Cozy Up with These 4 Fall Flavored Donuts Made from 1 Easy Dough

We’re diving into the ultimate fall donut experience with a recipe that starts with one soft and fluffy dough, creating four irresistible fall flavored donuts: Salted Caramel, Chocolate Orange, Cinnamon Apple, and Molasses & Tahini. Each donut captures the cozy essence of the season, combining gourmet flavors with a light, airy texture that’s perfect for fall. Get ready to enjoy a delicious variety of autumn-inspired treats all from a single, easy-to-make dough!

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About This Recipe

This fall flavored donuts recipe starts with a simple, versatile dough that yields soft and fluffy donuts every time. The richness of butter and eggs in the dough adds a luxurious texture, making each bite tender and satisfying. Thanks to this buttery base, the donuts stay soft for 2-3 days, so you can enjoy them fresh or savor the leftovers. With this one dough, you can create all four delicious fall flavors or just pick your favorites—it’s entirely up to you!

The Salted Caramel and Chocolate Orange donuts share a common base with a twist: both are filled with pastry cream. Start by making one batch of homemade pastry cream (which can be made 2-3 days in advance) then divide it in half and flavor one portion with salted caramel and the other with chocolate and orange zest (you’ll see how in the recipe below).

The Salted Caramel donut is generously filled with salted caramel pastry cream and topped with a rich salted caramel sauce, while the Chocolate Orange donut is filled with the luscious chocolate orange pastry cream and is topped with chocolate ganache. (The chocolate ganache recipe is not mine, but most chocolate ganache recipes are made with the same 2 ingredients: chocolate and heavy cream) You could also top the chocolate orange donuts with a simple Chocolate Glaze, made with powdered sugar, cocoa powder, and milk, instead.

For a classic fall treat, the Cinnamon Apple donut is filled with a warm, cinnamon and brown sugar apple mixture that brings out the best of autumn flavors. It’s rolled in cinnamon sugar for a delightful crunch on the outside, perfectly complementing the soft interior. Lastly, the Molasses and Tahini donut takes on a classic ring shape and is coated in a quick and easy glaze made from molasses, tahini, powdered sugar, and milk, adding a touch of sweet and nutty depth to this unique donut.

Whether you choose to make all four fall flavored donuts or just one (or two, or three), you’ll find that each flavor captures the essence of the season with its own gourmet twist.

What You Need To Make This Recipe

Here’s a breakdown of the ingredients for your fall-flavored donuts recipe, detailing what each ingredient does and why it’s necessary:

Dough Ingredients

All-Purpose Flour: Provides structure and body to the donuts, creating a soft and fluffy texture. I always use all-purpose flour for my bakes, but if you want to use a different type of flour, like cake, bread or even gluten free flour to make donuts, then check out this blog post.
Instant Yeast: Helps the dough rise and gives the donuts a light and airy texture without the need for proofing time.
Granulated Sugar: Adds sweetness to the dough and helps with browning during frying.
Eggs: Contributes to the richness, flavor, and moisture of the dough, also aiding in leavening.
Egg Yolk:Adds additional richness and helps enhance the color of the dough.
Whole Milk: Provides moisture and a creamy texture to the dough, helping to create a tender crumb. You could also use skimmed milk.
Salt:Enhances flavor and helps control yeast activity, contributing to the overall balance of flavors.

Fillings and Toppings

French Pastry Cream (1 batch): This will be used to fill the salted caramel and the chocolate orange donuts. You’ll need one batch, and that’s going to be divided in half and flavored accordingly. Acts as a rich and creamy filling for the donuts, providing a luxurious texture and flavor. To speed thing up, make the pastry cream 2-3 days in advance.
Salted Caramel Sauce: This will be used to flavor the pastry cream filling for the salted caramel donuts and to glaze them as well. You could use stor-bought or make it at home 2-3 days in advance, here’s my recipe.
Orange: You’ll need the orange zest to flavor the pastry cream for the chocolate orange donuts.
Cocoa Powder: This is also for flavoring the pastry cream for the chocolate orange donuts.
Nutella: Adding some Nutella into the pastry cream for the chocolate orange donuts makes the filling extra chocolatey!
Cinnamon: Adds warmth and spice, for the cinnamon apple donuts, complementing the apple filling.
Apples: Serves as a fresh and sweet filling for the cinnamon apple donuts, adding flavor and texture.
Brown Sugar: Enhances the sweetness and adds a deep, molasses-like flavor to the apple filling.
Lemon Juice: Brightens the flavors in the apple filling and balances the sweetness of the brown sugar.
Molasses: Adds a rich, deep flavor and moisture to the molasses and tahini donuts.
Tahini: Provides a nutty flavor and creamy texture to the glaze for the molasses donuts.
Powdered Sugar: Used to make the glaze for the molasses and tahini donuts, adding sweetness and a smooth finish.

