Vegan Apple Butter Filled Cinnamon Sugar Doughnuts

Y’all, I’m fit to be tied with excitement to share this here recipe with y’all! Now some of y’all might already know how plum crazy I am ’bout Autumn and these here vegan apple butter filled cinnamon sugar doughnuts are sure nough the perfect way to start off the season. Now these sweet things are crispy on the outside, and bless your heart, they’re light and fluffy on the inside. And they’re filled with that apple butter I was talking about last week, which has a real creamy texture, touched with a little bit of cinnamon and ginger. Then we go ahead and roll ’em generously in cinnamon sugar. Mmm mmm, these doughnuts are so dang good! These treats are just right for a cozy afternoon at home, festive enough to tote along to any holiday get-together or bonfire night. Heck, you could even bring ’em to your family’s big Thanksgiving dinner? If you try making this recipe at home, don’t forget to tag your photo #myvibrantkitchen on Instagram. It warms my heart seeing all y’alls beautiful recreations. And remember now, go ahead and sign up for My Vibrant Kitchen’s newsletter if’n you want the latest recipes, vegan lifestyle tips and travel diaries sent straight to your inbox.

Vegan Apple Butter Filled Cinnamon Sugar Doughnuts Recipe

Vegan Apple Butter Filled Cinnamon Sugar Doughnuts

Prep time: 2 hours
Cook time: 10 mins
Total time: 2 hours 10 mins
Serves: 12-14


  • 400 g strong white bread flour
  • 2 sachets (14g) of regular active dried yeast or 1 sachet (7g) of fast action dried yeast (aka fast action or quick-rise dried yeast)
  • 50 g white caster sugar
  • Pinch of salt
  • 200 ml soy milk
  • 60 g margarine
  • Vegetable oil for frying
  • Your homemade apple butter (link to recipe in text above!)
  • 3 tsp cinnamon
  • 4 Tbsp white caster sugar


  1. Start making the apple butter. Recipe here! You can let the apple chunks simmer in the sauce pan while moving on to the doughnut dough. Just make sure to check on them and give them a stir every once in a while.
  2. Depending on the kind of yeast you are using, you might have to dissolve the yeast in the warm milk first and let it sit for about 5 minutes until the mixture starts foaming. Read the back of the yeast package and follow the instructions.
  3. Sift the bread flour into a big mixing bowl, then add the yeast, sugar and salt and stir to combine.
  4. Place the margarine and soy milk into a smaller bowl and pop them in the microwave on a low heat until they are a little warmer then room temperature and the margarine has fully melted.
  5. Pour this mixture into your mixing bowl and stir until it comes together into a dough.
  6. Knead this dough with your fingers for about five to eight minutes until it’s smooth and elastic, then form it into a ball. Cover your mixing bowl with a damp tea towel and let it rise for about one hour until it has doubled in size.
  7. Dust your working surface with flour, roll out your dough to about one-and-a-half centimetres thick. Use doughnut or cookie cutters to cut out doughnut shapes (the kind without holes!) and place these onto a lined baking sheet.
  8. Cover these again with a damp tea towel, letting them rise for another thirty to forty-five minutes.
  9. In a large frying pan deep enough so that your doughnuts will be half-submerged, heat up some vegetable oil. Fry your donuts for about two-to-three minutes on each side until they turn golden brown. Use a spatula to flip them over.
  10. You don’t want your oil too hot as this could cause your donuts to burn on their outsides before they’re fully cooked inside. Play around with adjusting temperature settings on your hob as needed.
  11. To check if they’re done, cut one open: if ready it should be ready but if still slightly uncooked inside, bake these in an oven preheated at one hundred fifty degrees Celsius for five minutes more.
  12. To fill these doughnuts, use piping bag fitted with tube nozzle (the type used for filling doughnuts) filled with apple butter.
  13. Mix together cinnamon and caster sugar in small bowl before rolling filled doughnuts through this mixture. If cinnamon sugar doesn’t stick well enough you can brush these lightly first with water before doing so.
  14. Eat these same day as when made because letting sit too long can cause them harden somewhat over time. Enjoy!

You can also check out my full desserts section for more after-mains treats!

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