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Our oldest son loves apple anything (baked apples, apple crisp, apple oatmeal…) and our second and third son love doughnuts.   Allie loves both. 🙂    This recipe for Apple Crisp Doughnuts is one that we love to make!  It was sent to me, via e-mail, from a reader and we love it!  It’s in a close running with my peanut butter protein muffins. 

Apple Crisp Doughnuts:

Yield – 12 donuts plus holes

Cook Time:  10 minutes

Inactive Time: 3 hours or overnight

A basket of doughnuts sitting on a table.


For The Donuts:

  • 1 cup Crisp Apple Sparkling Ice
  • 6 tablespoons unsalted butter (room temperature)
  • ½ cup Sugar
  • 2 eggs
  • ¼ cup whole milk
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 ¾ cup all-purpose flour

For The Cinnamon Sugar:

  • 1½ cups Sugar (or sugar blend)
  • ½ cup ground cinnamon



Part 1:  Making the donut dough

  1. In a mixer, cream the butter and sugar together, on medium-high speed for approximately 5 minutes.
  2. Add eggs one at a time until combined.  Slowly pour in the milk and half of the Sparkling Ice to the mixing bowl.
  3. With the mixer on slow speed add the flour, baking soda, baking powder, and salt until just combined. The dough should look shaggy.
  4. Slowly pour in the remaining amount of Sparkling Ice on medium speed for 2 minutes.

Part 2:  Dough storage

  1. Tear 2 pieces of parchment paper the size of a baking sheet.
  2. Line the first piece of parchment on a clean baking sheet and heavily dust with flour.
  3. Turn out the dough onto the floured parchment and press evenly till its about 3/4 inch thick.  (If the dough seems too sticky flour your hands before pressing.)
  4. Lightly flour the top of the dough and place the second piece of parchment over the dough.
  5. Refrigerate for 3 hours or overnight.

Part 3:  Frying donuts

  1. In a deep frying pan, heat enough oil to come up 2 inches from the bottom to 375 degrees using a candy thermometer.
  2. Gently peel the top piece of parchment off the dough.
  3. Using a floured donut cutter, punch out dough and place in hot oil.
  4. Fry on each side for 2-3 minutes or until light brown.  Adjust the heat if needed.  Scoop onto a paper towel lined cookie sheet.Part 4:  Finishing donuts
  1. Combine cinnamon and sugar in a large bowl.
  2. While the donuts are still warm, toss with cinnamon and Splenda mixture until evenly coated.
  3. Serve warm.



    More recipes that remind me of fall… 

    fall foods

    fall soups

Hi there!

I’m Becky, a former elementary school teacher turned certified child development therapist and blogger. I work at home with my husband and together we are raising (and partially homeschooling) our four children in the Carolinas. I love diet coke, ice cream, and spending time with my family.

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