These classic, yeast-raised apple fritters are just like the ones from your favourite bakery or doughnut shop. Make them at home to enjoy anytime (and they freeze beautifully!).
Let me just say first off – these are the real deal apple fritters. 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.
I don’t do a lot of deep frying, but in my world, it just isn’t really a doughnut if it isn’t fried, so it has to be! (with all due respect to anyone who bakes doughnuts 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.
Ingredient Notes
Apples – a medium-sized, tart apple is recommended, so you could go with the super-tart Granny Smith, but I prefer a red-skinned tart apple. I’ve used Pink Lady here. Other tart apples would be Empire or Cortland, Northern Spy, Braeburn or any apple you might use for an apple pie.
Yeast – you’ll need to start with either Active Dry yeast or regular Instant Yeast (such as SAF Brand). Quick or rapid-rise yeast is not recommended for these fritters.
Bread Flour – yeast doughnuts such as these apple fritters, benefit from higher-protein bread flour, which gives the dough a bit more elasticity, so it can trap more air pockets and create a lighter texture to the doughnut. For best results, start with bread flour. If you really can’t wait to stock up on bread flour, you can use all purpose flour, though the texture of the finished fritters might not be quite a light. (You may also find you need to use a bit more flour in the dough to get the moist, smooth dough when using all purpose flour).
Shortening or Lard – solid shortening (such as Crisco™) or Lard (such as TenderFlake™) is recommended for the best and lightest texture of your finished fritters. If you really can’t wait to pick up some shortening, you can use vegetable oil in the same amount, though the texture of your finished fritters will be slightly heavier.
Vegetable Oil, for frying – I like to use vegetable oil, but other neutral-tasting and high smoke point oils such as Canola also work well.
Step-by-Step Photos
Step 1: Make the Dough – Start by proofing the yeast in warm water and a bit of sugar. Meanwhile, whisk together the flour, white sugar, baking powder, mace and salt and et aside for a moment.
Add the egg, shortening and vanilla to the yeast mixture and mix together using the paddle attachment, to break down the shortening a bit. Mix in about 2/3 of the flour mixture with the paddle attachment, then switch to the kneading hook and mix in the remaining flour mixture, a bit at a time, until you have a smooth, moist (but not sticky) dough, that cleans the bowl.
You may not need every bit of the flour mixture OR you may need to add a few more tablespoons of bread flour over and above the original mixture to get your dough to that point. Remove dough to the counter and knead a bit. It shouldn’t need any extra flour at this point, but if it’s sticky, add a bit as needed. Form into a ball, place into a greased bowl, cover with plastic wrap and let rise until doubled.
Step 2: Cook the apples – start with two medium sized tart apples. I’m using Pink Lady here. Peel, core and quarters, then diced into 1/2-inch pieces. Place into a skillet with some white sugar and lemon juice. Stir to combine, then heat over medium heat until apples are softened and most of the moisture disappears, about 5 minutes. Remove the apples to a bowl, to cool for a bit.
Step 3: Shaping the Fritters – I know some people like to see a process, rather than reading it. The process of shaping the apple fritters, from risen dough, to filling, to cutting and finally to shaping the fritters and setting them out for the 2nd rise, is illustrated below. From start to finish :)
Step 4: Set to rise and make the glaze – place your shaped fritters onto a parchment-lined baking sheet and cover with plastic wrap or a clean tea towel to rise until doubled (30-45 minutes). Just before the fritters are ready, mix up the glaze, cover and set aside until needed.
Step 5: Fry and glaze – heat the oil and fry the fritters in oil heated to about 370F. Avoid over-crowding the fryer and too many at one time will lower the oil temperature. Tweak the oil temperature up or down if the fritters are browning too quickly or too slowly. Aim for 1 1/2 – 2 minutes per side.
Make sure they are fried to deep golden colour, to ensure the fritters are cooked through. The fritters should be in the oil 3-4 minutes. Remove to a cooling/draining rack. Scoop out any loose pieces of apple from the frying oil and remove between batches. Once the fried fritters are cool enough to handle, give the glaze and stir and dip the fritters into the glaze to coat completely. Return to the cooling rack to cool completely.
Repeat with remaining fritters until they are all fried and dipped in the glaze.
