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The Best Apple Fritters EVER


  • Author: Shani
  • Prep Time: 45 minutes
  • Rise Time: 1 hour 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 12 servings 1x

Description

Fall calls for slower mornings, hot coffee, and these fritters that I adapted from Seasons and Suppers!  


Ingredients

Units Scale

For the Dough:

  • 1 tbsp yeast (active dry or fast-acting)
  • 125 g warm water (110°F-115°F)
  • 1 tsp sugar (I prefer Sugar in the Raw for this step, but granulated is fine)
  • 256 g bread flour, plus more for kneading
  • 50 g granulated sugar
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 2 tbsp shortening
  • 1 large egg
  • 1/2 tsp vanilla

For the Apple Mixture:

  • 3 medium sweet-tart apples, peeled, cored and diced into 1/4 inch pieces (see very important note)
  • 50 g granulated sugar
  • 1 tsp fresh lemon juice
  • 1/8 tsp salt

To Fill the Pastry:

  • 1 tbsp bread flour
  • 1 tbsp cinnamon

For the Final Glaze:

  • 300 g confectioner’s sugar
  • 1 tsp corn syrup
  • 1/4 tsp salt
  • 1/4 tsp vanilla
  • 1/4 tsp maple extract (not mandatory, but really, really good)
  • 80 g whole milk or heavy cream, plus more if needed

Vegetable oil for deep frying


Instructions

Make the Dough with a Stand Mixer:

  • Combine the warm water, yeast, and 1 tsp of sugar in a 2-cup measuring cup and stir with a 9″ whisk until thoroughly combined.  Set aside for 8-10 minutes, or until yeast has bloomed.  (See note.)
  • Combine the bread flour, sugar, nutmeg, and salt in a medium bowl and set aside.
  • After the yeast has bloomed, add yeast mixture, shortening, egg and vanilla to the bowl of your stand mixer.  
  • Using the paddle attachment, mix on lowest speed for about 20-30 seconds, or until the shortening is broken into smaller pieces.
  • Replace the paddle attachment with the dough hook.  Add half of the flour mixture to the mixing bowl and knead with the dough hook until the flour is fully incorporated.
  • Add the second half of the flour mixture and knead with the dough hook for at least five minutes before adding additional flour.
  • If the dough is still sticky after five minutes of kneading, add flour in 1-tablespoon increments.  Only add more flour after the prior addition is fully incorporated.
  • The dough is complete when it is smooth and tacky, but not sticky to the touch.  It might not fully clear the bottom of the bowl.  Mine usually does not.
  • Spray your clean hands and a large clean bowl with cooking spray.  Gather dough into a ball and place into the clean bowl.  Cover with a clean tea towel or plastic wrap (do not seal the sides) in an area that is free of drafts until dough is roughly doubled in size, about an hour.

Make the Dough by Hand:

  • Combine the warm water, yeast, and 1 tsp of sugar in a 2-cup measuring cup and stir with a 9″ whisk until thoroughly combined.  Set aside for 8-10 minutes, or until yeast has bloomed.  (See note.)
  • Combine the bread flour, sugar, nutmeg and salt in a medium bowl and set aside.
  • After the yeast has bloomed, add yeast mixture, shortening, egg and vanilla to a large mixing bowl.  
  • Using a 9” whisk, break up the shortening and stir the mixture for about a minute, or until the shortening is broken into small, uniform pieces.
  • Add half of the flour to the bowl and stir with a large wooden spoon or Danish dough hook until the flour is completely incorporated.  (1 minute)
  • Add the second half of the flour to the bowl and continue to stir until it is too difficult to use the tool.  (1-2 minutes)
  • If the dough is very sticky, use clean hands to add one tablespoon at a time and knead the dough inside the bowl until the dough is less lumpy and begins to come together in a rough ball.  (1-3 minutes)
  • Lightly flour a clean countertop and roll the dough out on the counter.  Sprinkle a tablespoon of flour onto the surface of the dough and knead until the flour is completely combined and the dough gets too sticky to handle.  Add flour, one tablespoon at a time, and repeat until the dough is smooth and tacky, but not sticky to the touch. (5-15 minutes.)
  • Spray your hands and a large clean bowl with cooking spray.  Gather dough into a ball and place into the clean bowl.  Cover with a clean tea towel or plastic wrap (do not seal the sides) until dough is roughly doubled in size, about an hour.

