Yeast Raised Apple Fritters Recipes

APPLE FRITTERS

Steps:

• In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, and eggs.
• Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
• Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out.
• After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 1 hour.
• Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
• While the dough is rising, make your apple filling. Place the butter and lemon juice in a 10-12-inch cast iron pan over medium heat. Place the chopped apple pieces and the brown sugar into the pan.
• Cook the apples over medium-high heat for about 10-15 minutes, until slightly soft. Dissolve the cornstarch in cold water and pour over the apple mixture. Let bubble and thicken. Stirring occasionally with a wooden spoon so it does not burn.
• Remove from the heat once it's thickened and add the cinnamon and nutmeg. The apple mixture will thicken as it cools. Let cool completely.
• Turn the dough out onto a lightly floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about 1/2-3/4-inch thick. Spread the apple filling evenly over the dough. Sprinkle generously with all-purpose flour. (about 1/2 cup or so). This will help absorb some of the moisture from the filling. Sprinkle generously with ground cinnamon.
• Roll up, starting at the long end, like you would cinnamon rolls. Cut the dough on a diagonal, then back the other way. You want to end up with pieces about the size of a quarter. Gently push the pieces back into small patties (about 3-4 inches in diameter). You'll want to sprinkle the pieces with flour as you go. This will be a sticky mess. But well worth the time, effort and mess involved.
• Place the apple fritter patties on lined half sheet pans. (you should get about 3 rows of 3 on each sheet pan) Cover loosely with plastic wrap and refrigerate for 1 hour, or overnight.
• While they are in the fridge, whisk together your icing. Cover with plastic wrap and set aside. You want it to be fairly thin.
• Heat canola oil in a large cast iron skillet to 375 degrees F. Use a digital thermometer to monitor the temperature of your oil.
• Fry for about 2-3 minutes per side. Flip carefully. Once fried, place them on a sheet pan lined with plenty of paper towels to absorb some of the excess oil.
• Let cool slightly before dipping only the tops in the icing. Let drip dry on a cooling rack, placed on a parchment lined half sheet pan. Once the icing is set, enjoy!

YEAST RAISED APPLE FRITTERS

Steps:

• Cook the apples in the sugar, butter, salt and spice until they turn a bit golden brown.
• In the meantime, reduce the cider and cider vinegar by half.
• When the apples are starting to get some color, add the reduced liquids and cook together until almost dry. If the apples are getting too much color before the liquid reduces sufficiently, simple drain them in a colander and call them done.
• Set aside.
• This dough uses the straight dough method, so just put all the ingredients in the bowl of your stand mixer fitted with the dough hook and turn it on medium-low speed.
• Once the dough has come together, turn the speed up just a bit and let the mixer knead the dough for about 5 minutes. The dough will be extremely soft--sort of on the edge of being a batter.
• Spray the top of the dough very well with pan spray and then cover and let rise in a warm place for about 2 hours. It does not need to double, and it might not because of all the yolks and butter.
• Once the dough has risen, spray your hands well with pan spray (or rub them with coconut oil or something) and press the gases out of the dough.
• Press the dough up the sides of the pan a bit and then put about 1/3 of the apple mixture in the center.
• Fold all the sides in and press down again. Pan spray as necessary to keep things from sticking.
• Press the dough down again and up the sides of the bowl, and add another third of the apples.
• Fold in and then add the last third of the apple in the same way. Press down and fold over a couple of more times.
• There will be a lot of apples, so if some poke out, don't worry. Just keep going.
• Cover and let rest for about 20 minutes.
• Place the sugar, salt and baking spice in a gallon-sized zip top bag. Shake to distribute the spices and salt. Taste and add a bit more seasoning if necessary.
• Heat the oil to 350F.
• Have a cooling rack set over several layers of paper towels ready.
• When the oil has reached 350F, scoop the batter using a 1.5 ounce disher (about 3 tablespoons). Fry no more than four at a time. Total fry time will be about 5 minutes, until the fritters are a lovely deep golden brown.
• Place the first four on the draining rack.
• When the oil is back to temperature, fry four more.
• While those four are frying, place the first four in the gallon bag and shake so the fritters are completely covered with the spiced powdered sugar.
• Continue frying and "sugaring" until all the fritters are done.
• Dig right in.
• They are lovely with a scoop of vanilla ice cream, too.

