Caramelized Apple and Vanilla Cream Filled Donuts
Published: September 20, 2026
These Caramelized Apple and Vanilla Cream Filled Donuts are soft, fluffy and filled with silky vanilla pastry cream alongside sweet caramelized apples. The combination of warm apples, rich vanilla cream and pillowy donuts makes these the perfect cozy fall treat.
WHY YOU’LL LOVE THIS RECIPE
🤎Soft and fluffy - These donuts have a light, pillowy texture.
🤎Perfect fall flavors - Warm caramelized apples and vanilla make these donuts especially cozy for autumn.
🤎Delicious texture - You get soft donuts, creamy filling and tender caramelized apples all in one bite.
🤎Great for sharing - Make a batch for family, friends or a cozy fall gathering.
🤎The ultimate cozy treat - Warm spices, sweet apples, vanilla cream and fluffy donuts make these perfect with a cup of coffee or tea.
Tips & Tricks
→ Make the pastry cream first - I always recommend making the pastry cream before starting the donuts because it needs quite a bit of time to cool completely. The pastry cream needs to be fully chilled before you fill the donuts, so making it first gives it plenty of time to cool while you work on the rest of the recipe.
→ Temper the eggs carefully - When making the pastry cream, slowly whisk the hot milk into the egg mixture while whisking constantly. This gradually brings the eggs up to temperature and prevents them from scrambling. Once combined, return everything to the saucepan and continue cooking until the pastry cream thickens.
→ Dice the apples very small - Make sure the caramelized apples are cut into very small pieces. Larger pieces can get stuck in the piping bag or make it difficult to fill the donuts evenly, so smaller pieces will make the filling much easier to pipe.
→ Mix the pastry cream again after cooling - Once the pastry cream has completely cooled, it will firm up in the refrigerator. Before filling the donuts, mix it again using an immersion blender or an electric hand mixer until it becomes smooth and creamy again.
→ Do not skip either proofing time - Both proofing stages are important for getting light, fluffy donuts. Make sure the dough has enough time to rise during the first proof, then allow the shaped donuts to puff up properly during the second proof before frying.
→ Make sure the oil is at the right temperature - Keep the oil around the recommended temperature throughout frying. If it is too hot, the outside can brown too quickly while the inside stays undercooked, while oil that is too cool can make the donuts greasy.
→ Use a kitchen scale - Weighing your ingredients gives you the most accurate and consistent results, especially when making enriched yeast dough.
→ Toss the donuts in the sugar while warm - Coat the donuts in the sugar mixture while they are still warm from frying. The warmth helps the sugar stick to the surface, giving you an even coating.
→ Let the donuts cool completely before filling - Give the fried donuts enough time to cool before piping in the vanilla cream. Filling them while they are still warm can soften the pastry cream.
→ Store them properly - Because these donuts are filled with pastry cream, store them in an airtight container in the refrigerator. They are best enjoyed within 2 days. Let them sit at room temperature for about 30 minutes before serving so the donuts can soften slightly.
Ingredients You Will Need For This Recipe
For the Dough
All-purpose flour
Granulated sugar
Instant dry yeast: You can substitute active dry yeast, but it needs to be activated in the warm milk first.
Fine sea salt
Vanilla bean paste or vanilla bean powder: Vanilla extract can also be used if that's what you have.
Whole milk
Large egg
Unsalted butter: I use unsalted butter so I can control the amount of salt in the recipe, but salted butter can also be used.
For the Pastry Cream
Egg yolks
Granulated sugar
Cornstarch
Milk
Heavy cream
Unsalted butter
Vanilla pod: You can substitute vanilla bean paste or vanilla bean powder if you don't have a vanilla pod.
For the Caramelized Apples
Apples
Unsalted butter
Dark brown sugar
Ground cinnamon
Vanilla extract
For the Sugar Coating
Granulated sugar
Ground cinnamon
Extras
Oil: a neutral oil with a high smoke point, such as sunflower, vegetable or canola oil.
Step By Step Instructions With Photos
1. Prepare the pastry cream first, as it needs time to cool completely.
2. Add the milk, heavy cream, vanilla seeds and vanilla pod to a saucepan. Bring to a gentle simmer over medium heat.
3. Meanwhile, in a separate bowl, whisk the egg yolks and sugar until smooth and slightly pale.
4. Add the cornstarch and whisk until smooth.
5. Slowly add the hot milk mixture to the egg yolks, a little at a time, while whisking constantly.
6. Strain the mixture back into the saucepan.
7. Cook over medium heat, whisking constantly, until thick and pudding-like.
8. Remove from the heat and whisk in the butter until smooth.
9. Cover directly with plastic wrap and refrigerate until completely cold.
10. For the dough, combine the flour, sugar, salt, yeast and vanilla in a stand mixer.
11. Add the milk and egg and knead with the dough hook on low speed for 6-8 minutes, until smooth.
12. Add the softened butter and continue kneading until the dough is smooth and elastic. It should be slightly tacky but not wet or overly sticky.