Make the Apple Filling:

  • While the dough rises, make the apples.
  • Place diced apples, sugar, lemon juice, and salt in a medium saucepan over high heat.
  • Cook apples, stirring frequently, until all of the liquid has disappeared. (5-10 minutes)
  • Remove apples from heat and place into a clean bowl.  Set aside until completely cooled.  If using a metal or tempered glass bowl, you can set the bowl in the refrigerator to assist with cooling.

Shape the Fritters:

  • After the dough has doubled in size, lightly flour a countertop or silicone baking mat.
  • Turn out the dough onto the work surface and lightly flour the top of the dough.  Roll the dough into a roughly 12”x10” rectangle.  (See photo above.)
  • Pour apples onto the bottom half of the dough, leaving 1/2” border.  (See photo above.)
  • Sprinkle the flour evenly over the apple mixture.  Repeat with cinnamon. (See photo above.)
  • Fold the empty dough half over the half with the apples.  Gently pinch the seam shut.  The seam might not fully seal but that’s okay.  
  • Cut the dough lengthwise into 1” strips.  (See photo above.). Repeat widthwise. (See photo above.)
  • Shape the dough into a 12” log on the work surface and cut the log into 12 pieces.  
  • Line a baking sheet with parchment paper and place each of the pieces, flat side down, on the parchment paper.
  • Cover with loose plastic wrap and allow the shaped fritters to rise for 45 minutes, or until the shaped fritters have doubled in size.
  • Twenty minutes into the second rise time, place 3” of vegetable oil in a dutch oven or very deep cast iron skillet.  Place the pot on the stove over medium-high heat. 

Make the Glaze:

  • As the fritters are rising, add the confectioner’s sugar, corn syrup, salt, vanilla extract, maple extract, and heavy cream or whole milk in a medium-sized bowl. 
  • Mix with a whisk until completely combined, adding one teaspoon of heavy cream or milk at a time if the glaze is too thick.  The completed glaze should have the consistency of very thick honey.

Cook the Fritters:

  • When the temperature of your oil is between 370°F (minimum) and 380°F (maximum), place a test fritter in the oil.  If the oil bubbles aggressively, remove the fritter immediately and reduce the temperature.  
  • If the oil bubbles are uniform, cook the fritter for about 1 minute and 15 seconds on each side.  The fritter should be very dark, but not burnt on each side.  
  • Remove the fritter to a baking sheet that has a cooling rack over paper towels. 
  • Repeat with the remaining fritters, careful to make only 2-3 (preferably 2) at a time.  If there are too many fritters in the oil, the temperature will drop and the fritters won’t cook thoroughly.
  • Allow the fritters to cool for about a minute before dipping them in the glaze.  If they are too hot to handle after one minute, please wait until you are able to touch them without burning yourself!  They should be warm to go into the glaze but it’s not worth risking your fingertips.
  • Return the fritters to the cooling rack to allow the glaze to set up (harden).  These are best enjoyed warm, but they taste delicious when they are cool as well.

Notes

  • For the apples, I usually use a mixture of Honeycrisp, Fuji, and Granny Smith.  Also, when I say “medium” apples, I mean ~180 grams before peeling and dicing.
  • If you’re unsure what your yeast should look like after 8-10 minutes, this BwB resource on yeast basics is a huge help!  And this BwB resource will help you troubleshoot yeast problems.
  • Category: Breakfast