Apple Fritters

Apple Fritters

A delicious apple fritter recipe made with yeast, filled with apples and deep fried to golden goodness and glazed.

If there is a better treat to enjoy with my Sunday morning coffee, I don’t know what it is. Homemade Apple Fritters have been on my baking bucket-list for some time and a rainy Saturday afternoon presented the perfect opportunity to tackle them. The recipe comes from “Top Pot Hand Forged Doughnuts” – a doughnut shop from Seattle. I had picked up their cookbook a while back and just knew they’d offer up a recipe that wouldn’t disappoint. (I have adapted/simplified the process a bit here though, as I found the original un-necessarily complicated).

Let me just say first off – these are the real deal. They are made with a great yeast-raised dough, which is chopped together with cooked apple chunks and perfectly speckled with cinnamon. Once they are cooked up, they are lovely and browned on the outside and light and fluffy on the inside. The glaze adds a thin layer of sweetness and makes these beautiful donuts sparkle.

Apple Fritters
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I don’t do a lot of deep frying, but in my world, it just isn’t really a donut if it isn’t fried, so it has to be (with all due respect to anyone who bakes donuts out there :). That said, if you’re careful to keep your oil at the right temperature, you’ll find that these donuts will absorb very little oil and won’t be at all greasy. I really recommend a deep fryer, for best results. I have a small one, which I love, because it doesn’t take gallons of oil to fill it. It also keeps the oil at the perfect temperature throughout the frying process, so there’s no fiddling around. One less thing to worry about. Alternately, you can use a heavy, deep pot with a thermometer to monitor oil temperature.

Cook your fritters until they are a darkish golden colour. They’ll look lovely and you’ll ensure that the dough is well cooked, as well. These are best on the day they are cooked, but they freeze beautifully, so don’t hesitate to pop any extras into the freezer to enjoy later.


The Recipe

Apple Fritters
 
Prep time
Cook time
Total time
 
These are best on the day they are made, but they freeze beautifully if you can't use them all up right away. A deep fryer is recommended or alternately, at least a thermometer so you can monitor oil temperature to ensure good results.
Author:
Recipe type: Sweets
Serves: 12
Ingredients
  • Dough:
  • 1 1/2 Tbsp. active dry or instant yeast
  • 1/2 cup (120ml)warm water
  • 2 cups (275g) plus 4-6 Tbsp. bread flour
  • 1/4 cup (50g) plus 2 tsp. white sugar
  • 1/4 tsp. baking powder
  • 1/4 tsp. mace (can substitute nutmeg)
  • 1 tsp. salt
  • 2 Tbsp. shortening or lard
  • 1 large egg
  • 1/4 tsp. vanilla

  • Filling:
  • 2 medium tart apples, chopped into 1/2-inch pieces (about 2 1/2 cups)
  • 1/4 cup (50g) sugar
  • 2 tsp. freshly squeezed lemon juice
  • 1 Tbsp. + 1 tsp. cinnamon
  • 1 Tbsp. bread flour

  • Glaze:
  • 2 cups (200g) confectioners/icing sugar
  • 1 1/2 tsp. light corn syrup (or golden syrup)
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla
  • 1 Tbsp. white sugar
  • 1/3 cup water
Instructions
  1. For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the 1/2 warm water. Add the 2 tsp. 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.
  2. 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).
  3. Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. When dough is about ready to cook, heat oil in a deep fryer to 370° F. (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.
 

 



Yummly


31 Comments

  • Your fritters look scrumptious, I can almost smell them!

  • Liz says:

    These look delicious Jennifer! I agree, deep frying a donut is the way to go! :)

  • I remember standing in long line ups for apple fritters freshly made at our local farmers market.

  • Renee says:

    Jennifer – you’ve out done yourself again. I wish we were neighbours! These look so darn delicious.

  • MAN these look great! I recently was in the middle of a very early-morning grocery shopping trip and I could smell the bakery pumping out fresh donuts and bagels. I bought two apple fritters to take home but they were a total let-down! I have a deep-fryer, I should really try these :)

  • Nessa says:

    Just wondering if it is baking powder or baking soda in the recipe it has powder at the top and soda in the recipe instructions. Thanks!!!

  • Deanna says:

    Hi Jennifer, so glad I came across your website and recipe for apple fritters. I’ve been wanting to make them, and was amazed when I learned you have and used the recipe out of the same donut cookbook I own as well – Top Pot’s! Will definitely be giving it a try this weekend!

    • Jennifer M says:

      Hi Deanna. When I sought out recipes, I found precious few for the kind of apple fritter I had in mind. I thought my best bet was to try one from a donut place and I was disappointed. They were delicious!

  • Sarah O. says:

    You’re killing me with these! Ughhh I need one. And I agree that a real doughnut is fried!

  • Stephanie says:

    Question – have you tried doing the first rise overnight? I want these for Sunday morning family breakfast and wont have time for both rises in the am (plus my kitchen on the chilly side). Thanks – cant wait to try them!

    • Jennifer says:

      Hi Stephanie, No I haven’t, but I don’t see why it wouldn’t work just fine. If you try, let me know how it worked.

  • Stephanie says:

    First rise overnight in fridge worked fine; overall, really delicious and very close to what I was looking for. Next time, I will, first – make more! and second – try making each one larger, maybe cut in 8 instead of 12. I also want more uneven pieces (craggier finished fritter), so will need to figure out how to get that.

    • Jennifer says:

      That’s great to know. Thanks! I know what you mean about larger. I had one in Seattle once that was the size of a dinner plate! I only have a small deep fryer though, so I’m not sure a big one would fit ;) Let me know how you make out with the craggier finish.

  • alica says:

    Hi,
    these look delicious and I’m going to try them.. not sure if we can eat them all at once.. you mentioned freezing – should I freeze the already fried donuts or just the dough? If it’s the already fried donuts, how do you reheat it? in the microwave or do you pop them back to the deep fryer?
    Thanks

  • Arlene says:

    Great recipe, I didn’t have corn syrup, so I used boiled cider for the glaze. Can’t wait to maybe try this recipe with roasted pumpkin! Thanks!

  • rahma sarang says:

    can i use all purpose flour instead of bread flour?bread flour isnt available at me place .

  • Stevie says:

    I’m making these as we speak, followed the recipe to a t. But it seems that my dough isn’t rising! And I know my yeast isn’t dead!

    • Jennifer says:

      Hi Stevie, How did it work out for you. Can’t think of any reason why your dough wouldn’t rise if your yeast proved.

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