Activate the Yeast

In a small bowl, combine:

Warm milk

Yeast

A pinch of sugar

Let it sit for 5–10 minutes until foamy. This means the yeast is alive and ready to go!

Make the Dough

In a large mixing bowl:

Mix the rest of the sugar, oil, egg, salt, and vanilla.

Stir in the foamy yeast mixture.

Add flour gradually until a soft dough forms.

Knead for 5–8 minutes (by hand or with a dough hook) until the dough is smooth, soft, and slightly stretchy.

First Rise

Place the dough in a lightly oiled bowl. Cover and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Make the Filling (While Dough Rises)

In a small pan over medium heat:

Cook chopped apples, sugar, and cinnamon for about 5–7 minutes, until tender.

Stir in caramel and cook for another 1–2 minutes, until gooey and thick.

Let the filling cool completely before using.

Shape the Donuts

Roll out risen dough to ½-inch thick.

Cut circles using a 3-inch round cutter or drinking glass.

Two options:

Pre-fill Method: Place a spoonful of filling on half the circles, top with another, and seal edges well (like a ravioli).

Inject Later: Leave them plain and fill after frying using a piping bag (easier and cleaner look).

Second Rise

Place shaped donuts on a tray, cover lightly, and let rise again for 30–45 minutes, until puffy.

Fry the Donuts

Heat oil to about 250°F (not 350°F — see note below!).

Fry 2–3 donuts at a time for about 1–2 minutes per side, flipping once, until golden brown.

Drain on paper towels.

⚠️ Frying Note: Though traditional recipes call for 350°F, mine were burning on the outside and raw in the middle at that temp. I had much better results frying at 250°F — golden, cooked through, and fluffy!

Coat & Fill

While warm, roll the donuts in the cinnamon-sugar mixture.

If you used the “inject later” method, pipe the cooled caramel apple filling into the center of each donut.

Finish & Serve

Drizzle with extra caramel.

Optionally dust with powdered sugar for that dreamy “first snow of fall” vibe.