CLASSIC APPLE FRITTERS DOUGHNUTS

Steps:

• For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the warm water. Add the sugar, stir and let stand 5 minutes.
• Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, mace and salt. Set aside.
• When yeast is ready, add the shortening, egg and vanilla and mix with the PADDLE attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. If dough is sticky, start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
• Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
• Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.
• *See the video above this Recipe Card for a complete demonstration of the following shaping and cutting process.
• When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle all the cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.
• Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap or a clean tea towel and set-aside to rise until doubled again, about 30-45 minutes (approximately. Will vary depending on room temperature. The fritters should double in size and look puffy).
• When the fritters are almost risen, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside.
• In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. (You don't want any lumps :) Cover with plastic wrap and set aside until needed.
• When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature). Fry each donut until deep golden on the underside (1 1/2 - 2 minutes), flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly or likewise, if they seem to be taking too long to brown, raise the temperature slightly). Remove to a cooling rack placed over a baking sheet. If there are any loose apples in the frying oil, scoop out between batches so you don't have any apple pieces burning in the oil and causing bitter flavours.
• While the fritters are still quite warm (as soon as they are cool enough to handle), dip into prepared glaze and return to cooling rack to cool completely. *Stir the glaze mixture regularly during the process, to keep it nice and smooth.

GLAZED APPLE FRITTERS

Steps:

• Filling: Using a paring knife, scrape out the vanilla seeds. Place half of the pod, half of the seeds, and 2 tablespoons butter in a 12-inch skillet; set over medium-high heat. Cook until butter is bubbling. Add half of the apples; toss to coat. Add 1/4 teaspoon cinnamon and 2 tablespoons sugar; saute, stirring occasionally, until apples begin to soften, about 5 minutes. Add 2 tablespoons vinegar and 1/2 cup cider; increase heat to high. Cook until liquid has been absorbed and apples start to brown, about 8 minutes. Remove from heat. Remove and discard pod. Transfer apples to a baking sheet. Wash skillet, and repeat with the remaining ingredients.
• Dough: Place yeast in the bowl of an electric mixer. Heat milk in a pan over medium heat until warm to the touch. Pour milk over yeast; sprinkle 2 cups pastry flour on top. Set aside until flour begins to crack, 15 to 20 minutes.
• Place the egg yolks and sugar in a medium bowl; whisk to combine. Add the cider, butter, salt, cinnamon, vanilla extract, the remaining 1/4 cup pastry flour, and 1 cup bread flour; whisk to combine.
• Add flour mixture to the yeast mixture. Using the dough-hook attachment, mix on low speed 30 seconds. (The dough should look very soft but still have structure; if it appears liquidy, add remaining 2 tablespoons bread flour.) Increase speed to medium and mix dough 3 to 4 minutes.
• Lightly oil a large bowl. Sift an even layer of pastry flour onto a clean work surface, and lightly flour your hands. Turn out dough, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
• Lightly dust a baking pan with flour, and line a second one with paper towels. Set both pans aside.
• Turn out dough onto a lightly floured work surface. Using your hands, stretch the dough into a 10-by-15-inch rectangle, about 1/2 inch thick. Spread half of the reserved apple mixture over dough, and fold dough, like a letter, into thirds. Pat down with your hand, forming another 10-by-15-inch rectangle. Spread the remaining apples over the dough, and fold into thirds again; the apples will be evenly distributed throughout the dough. Gather the dough into a ball, and return dough to oiled bowl. Re-cover, and set aside in a warm place until doubled in size again, about 30 minutes.
• Turn out dough onto a lightly floured work surface; pat into a 10-by-15-inch rectangle, about 1 inch thick. Using a 2 1/2-inch round cutter, cut out fritters as close together as possible, dipping cutter in flour before each cut. Transfer fritters to floured baking pan. Set aside to rest 10 minutes, but not longer.
• While dough rests, heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375°F.
• Flour your hands. Lift a fritter, pulling the ends to make a 4-inch oval; carefully drop into oil. Repeat with two more pieces of dough. Cook until fritters begin to brown, about 2 minutes. Using a slotted spoon, turn fritters over; cook until evenly browned, 2 minutes more. Transfer fritters to lined pan. Repeat with remaining dough.
• Coat fritters with white glaze. Transfer to a wire rack, and let glaze set. Serve warm or at room temperature.