Cook’s Notes
- 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.
- Always take great care when deep-frying, as the oil is hot. Keep children well away (out of the room!) during the frying process. If using oil in a large pot and not a deep fryer, always have the pot lid handy while frying. In the very unlikely even of flames, simply plate the lid on the pot to quickly extinguish. NEVER attempt to transfer hot oil to a sink. Allow to cool completely after frying before draining. You can refrigerate used oil for a short time to re-use.
- Be sure not to over-crowd your deep fryer, as it will lower the temperature of the oil and cook inefficiently. In my small fryer, I cook only two at a time (though I could probably fit 3 in).
- 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.
- I chopstick makes a perfect tool for flipping your fritters in the oil and a spider strainer makes a perfect tool for scooping the cooked fritters out of the oil.
- Be sure to scoop any loose apple pieces out of the frying oil between batches, so they don’t burn in the oil and introduce a bitter flavour to the oil and fritters.
Top Tip
Apple fritters traditionally have large chunks of apple visible from the outside of the fritters. That’s why they are made this way, rather than trying to somehow encase the apples inside the fritters. As such, some amount of apple “attrition” (apples coming loose from the fritter while frying) is to be expected and is built-in. (That’s why we start with lots of apple). Don’t sweat it. It’s how it is and you didn’t do anything wrong. There will still be plenty of apple left in the fritters when you’re done :)
Storing your Apple Fritters
Allow the fritters to cool completely, then either enjoy, or store in an air-tight container. These are best on the day they are cooked, but if you can’t eat them all on the first day, they freeze beautifully, so don’t hesitate to pop any extras into the freezer to enjoy later.
Get the Recipe: Classic Apple Fritters Doughnuts
Ingredients
Dough:
- 1 1/2 Tablespoons (14 g) active dry or instant yeast
- 1/2 cup (120 ml) warm water
- 2 teaspoons white granulated sugar
- 2 cups (250 g) bread flour, spooned and levelled, plus more, as needed (can use all purpose flour. See Note 1)
- 1/4 cup (50 g) white granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon mace, (can substitute nutmeg)
- 1 teaspoon (6 g) salt
- 2 Tablespoons (30 g) shortening or lard, (can use vegetable oil. See Note 2)
- 1 large egg
- 1/4 teaspoon vanilla extract, or vanilla bean paste
For the apples:
- 2 medium tart apples, peeled, cored and chopped into 1/2-inch pieces *see Note 3
- 1/4 cup (50 g) white sugar
- 2 teaspoons freshly squeezed lemon juice
For assembling:
- 4 teaspoons cinnamon
- 1 Tablespoon bread flour
Glaze:
- 2 cups (280 g) confectioners/icing sugar
- 1 1/2 teaspoons light corn sryup, or golden syrup
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1 Tablespoon white sugar
- 1/3 cup (80 ml) water
For frying:
- vegetable oil, for frying (or similar, neutral-tasting oil)
Instructions
- 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.
Notes
- Bread flour is recommended for best texture, but if you don't have bread flour, you can use all purpose flour. You will probably find you need to use a bit more all-purpose flour to get that smooth, moist dough.
- Solid shortening or lard is recommended for best texture, but if you don't have any on hand, you can use an equal amount of vegetable oil.
- Tart apples include Granny Smith, Pink Lady, Braeburn, Empire, Courtland or any other apple that you might use for an apple pie.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I want to make this recipe but I do not have access to bread flour, what is the best substitute for bread flour?
Hi Elise, a good all purpose flour will do if you don’t have bread flour. You may need to use a touch more.
These were great. Kids gobbled them up with a “mmm” after every bite. Dad’s considered an expert now….Ha!
Thanks!
Glad to hear, David! Thanks so much :)
Can I ask where the extra tsp of cinnamon goes in the filling? The recipe states to add the 1 tbsp but not sure where to add the 1 tsp.
Hi Sarah, sorry, it should go together with the 1 Tbsp. I have corrected the instructions to fix that confusion.
I made these for my family and they’re amazing!! I subbed in quick-rise yeast and it worked just fine, and I made no other changes to the recipe. The outside is crispy, the inside is soft and fluffy with little studs of cinnamon apple…
My entire family went nuts!