Okay! Now that was quite long! Although this recipe does require a lot more ingredients than my usual recipes, it does make a batch of 24 donuts with 4 unique and delicious flavors! I like to call them gourmet donuts because it does take just a regular galzed donut to a whole new level! For this reason I believe this recipe is for more intermediate bakers/chefs because it does involve lot’s of steps, but that does not mean you cannot try it out if you’re a beginner! It’s a bit time consuming but the end result is so worth it!

If you are a bignner, I recommend watching the video tutorial.

That’s what makes this recipe perfect for family get-togthers, parties, picnics, for your business, or even to make as a gift for your loved ones. By the way, if you’re looking for a more simple donuts recipe, that you should try this one.

Storing The Fall Flavored Donuts

To properly store donuts, especially those with sticky glazes and fillings, follow these tips:

Cool Completely: Allow donuts to cool fully before storing to prevent condensation.
Use an Airtight Container: Place them in an airtight container, lined with parchment paper to prevent sticking, especially for glazed donuts.
Separate Layers: If stacking, use parchment or wax paper between layers to avoid sticking, and store filled donuts upright.
Refrigerate if Necessary: For perishable fillings, store in the fridge to keep them fresh, but note that refrigeration can alter texture.
Room Temperature Storage: Non-perishable filled or glazed donuts can be stored at room temperature for 1-2 days.
Freezing: For longer storage, wrap donuts individually and place them in a freezer-safe bag. They can be frozen for 1-3 months.
Reheating: Reheat in the microwave for a few seconds or in a low-temperature oven for freshness.

These steps will help keep your donuts delicious and fresh!

Pro Tips

Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for flour and sugar, to ensure consistent dough texture.
Use Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. This helps create a smoother dough and improves the overall texture of the donuts.
Knead the Dough Gently: When kneading the dough, do so gently to avoid overworking it, which can lead to tough donuts. Stop as soon as the dough is smooth and elastic.
Check the Oil Temperature: Use a candy thermometer to maintain the frying oil at the right temperature (around 350°F/175°C). This ensures that the donuts cook evenly without absorbing too much oil.
Let the Donuts Cool: Allow the donuts to cool completely before adding glazes or fillings. This prevents the toppings from melting or sliding off.
Use Fresh Ingredients: Opt for fresh spices, fruits, and fillings for the best flavor. Fresh ingredients enhance the taste of the donuts significantly.
Experiment with Flavors: Don’t hesitate to tweak the flavorings in your pastry cream or glazes to create unique combinations. Try adding spices like nutmeg or ginger to enhance the fall flavors.
Store Properly: For donuts with sticky glazes or fillings, store them in an airtight container with parchment paper between layers to prevent sticking.
Make Ahead: Prepare the pastry cream and fillings in advance. They can be stored in the refrigerator, allowing you to assemble the donuts quickly on the day you plan to serve them.
Taste as You Go: Always taste your fillings and glazes as you prepare them to adjust sweetness or spice levels to your preference.

FAQ’s

Can I use a different type of flour for the donut dough?

Yes, you can experiment with other flours like whole wheat or gluten-free blends, but it may alter the texture and flavor of the donuts.

How long will the donuts stay fresh?

The donuts will remain fresh for about 2-3 days when stored in an airtight container at room temperature. If they have sticky glazes, they should be consumed within 1-2 days for optimal freshness.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it overnight. Allow it to come to room temperature and rise before frying.

What if my dough isn’t rising?

Ensure your yeast is fresh and active. If your dough isn’t rising, it may be due to cold ingredients or insufficient warmth. Try placing it in a warmer location.

How can I achieve a fluffier donut?

Make sure not to over-knead the dough and let it rise properly before frying. The more air bubbles you incorporate, the fluffier the donuts will be.

