Apple Fritters

I’m celebrating this year’s apple picking season with these delicious apple fitters.

My family loved them so much, so I had to make them twice in a row.

I used dry instant yeast for this dough recipe but if you’re looking for sourdough version of a dough you can find it here.

Ingredients

Dough

• 300g bread flour  
• 150g milk 
• 1 whole egg+1 egg yolk
• 55g soft butter 
• 30g sugar 
• 5g salt 
• 2g dry instant yeast
• Vegetable oil for frying 

Apple Filling:

• 4 medium granny smith apples
• 20g butter
• 2 tbs brown sugar
• 1 tbs lemon juice 
• 2 tbs cinnamon
• 2 tbs flour for dusting

Glaze

• 2 cups of powdered sugar 
• 1/3 cup of melted butter 
• 1/2 tsp vanilla extract 
• 5-6 tbs hot boiling water 

Directions 

Dough

• 8 am combine milk with dry instant yeast and whisk until dissolved. Add egg and egg yolk, flour, sugar, mix to hydrate all flour,  let the dough autolyse for 30 minutes.
• During the autolyse period the flour becomes fully hydrated. This process activates gluten development.
• 8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
• Add salt and mix for a couple more minutes. The dough should form a ball.
• Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together. If its not coming up together, feel free to add a little more flour (10-20g).

• 9 am  cover the dough and let it proof for 2-3  hours at 76-80F/ 24-28C.
• During that time perform 2 stretches and folds.

• Prepare the apples.

Apple filling 

• Peel, core and quarters apples, then dice them  into 1/2-inch pieces. 
• Melt butter in a skillet, add apples, lemon juice and sugar.
• Stir to combine, heat over medium heat until apples are softened and most of the moisture disappears, about 5 minutes. Add cinnamon, mix until all combined.
• Remove the apples to a bowl, to cool for a bit.

Shaping 

• The dough should become bigger and puffy.
• 12 pm  sprinkle work surface with flour and dump proofed dough on it.
• Release the dough from container. Roll it into 8×15 inches rectangular.
• Spread cooked apples all over the dough. Sprinkle more cinnamon on top and 2 tbs of flour. (Flour will help to bind the apples and the dough together)
• Using bench scraper, cut filled dough into small 1/2 inch pieces.
• Divide all into 8 equal portions. Press each fritter together so it won’t fall apart in the fryer. 
• Place fritters on parchment paper.
• Cover and let proof for 1 hour at 76-80F.

• Preheat oil up yo 375F.
• Add two or three fritters to the hot oil and fry 1 minute per side. Remove from oil and drain on paper towels.

Glaze

• Whisk all ingredients together adding more hot water if needed to get the consistency you want.
• Dip the top of each apple fritter into the glaze and place onto a cooling rack to let it drip down. 

Enjoy 😉