So glad to hear, Lily! Thanks so much :)
I want to make apple fritters for my mom for her birthday. That said, I’ve read a bunch of recipes and started in on this one because it looks good. Is it really that many TABLESPOONS (tbsp) of yeast? It sounds like a lot, but I have way more experience with bread than donuts or fritters…
Hi Shannon and yes, you will use 1 1/2 Tbsp (4 1/2 tsp) and yes, it’s twice what bread is generally, but it is correct :) Enjoy!
Can I use all purposes flour Instead
Of bread flour
Hi Margie, bread flour is recommended for best results, but all purpose flour will work.
Do i have to fry these? Can i bake them
Hi Betty-Ann, well … you don’t “have” to do anything :) But, if you want a doughnut and you want it to taste like a doughnut, you need to fry them. If you bake them, you will have a bun.
A baked donut is a muffin…..
These look great. I’m good in the kitchen, but donuts and rice….I struggle with for some odd reason. I will make these my next attempt.
Yep :) And yes, we all have something in cooking that challenges us, don’t we? (Mine is pie crust!). I’m glad you’re willing to give them a go though. They are worth it :)
If it’s a cake donut, I’d say bun too!
Wonderful recipe! Just what I was looking for. The fritters take a bit of work and time but are well worth the effort! I’ll make a double batch next time.
So glad you enjoyed these, Deb! Thanks so much :)
Can u use canned apple pie filling??
Hi Mia, You probably could. It might be a little messier, and the finished donut would be a little spicier, possibly sweeter and perhaps a little more moist inside. If you try it, let me know how it worked out :)
Thank you for this great recipe. I made in in my air fryer and it worked great. Cooked at 350° (5 minutes each side) yummy. Better than store bought.
So glad to hear, Holly! Thanks :)
These were fantastic. I wanted to try out donuts in the air fryer, and I also just wanted apple fritters. The ones in the air fryer were good but more like apple cinnamon rolls. I deep fried a couple in a small pan, and those turned out exactly as the recipe intended! So good, but really great either way!!
Glad you enjoyed these, Beth. Thanks so much!
I wish I could give it 10 stars!! Holy cow these are amazing! It brought tears to my eyes. There was a little country store when I was a girl that my daddy would take me for apple fritters; haven’t had one that good since <3
So glad to hear, Donna! It’s always great when food comes with great memories, too :) Thanks so much.
I forgot to mention I was out of corn syrup so I used maple syrup; turned out great.
I’d like to do as much as I can a day in advance then fry them the morning of. How do you recommend I do this?
Hi Sarah, I found this comment from someone who made these over two days. Hope this helps … “I raised the dough overnight in the refrigerator. Next morning, I took it out and left at room temp for 1-2 hrs before add the fillings. It came out perfect and delicious, thanks.”
Hi! I’ve never made donuts before but have made cinnamon buns and pastries, using all purpose flour. I wanted to try these tomorrow but do not have any bread flour! Would all purpose work, or is it absolutely necessary! Thanks :)
Hi Leah, all-purpose will work. Bread flour produces the absolute best results, but I think you’ll find the all-purpose version still quite nice :)
Can frozen, store bought bread dough be used in place of the from scratch dough?
Hi Judy, you could certainly give it a go. I don’t think frozen dough would have as much flavour as it would be lacking the egg/vanilla etc., so the finished product wouldn’t be quite a “fritter-y”.
I was wondering if this could be doubled? And if so, is there anything you would adjust or just double each amount?
Hi Amy and yes, you can just double everything and make a double batch of these!
Do you peel the apples or leave the skin on? It’s been years since I made fritters of any sort. I used to work in a bakery and we always left the peel on. That of course was with an industrial fryer so the peels softened and then crisped up nicely. It would be really helpful if you could add this information to your ingredient list.
Regards,
Lalise
Hi Lalise, You can honestly go either way. I prefer to peel them, but if you don’t mind peel, you can certainly leave it on without affecting the outcome.