Can I freeze the donuts?

Yes, you can freeze unglazed donuts for up to a month. Allow them to cool completely before placing them in an airtight container or freezer bag.

How do I know when the oil is hot enough for frying?

Use a candy thermometer to check the oil temperature, aiming for around 350°F (175°C). You can also drop a small piece of dough into the oil; if it sizzles and rises to the surface, it’s ready.

What if I don’t have pastry cream?

It’s os simple to make! Here’s my recipe, but if you don’t want to make it yourself, you can substitute it with store-bought pastry cream, custard, or even whipped cream as an alternative filling.

Can I make these donuts without frying?

While traditional donuts are fried, you can try baking them for a lighter version. However, the texture will be different from fried donuts.

What are some other filling options?

You can get creative with fillings! Consider using fruit jams, cream cheese frosting, or flavored whipped cream to add variety to your donuts.

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

Gourmet Fall Falvored Donuts

Prep Time: 1 hrs.

Cook Time: 20 min

Rest Time: 2 hrs.

Total Time: 3 hrs. 20 min

Course: Dessert

Servings: 24

Ingredients

For the dough:

1 1/4 cups whole milk, lukewarm (300ml)
1tbsp instant yeast (11g)
3/4 cup granulated sugar (75g)
2 whole eggs, room temp.
1 egg yolk, room temp.
5 cups all-purpose flour (650g)
1 tsp salt (6g)
1/2 cup unsalted butter, softened (113g)
vegetable oil for frying

For the fillings and toppings:

For the salted caramel donuts:

1 batch pastry cream
1/2 cup salted caramel sauce (you may need more or less than this)

For the chocolate orange donuts:

1tbsp orange zest
1 tsp cocoa powder (6g)
3 tbsp whole milk (45ml)
3 tbsp Nutella, or any chocolate spread (45g)

For the cinnamon apple donuts:

2 medium-sized apples, peeled and sliced
3 tbsp brown sugar (45g)
1 tsp lemon juice
1 tsp cornstarch (6g)
1/2 cup granulated sugar (100g)
2 tsp ground cinnamon (1 tsp for the cinnamon apple filling and 1 tsp for the cinnamon sugar coating)

For the molasses and tahini donuts:

1/2 cup powdered sugar
1 tbsp molasses
1 tbsp tahini
A splash of milk

Equipment/Utensils

A stand mixer fitted with a dough hook (not needed but recommended because teh dough is quite sticky)
A large bowl
Donut/cookie cutter or glass
Medium-sized saucepan
Spatula
3-4 small bowls
A large pot for frying
Cooling rack, or tray with paper towels
3 piping bags

Instructions

Prepare the dough: In the bowl of your stand mixer add lukewarm whole milk(not hot!), instant yeast, and granulated sugar. In a separate bowl whisk 2 eggs and and egg yolk and add that into the bowl of your stand mixer as well.
Combine all-purpose flour and salt in a separate medium-sized bowl.
Turn on the stand mixer(fitted with a dough hook attachment) on medium-high speed and gradually add in the flour mixture and knead until the dough comes together, 1-2 minutes.
Reduce the speed to medium and gradually add in softened butter and continue to knead for 5 minutes until the dough is smooth and starts to pull form the sides of the bowl.
Transfer the dough to a separate greased bowl and cover with a kitchen towel or plastic wrap. Let it sit in a warm place for 1 1/2 hours.
Cut the donuts: Once the dough has risen, slightly puch it down and transfer it out onto a well-floured surface. Roll it out into a rectangle that’s roughly 3/4 inch in thickness.
Use a 2 inch cookie cutter (or a glass) to cut as many donuts as you can. Cut donut holes out of 1/4 of the donuts for the molasses and tahini donuts, using a smaller cutter or anything small like the outer side of a piping tip. The other 3 flavors have fillings so they don’t need donut holes. The scraps of dough can be put back together and rolled out again to cut out more donuts.
Place the cut donuts onto baking trays lined with parchment paper, making sure to leave enough space in between each donut because they will rise and increase in size. Cover and let the donuts rest for another 30-40 minutes.

