Apple Walnut Cinnamon Donuts
Prep time
Cook time
Total time
Light fluffy donuts made with a slice of apple in the middle and coated with walnut cinnamon sugar
Recipe type: Dessert
Serves: 12-14
  • 14 grams dried yeast
  • ½ cup warm water
  • 2 tablespoons castor sugar
  • 2 and ½ cups flour
  • 2 eggs
  • ½ cup milk (or soy milk)
  • 50 grams melted butter
  • 1 egg whisked
  • 2 small apples peeled, cored and sliced thinly into rings
  • Oil to fry
  • ¼ cup walnuts
  • ¼ cup demerara sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons castor sugar
  1. To a small jug add the yeast, warm water and castor sugar, stir and set aside for approximately 10 minutes until bubbles start to form on top
  2. To a bowl add the flour, 2 eggs, milk and melted butter and when ready add the yeast mixture, stir with a wooden spoon or spatula to create a dough
  3. Tip the dough out onto a heavily floured board and knead for a few minutes until the mixture has a springy soft texture
  4. Place the dough in a lightly greased bowl, cover and sit for 30 minutes
  5. Break the dough into 4 pieces and roll out to a thickness of 1 cm
  6. Cut the dough into rounds (I used an egg ring) and lay out in rows
  7. Place an apple ring on one round and cover it with another that has been lightly brushed with egg yolk. Press down the edges well to seal and repeat until all the rounds of dough are used.
  8. Cover the rounds again and allow them to sit for another 30 minutes
  9. Make the sugar for coating the donuts by using a mortar and pestle or food processor to crush the walnuts and demerara sugar to a fine texture. Add the castor sugar and stir to combine and set aside on a flat plate.
  10. Heat the oil in a wok or pan to 180 degrees and then add the donuts - 3 or 4 at a time. Cook for approximately 3 minutes, turning once then remove, drain on paper towel and coat with the sugar. They should be dark golden in color
  11. Repeat until all of the donuts have been made and eat asap as they are best eaten freshly cooked. * Keep an eye on the temperature of the oil to ensure it does not get too hot or the donuts will cook too fast on the outside and be raw in the middle.
Recipe by A Fresh Legacy at