Everyone has a favorite donut, and here in the Ragar household it usually is a toss up between a classic cake donut, or a crispy apple fritter. So being adventurous, we decided to make these apple fritters and to be honest, we were not sure how these would turn out. We were worried that our high hopes of bitting into a hot crispy cinnamony apple goodness delight would be crushed due to the fact that we have never made donuts before! (Insert gasp!)
But we are proud to say that these fritters blew our socks off! They had the perfect dough to filling ratio, and the maple glaze was like the cherry on top! We ate and ate and ate them till our bellies were clearly popped out, but I have to say that we slept happy that night.
There are not enough words to say how good these are, so you will just have to make them yourselves!
Apple Fritter Donuts
(No Ratings Yet)
Loading...A perfect yeast dough is swirled with cinnamon apples and fried to perfection then dipped in a glaze resulting in Apple Fritter bliss!
Ingredients
- -Fritter Dough-
- 1/2 cup warm water
- 1 1/2 Tbls active dry yeast
- 1 Tbls white sugar
- 1/3 cup butter flavored vegetable shortening
- 3/4 cup milk
- 1/4 cup white sugar
- 1 tsp salt
- 4 cups all-purpose flour
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 2 large eggs
- Vegetable oil for frying
- -Apple Filling-
- 2 tsp butter
- 2 medium tart apples peeled and chopped into 1/2 inch pieces
- 1/4 cup brown sugar
- 1 tsp lemon juice
- 1 Tbls cinnamon
- 1 Tbls flour
- -Glaze-
- 2 cups powdered sugar
- 14 cup pure maple syrup
- 2 tsp vanilla extract
- 1 Tbls warm water plus more as needed
Instructions
-To make the dough-
In a small bowl, combine warm water, yeast, and sugar. Allow to sit until yeast begins to "bloom".
While yeast is blooming, melt shortening and milk in a small saucepan over low heat until bubbles appear on the surface.
Remove from heat and transfer into a large bowl.
Add salt and sugar and mix until sugar has dissolved.
Add 1 cup of flour, cinnamon, nutmeg, and eggs to the milk mixture and beat until combined.
Beat in yeast mixture and remaining 3 cups of flour until combined.
Replace your whisk attachment with the kneading hook, or place dough on a well-floured surface, and knead until smooth and no longer sticking to bowl or hands.
Once dough is smooth, place in a large greased bowl, cover and let rest until dough has doubled in size.
-To make the apple filling-
In a small frying pan, melt butter over medium heat.
Add apples, lemon juice, sugar, and spices and cook while stirring frequently, until apples are soft- about 4 minutes.
Remove from heat and stir in flour. Bring mixture to room temperature.
-Assembly-
On a lightly floured surface, roll the dough out to a 1/2-inch thickness.
Spread the apple mixture onto half of the dough, then fold the other half over the apples.
Cut 2 inch wide strips.
With floured hands smash the dough and apple together and tuck in any apples that stray, and press each fritter into a flat round.
Coat 2 rimmed baking sheets with flour. Transfer the uncooked apple fritters to the baking sheets.
Cover and let rise for 30 minutes.
-To make the glaze-
Whisk together powdered sugar, vanilla, and maple syrup in a large bowl.
Start with 1 tablespoon warm, and add more if needed.
Whisk until glaze is smooth and the consistency of a semi thick glaze.
-Make the fritters-
Fill a large, heavy-bottomed pot with at least 2 inches of vegetable oil.
Heat over medium-high heat until a deep-frying thermometer registers 350°F. Using a spatula, carefully and gently lower 1 fritter into the oil.
Fry dough for 1 to 2 minutes per side, turning a few times, until the fritters are light golden brown and cooked through.
Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool for one minute before glazing.
Dip the top of the warm fritter into glaze, letting the excess drain back into bowl.
Place on wire rack to dry.
Continue with remaining dough making sure that between batches, the oil temperature returns to 350°F and any floating pieces of dough or apples are removed.
Enjoy the same day or freeze in an airtight container, layered with wax paper between fritters for up to 30 days. Defrost and microwave 30 seconds before enjoying.
