugar

2 capfuls of vanilla extract

1 shot of spiced rum

3 teaspoons of cinnamon


  • Before preparing the dough, prepare the apple pie filling
  • In a medium sized saucepan, add all the ingredients and stir. Over a medium heat, bring to a simmer until the apples soften and the liquid reduces, forming a thick caramel. Set aside to cool down and prep the dough
  • In a small bowl, combine the warm milk and yeast, stirring until the yeast is dissolved in the milk. Set aside until the yeast begins to bubble in the milk
  • In the bowl of a stand mixer, beat the eggs and sugar until smooth. Beat in the warm milk mixture, rum and melted butter. Slowly add the flour and salt
  • Remove the dough to a floured surface and knead until it is soft and silky; if it is too moist, slowly knead in additional flour
  • Place the dough in a large, oiled bowl and lightly cover with plastic wrap and then a hand towel. Set aside in a warm place until it has risen and nearly doubled
  • On a lightly floured surface, divide the dough into 2-ounce pieces, rolling each into a ball. Loosely cover the balls and set aside until they have puffed and almost doubled in size, about 20 minutes
  • While the balls are rising, heat oil in a large pot or deep fryer to 375 degrees and preheat the oven to 350 degrees. Flatten the dough balls into doughnut-like shapes
  • Instead of poking a hole in the center, leave a very thin film of dough in the center
  • Fry until golden brown on each side, 2 to 3 minutes, and then place on a baking sheet. Bake for about 10 minutes. The doughnuts will have a cake like consistency
  • Dust with powdered sugar. Using a spoon or piping bag, add the filling through the center
  • Enjoy!

Apple Pie Stuffed Cider Doughnuts


Who doesn’t love doughnuts? A delicious fried dough covered with sugar and cinnamon or frosting and filled with just about everything from jams and fruit to cremes and ganaches. For this recipe, I stuffed apple cider doughnuts with a homemade apple pie filling to give them a taste of Autumn that can be enjoyed year round. This are good to eat fresh or can be enjoyed the morning after for breakfast. One thing is for sure, they will not last long after you make them.

Prep Time: 1 Hour

Cook Time: 10 Minutes

Makes 12


For the Filling

4 tablespoons water

½ tablespoon lemon juice

1 tablespoon raw sugar

1 tablespoon of honey

1 ½ teaspoons cornstarch

½ teaspoon ground cinnamon

1/8 teaspoon ground clove

1/8 teaspoon ground nutmeg

½ teaspoon vanilla extract

1 cup of apple, finely chopped

For the Dough

2 cups apple cider

3 cups all-purpose flour

1 ½ cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

1/8 teaspoon ground nutmeg

½ teaspoon cinnamon

½ stick of melted butter at room temperature

2 large eggs

2/3 cup of brown sugar


For the Filling

  • In a medium saucepan, add all the ingredients except the diced apples and bring to a boil over a medium-high heat, stirring often
  • Boil until mixture starts thickening, about 5 minutes
  • Once thickened, stir in the apples until nicely mixed and lower heat and let simmer until it thickens
  • Once the liquid is gone, remove from the heat and let it cool

For the Doughnut

  • In a small saucepan, reduce the apple cider to half over a medium-high heat
  • In a large bowl, mix together the flours, sugar, baking soda, baking powder, salt, and the spices
  • Once the cider has reduced, add the butter and stir until it melts and mixes with the cider
  • Remove from heat and let it cool
  • Once cooled, stir in the eggs until they’re mixed with the cider
  • Add the wet ingredients to the dry ingredients and mix using the mixer until a ball of dough forms.
  • Remove from the mixer, cover, and let rest in a cool dry place for 30 minutes to an hour until firm enough to shape
  • On a lightly floured surface, roll out the dough to ½ inch thickness. Using a biscuit cutter, cut out the shape of the doughnut
  • Fill a deep pan or a wok with vegetable oil and heat to 365 degrees
  • Add the doughnuts and fry until golden brown on each side
  • Using a slotted spoon or tongs, remove the donuts from the oil and let drain on a paper towel lined tray
  • Once they are cool enough to handle, poke a small hole on the side of the donut about in the middle and, using a piping bag, pipe the apple pie filling into the donut, about 1/3 teaspoon of filling
  • In a small bowl, mix together sugar and cinnamon and coat the donuts
  • Serve and enjoy!