MOM'S APPLE FRITTERS

Steps:

• Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
• In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
• Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.

CLASSIC APPLE FRITTER DOUGHNUTS

Steps:

• For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast, either active dry or instant, to the 1/2 warm water. Add the 2 teaspoons of sugar, stir and let stand 5 minutes. Meanwhile, in a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, mace and salt. Set aside.
• When yeast is ready, add the shortening, egg and vanilla and mix with the paddle attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. Now start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
• Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
• Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.
• When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle the 1 Tbsp. cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.
• Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap that has been sprayed on the under-side with baking spray and set-aside to rise until doubled again, about 30-45 minutes.
• Meanwhile, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. Set aside.
• When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature). Fry each donut until deep golden on the underside (1 1/2 - 2 minutes), flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly). Remove to a cooling rack placed over a baking sheet. While still quite warm, dip into prepared glaze and return to cooling rack to cool completely.

BAKED APPLE FRITTERS

Steps:

• Sprinkle yeast over warm water and set aside for 5 minutes.
• Meanwhile, combine hot milk, margarine, sugar and salt in the bowl of food processor.
• (or mixing bowl) Let stand until margarine melts.
• Beat in 1 1/2 cups of flour.
• Add yeast mixture, cinnamon and egg.
• Process or beat until combined.
• Add other 2 cups flour and process or mix and knead on board.
• Add additional flour if needed.
• Place dough in greased bowl.
• Turn to grease top.
• Cover and let rise about 1 1/2 hours or let rise in the refrigerator over night (bringing dough to room temperature before continuing).
• Punch dough down.
• Mix in apples.
• Divide dough into thirds.
• Cut dough with shears or chop with sharp knife.
• Shape cut dough into six mounds on a greased baking sheet.
• Repeat with other two sections of dough.
• Cover and let rise at room temperature until double in bulk, about 1 hour.
• Uncover and bake at 350 degrees for about 15 minutes or until golden.
• Meanwhile, place powdered sugar in food processor.
• Process until fluffy, not lumpy.
• Slowly add lemon juice and keep processing until smooth and satiny.
• While fritters are still warm spoon on glaze.

CHEF JOHN'S APPLE FRITTERS

Steps:

• Melt butter over medium-high heat and cook until it turns golden brown, 2 to 3 minutes. Add apples and cook over medium-high heat until apples just begin to soften around the edges, 3 to 4 minutes. Sprinkle in 1 tablespoon sugar and continue cooking another 2 minutes. Remove from heat. Drain in a strainer; let cool to room temperature.
• Whisk flour, baking powder, salt, cinnamon, ginger, and nutmeg together in a mixing bowl until well combined.
• Whisk egg, 1/4 cup sugar, and melted butter together in a separate mixing bowl. Add cooled apple pieces and sparkling apple cider; add the flour mixture. Stir just until flour is incorporated.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Spoon about 2 tablespoons batter per fritter, into hot oil, slightly flattening them out. Cook in batches. Fry on one side until small bubbles appear on the surface, about 2 minutes. Carefully flip fritters over and fry the other side until richly browned, about 2 more minutes.
• Transfer with a slotted spoon to a paper-towel-lined plate to drain grease. Cool slightly before glazing.
• Whisk powdered sugar and cinnamon in a mixing bowl. Add enough apple cider, 1 teaspoon at a time, to form a smooth glaze that is just runny enough to drizzle over fritters.

APPLE FRITTERS

Steps:

• In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, butter, and vanilla. Gently fold milk mixture into flour mixture until just combined. Fold in apples.
• Meanwhile, heat 2 inches of oil in a medium heavy-bottomed pot over medium-high heat until a thermometer registers 350 degrees. Set a wire rack in a rimmed baking sheet.
• Working in batches, drop heaping tablespoons of dough into oil. (A small ice cream scoop works especially well for creating uniform-size fritters.) Cook, turning once, until puffed and golden, 3 to 4 minutes. Transfer to rack with a slotted spoon. Let cool slightly, dust with confectioners' sugar, and serve.