This version of apple fritters uses yeast donut dough instead of a drop batter. Our diced cinnamon apple add an even more interesting twist when the crunchy crust gives way to a soft center with chewy, sweet apples. Make these fritters as big or small as desired they are sure to be a big hit, especially with nutmeg spiced maple glaze.

Prep time: 120 min

Cook time: 20 min

Total time: 140 min

Apple Fritters
Copyright Recipe © 2014 Woodland Foods

Ingredients

Makes 8

  • 6 Tablespoons Butter, room temperature, divided

  • 2 Cups Diced Cinnamon Apples

  • 6 Tablespoons Apple Juice, divided

  • 2 3/4 Cups Bread Flour, plus extra for dusting

  • 2 1/4 Teaspoons Instant Dry Yeast

  • 3 Tablespoons Granulated Sugar

  • 1/2 Teaspoon Salt

  • 1 Cup Milk, warmed to 110° F

  • 1 1/2 Teaspoons Vanilla Extract

  • 3 Egg Yolks

  • 1/2 Cup Powdered Sugar

  • 2 Tablespoons Maple Syrup

  • 1/4 Teaspoon Ground Nutmeg

  • Neutral Frying Oil

Directions

  1. Place a medium skillet over medium heat and add 2 tablespoons of butter. Add the apples and allow them to cook until sizzling and the pan browns a little. Add 4 tablespoons of apple juice and reduce until there is a thick syrup in the pan. Remove the pan to cool completely. In a small bowl whisk together the powdered sugar, maple syrup, remaining apple juice and nutmeg to smooth and set aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together 2 cups of the flour, the yeast, sugar, and salt. Add the warm milk, vanilla, and egg yolks. Mix until smooth then switch the paddle for the dough hook. Add the remaining flour and the butter and mix until incorporated. Continue to mix on low speed until the dough is soft and smooth (it will be slightly sticky). Cover the bowl with plastic wrap and set in a warm spot to rise for 1 hour.

  3. Lightly flour a work surface and roll the dough into a rectangle about 1/2” thick. Spread the apples onto half of the dough sheet and fold it over like a pouch. Use a bench scraper to cut the pouch into 10 slices then 10 more on a diagonal, making diamond shaped pieces. Use the scraper to fold the pieces into the center and continue cutting, adding flour as needed. When the dough begins to come together is will be sticky and apples will be popping out. Divide the dough into 8 balls. Flatten each piece to about 3/4 inch and place them on a floured sheet pan. Dust the tops of the fritters with nonstick pan spray and cover with plastic wrap. Set these aside for 30 minutes in a warm spot to proof.

  4. Fill a large, heavy-bottomed pot with 2 inches of oil and heat to 360°F. Using a spatula, carefully fritters into the oil; do not crowd the pot. Fry for 1 to 2 minutes per side, turning a few times, until the donuts are golden brown and cooked through. Remove to a wire rack over a paper towel. While still hot drizzle the glaze over the fritters.