13. Transfer to a lightly oiled bowl, cover and let rise in a warm place for 1.5-2 hours, or until doubled in size.
14. Meanwhile, make the apple filling.
15. Melt the butter in a skillet, then add the finely diced apples, brown sugar, vanilla and cinnamon.
16. Cover and cook over low heat for about 15 minutes, stirring occasionally, until the apples are soft and caramelized but not mushy. Set aside to cool.
17. Once the dough has doubled, gently punch it down and divide into 12 portions, about 55g each.
18. Shape into smooth balls and place each on a small square of parchment paper.
19. Cover and let proof for about 1 hour, or until noticeably puffy.
20. Heat neutral oil to 170-175°C (340-350°F).
21. Fry the donuts in batches for about 2-3 minutes per side, until golden brown and cooked through. Keep an eye on the oil temperature between batches.
22. Drain briefly on paper towels, then toss in the cinnamon sugar while still warm.
23. Transfer to a wire rack and let cool completely.
24. Once cooled, mix the pastry cream again until smooth using an immersion blender or electric hand mixer. Transfer the pastry cream and apple filling into separate piping bags.
25. Make a small slit in the side of each donut.
26. Fill with the vanilla pastry cream first, followed by the caramelized apple filling.
27. Enjoy!
Caramelized Apple and Vanilla Cream Filled Donuts
These Caramelized Apple and Vanilla Cream Filled Donuts are soft, fluffy and filled with silky vanilla pastry cream alongside sweet caramelized apples. The combination of warm apples, rich vanilla cream and pillowy donuts makes these the perfect cozy fall treat.
Ingredients
- 4 large egg yolks
- 100g granulated sugar (1/2 cup)
- 30g cornstarch (4 tablespoons)
- 250g milk (1 cup + 2 teaspoons)
- 150g heavy cream (2/3 cup)
- 35g unsalted butter, at room temperature (2 tablespoons + 1 teaspoon)
- 1 vanilla pod, scraped out
- 350g all purpose flour (2 cups + 3/4 cup + 1 tablespoon)
- 50g granulated sugar (1/4 cup)
- 7g instant dry yeast (1 tablespoon)
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste or vanilla bean powder
- 150g whole milk, slightly warmed up (2/3 cup)
- 1 large egg
- 50g unsalted butter, softened at room temperature (3 tablespoons + 1/2 teaspoon)
- 2 apples, peeled and finely diced
- 20g unsalted butter (1 tablespoon + 1 teaspoon)
- 35g dark brown sugar (2 tablespoons + 1 teaspoon)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 100g (1/2 cup) granulated sugar mixed with 2 teaspoons of ground cinnamon
- Oil, for frying (Around 1 Liter)
Instructions
- Prepare the pastry cream first, as it needs time to cool completely.
- Add the milk, heavy cream, vanilla seeds and vanilla pod to a saucepan. Bring to a gentle simmer over medium heat.
- Meanwhile, in a separate bowl, whisk the egg yolks and sugar until smooth and slightly pale.
- Add the cornstarch and whisk until smooth.
- Slowly add the hot milk mixture to the egg yolks, a little at a time, while whisking constantly.
- Strain the mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until thick and pudding-like.
- Remove from the heat and whisk in the butter until smooth.
- Cover directly with plastic wrap and refrigerate until completely cold.
- For the dough, combine the flour, sugar, salt, yeast and vanilla in a stand mixer.
- Add the milk and egg and knead with the dough hook on low speed for 6-8 minutes, until smooth.
- Add the softened butter and continue kneading until the dough is smooth and elastic. It should be slightly tacky but not wet or overly sticky.
- Transfer to a lightly oiled bowl, cover and let rise in a warm place for 1.5-2 hours, or until doubled in size.
- Meanwhile, make the apple filling.
- Melt the butter in a skillet, then add the finely diced apples, brown sugar, vanilla and cinnamon.
- Cover and cook over low heat for about 15 minutes, stirring occasionally, until the apples are soft and caramelized but not mushy. Set aside to cool.
- Once the dough has doubled, gently punch it down and divide into 12 portions, about 55g each.
- Shape into smooth balls and place each on a small square of parchment paper.
- Cover and let proof for about 1 hour, or until noticeably puffy.
- Heat neutral oil to 170-175°C (340-350°F).
- Fry the donuts in batches for about 2-3 minutes per side, until golden brown and cooked through. Keep an eye on the oil temperature between batches.
- Drain briefly on paper towels, then toss in the cinnamon sugar while still warm.
- Transfer to a wire rack and let cool completely.
- Once cooled, mix the pastry cream again until smooth using an immersion blender or electric hand mixer. Transfer the pastry cream and apple filling into separate piping bags.
- Make a small slit in the side of each donut.
- Fill with the vanilla pastry cream first, followed by the caramelized apple filling.
- Enjoy!
