I'm about to make a batch of what are to become brown butter glaze applesauce-filled baked donuts. But I've never made filled donuts before, so I'm not sure how to store them. I'm guessing if I fill them all now and store them, the moisture in the applesauce will turn the donut to mush within a short space of time, and by my reasoning, I would therefore be better served by just refrigerating the plain (glazed) donut and then piping the filling in just before eating/transport? Or am I wrong? Does anyone have tips?
I also need to take a few of them out as gifts, will anything bad happen if it takes a few hours to transport them out of the fridge?