1-First Step: Prepare the Apple Pie Filling
Start by combining 600 g tart apples (peeled and finely diced), 50 g brown sugar, 1 tablespoon cornstarch, 1 ½ teaspoons ground cinnamon, 150 g water, and 2 tablespoons lemon juice in a small saucepan. Cover the pot and bring it to a boil over medium heat, letting it cook for 5 to 10 minutes until the apples turn tender. Once tender, uncover and simmer to cook off most of the liquid, thickening it into a glossy jam that coats the apples beautifully; then transfer the filling to a bowl to cool completely. This step takes about 15 minutes and sets the stage for that burst of flavor in every bite.

2-Second Step: Make the Brioche Dough
In a stand mixer fitted with a dough hook, mix 160 g warm water, 2 tablespoons granulated sugar, and 1 ½ teaspoons instant yeast; let it sit for 5 minutes until it becomes foamy. Add 360 g all-purpose flour, 2 large eggs at room temperature, and 1 teaspoon salt, then mix on low speed for 1 minute until the dough starts to form. Now, switch to medium speed and knead for 6 to 8 minutes, after which you’ll add 115 g cubed, softened unsalted butter a few pieces at a time while continuing to knead for another 6 to 8 minutes until the dough pulls away from the bowl side cleanly. For vegan adaptations, remember to use flaxseed eggs here to keep it simple.

3-Third Step: Proof the Dough
Oil the side of the mixing bowl, gently push the dough around to coat it, cover it, and let it proof at room temperature for 1 to 2 hours or overnight in the fridge until it doubles in size. Once risen, punch down the dough to remove air bubbles, then divide it into 12 equal pieces, each weighing about 60 to 70 g for uniform donut. Roll each piece into a tight ball on a floured surface using a claw-shaped hand motion, which helps create that perfect shape and texture, and consider gluten-free flour if needed for dietary tweaks.

4-Fourth Step: Shape and Proof the Donut
After dividing, proof the dough balls for 1 to 2 hours at room temperature until they’re puffy, then gently press each one to flatten slightly for even frying. This second rise is crucial for that light, airy feel, and it’s a good time to think about low-calorie options like reducing sugar if you’re watching your intake. Keep an eye on the dough’s progress to ensure it’s ready without overproofing, which can affect the final result.

5-Fifth Step: Fry the Donuts
Heat 2 inches of oil in a large pot to exactly 180°C (356°F), using a thermometer for accuracy; test the oil by dipping a wooden chopstick to see small bubbles form. Lower each dough ball into the oil on a piece of parchment paper, remove the paper after 10 seconds, and fry for 2 to 3 minutes per side until they’re golden brown. Once fried, roll the warm donut in 100 g granulated sugar for that delightful crunch, adapting the process for different preferences like baking instead of frying for a healthier twist.

6-Sixth Step: Fill and Serve
After frying, let the donuts cool a bit, then insert a knife into the side of each one, twist to create an opening, and pipe in the cooled apple filling for a surprise center. Serve them warm for the best experience, perhaps with a cup of coffee or tea, as this enhances the flavors and makes for a cozy treat. With a prep time of 1 hour 15 minutes, cook time of 1 hour 30 minutes, and proofing of 2 hours, you’ll have 12 delicious donuts ready to enjoy, perfect for sharing with baking enthusiasts or as a fun family activity.