Warm Apple Fritters become Happy Apple Fritters in my tummy! Yum! Yum!
And they are happy apple fritters because they are chocked full of plenty of apples and cinnamon.
I don’t often go into a donut shop, because apple fritters are my weakness.
Our supermarket has a bakery and they usually have bear claws or apple fritters in the glass cases.
I love apple fritters so much, that I don’t even look towards that area when I shop.
Why? you ask.. because I have been disappointed with the amounts (or lack thereof) of apple fillings in these fritters.
I have been know to “splurge” or take a chance on a store bought apple fritter, only to be disappointed.
So my “splurge” ends up being wasted on nothing but dry dough with a hint of apple filling. 🙁
Wah! Wah! Wah! 🙂
I know I should stop eating after one bite tells me there are very few apples in the fritter, but I am so optimistic I eat the whole thing… hoping to find that delicious bite of cinnamon and apples that is so elusive.
However, I no longer have to feel like I am “mining” for apples when I eat fritters because I make my own! 🙂
That is the great thing about making things home made….you control the ingredients, whether they are less than or more than, You, the cook or baker… have complete control. And “That”…as Martha always says…”is a good thing” ! 🙂
So if you have a hankerin’ for apple fritters or any other kind of fritter…please make the printable recipe below!
Enjoy!
Me
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2/3 cup whole milk, (warmed in microwave)
- 3 1/4 cups all-purpose flour
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup apple cider
- 1/4 cup melted unsalted butter
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter
- 1 vanilla bean or you can use 1 teaspoon of vanilla extract (pure is so much better)
- 7 Granny Smith apples, peeled and chopped
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 cup apple cider
- 1/4 cup apple cider vinegar
- 1/2 cup powdered sugar
- 1/4 cup heavy cream or milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 quarts vegetable oil, for frying
- Place the yeast in a mixing bowl.
- Pour the milk over the yeast a let sit for 5 minutes.
- Add 2 cups of the flour to the yeast and milk mixture, but do not stir.
- Cover the bowl with plastic wrap and set aside in a warm place until the surface of the flour looks like it is cracking, about 30 to 40 minutes.
- In a medium bowl, whisk together the egg yolks and sugar.
- Add the apple cider, melted butter, vanilla, salt, cinnamon, 1 1/4 cups of the flour and whisk until combined, then add to the yeast mixture.
- Using an electric mixer, beat the dough on low speed for 30 seconds, then increase the speed to medium and beat for 1 minute. (or you can mix by hand)
- Melt the butter in a large skillet over medium heat.
- Slice the vanilla bean in half lengthwise and scrape the seeds into the pan with the melted butter (pop the vanilla pod into the skillet as it gives more flavor and you can remove it later.)
- Add the chopped apples, tossing to coat them with butter.
- Add the sugar and cinnamon and cook for 5 minutes, stirring occasionally.
- Add the apple cider and vinegar, increase the heat to medium-high, and cook until all of the liquid has evaporated, stirring occasionally, about 10 to 15 minutes.
- Remove the vanilla bean and spread the apple mixture onto a baking sheet to cool.
- Scrape the dough out onto a well-floured surface and pat into a rectangle 2 inches thick, flouring the surface as necessary.
- Spread half of the apples over the dough, leaving space around the edges for folding the dough in to itself.
- Fold the dough into thirds by folding the bottom up and then the top down to meet the bottom..the dough will be covering the apple mixture
- Pat the dough into another rectangle about 2 inches thick.
- Spread the remaining apple mixture on top and fold into thirds again. (now you have two layers of apples inside your dough layers).
- Gather the dough together in a rough ball and return it to a large bowl that has been buttered.
- Cover and allow to rise until doubled in size, about 30 minutes.
- Preheat the oil in a large heavy pan or deep fryer over medium heat to 375 degrees.
- Remove the dough from the bowl onto a well-floured surface and gently pat it out to 1/2 inch thickness, flouring the surface and the dough as necessary. (this is the last time as you are getting ready to fry the fritters.
- Using a bench scraper or sharp knife, slice the dough into 1-inch square pieces (this doesn't have to be exact)
- Form a round mound by using 4 of the dough squares (the mounds can be a rough shape) and allow the mounds to rest for 10 minutes.
- While the dough is resting, whisk together the powdered sugar, heavy cream, vanilla and salt in a medium bowl and set over a small saucepan of simmering water over low heat. (or you may use the microwave to heat the glaze) After heating, stir the glaze occasionally...you want it to be warm but not hot.
- Fry the Donuts: Very carefully drop each mound of dough into the hot oil. Do not crowd.
- Fry until the underside is golden brown, about 3 minutes, then using a spatula, carefully turn them over and continue to cook until the other side is golden brown.about 4 to 5 minutes more.
- Drain fritters on paper towel-lined cooling rack.
- Repeat frying steps allowing the oil to come back up to temperature before frying more fritters
- Allow fritters to sit for about 5 minutes, before brushing or drizzling with the glaze.
- This process takes a while....so be prepared. The steps are not difficult and once you do it...it will seem easy to you.
- It is well worth the homemade taste of an apple fritter and you control the amounts of apples etc. I just hate to bite into an apple fritter and wonder where the apple went. 🙂
Please comment, I'd love to hear from you.