Ty so much Jennifer for the quick reply. Perhaps I will make a test batch of each to test how palatable peels are or aren’t with home frying methods. ;)
I have been trying to find a recipe for cherry fritters to no avail. After reading your recipe for these apple fritters, I plan to try to adapt this to use cherries in place of the apples, omit the cinnamon from the filling, and using the cherry juice/syrup from the cherry jar in place of the light corn syrup in the glaze. I am wondering if I should delete the lemon juice from the filling also. Is that added in your recipe simply for additional flavoring or does it serve another purpose? Also, do you think my adaptation of the recipe sounds like it will work out okay?
Hi Brian, Sounds mostly good. The lemon juice is largely there for the apples (to prevent browning), so you can easily omit. My only worry is regarding substituting the cherry juice for the corn syrup in the glaze. The corn syrup (invert sugar) serves a purpose in creating the lovely, shiny “fritter” glaze. So while you can add the cherry juice, I wouldn’t omit the corn syrup. I might even suggest reducing the cherry juice by simmering, so you need to use less of it in your glaze. Let me know how it all works out :)
Wow. I bookmarked this page and your website, and printed your recipe, but could use a little help with deep frying. I’ll buy one of your recommended small deep fryers from Amazon, but am unclear as to what size I need… For example, do you fry multiple fritters at once, or just one at a time?
I’ll try canola oil per your suggestion. Is it possible (adviseable) to reuse the oil, or must it be disposed of after just one use?
Thanks for the GREAT article, the recipe and helpful discussion with your readers.
Hi Tom, I opted for the smaller size so it stores more easily and doesn’t take a ton of oil with each use. But yes, that does come with a trade off, in that you can’t fry as many things at one time. When it comes to these fritters, you may only be able to fry one at a time. Maybe two. They need enough room to float flat on the top, so will depend on exactly how large your fryer is.
As for reusing the oil, you can. I sometimes just pour it back into the original plastic container (once it’s cooled, of course) and store in the fridge to use again. Sometimes the oil will pick up a slight flavour of whatever you fried in it. Not so bad with donuts, but you wouldn’t want to use oil you fried fish in to fry donuts :) I write on the bottle what I fried with it, because I have a terrible memory. Hope that helps :)
Hello! What kind of oil do you recommend for frying?
Hi Michelle, I always use Canola myself. It’s neutral tasting and stands up well to the high heat. Plus it’s economical to buy it in large containers, since deep frying takes a lot of oil. Hope that helps :)
How would you go about freezing these? I need to make 2 batches for Thanksgiving dinner tomorrow but I have more time today to prepare it all. Any recommendations?
Hi Natalie, I just let them cool completely, then put into freezer bags (except if they seem they might get mucked up by putting straight into bags. If that’s the case, just set on baking sheets and place into the freezer on the baking sheets until firm, then transfer to freezer bags). To thaw, simply take them out of the freezer and let thaw in the bags on the counter top. Enjoy :)
These things are so good, they should be illegal.
Lol! Glad you enjoyed them :)
My 93 yr. old mother loves a good apple fritter and doesn’t treat herself to one very often. I thought I’d make your recipe. I bake with yeast quite often, but after reading your directions over and over, I am slightly confused. So I cut the dough vertically and horizontally until I get small chunks. Then I cut up the chunks a bit? Then, and this is where I’m confused, I pull them together to form a log 3″ by 12″. Am I correct? How do all those chunks stay together without falling apart in the frying? Please advise. I know I sound totally inept, but really I am an experienced baker. Thanks for your help.
Hi Kathleen, I can understand how it sounds like it would all fall apart throughout the end part when reading it. In reality, you’re going to find that it will stick together just fine. It’s going to be a bit of a sticky mess, so there will be looks of stickiness to keep it all together! I hope your mother enjoys them (I am sure she will :)
Superb!
So glad! Thanks :)
I just finished making these and well I am already on my second one. What yumminess! Better than any coffee shop apple fritter I have ever tried. It was my first time making a donut and read through a couple of recipes before deciding on this one. I am so glad that I did, so easy to understand and follow and the end results are so good! Corn syrup is not usually an ingredient that I have on hand so I just did a basic glaze of milk, icing sugar and vanilla worked out really well. Will definitely be making these again. No more coffee shop fritters for me. Thank you so much!
Thanks Melissa and so glad to hear! I really enjoy these, too and you’ve reminded me that I’m overdue to baking up a batch :)