Prepare the fillings and toppings:

Once you’ve made and fully cooled your pastry cream (can be made 2-3 days in advance) divide it into 2 small bowls.
Make the salted caramel cream filling: In one bowl add 2-3 tbsp of salted caramel sauce and mix until fully combined. Transfer this cream into a piping bag and place it in the refrigerator. This will be the filling for the salted caramel donuts.
Make the chocolate orange cream filling: In a small saucepan heat up 3 tbsp of milk, either on the stove or in a microwave. Mix cocoa powder and orange zest into the warm milk, set this aside for 10-15 minutes to let the orange flavor infuse into the milk.
Strain the chocolate orange milk and add that into the second bowl of pastry cream along with 2-3 tbsp of Nutella and give everything a good mix. Transfer this cream into another piping bag and place it in the refrigerator.
Prepare the cinnamon apple filling: Peel and slice the apples into thin and small cubes. Add that into a medium-sized saucepan along with brown sugar, lemon juice, and cornstarch. Mix until everything is fully combined and there are no lumps of cornstrach.
Place the saucepan on medium-high and cook until the apples are soft and juicy, about 5-7 minutes. If the mixture is a bit runny, let the apples cook for another 2-3 minutes to make the mixture thicker.
Once cooked let the apple filling cool completely and then transfer it into a piping bag and place that into the refrigerator as well.
Make the molasses and tahini galze: In a small bowl combine powdered sugar, molasses and, tahini. Start with a 1 tbsp of milk and give it a mix. If the glaze is too thick add another tablespoon or half, mix and check the consistency, it shouldn’t be too thick or too thin. Once you’ve made the galze set it aside at room temp.

Fry the donuts:

Heat oil in a large pot on medium-high flame, bring it to 350°F (175°C).
Strat frying the donuts in batches, 4-5 in one batch. Cut the parchment paper around each donut so you can easily pick them up and drop them into the oil. Or you could use a greaesed offset spatula to help pick them up.
Fry each donut for 40-60 seconds on each side until they’re a nice golden-brown color, then transfer them onto a cooling rack or paper towels and let them cool completely.
Repeat this process until you’ve fried all the donuts.

Assembly:

Use a chopstick or bismark piping tips, which is just long piping tip used to fill donuts, to make a hole inside the donuts that need to be filled, i.e the donuts without the donuts holes in the middle. And that will be most of the donuts because 3 of the flavors do have fillings. Make sure not to pierce through the other side of the donut, and also make sure to keep the opening of the hole small so that the filling doesn’t ooze out later.
Let’s start with the salted caramel donuts: Use the salted caramel pastry cream made earlier in the recipe to fill 1/4 of the donuts you made (about 5-6). Just cut a small piece off the bottom of the piping bad and stick it inside the hole you made in the donut. If you have a bismark piping tip, then you should definitely use it! Set these aside.
Quick Tip! If you made the hole a bit too big and the filling starts pouring out when you place the donut down, you can use little pieces of fried donut (from a separate not so pretty-looking donut) to make little caps and cover the opening!
Do the same with the chocolate orange pastry cream. Fill and set aside.
Again, repeat the same process with the cinnamon apple filling. You may need to cut the piping bag a little bigger for this filling. Fill and set aside.

Add on the glaze:

Staring with the salted caramel donuts, carefully dip the donuts in room temperature salted caramel sauce, let the excess drip off then place it on a wire rack. Repeat this process with all of the salted caramel pastry cream filled donuts. If your salted caramel sauce is a bit thick, you can add some heavy cream or a splash of milk to thin it out.
For the chocolate orange donuts: I dipped them in chocolate ganache, but you could just use a plain chocolate glaze made with powdered sugar, cocoa powder, and milk. Since my ganache was a bit thick it had a rough texture, I liked how it looked so I left the ganche like that, if you want the glaze to look more smooth, thin out the ganache with more heavy cream. Carefully dip the donuts and place them on wire rack to set a bit. I also topped mine with a small slice of orange so you could tell that it’s chocolate orange.
For the cinnamon apple donut: Combine granulated sugar and ground cinnamon in a small bowl and carefully roll the cinnamon apple donuts in the cinnamon sugar.
For the molasses tahini: If the glaze you made earlier has thicken up, add a splash of milk to loosen it out. Dip the donuts (the only ones with the holes!) in the glaze, drip off the excess and let it set on a wire rack.
Phew! That was a lot, but you’re gourmet fall flavored donuts are finally ready! Enjoy! Check storage instructions above.